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Best Homemade Naan Bread Recipe

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4.4 from 25 reviews

This Best Homemade Naan Bread recipe guides you through making soft, fluffy, and buttery Indian-style flatbreads right in your kitchen using simple ingredients. With active dry yeast and Greek yogurt in the dough, these naans are perfectly tender with an irresistible texture. Cooked quickly on a cast iron skillet and brushed with melted butter, they’re ideal for pairing with curries, dips, or enjoying on their own.

  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings

Ingredients

Yeast Mixture

  • 2/3 cup Warm Water (about 110°F / 43°C)
  • 2 1/4 teaspoons Active Dry Yeast (1 packet)
  • 2 teaspoons Sugar

Dough

  • 2 cups All-Purpose Flour
  • 1/3 cup Plain Greek Yogurt
  • 2 Tablespoons Extra-Virgin Olive Oil (plus more for cooking)
  • 1 teaspoon Salt

Topping

  • 4 Tablespoons Melted Butter (for brushing on top)
  • Oil (for cooking in skillet)

Instructions

  1. Proof the Yeast: In a small bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
  2. Mix the Dough: In a large mixing bowl, add the all-purpose flour, plain Greek yogurt, extra-virgin olive oil, and salt. Pour in the yeast mixture and stir together. Use your hands to combine the ingredients until they form a shaggy dough ball.
  3. Knead the Dough: Transfer the dough onto a clean surface and knead for about 5-10 minutes until the dough is smooth, elastic, and no longer sticky.
  4. Let Dough Rise: Place the dough back in the bowl, cover with a clean towel or plastic wrap, and set in a warm spot to rise for at least 1 hour, or until it doubles in size.
  5. Divide and Shape: After rising, transfer the dough onto a floured surface. Divide it into 8 equal portions and roll each into an 8-inch circle or rectangle about 1/8 inch thick.
  6. Heat Skillet: Heat a 10 or 12-inch cast iron or non-stick skillet over medium-high heat. Drizzle a little oil in the pan to help with puffing and bubbling.
  7. Cook Naan: Place one rolled-out naan into the skillet and immediately reduce the heat to medium. Cook for about 3 minutes, watching for bubbles to form on the surface. Flip the naan and cook for another 2 minutes until golden brown and cooked through.
  8. Adjust Heat and Repeat: If the naan browns too quickly, lower the heat. Repeat with remaining dough pieces, adding oil to the skillet as needed.
  9. Finish and Serve: Remove cooked naans from the skillet and brush generously with melted butter. Serve immediately while warm.

Notes

  • Use warm water at around 110°F to properly activate the yeast without killing it.
  • Adding Greek yogurt keeps the naan soft and adds a subtle tang.
  • Cooking on medium heat helps the naan puff up without burning.
  • Brush with melted butter right after cooking for a rich, buttery flavor.
  • Serve with Indian curries, chutneys, or use as wraps for grilled meats and veggies.
  • For crispier naan, cook a bit longer but be careful not to burn.
  • If you don’t have Greek yogurt, you can substitute with regular plain yogurt but expect slightly different texture.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/best-homemade-naan-bread-recipe/