Ooooh yes—homemade naan is next-level good. Soft, pillowy, a little chewy, and perfect for scooping up curry, hummus, or just devouring warm with butter. And you don’t need a tandoor—just a hot pan (cast iron is ideal).
Homemade Naan Bread
Ingredients (makes about 8 pieces):
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2 tsp active dry yeast
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1 tsp sugar
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½ cup warm water (about 110°F / 43°C)
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2 ½ – 3 cups all-purpose flour
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½ tsp salt
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¼ cup plain yogurt (Greek or regular)
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2 tbsp olive oil (or melted butter)
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¼ cup milk (room temp)
Optional toppings:
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Melted butter or ghee (for brushing)
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Minced garlic + chopped cilantro
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Nigella seeds or sesame seeds
Instructions:
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Activate the yeast
In a small bowl, mix warm water, sugar, and yeast. Let sit for 10 minutes until frothy. -
Make the dough
In a large bowl, mix 2 ½ cups flour, salt, yogurt, olive oil, milk, and the yeast mixture. Stir until it starts to come together, then knead (by hand or mixer with a dough hook) for about 6–8 minutes, adding a little more flour as needed, until the dough is soft and slightly sticky. -
Let it rise
Cover the bowl with a damp towel or plastic wrap and let rise in a warm place for 1–1½ hours, or until doubled in size. -
Shape the naan
Punch down the dough, then divide into 8 equal balls. Roll each one into an oval or teardrop shape (about ¼” thick). -
Cook it up
Heat a skillet (cast iron works best) over medium-high heat until hot. Place one naan in the dry pan and cook for 1–2 minutes, or until bubbles form and the bottom is golden. Flip and cook another 1–2 minutes. Repeat with the rest. -
Finish with flavor
Brush hot naan with melted butter or ghee. Add garlic, herbs, or seeds if desired. Serve warm!
Bonus Tip:
They freeze great! Just cool completely, stack with parchment between, and store in a freezer bag. Reheat in a toaster or pan.
Want a no-yeast or gluten-free version too? I’ve got those handy!