Easy Homemade Naan Bread

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There’s something magical about the scent of fresh bread sizzling in a hot skillet, and for me, naan bread tops the list every time. I’ve made this recipe more times than I can count, and each time, the pillowy soft texture and warm, buttery flavor never fail to bring joy to the table. Whether I’m serving it alongside a rich curry or just tearing off a warm piece to dip in olive oil and za’atar, it’s a recipe that always delivers.

What makes this naan bread so special is how effortlessly it comes together. You don’t need a tandoor or a baking stone, just a hot pan and a few simple ingredients. And while traditional naan uses yogurt, this one allows for flexibility — Greek yogurt, plant-based alternatives, or even sour cream work like a charm. The golden brown blisters on the surface are more than just a pretty look; they promise flavor and texture that’s irresistible.

This recipe is part of my weekly routine, a go-to for lazy Sundays or spontaneous dinners with friends. And let me tell you, when you pull a fresh naan off the skillet, brush it with melted butter, and watch it glisten under a sprinkle of chopped herbs — you know you’ve made something truly satisfying.

Why You’ll Love This Easy Homemade Naan Bread

This naan bread is incredibly soft and chewy, with just the right touch of char for authentic flavor. It’s fast and foolproof — you don’t even need an oven! It’s also highly customizable: top it with garlic, brush with ghee, or fold in herbs. The dough is forgiving and easy to work with, and the results are reliably delicious every single time. Whether you’re a beginner or a seasoned home cook, this is one recipe you’ll want to make again and again.

How to Make the Easy Homemade Naan Bread (Step 1, 2, 3…)

Step 1: Prepare the Dough
In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5–10 minutes until the mixture is frothy. Stir in the yogurt and oil, then gradually add flour and salt, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 8 minutes until smooth.

Step 2: Let It Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

Step 3: Divide and Shape
Punch down the dough and divide it into equal portions (about 6 to 8 pieces). Roll each portion into a ball, then flatten into an oval or tear-drop shape about 1/4 inch thick.

Step 4: Cook the Naan
Heat a cast iron skillet or heavy pan over medium-high heat. Place a piece of dough into the dry skillet. Cook until bubbles form on the surface, about 1 to 2 minutes. Flip and cook the other side for another minute, pressing down gently with a spatula if needed. Repeat with remaining dough.

Step 5: Finish with Butter
As soon as the naan comes off the pan, brush it with melted butter or ghee. For extra flavor, sprinkle with chopped cilantro, garlic, or a pinch of flaky salt.

Recipe Variations and Possible Substitutions

You can easily tailor this recipe to suit different preferences. Instead of plain yogurt, try Greek yogurt, sour cream, or a dairy-free option. If you like garlic naan, mix finely minced garlic into the butter or brush it on before cooking. For a herby twist, add chopped parsley, cilantro, or scallions to the dough.

Prefer a whole-wheat version? Substitute half the all-purpose flour with whole-wheat flour, though it may result in a slightly denser texture. If you’re avoiding sugar, a teaspoon of honey or agave syrup works well to activate the yeast.

For a gluten-free option, use a 1:1 gluten-free flour blend that’s suited for yeast baking. The texture won’t be identical, but it will still satisfy that naan craving beautifully.

Serving and Pairing Suggestions

Easy homemade naan bread is one of the most versatile sides you can make. I love serving it warm right out of the pan alongside creamy curries like chicken tikka masala, butter chicken, or chana masala. It’s fantastic with lentil soups or dal for a comforting and protein-rich meal. For lighter fare, pair naan with a fresh cucumber raita, hummus, or a zesty mint chutney.

You can also turn it into a base for flatbread pizzas, sandwich wraps, or breakfast with scrambled eggs and avocado. Sometimes I even serve it sweet — brushing with butter and dusting with cinnamon sugar for a quick dessert treat.

Storage and Reheating Tips

If you have leftovers (which is rare in my house), let the naan cool completely, then store it in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days or freeze individually wrapped pieces for up to two months.

To reheat, simply warm the naan on a skillet for a minute or two on each side. You can also microwave for about 15–20 seconds, but be careful not to overdo it or the bread can become chewy. Frozen naan can go straight to the skillet or oven with no need to thaw first.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can prepare the dough up to 24 hours in advance. Let it rise in the fridge overnight, and bring it to room temperature before shaping and cooking.

Do I need a cast iron skillet?

Cast iron is ideal for achieving those golden, blistered spots, but any heavy-bottomed pan will work. Just make sure it’s preheated properly.

Why didn’t my naan puff up?

This usually happens if the skillet isn’t hot enough or if the dough wasn’t rolled thin enough. Make sure to press it gently during cooking to encourage bubbling.

Can I bake naan in the oven?

Yes, you can. Place a baking stone or an inverted baking sheet in a 500°F oven, preheat thoroughly, and cook the naan on it for 2–3 minutes per side.

Is this naan vegan?

As written, it contains yogurt and butter, but you can easily substitute with plant-based yogurt and vegan butter to make it completely dairy-free.

Related Recipe You’ll Like

If you enjoy this naan bread, I highly recommend trying my Garlic Herb Flatbread recipe. It’s another skillet-cooked favorite that uses similar ingredients but adds a punch of flavor from fresh herbs and roasted garlic. You might also love my Easy Chicken Shawarma Wraps, where this naan makes the perfect base for wrapping savory spiced meat and fresh veggies.

Another crowd-pleaser is the Creamy Coconut Lentil Curry — the rich and velvety texture of the curry pairs like a dream with this soft, warm naan.

Save and Share This Recipe for Later

Don’t let this recipe slip away! Be sure to pin this Easy Homemade Naan Bread to your Pinterest board so it’s always a click away when cravings hit. Sharing is caring, too — send this recipe to your fellow food lovers via email, share it on Facebook or Instagram, or bookmark it in your favorite recipe folder. Trust me, once you make this naan, you’ll want everyone you know to try it too!

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