Naan is the pillowy, soft, delicious flatbread that we enjoy at Indian restaurants. This homemade naan recipe calls for plain yogurt, egg and is brushed with melted butter when the naan comes off the cast iron pan.
If you are feeling fancy, you can add ½ teaspoon of garlic powder to the melted butter before you brush it on the hot naan bread. This bread is absolutely delicious with Shahi Paneer or my slow cooker chicken tikka masala. Another delicious addition is to sprinkle on a bit of everything but the bagel seasoning.
Here is why this homemade naan bread recipe is amazing:
- This was the first bread recipe that my daughter learned to make all on her own. A great recipe for those starting to learn to make yeast raised dough.
- Homemade naan bread will outshine store-bought every time.
- Make a double, or triple, batch and have homemade flatbread for days!
- No need to have a tandoori oven or even a small clay oven to make cooked naan. A cast-iron skillet is what I use but any screaming hot pan will work.
Naan bread ingredients needed:
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Naan is flour, yeast, oil, salt, yogurt and egg. After cooking butter or oil can be brushed on the flatbread for added flavor. Sometimes that butter and oil can be infused with garlic or herbs to make a garlic naan.
How to make naan bread:
- In a large bowl, combine the warm water and the sugar, sprinkle the yeast over the surface.
- Stir together the olive oil, egg and ½ cup plain yogurt.
- Add the egg/oil/yogurt mixture and stir to combine.
- Sprinkle the all-purpose flour over the yeast mixture but do not stir.
- Sprinkle the salt over the flour.
- After 15 minutes, stir the dough to incorporate the flour and salt until a ball forms. To make this process easier use a stand mixer fitted with a dough hook.
- Place in a lightly oiled bowl, covered with a towel or plastic wrap. Let the dough rise in a warm spot for 1 hour or until the dough has doubled in size.
- Punch it down and turn it out onto a lightly floured surface.
- Form the dough into a large ball, and divide the dough into 8 equal-sized pieces.
- Roll each piece of dough into a tight ball, Allow the dough balls to rest.
- Heat a cast-iron skillet.
- Flatten each dough ball with your fingertips or use a rolling pin to roll the into an oval.
- Cook on a hot skillet for 45-60 seconds or cook until bubbles form on the naan dough.
- Flip and cook the other side until golden brown, about 30 seconds.
- If desired, brush the top with garlic butter or melted butter and sprinkle with everything but the bagel seasoning.
Storage Tips:
Naan should be enjoyed as fresh as possible. But sometimes there are leftovers or you make a particularly large batch. To store naan bread in the refrigerator in a closed plastic bag or an air-tight container. Be sure the naan is completely cool before storing and only keep in the refrigerator for up to 5 days.
Keep your naan bread stored in a closed container or closed plastic bag on the counter for two to three days.
Reheating Instructions:
I will stack naan on a plate and cover it with a damp paper towel and reheat in the microwave on high for 15 seconds. To get the crisp bottom and top place the warm bread in a dry skillet over medium-high heat for 10-15 seconds per side.
If you have a piece of naan that is the right size for the toaster, go ahead and pop it in the toaster on a low setting to warm it up. A toaster oven works well for warming naan as well.
FAQ's and Tips
Naan is traditional flat bread from India that is leavened by a natural yeast starter developed from airborne yeasts. I do not have air-born yeast so I am using dry active yeast in this recipe. Naan is traditionally baked in a tandoor oven but I do not have a tandoor oven so I am using a super hot cast iron skillet.
The tandoor oven is so hot that it only takes less than a minute for the bread to puff and brown, taking on a delightfully smoky flavor. The naan is removed with a skewer from the tandoor wall and served hot.
This recipe for naan does call for egg but traditionally egg was not included in the recipe. A lot of the Indian culture will follow a vegetarian or vegan diet so having egg in a recipe would not be the norm. If you want to make a dairy free and vegan recipe be sure to leave the egg out. I am sure it will be just as delicious.
Naan bread is served warm, fresh from the skillet, and is wonderful with traditional Indian dishes. If I make a double batch of this naan recipe, I will be sure to serve it with my newest dip obsession, muhammara. I have also been known to cut naan into triangles or strips and add it to a cheese board when I put one together.
Yes, home cooks can easily make simple naan pizzas with a soft and fluffy texture using store-bought or homemade naan bread as the base.
What is the difference between Naan bread and pita bread?
A traditional naan recipe contains eggs and yogurt giving the finished naan a tender soft dough whereas the pita is a lean dough, meaning there is minimal fat and sugar, and will have a few large air pockets inside when cooked.
What to serve with this Naan recipe:
- Roasted eggplant dip - roasted whole eggplants blended with a combination of tahini, garlic, and spices to make a classic baba ganoush spread.
- Muhammara - easy vegan dip recipe made with roasted red pepper and walnuts is ready to serve in under 30 minutes.
- Chicken Tikka Masala - Learn how to make this iconic dish in an Instant Pot quickly and effortlessly. You'll never do takeout again!
- Butter Chicken - This authentic and 30-minute Indian Butter chicken recipe is so easy and delicious that I guarantee that once you make it at home, it will soon be part of your weekly dinner menu.
Ingredients
- 2 teaspoon active dry yeast
- 1 teaspoon Sugar
- ½ Cup water lukewarm
- ¼ Cup olive oil
- 1 egg large
- ½ Cup yogurt plain
- 2 ½ Cups Flour, All Purpose
- ½ teaspoon salt
- 4 tablespoon butter melted for brushing once baked
- [Everything but the bagel seasoning]
Instructions
- In a large bowl, combine the warm water and the sugar, sprinkle the yeast over the surface.1 tsp Sugar, ½ Cup water lukewarm, 2 tsp active dry yeast
- Stir together the olive oil, egg and ½ cup plain yogurt.¼ Cup olive oil, 1 egg large, ½ Cup yogurt
- Add the egg/oil/yogurt mixture and stir to combine.
- Sprinkle the all-purpose flour over the yeast mixture but do not stir.2 ½ Cups Flour, All Purpose
- Sprinkle the salt over the flour.½ tsp salt
- After 15 minutes, stir the dough to incorporate the flour and salt until a ball forms. To make this process easier use a stand mixer fitted with a dough hook.
- Place in a lightly oiled bowl, covered with a towel or plastic wrap. Let the dough rise in a warm spot for 1 hour or until the dough has doubled in size.
- Punch it down and turn it out onto a lightly floured surface.
- Form the dough into a large ball, divide the dough into 8 equal-sized pieces.
- Roll each piece of dough into a tight ball, Allow the dough balls to rest.
- Heat a cast-iron skillet.
- Flatten each dough ball with your fingertips or use a rolling pin to roll the into an oval.
- Cook on a hot skillet for 45-60 seconds or until bubbles form on the naan dough.
- Flip and cook the other side until golden brown, about 30 seconds.
- If desired, brush with garlic butter or melted butter and sprinkle with everything but the bagel seasoning.4 tbsp butter melted, [Everything but the bagel seasoning]
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
Ed O. says
Ok, in the ingredients it calls for a 1/4 cup plain yogurt. In the instructions it calls for 1/2 cup plain yogurt.
Which should I use….don’t want to mess this up. Thanks
Sarah Mock says
Ed, THANK YOU for the catch! I have updated the recipe card to reflect the correct measurement of 1/2 cup.
Sarah
Kathryn says
Such an easy recipe. I just may never buy store bought Naan again.
Illana says
These came our just as you said they would! I didn't try the seasoning suggestion but I will next time. Great tip.