Learn how to make soft and tender naan bread at home, just like your favorite Indian restaurant. It’s a simple yeast-leavened flatbread made with flour, yogurt, egg, and oil. After a quick 1-hour rise, the dough is ready to roll and cook in a hot skillet.
When a basket of hot, pillowy naan bread hits the table, it usually disappears fast. This popular yeast-leavened flatbread is a staple in Indian cuisine. Its soft chew and pliable fold make it perfect for dipping in fragrant curries and sauces. like my chicken tikka masala. You’ll be delighted to know that the recipe is super easy to make from scratch!
Naan is made from an enriched dough composed of wheat flour, plain yogurt, water, egg, vegetable oil, and yeast. It’s traditionally cooked in a blazing hot tandoor oven. However, we can closely mimic that environment with a preheated skillet on the stovetop. Once you let the active yeast ferment and elevate the dough, you’ll have fresh pieces in no time.
Easy Homemade Naan Bread Recipe (5 Ingredients)
I use active dry yeast in this recipe, which needs to proof first in warm water between 100 to 110ºF (38 to 43ºC). Note that yeast are living organisms and can die in temperatures above 138ºF (59ºC).
A lukewarm environment ensures that they stay properly hydrated and alive. The main role of yeast is fermentation which produces new flavors and helps the dough rise.
You can make naan bread in 5 easy steps; proofing the yeast, kneading the ingredients, rising, shaping, and cooking. Using simple pantry ingredients like yeast, all-purpose flour, salt, vegetable oil, and egg yolks ensures a light and tender texture.
Homemade Naan Bread
Once the yeast is active and bubbly, mix it with the egg yolk, oil, and yogurt. Add flour and knead until a smooth and slightly sticky ball of dough forms. Cover it with a towel and let it sit in a warm area until it doubles in size. I recommend using an oven proofing box to ensure ideal conditions.
Divide the puffy naan dough into 8 equal portions. Roll each piece on a floured surface into an oval shape. Using a large skillet, cook one by one until the bottoms are golden-brown on each side.
Most Indian restaurants use a well-insulated cylindrical clay oven for cooking naan. However, since most of us don’t have a portable or permanent tandoor in our homes (lucky if you do!), we need to improvise. Thankfully, a large cast-iron skillet does the trick!
Vegan Naan (indian Flatbread)
Once the pan is preheated and the surface lightly greased, place one of the rolled-out naan doughs inside. Cook until it puffs up and a few brown blisters form, then flip it over and finish it off. The process only takes a few minutes for each piece. A nonstick pan will work, but I prefer cast iron as it retains heat better.
There are two tricks to nailing that characteristic airy, soft bread with a lightly charred surface. First, after shaping the dough into balls, roll them out one-by-one in between cooking each piece. This ensures that the dough is briefly deflated and doesn’t lose those important air pockets that the yeast worked so hard to create.
Second, make sure that the pan is hot before you begin. A consistent medium heat lets the dough cook through completely without burning the surface too quickly. The radiating heat from the pan will create large air bubbles inside the dough, like blowing up a balloon. Once the pockets separate and set, the naan bread will have a nice pillowy light texture.
Garlic Naan Recipe
Garlic naan is easy to prepare. Just add freshly minced garlic with some butter and melt in the microwave. This also briefly cooks the garlic, so the flavor isn’t too raw or sharp. After taking the cooked naan out of the pan, brush the garlic butter mixture and add a few more chopped pieces on top for stronger aromatics.
Baking powder is an effective chemical leavening agent used in quick breads. Some naan recipes add both yeast and baking powder for extra lift. If you don’t have yeast, simply add ¼ teaspoon of baking powder or ¾ teaspoon baking soda to the dry ingredients. Mix with the wet ingredients and let the dough sit for about 20 to 30 minutes covered, then follow the remaining recipe instructions.
Learn how to make soft and tender naan bread at home, just like your favorite Indian restaurant. It’s a simple yeast-leavened flatbread made with flour, yogurt, egg, and oil.
Naan Bread Recipe
I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.Naan is a soft and pillowy Indian-style flatbread traditionally made in a tandoor, or cylindrical clay oven. It’s made from a yeast dough enriched with yogurt and olive oil and delicately flavored with anise seeds. After rising, the dough is rolled out and slapped against the walls of the tandoor, where it adheres and bakes quickly over a burning fire. While the bread is still warm, it is brushed with melted butter. In this recipe, I replicate the high heat and charred flavor of a clay oven by using a very hot cast iron skillet or nonstick pan. Homemade naan is quick to make, save for the rising time, and so much more delicious than store-bought. Pair it with tandoori chicken, butter chicken, or smoky chickpea, lentil, and vegetable soup.
As you can see, the ingredients are very basic. The yogurt and olive oil add a bit of tang and richness. The anise seeds add just a hint of licorice flavor; feel free to leave them out, or replace them with nigella seeds (which have a subtle onion flavor), poppy seeds, or sesame seeds.
Let rise in a warm spot until about doubled in size, 1 to 1-1/2 hours. Hint: the warmer the spot, the faster it will rise.
Easy Homemade Naan Recipe
Fill a small bowl with flour. Dust some of the flour onto a work surface. Dump the dough on top and sprinkle the dough with more flour.
Heat a cast iron or heavy nonstick skillet over medium-high heat until very hot. While it heats, roll one of the dough balls into an oval about 1/8-inch thick.
Place the dough in the hot, dry skillet and cook until the surface is full of air bubbles and the bottom is browned and blistered in spots.
Easy Flatbread Recipe, Best Recipe Flatbread
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.This easy Naan Recipe without yeast is made with basic pantry ingredients for a show-stopping treat any night of the week. It's a super quick, soft and fluffy Indian flatbread best served warm to scoop up curries, kebabs and more.
Naan is one of those life luxuries that needs no introduction. It's a favorite when hubby and I are looking to splurge, and my girls go crazy for it!
Naan Bread (the Best Recipe!)
Which is why I love this easy naan recipe with no yeast that can be made any time the craving strikes! We use it as the utensil to scoop up tasty curries, kebabs and tandoori tikka. And I know your family will love it too!
Use this recipe for a no yeast naan, and make a pillowy soft plain or butter naan, or add a simple topping and transform it into garlic naan without yeast!
Naan is an Indian flatbread that is popular throughout the Indian sub continent. Traditionally it is cooked in a clay oven called
Quick Naan Bread Without Yeast (only 3 Ingredients!)
Fun fact: The word 'Naan' itself refers to a type of bread, therefore, calling it naan bread is technically not required. But even still, it is a popular custom in the United States and other parts of the world.
I consider this instant naan because it's ready to cook in half the time it takes for a traditional naan recipe with yeast. This is mostly due to the fact that there is no waiting around for the yeast to activate and proof.
All it takes is a handful of pantry ingredients to make naan in your home kitchen! In addition to sugar, salt, water and olive oil, here's what you need:
Simple Garlic Naan Recipe (traditional Indian Bread)
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