Easy Naan Bread

Naan is the pillowy, soft, delicious flatbread that we enjoy at Indian restaurants. This easy naan bread 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. Another delicious addition is to sprinkle on a bit of everything but the bagel seasoning.

Here is why this 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.

🫓 Ingredients needed:

Scroll down to the recipe at the bottom for quantities.

🍳 How to make naan flatbread:

1. In a large bowl, combine the warm water and the sugar, sprinkle the yeast over the surface.
2. Stir together the olive oil, egg and ½ cup plain yogurt.
3. Add the egg/oil/yogurt mixture and stir to combine. 
4. Sprinkle the all-purpose flour over the yeast mixture but do not stir.
5. Sprinkle the salt over the flour.
6. 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.
7. 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. 
8. Punch it down and turn it out onto a lightly floured surface.
9. Form the dough into a large ball, divide the dough into 8 equal-sized pieces. 
10. Roll each piece of dough into a tight ball, Allow the dough balls to rest.
11. Heat a cast-iron skillet. 
12. Flatten each dough ball with your fingertips or use a rolling pin to roll the into an oval.
13. Cook on a hot skillet for 45-60 seconds or until bubbles form on the naan dough.
14. Flip and cook the other side until golden brown, about 30 seconds.
15. If desired, brush 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 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.

📝 FREQUENTLY ASKED QUESTIONS, ANSWERS AND TIPS:

🥘 What to serve with Naan:

• 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.

Naan Bread Recipe

Sarah Mock

This easy naan bread recipe calls for plain yogurt, egg and is brushed with melted butter when the naan comes off the cast iron skillet. Homemade naan bread will outshine sore bought every time. 

4.63 from 16 votes

Print Recipe

Note From Sarah

There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Prep time for the recipePrep Time 2 hours hrs

Cook time for the recipeCook Time 10 minutes mins

total time to prep and cook the recipe.Total Time 2 hours hrs 10 minutes mins

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Course Bread Recipes

Cuisine Mediterranean

Makes 8

Per Serving 281 kcal

Ingredients

 

1x2x3x

• ▢ 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 all-purpose flour
• ▢ 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 teaspoon sugar, ½ cup water lukewarm, 2 teaspoon 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 all-purpose flour
• Sprinkle the salt over the flour.
  ½ teaspoon 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 tablespoon butter melted, [Everything but the bagel seasoning]

Notes

How would this bread be served?

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. 

How should Naan be stored?

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. 

How should naan be reheated?

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.

Personally I am not a fan of microwaving bread because I feel that the bread looses the heat faster than toasting it in a toaster, oven or toaster oven but I know I may be in the minority on this argument. If you wanted to heat your naan in the microwave, I would place it on a microwave safe plate, cover it loosely with a damp paper towel and warm it in 15 second increments until the desired temperature is reached. 

Nutrition

Serving: 1Calories: 281kcalCarbohydrates: 32gProtein: 7gFat: 14gSaturated Fat: 5gTrans Fat: 1gCholesterol: 38mgSodium: 213mgPotassium: 104mgFiber: 2gSugar: 1gVitamin A: 220IUVitamin C: 1mgCalcium: 30mgIron: 2mg

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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Published April 1, 2019