This Homemade Naan is truly the best. It’s soft, buttery and easy to make in a skillet with a handful of simple ingredients. This naan bread recipe is even more delicious than your favorite Indian restaurant.
In the bowl of a standing mixer, combine water yeast and honey. Let sit until foamy.
Add milk, yogurt and olive oil to the yeast mixture and stir to combine.
Add 2 cups flour, baking powder and sea salt and stir until incorporated.
Add additional flour ¼ to ½ cup at a time until the dough forms a ball and is only very slightly tacky.
Turn onto a floured surface and knead until smooth.
Lightly grease a large bowl, add dough and cover with a wet towel let rise until doubled.
Once doubled, punch down the dough to release gas.
Divide the dough into 10 equal pieces (I recommend weighing the dough to ensure they are all the same size).
Roll each piece of dough into ¼” thick oval or circle.
Preheat a 10” round skillet over medium heat.
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)
Flip and cook 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.
Video
Notes
Ingredient 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.
StoreStore 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.FreezeFreeze 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.