This easy homemade Naan Bread Recipe is perfectly soft, chewy, and pillowy, just like you get at your favorite Indian restaurant. No electric mixer required – just your hands, a bowl, and cast iron skillet. So delicious and completely irresistible!
Fresh homemade flatbread right off the griddle and slathered in garlic butter has got to be one of life’s best things. Or at least it is for me! My sister and I used to dine at a local Indian restaurant just for their naan, eating our weight in it, barely having room for anything else. I make naan bread at home now pretty regularly since it’s so easy and my kids absolutely love it, too.
Naan is a traditional Indian flatbread, which is soft and pillowy, full of neat little air pockets. Authentic naan is baked in a blazing-hot Tandoor clay oven, but you can get great results simply by using a hot cast iron skillet.
Homemade Naan Bread (restaurant Style!)
These are both classic Indian flatbreads, but their origins, ingredients, and cooking methods are different. Pita bread is from the Middle East and just includes flour, salt, yeast, and olive oil and forms one huge air pocket. Naan hails from India and includes yogurt and egg in the dough, which causes several little bubbles to form, making it nice and fluffy.
As mentioned above, traditional naan bread is made in a tandoor/clay oven. Not many people have one of those, though! Luckily, it’s super easy to make this flatbread recipe in a cast iron skillet (or on a griddle) while maintaining all the authentic ingredients. Here are some tips to get as close to the real deal as possible:
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Easy And Delicious Naan Bread Recipe
This easy homemade Naan Bread recipe is perfectly soft, chewy, and pillowy, just like you get at your favorite Indian restaurant. No electric mixer required – just your hands, a bowl, and cast iron skillet. So delicious and completely irresistible!
Calories: 235 kcal | Carbohydrates: 32 g | Protein: 6 g | Fat: 9 g | Saturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 32 mg | Sodium: 185 mg | Potassium: 75 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 131 IU | Vitamin C: 1 mg | Calcium: 22 mg | Iron: 2 mg
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Homemade Naan Recipe {+video}
Subscribe for free to receive new weekly recipes and instantly get 7 Easy Family Meals for under $15 each! A week's worth of dinners that won't break your pocket book.Homemade Naan is a simple bread and a great side to so many dishes. We love to serve it up with Coconut Curry or even Homemade Hummus!
I’ve eaten Naan at restaurants before, and I don’t know why I waited this long to try it at home. This Homemade Naan recipe is so simple, and so delicious!
Naan bread is traditionally served with Indian dishes like Coconut Curry Chicken, but I made it one afternoon and my kids ate it for an after-school snack.
Garlic Cheese Naan
I scored some major mom points because they were all thrilled when they walked in from the cold to find hot homemade bread waiting!
Both pita and Naan are considered flatbreads and are often served the same way, but are made differently causing the difference in texture.
DOUGH. Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt, and 2 cups of flour. Stir till smooth.
Keto Naan Bread
PREP. Preheat a skillet to medium heat. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6″ circle.
COOK. Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
SEASON. Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, in order to make more of a garlic naan, but that is optional.
The Best Homemade Naan Bread Recipe
Yeast. Normally instant yeast does not need to be activated in warm water first, but for this recipe, it tends to create a fluffier texture than simply adding it to the flour or using active dry yeast.
Faster rise. Proofing the dough can take 1-2 hours depending on the temperature of your kitchen. Creating a warmer environment will allow the dough to rise twice as fast. There are a few methods I have used successfully. In all cases, use a heat-safe glass or metal bowl.
Dough thickness matters. The width of the bread can be anywhere from 5-10 inches wide. The thickness should only be about 3-5mm thick. If rolled too thin they’ll be crispy, but if rolled too thick, they won’t form bubbles.
Homemade Naan Bread
Cast iron skillet. Homemade Naan is traditionally cooked in a tandoor oven or fried in a skillet. If you have one, a cast-iron skillet is a great choice. It distributes heat equally, giving an even cook to each piece of dough. Other heavy-bottomed pans will work too.
Dry cook over medium-high heat. In fact, the skillet should be hot enough to begin smoking. Hopefully, your skillet is seasoned enough to where the dough won’t stick, but if it does, use a paper towel to add a very thin coat of oil. Don’t pour in the oil or add too much because the dough will fry and we want it to dry cook.
Homemade Naan can go with anything really, but it’s typically best with Asian and Indian foods. Here are some of our favorite recipes to serve it with:
Gluten Free Naan Bread Recipe Using 3 Ingredients (vegan, Low Fodmap)
Naan also does not have to be used as just a side. We like to use it to make Flatbread Wraps, Flatbread Pizzas, sandwiches, and more.
STORE. Cool and store in a Ziploc bag. At room temperature, Naan Bread should last 5-7 days on the counter. If stored in the fridge it can last a couple of days longer.
FREEZE. Wrap in Saran Wrap or foil and for extra security, place in a freezer-safe Ziploc bag and store in the freezer for up to 3 months. Let defrost and warm up in the oven or microwave.
Vegan Naan (indian Flatbread)
STORE the dough. To store the dough in the fridge or freezer to be cooked later, place them in an airtight container large enough to accommodate it gradually rising. It can be kept in the fridge for 3-4 days. Punch down, divide and bake according to the directions.
FREEZE the dough. Double the amount of yeast added to the dough to compensate for any that will die in the freezer. Freeze it a couple of ways:
Store the dough. To store the dough in the fridge or freezer to be cooked later, place them in an airtight container large enough to accommodate its gradually rising. It can be kept in the fridge for 3-4 days. Punch down, divide, and bake according to the directions.
Stuffed Naan (no Yeast Bread)
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My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!This homemade naan recipe is easy to make, perfectly soft and chewy, and always so delicious. I’ve included a garlic naan recipe option below too!
Easy Vegan Naan (indian Flatbread)
This soft, pillowy, buttery, irresistible flatbread has long been one of my favorite sides to order out at Indian restaurants. But while naan bread is traditionally baked inside blazing-hot Tandoor ovens in India, a homemade version is actually quite easy to make on the stovetop in a hot skillet!
My favorite homemade naan recipe is made with basic bread ingredients (flour, water and yeast) plus a generous dollop of yogurt, egg and baking powder to make the bread extra soft and chewy. I also prefer to use touch
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