Naan Bread Easy Recipe

Here's a simple and delicious way to make naan bread at home, no tandoor required. This soft, pillowy flatbread comes together with just a handful of pantry staples, making it perfect for last-minute meals or as a side to your favorite curry.

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I first learned to make naan when I ran out of store-bought bread on a busy weeknight. To my surprise, it was incredibly easy and tasted so much better than anything pre-packaged. Now, I make it regularly, whether for scooping up creamy butter chicken or just enjoying with a smear of garlic butter. Let’s get started!

Why You'll Love This Naan Bread Recipe

Get ready to enjoy warm, homemade naan straight from your stovetop. This recipe is simple, fast, and delivers restaurant-quality results.

First, it's made with just a few basic ingredients. Flour, yogurt, and yeast come together to create a soft, slightly chewy texture that’s perfect for pairing with any dish.

It’s also quick! While traditional naan is made in a tandoor, this version cooks in just a few minutes on a hot skillet, giving you that signature blistered surface without any fancy equipment.

This recipe is incredibly versatile. Add garlic, herbs, or even cheese to customize the flavor, making it ideal for everything from dipping to sandwich wraps.

Best of all, it stores beautifully. Make a big batch, and you’ll have fresh naan ready to enjoy throughout the week.

Ingredients Notes

The beauty of this naan bread lies in its simple yet well-balanced ingredients. Each one plays a crucial role in achieving that perfect texture and flavor.

All-purpose flour forms the base of the dough, creating a soft yet sturdy structure. If you want a chewier texture, you can swap in some bread flour.

Greek yogurt adds moisture and a slight tang, helping the dough stay soft and pliable. Regular yogurt works too, but if it’s very runny, you may need to adjust the flour slightly.

Instant yeast gives the naan its light, airy texture. If you only have active dry yeast, dissolve it in warm water with a pinch of sugar before adding it to the dough.

Olive oil keeps the dough tender and helps it develop a beautiful golden crust when cooked. Some recipes use melted butter, which adds a richer flavor, so feel free to experiment.

A pinch of sugar and salt balances the flavors, with the sugar also feeding the yeast for a slightly better rise.

A rolling pin and a heavy skillet (like cast iron) will help achieve that signature naan texture with its golden-brown bubbles.

How To Make This Naan Bread

Making naan at home is easier than you think. Follow these simple steps for soft, fluffy flatbreads every time.

Start by activating the yeast. In a small bowl, mix warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy. This step ensures the yeast is alive and will help the dough rise properly.

In a large mixing bowl, combine flour, salt, and yogurt. Pour in the activated yeast mixture and olive oil. Stir until a rough dough forms, then transfer it to a floured surface and knead for about 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not overly sticky.

Place the dough in a greased bowl, cover it with a kitchen towel, and let it rest in a warm spot for about an hour, or until doubled in size. This resting period develops flavor and makes the naan extra soft.

Once risen, punch down the dough and divide it into equal portions. Roll each piece into an oval or round shape, about ¼-inch thick. Don’t worry about perfect shapes—irregular naan has a rustic charm!

Heat a skillet over medium-high heat. Once hot, place a rolled-out naan in the pan and cook for about 1-2 minutes until bubbles form. Flip and cook the other side for another minute until golden brown. Repeat with the remaining dough.

Brush the freshly cooked naan with melted butter or garlic butter for extra flavor. Serve warm, and enjoy!

Storage Options

Naan bread stays fresh for a few days when stored properly. After cooling completely, place it in an airtight container or wrap it in foil. It will stay soft at room temperature for up to two days.

For longer storage, refrigerate the naan for up to a week. Reheat in a hot skillet or oven for a few minutes to restore its freshness.

Freezing is another great option. Stack the naan with parchment paper between each piece and store them in a freezer-safe bag. They can be frozen for up to three months. To reheat, simply warm them in a skillet or toaster oven.

Variations and Substitutions

This naan recipe is wonderfully adaptable. Here are a few ways to make it your own.

For garlic naan, brush the cooked bread with melted butter mixed with minced garlic and a sprinkle of chopped parsley. The warmth of the naan helps the garlic infuse beautifully.

If you love cheese-stuffed naan, place shredded cheese (cheddar, mozzarella, or paneer) inside the dough before rolling it out. Cook as usual, and enjoy melty, cheesy goodness with every bite.

For a whole wheat version, replace half of the all-purpose flour with whole wheat flour. The result is slightly denser but still soft and delicious.

To make vegan naan, swap the Greek yogurt for a non-dairy alternative like coconut yogurt, and use plant-based butter for brushing.

However you choose to enjoy it, this easy homemade naan is sure to become a favorite in your kitchen!

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