Easy Homemade Naan Bread

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There’s something irresistibly satisfying about warm, fluffy naan bread fresh off the skillet, especially when you’ve made it yourself. The moment I tore into a hot piece of this Easy Homemade Naan Bread, brushed it with melted butter, and sprinkled it with chopped cilantro, I knew this was going to be a new kitchen favorite. That chewy, bubbly texture with slightly charred spots reminded me of the kind you get at a great Indian restaurant, but better because it was right in my own kitchen.

I started experimenting with different flatbread recipes out of curiosity, but naan stood out for its perfect balance between pillowy softness and crispy edges. It was shockingly easy to make with pantry staples and required no special equipment. Just a hot skillet and a bit of time. The best part? The dough is incredibly forgiving. Whether you use yogurt or not, bake with or without yeast, you’ll still end up with something utterly delicious.

Every time I make this naan, I find myself standing at the stove snacking on them as fast as I can cook them. Whether you’re scooping up creamy curries, topping them like a pizza, or simply slathering with garlic butter, this naan knows no limits. And if you’re already a fan of saucy mains like my Creamy Garlic Chicken Breasts or Marry Me Chicken Pasta, trust me, they’re begging for a naan sidekick.

Why You’ll Love This Easy Homemade Naan Bread

This recipe combines simplicity with authentic flavor. It doesn’t matter if you’re a novice baker or a seasoned home cook, you’ll love how this naan dough comes together in one bowl and transforms into warm, bubbly bread in minutes. It’s perfect for weeknight meals, freezer-friendly, and highly customizable. Add herbs, spices, cheese, or garlic to make it your own. Most of all, it’s fresh, comforting, and utterly crave-worthy.

Ingredients

All-purpose flour: This is the foundation of the dough. It gives naan its soft but chewy structure. Make sure to spoon and level the flour to avoid packing it too tightly.

Plain yogurt: Yogurt brings tenderness and a subtle tang. It helps activate the baking soda and adds richness. You can use Greek yogurt or regular, but make sure it’s unsweetened.

Warm water: Water activates the yeast and helps the dough come together. The temperature should be lukewarm, not hot, to avoid killing the yeast.

Instant yeast: This is the leavening agent that gives naan its beautiful puff and airy texture. It works quickly and doesn’t require proofing.

Sugar: A little sugar feeds the yeast and enhances the naan’s flavor with a touch of sweetness.

Salt: Just a bit brings out the flavor of the other ingredients and balances the richness.

Baking powder: It works with the yeast and yogurt to give extra lift and tenderness.

Olive oil: This keeps the dough soft and pliable, making it easier to roll and stretch.

Butter (for brushing): Melted butter adds that rich, glossy finish on the hot naan and makes every bite irresistible. You can use garlic butter for an extra hit of flavor.

Fresh cilantro or parsley (optional): For garnishing and a fresh herbal note. Adds a pop of color and brightness.

How to Make Easy Homemade Naan Bread

Step 1: Make the Dough

In a large bowl, whisk together the flour, yeast, sugar, salt, and baking powder. In a separate bowl, combine the yogurt, warm water, and olive oil. Gradually pour the wet mixture into the dry, stirring until a shaggy dough forms. Knead it on a floured surface for about 8 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 1 to 1.5 hours until doubled in size.

Step 2: Shape the Dough

Once risen, punch down the dough and divide it into 6 to 8 equal pieces. Roll each into a ball. Let them rest for 10 minutes under a cloth. On a lightly floured surface, roll each piece into a teardrop or oval shape about 1/4 inch thick.

Step 3: Cook the Naan

Heat a cast-iron skillet or heavy pan over medium-high heat until very hot. Place one naan onto the dry skillet and cook until bubbles form and the bottom is golden with charred spots, about 1-2 minutes. Flip and cook the other side for another 1-2 minutes. Repeat with the remaining dough.

Step 4: Finish and Serve

Brush the hot naan with melted butter and sprinkle with chopped cilantro or parsley if using. Serve warm or keep wrapped in a towel to stay soft.

Recipe Variations and Possible Substitutions

One of the things I adore about this Easy Homemade Naan Bread is its flexibility. You can easily adapt it to suit your taste or pantry availability. For example, if you’re out of yogurt, try using sour cream or buttermilk. Both add the necessary acidity and moisture to the dough. You can even use dairy-free yogurt for a vegan version—just swap the butter for olive oil or vegan butter.

Want to skip yeast? No problem. You can make a quick version using just baking powder and baking soda for lift. The texture will be slightly different, but still incredibly delicious.

Get creative with flavor additions! Mix in minced garlic, chopped herbs like rosemary or thyme, or even shredded cheese for a delicious twist. A touch of cumin or nigella seeds pressed into the surface before cooking gives them a beautifully exotic flair.

Serving and Pairing Suggestions

Fresh naan bread pairs beautifully with almost any dish. I love serving it warm with a bowl of creamy curry or stew. It’s also excellent with dips like hummus, baba ghanoush, or labneh. Use it as a base for flatbread pizza or wrap it around grilled meats and veggies for a homemade gyro or wrap.

For a comforting meal, pair this naan with saucy dishes like my Creamy Tuscan Sausage Pasta or Creamy Crockpot Chicken Spaghetti. The bread soaks up every last drop of sauce and makes for a truly satisfying experience.

Storage and Reheating Tips

Store leftover naan in an airtight container at room temperature for up to 2 days. For longer storage, wrap each piece individually and freeze in a resealable bag for up to 2 months.

To reheat, place the naan in a dry skillet over medium heat for a minute on each side, or microwave covered in a damp paper towel for 15 to 20 seconds. If reheating from frozen, let it thaw first for best texture.

FAQs

Can I make Easy Homemade Naan Bread without yeast?

Yes, you can skip the yeast and use a combination of baking powder and baking soda instead. The naan will be a bit less airy, but still soft and tasty.

How do I store Easy Homemade Naan Bread?

Once cooled, store it in an airtight container at room temperature for up to 2 days or freeze for longer shelf life. Reheat in a skillet or microwave.

What can I use instead of yogurt in Easy Homemade Naan Bread?

You can substitute yogurt with sour cream, buttermilk, or even a dairy-free yogurt if you prefer a vegan version.

Can I make Easy Homemade Naan Bread ahead of time?

Absolutely! You can make the dough up to 2 days ahead and keep it refrigerated. Let it come to room temperature before shaping and cooking for the best results.

Related Recipe You’ll Like

If you loved making this Easy Homemade Naan Bread, then you should absolutely try my Cheesy Mexican Rice Casserole. It’s hearty, flavorful, and perfect for scooping with naan. You might also enjoy the indulgent Buffalo Chicken Calzone for another delicious homemade bread-based dish.

Save and Share for Later

Don’t forget to save this Easy Homemade Naan Bread recipe for your next kitchen adventure. It’s the kind of staple you’ll want to come back to again and again. Pin it to your favorite recipe board on Pinterest so it’s always just a click away. Share it on Facebook or send it to a friend who loves baking from scratch. The joy of fresh naan is meant to be shared!

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