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.
Easy No Yeast Naan Bread
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:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on
Quick Oven Baked 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.
How To Make Naan
Subscribe for free to receive new weekly recipes and instantly get a week’s worth of family meals that are quick, easy, and inexpensive to make!So many naan recipes are nothing more than a basic flatbread recipe. But this one? Fluffy, bubbly and CHEWY, just like you get at Indian restaurants. It’s so incredible, you’d swear it’s just been pulled from a tandoor! Bonus: It’s mind-bogglingly easy.
, bubbly naan has eluded me for years. Every other recipe I tried – and believe me, I’ve tried so many I’ve lost count – are just basic flatbread recipes with no real crumb integrity and absolutely none of the signature
It’s difficult to capture how chewy and fluffy this naan bread is in a photo – so let me try to show you instead with some live action:
The Best Buttery Garlic Naan Bread Recipe
Yerrrrrssss. And the most incredible thing? Naan dough is so easy to make. There is no kneading involved. Really. There is nothing tricky about it at all!
Here’s what you need to make the puffiest, fluffiest, bubbliest naan of your life. No fiercely hot tandoor required (unless that’s how you roll … )
“No yoghurt?” I used to be an advocate of yoghurt in naan bread, believing it to be the “secret ingredient” that made naan different from “just another flatbread”.
Vegan Naan Bread
But actually, yogurt weighs the naan down and makes it a bit gummier inside. Added yoghurt is no challenge for the nuclear-level 480°C heat of a tandoor … but in a home kitchen, the naan is better without yogurt. It’s just fluffier!
This section may look lengthy, but I promise this naan recipe is not hard. I’m just breaking down the steps for you and showing thorough process photos so you can have
My dough went further than double in size, probably triple, because it was a very hot day when I made this! It’s still ok if it rises this much.
Homemade Naan {easy No Yeast Naan Bread}
I’m going to be honest, I’ve no idea whether you can even find Cheese Naan in India (please chime in, in the comments!). But it’s a firm favourite around my neck of the wood. Certainly this Cheese-loving Carb Monster considers Cheese Naan one of the great achievements of modern mankind.
In restaurants, cheese naan is usually made by cooking plain naan first, then cutting a slit and stuffing inside the naan with cheese to melt.
That’s quite tedious and involves burnt fingertip agony I’m yet to fall in love with, so I’ve opted for a much simpler method:
Easiest Naan Bread Recipe Ever
Here’s what the inside of the cheese naan looks like – in case you’re wondering if I used enough cheese 😂 Be still my beating heart … ( excitement or cholesterol sirens? I can’t quite distinguish 🤔)
It was handy to discover that the naan recipe can be made ahead, refrigerated overnight and cooked up the next day – and it’s 100% perfect. It’s just as fluffy and soft. With the added bonus of even better flavour in the bread because as with many yeast breads, flavour develops with time!
I feel like I’m stating the obvious here by saying that the most natural, most obvious way to use naan is to scoop and slop up curries – Butter Chicken, Rogan Josh, Dal, Tikka Masala, to name a few!
Homemade Naan Bread
Also think uses as a wrap: Stuff them, say, with Tandoori Chicken or Chicken Tikka (use the Chicken Tikka part of Tikka Marsala), along with some fresh Indian Tomato Salad with Mint Sauce for a complete meal in a wrap.
But then I realised: I’ve been devouring an inordinate amount of naan just as it is. Straight out of the skillet, with and without butter, cold, warm, reheated – and loving it like it is.
The lesson? Naan this good you can have it every which way. It’s 100% incredible. Make it once and I guarantee you’ll be addicted for life! – Nagi x
How To Make The Perfect Naan Bread
Just to recap, it’s Indian Week here at RecipeTin Eats! A week when I’m sharing 4 brand new recipes to make your own epic Indian feast at home:
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
Cookbook typo (it’s ok!): The recipe in the cookbook and here on this website lists 30g/2tbsp melted ghee/butter in the ingredients. But the cookbook omitted to say that the butter should be added into the dough with the egg. I freaked out when I found this and immediately made the dough without the butter. It worked – so it’s ok! I couldn’t even tell the butter was missing. So if you remember to add it, great. If not, don’t worry! (And sorreeee….. but I’m only human. Also comforting to know this is the only instruction/ingredient typo found and it’s not a big deal!!)
Garlic Naan Bread Recipe
Recipe video above. This is a recipe for naan bread that's fluffy, bubbly and chewy, just as it should be. Nobody will ever mistake this for just another basic flatbread! Perfect for slopping up your favourite Indian curries – yet so good that you'll happily devour it plain, straight out of the skillet.
Bearing in mind that we aren't cooking in nuclear-level 480°C hot tandoors, see in post for background notes on how I find this recipe to most closely replicates restaurant naan.
1. Yeast – This recipe works with dry active yeast too, but the naan is not quite as soft. Follow recipe as written, including yeast quantity. Also note, rapid-rise/instant yeast normally does not need to activated in warm water but it’s a very specific step for this recipe because it yields a softer naan than adding the instant yeast directly into the dough. (Yes, we made a LOT of naan to try out all the various combinations to figure out the best one!).
How To Make Easy Homemade Naan Bread Recipe
2. Egg – I know this sounds strange, but we need 1/2 a large egg for one batch of this naan! Any more and it dries out the inside too much.
Just crack an egg in a bowl, whisk, then measure out 1 1/2 tbsp. OR just make a double batch of this naan so you can use one whole egg!
3. Flour – Bread flour makes the softest, fluffiest naan. But all-purpose/plain flour is very nearly as good. I wouldn’t make a special trip to the supermarket just to get bread flour. But if you’ve got it, use it!
Easy Homemade Naan Bread Recipe
4. Ghee is clarified butter, one of the traditional fats used in Indian cooking. It is simply butter without the water and milk
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