This homemade Indian Naan Bread is soft, bubbly, and so easy to make. Brush with a little garlic butter and serve as a delicious side to all of your favorite Indian-style recipes.
Homemade Naan Bread Recipe
This soft, pillowy Garlic Naan Bread recipe is a quick and easy take on the Indian-style flatbread that you’ll find at your favorite Indian restaurants. We use yogurt in the yeasted dough to keep this addicting bread tender.
While naan is traditionally baked inside of a hot tandoor oven, we cook ours on a hot skillet. Once they’re golden brown and bubbly, top them with garlic butter and serve with Chicken Tikka Masala, curry, or any other favorite Indian dish.
They also make a great snack with a side of hummus, or can be used to make an open faced sandwich or mini pizza. Be sure to make plenty because they disappear quickly, but they also freeze great so you can stash some away for later.
Ingredients in Naan Bread
- Water - the water should be lukewarm, or around 95-110 degrees F, in order to wake up the yeast.
- Yeast - this naan recipe calls for instant dry yeast which needs to be “proofed” with warm water and sugar before the rest of the dough is made.
- Sugar - you can use sugar or substitute honey.
- Yogurt - you can use Greek yogurt or another plain yogurt for this recipe. I recommend using yogurt with at least some percentage of fat since this will help to keep the dough soft.
- Salt - sea salt works great.
- Flour - you will need all-purpose flour for this recipe.
- Olive Oil - this is used to cook the Naan in the skillet. You could substitute avocado oil or another vegetable cooking oil.
- Butter - you can use either salted or unsalted butter for the butter.
- Garlic Powder - this adds great garlic flavor without the small pieces of garlic. If you want to use fresh minced garlic, you absolutely can.
- Salt - sea salt works great.
- Parsley - a little fresh chopped parsley adds great flavor and color.
How to Make Naan Bread
- Proof the yeast. In a large bowl, combine warm water, yeast, and sugar and let it sit for about five minutes, or until bubbly.
- Mix the dough. Add the yogurt, salt, and 1 cup of flour to the yeast mixture, then stir until smooth. Continue adding up to 1 more cup of flour, using enough to make a soft dough that is no longer sticky. Knead a few times in the bowl until smooth.
- Let the dough rise. Remove dough, lightly grease the bowl, then place it back in. Cover and let rise for about 10 minutes in a warm place.
- Shape the dough. After the dough rises, place on a lightly floured surface and cut into 12 equal pieces. Use a rolling pin to roll each dough ball into a 6-8" round circle, then cover gently with a kitchen towel or plastic wrap and allow the dough to rest for about 10 more minutes. The dough should have risen slightly with bubbles beginning to form.
- Cook the Naan. Meanwhile, heat a skillet over medium high heat. Add 1-2 teaspoons of olive oil and add each circle of Naan dough. Cook for 2-3 minutes, or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes, or until golden. Continue until all pieces of dough are cooked.
- Make the garlic butter. Melt butter in a small pan over medium heat. Add the garlic powder, salt and chopped parsley.
- Serve. Brush the bubbly side of each Naan with melted garlic butter. Enjoy!
Naan Bread Recipe Tips
- Use high-quality flour: The type of flour used in making naan bread is crucial to achieving the right texture and flavor. Use bread flour or all-purpose flour with a high protein content for the best results.
- Activate the yeast: Make sure the yeast is activated before adding it to the flour mixture. To do this, combine warm water, sugar, and yeast, and let it sit for 5-10 minutes until it becomes frothy.
- Knead the dough well: Kneading the dough for at least 10 minutes is essential to develop the gluten and achieve a soft and stretchy texture.
- Let the dough rest: After kneading, let the dough rest for at least an hour to allow the yeast to work its magic and give the naan its signature flavor and texture.
- Roll the dough thin: Roll the dough as thin as possible to achieve a crispy exterior and soft, chewy interior.
- Brush with butter or ghee: Brushing the naan with butter or ghee (clarified butter) before baking gives it a rich, buttery flavor and a shiny appearance.
- Bake in a hot oven: Preheat the oven to the highest temperature possible and bake the naan for a short time (2-3 minutes) to achieve a browned and crispy exterior.
- Serve hot: Naan is best served hot and fresh out of the oven, so time the baking process accordingly to serve it immediately.
Frequently Asked Questions
While both Naan and pita bread are similar styles of flatbread, there are a couple of main differences. First, Naan is a softer, more bendable bread because it is typically made with yogurt. The other main difference is that Naan is usually larger in size than pita bread.
Any large nonstick skillet will work great, although a cast iron skillet is a great choice because it conducts heat evenly.
Freezing Naan bread is a great way to always have some around. To freeze cooked Naan bread, make sure it has completely cooled before wrapping in foil then storing in freezer bags for up to 2 months in the freezer.
Yup! You can also freeze Naan dough either in one large piece or individual dough balls. Place in freezer bags and make sure all air is removed, then store dough for up to 1 month. Thaw in the fridge overnight, then shape and bake as directed.
Storing and Freezing
- Refrigerator: store in an airtight container or freezer bag in the fridge for up to 1 week.
- Room Temperature: store in an airtight container or freezer bag at room temperature for up to 4 days.
- Freezer: wrap baked Naan in foil, then store in freezer bags for up to 2 months in the freezer. You can warm it in a preheated oven, warm skillet, or microwave.
- Dough: dough can be made, covered, and stored overnight in the fridge to be finished the next day.
Naan Bread Recipe
- ¾ cup Water warm (95-110 degrees F)
- 1 teaspoon Active Dry Yeast
- ¼ cup Sugar
- ¼ cup Plain Yogurt
- 1 teaspoon Salt
- 2 cups All-Purpose Flour
- 2 Tablespoons Olive Oil
- ¼ cup Butter melted
- 1 tsp Garlic Powder
- 1 pinch Sea Salt
- 1 Tablespoon Parsley chopped
- In a medium-sized mixing bowl, combine warm water, yeast, and sugar and let it sit for about five minutes, or until bubbly. Add the yogurt, salt, and 1 cup of flour to the yeast mixture, then stir until smooth.
- Continue adding up to 1 more cup of flour, using enough to make a soft dough that is no longer sticky. Knead a few times in the bowl until smooth.
- Remove dough, lightly grease the bowl, then place it back in. Cover and let rise for about 10 minutes in a warm place.
- After the dough has rested, place on a lightly floured surface and cut into 12 equal pieces. Roll each dough ball into a 6-8" round circle using a rolling pin, then cover gently with a kitchen towel or plastic wrap and allow the dough to rest for about 10 more minutes. The dough should have risen slightly with bubbles beginning to form.
- Meanwhile, heat a skillet over medium heat. Add 1-2 teaspoons of olive oil and add each circle of dough. Cook for 2-3 minutes, or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes, or until golden.
- Continue until all pieces of dough are cooked. Brush the bubbly side of each Naan with melted garlic butter. Enjoy!
- Melt butter in a small pan over medium heat.
- Add the garlic powder, salt and chopped parsley. Use immediately to brush over the cooked Naan.
More Easy Homemade Bread Recipes
- Pull-Apart Flatbread
- Classic Parker House Rolls
- Homemade Flakey Biscuits
- Quick Dinner Rolls
- Homemade Crescent Rolls
- Garlic Knots
- Potato Rolls
- Herb Focaccia Bread
- More Bread Recipes
- More Easy Sides
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This soft and tender Naan recipe is covered in garlic butter and totally addicting. Serve with your favorite Indian dish, hummus, or even use a base for pizza.