This Naan bread is truly the best. It’s soft, buttery and easy to make in a skillet with a handful of simple ingredients. Homemade naan bread is even more delicious than your favorite Indian restaurant.

I have been on a quest to make the perfect homemade naan bread – and I finally mastered it with this recipe!

We make this homemade naan once a week because we love it SO much! It’s soft, buttery and easy to make in a skillet with a handful of simple ingredients.

Plus an added bonus is that you don’t need to turn on the oven to enjoy homemade bread during the warm summer months!

Homemade Naan Bread: Ingredients & Substitutions

Let’s discuss the ingredients in this naan bread recipe, as well as possible substitutions.

• Honey. Granulated sugar can be used in place of honey in a pinch, but honey is best.
• Whole milk. 2% milk works well, but I do not recommend using fat-free or skim milk.
• Full-fat Greek yogurt. The full-fat dairy in this naan recipe gives it a soft texture and rich taste. You can use a 2% or fat-free Greek yogurt, your bread may just not be as pillowy soft.
• Olive oil. Canola or avocado oil can be used in place of olive oil.
• Baking powder. In order to get the perfect amount of bubbles (essential in naan bread), yeast and baking powder are used. It’s an essential ingredient not to be left out.
• All-purpose flour. Bread flour can be used as a substitute for all-purpose flour.

How to Make Naan Bread

This naan bread needs about an hour to rise once, so make sure you plan accordingly. We will walk through how to make naan step-by-step, and don’t forget to watch the video.

Begin this recipe by combining the water yeast and honey in the bowl of a standing mixer fitted with the dough hook or in a large mixing bowl. Let sit until foamy.

Once foamy, add milk, yogurt and olive oil to the yeast mixture and stir to combine.

Next, add 2 cups of flour and sea salt to the wet ingredients and stir with the dough hook or by hand until incorporated.

Start with 2 cups then gradually add the rest of the flour as needed ¼ cup at a time until the dough forms a ball and is only very slightly tacky.

Once the dough forms a ball, turn it out onto a floured surface and knead until smooth.

Then put the dough in a lightly greased bowl and cover it with a wet towel let rise until doubled. Once doubled, punch down the dough to release gas.

Portion & Roll

Divide the dough into 10 equal pieces.

Roll each piece of dough into ¼” thick oval or circle. The shape isn’t critically important since the naan is cooked individually.

Cook

Preheat a 10” round skillet over medium heat. I have used both a nonstick skillet and cast iron skillet with great results.

Brush one side of the naan dough circle with melted butter and place it buttered side down on the preheated skillet.

Immediately butter the other side (that is facing up) and lightly sprinkle it with garlic salt. Cook until large bubbles form (about 2-3 minutes)  

Once the first side is browned and there are plenty of bubbles, flip the naan and cook it on the second side until browned (about 2 more minutes)

 If desired, sprinkle warm naan on one side with fresh cilantro. Remove from heat, let cool slightly and serve warm.

Serve

Serve warm with your favorite Indian dishes. We like to make this naan bread to accompany our favorite mediterranean dishes as well (even though it’s Indian cuisine). I like to dip it in homemade hummus, white bean hummus or tzatziki, and serve with falafel.

Store

Store this naan bread in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Reheat for 5-10 seconds in the microwave or in the oven on low heat to restore the fresh-from-the-oven taste.

Freeze

Freeze this naan in an airtight container for up to 2 months. Thaw by warming it in the microwave r on low heat in the oven.

FAQs about Homemade Naan

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