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–+ servings
Freshly cooked garlic HOMEMADE naan bread brushed with melted butter and sprinkled with chopped herbs, served on a wooden plate.

naan bread

Soft, chewy homemade naan bread that puffs beautifully in a hot skillet — no tandoor required! This easy recipe delivers restaurant-quality naan every time, with a tender texture, golden brown bubbles, and endless flavor variations like garlic butter or cheesy stuffed naan.
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Prep Time 20 minutes
Cook Time 15 minutes
Rise Time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 naan
Course: Bread Side Dish
Cuisine: Indian Middle Eastern Fusion
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 ½ cups All-purpose flour - spooned and leveled
  • 2 ¼ teaspoon Active dry yeast - 1 packet
  • ¾ cup Warm water - about 110°F 43°C
  • ¼ cup Plain yogurt - adds softness
  • 1 tablespoon Sugar - helps activate yeast
  • 1 teaspoon Salt -
  • 2 tablespoon Olive oil - for moisture
  • ½ teaspoon Baking powder - improves puff
  • 2 tablespoon Melted butter or ghee - for brushing after cooking
  • 3 cloves Garlic -minced optional for garlic naan
  • 2 tablespoon Fresh cilantro - chopped optional garnish
  • 1 teaspoon Nigella seeds - optional for topping

Equipment

  • 1 Large mixing bowl (For combining dough ingredients)
  • 1 Measuring cups (For accurate flour and liquid measurements)
  • 1 Clean kitchen towel (For covering dough while rising)
  • 1 Rolling Pin (To roll naan evenly)
  • 1 Cast iron skillet or heavy pan (For best puff and browning)

Method
 

  1. 1 Activate the Yeast: In a small bowl, mix warm water and sugar. Sprinkle yeast on top and let it sit for 5–10 minutes until foamy.
    A glass bowl filled with bubbly, activated yeast mixture prepared for making dough.
  2. 2 Make the Dough: Combine flour, salt, and baking powder in a large bowl. Add yogurt, olive oil, and the yeast mixture
  3. 3 Knead: Knead for 5–8 minutes until smooth and elastic.
  4. 4 First Rise: Place dough in an oiled bowl, cover with a damp towel, and let rise for 1 hour until doubled.
  5. 5 Divide and Shape: Punch down dough and divide into 6–8 balls. Roll each into an oval about ¼ inch thick.
  6. 6 Preheat Skillet: Heat a cast iron pan over high heat until water droplets sizzle immediately.

Nutrition

Serving: 100gCalories: 210kcalCarbohydrates: 33gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 8mgSodium: 210mgPotassium: 110mgFiber: 1gSugar: 2gVitamin A: 95IUVitamin C: 0.2mgCalcium: 30mgIron: 1.8mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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