Naan Bread Easy Recipe

There's nothing quite like the warm, pillowy softness of freshly made naan bread, especially when it’s still steaming from the skillet. With its golden-brown spots, chewy texture, and buttery finish, this easy naan recipe will transport your taste buds straight to your favorite Indian restaurant – all without leaving your kitchen.

I started making naan at home on a whim after running out during curry night, and it was a total game-changer. Not only is it shockingly simple to whip up, but the smell alone – that irresistible mix of flour, butter, and yogurt – makes it worth doing again and again. Best of all, this version skips the traditional shaping lines, giving you rustic, fluffy rounds perfect for scooping, dipping, or wrapping.

Let’s get right into why you’ll fall in love with this homemade naan bread.

Why You'll Love This Naan Bread Easy Recipe

Get ready to discover your new go-to bread recipe. This naan is soft, flavorful, and incredibly easy – even if you’ve never baked bread before.

First of all, this recipe is totally beginner-friendly. There’s no need for a stand mixer, fancy ingredients, or even yeast-proofing if you're using instant yeast. Just mix, rest, roll, and cook. It’s as uncomplicated as homemade bread gets.

This naan is also lightning fast. From start to finish, you can have warm naan on the table in under an hour – much faster than any trip to the store or takeout order.

It’s a budget-friendly option too. Made with pantry staples like flour, yogurt, and baking powder (or yeast), it’s a low-cost side that feels indulgent. No need to buy pre-packaged versions when you can make a fresher, better-tasting batch at home.

And let’s talk about versatility. Whether you’re pairing it with butter chicken, using it for wraps, or turning it into a base for naan pizza, this bread can do it all. Once you taste how good it is fresh off the skillet, you might find yourself making it weekly.

Ready to see what goes into this fluffy homemade goodness? Let’s break down the ingredients.

Ingredients Notes

The beauty of this naan recipe lies in its simplicity. Every ingredient serves a purpose, creating a dough that’s soft, flavorful, and easy to handle – no scoring or middle lines necessary.

All-purpose flour is the foundation of the dough, giving structure while keeping things light and airy. You don’t need bread flour or anything fancy here – just your everyday flour will do the trick. Make sure to spoon and level it when measuring to avoid a dense dough.

Plain yogurt adds a subtle tang and helps tenderize the dough, making it soft and pliable. Full-fat yogurt works best, but low-fat versions can also be used. Greek yogurt can be used in a pinch, though you may need to thin it slightly with milk or water.

Instant yeast is your time-saving hero. Unlike active dry yeast, instant yeast can be mixed directly into the dry ingredients – no need to proof it beforehand. If you’re using active dry yeast instead, just dissolve it in warm water with a pinch of sugar and let it sit until foamy.

Olive oil or melted butter adds richness and flexibility to the dough. It also contributes to the beautiful golden brown spots you get when cooking the naan on a hot skillet. Brush some extra butter on top after cooking for that signature soft sheen.

Warm water and a touch of sugar and salt round out the ingredients. Warm water activates the yeast, while sugar gives it a little food to work with. Salt, of course, brings everything into balance and enhances the overall flavor.

As for equipment, all you need is a large mixing bowl, a rolling pin, and a sturdy skillet – preferably cast iron or nonstick. No oven required!

How To Make This Naan Bread Easy Recipe

Making naan from scratch might sound intimidating, but this recipe makes it almost foolproof. With just a few steps, you'll have soft, stretchy dough ready to hit the hot pan.

Start by combining your flour, instant yeast, sugar, and salt in a large mixing bowl. Give everything a quick stir, then add your yogurt, warm water, and oil. Use a wooden spoon or your hands to bring the dough together. It should be soft and slightly sticky, but not too wet. If needed, add a bit more flour a tablespoon at a time.

Once the dough comes together, knead it right in the bowl or on a lightly floured surface for about 5-6 minutes. You’re looking for a smooth, elastic texture. If it feels dry, add a splash more water. If it’s too sticky, sprinkle on a bit of flour. Once it’s soft and springy, cover the dough with a damp cloth and let it rest in a warm spot for about 30-45 minutes, or until doubled in size.

After resting, punch down the dough and divide it into equal portions – usually 6 to 8 depending on how large you want your naan. Roll each piece into a ball, then use a rolling pin to flatten it into a thin oval or circle, about ¼ inch thick. Don’t worry about perfect shapes – that rustic look is part of the charm.

Heat a cast iron skillet or heavy nonstick pan over medium-high heat until it’s very hot. You’ll know it’s ready when a drop of water sizzles on contact. Place your rolled-out dough onto the hot pan and cook for 1-2 minutes until bubbles form and the underside is golden. Flip and cook the other side for another 1-2 minutes. For a restaurant-style touch, press gently with a spatula to encourage puffing.

Once cooked, brush your warm naan with melted butter or ghee, and if you like, sprinkle on chopped garlic, cilantro, or even a dash of sea salt. Serve immediately, or keep warm in a towel-lined basket until ready to eat.

The total time from start to finish is just under an hour, with most of it hands-off. What you get is soft, buttery naan that’s perfect for scooping up curries, wrapping around grilled meats, or simply eating straight off the plate.

Storage Options

Leftover naan stores beautifully, which makes it ideal for meal prep or future cravings. Once cooled, store any extras in an airtight container or zip-top bag at room temperature for up to 2 days.

For longer storage, you can refrigerate naan for up to 5 days. Just make sure it’s sealed well to prevent it from drying out. Reheat in a warm skillet for best results – it brings back that fresh-off-the-pan texture.

You can also freeze naan for up to 2 months. Place a piece of parchment paper between each flatbread before sealing in a freezer bag. This makes it easy to pull out one or two pieces at a time.

To reheat from frozen, either thaw overnight in the fridge or warm straight from the freezer in a hot skillet or toaster oven. A quick brush of butter post-reheating gives it that fresh-cooked feel.

Variations and Substitutions

The best part about homemade naan is how customizable it is. With a few tweaks, you can tailor it to suit your taste, dietary needs, or what you have on hand.

If you're dairy-free, you can swap the yogurt for a plant-based version, like coconut or almond yogurt. Just make sure it’s unsweetened and unflavored. Pair it with olive oil or vegan butter, and you’re good to go.

Want to take it up a notch? Add minced garlic or chopped herbs like parsley or cilantro to the dough before rolling it out. Garlic naan is always a hit and adds so much flavor with very little extra effort.

To make it whole wheat, substitute up to half of the all-purpose flour with whole wheat flour. This adds a nutty flavor and boosts the fiber content. Just note that the dough might be slightly less soft, so you may need to add a touch more water.

Spice lovers can knead in a pinch of ground cumin, chili flakes, or even curry powder for a warm, savory twist. The flavors will mellow slightly during cooking and pair beautifully with Indian dishes.

And if you’re short on time, you can make the dough ahead and store it in the fridge for up to 24 hours. Let it come to room temp before rolling and cooking. The extra resting time actually deepens the flavor.

No matter how you make it, this easy naan bread recipe is guaranteed to become a staple. Once you realize how simple and satisfying it is to create from scratch, you may never buy store-bought again. Give it a try – your future curries will thank you.

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