I'll be honest I avoided making naan bread recipe at home for years because I thought it was too complicated. Then one night when our usual Indian place was closed and Lina was craving naan with his leftover curry, I decided to give it a shot. Turns out, this soft, pillowy bread is way easier than I expected. No tandoor needed, no fancy equipment - just a hot skillet and some basic ingredients most people already have.
Why You'll Love This Naan Bread Recipe
I've made this naan probably 40 times in the past two years, and here's what keeps me coming back. First off, it's simple - no kneading for hours, no waiting around for dough to rise all day. The whole thing takes maybe an hour from start to finish, and most of that is just letting the dough rest while you do other stuff.
But what really got me was watching Lina's reaction the first time I made these. He took one bite and his eyes got huge - "Mom, this tastes just like the restaurant!" And honestly, it does. That soft, chewy texture with those little charred spots from the skillet? It's exactly what you want. Plus, when you make them fresh, they're still warm and slightly steamy inside, which you never get with store-bought.
Jump to:
- Why You'll Love This Naan Bread Recipe
- Ingredients for Naan Bread Recipe
- How To Make Naan Bread Recipe Step By Step
- Smart Swaps for Your Naan Bread Recipe
- Naan Bread Recipe Variations
- Equipment For Naan Bread Recipe
- Storage Tips
- What to Serve With Naan Bread Recipe
- Top Tip
- Auntie's Little-Known Secret That Transformed My Kitchen
- FAQ
- Time to Make Your Own Naan Bread Recipe!
- Related
- Pairing
- Naan Bread Recipe
Ingredients for Naan Bread Recipe
The Dough Base:
- All-purpose flour
- Plain Greek yogurt
- Baking powder
- Salt
- Sugar
- Olive oil
For Cooking:
- Butter
- Garlic
- Fresh cilantro
Optional But Worth It:
- Ghee instead of butter
- Nigella seeds
- Sea salt flakes
See recipe card for quantities.
How To Make Naan Bread Recipe Step By Step
Make the Dough:
- Mix all dry ingredients in a bowl
- Add yogurt and oil
- Stir until it comes together
- Knead on counter for 2-3 minutes until smooth
- Cover and rest 30 minutes
Prep While You Wait:
- Melt butter and mince garlic
- Heat your skillet over medium-high
- Chop cilantro if using
- Flour your work surface
Roll and Cook:
- Divide dough into 6-8 pieces
- Roll each piece thin
- Slap onto hot skillet
- Cook 1-2 minutes until bubbles form
- Flip and cook another minute until charred spots appear
The Butter Step:
- Stack and cover with towel to keep warm
- Brush hot naan with garlic butter right away
- Sprinkle with salt and cilantro
Smart Swaps for Your Naan Bread Recipe
Flour Options:
- All-purpose → Bread flour (chewier texture)
- Regular → Whole wheat (use half and half)
- Standard → Gluten-free flour blend
Yogurt Alternatives:
- Greek yogurt → Regular plain yogurt
- Dairy → Coconut yogurt (thicker brands work better)
- Store-bought → Homemade yogurt
Fat Choices:
- Olive oil → Melted butter
- Regular → Coconut oil
- Oil → Ghee for extra flavor
Leavening:
- Fresh → Check expiration date first
- Baking powder → Baking soda (use half the amount)
Naan Bread Recipe Variations
Garlic Naan (Our Go-To):
- Extra minced garlic in the butter
- Sprinkle garlic powder on dough before cooking
- Fresh parsley instead of cilantro
- Sea salt flakes on top
Sweet Naan:
- Brush with honey butter
- Sprinkle with cinnamon sugar
- Add raisins to the dough
- Lina's favorite for breakfast
Cheese Naan:
- Stuff with mozzarella before rolling
- Brush with herb butter
- Sprinkle parmesan on top while hot
- Press edges well so cheese doesn't leak
Herb Garden:
- Mix fresh herbs into dough
- Try rosemary, thyme, or oregano
- Brush with plain butter
- Great with soup
Equipment For Naan Bread Recipe
- Large mixing bowl
- Cast iron skillet (or heavy pan)
- Rolling pin
- Clean kitchen towel
- Pastry brush (or spoon for butter)
Storage Tips
Fresh Storage (2-3 days):
- Cool completely
- Stack with parchment between
- Airtight container or bag
- Room temperature only
Reheating Methods:
- Skillet: 30 seconds each side
- Microwave: 15-20 seconds (wrap in damp paper towel)
- Oven: 300°F for 5 minutes wrapped in foil
- Toaster: Light setting, watch carefully
Make-Ahead Tips:
- Mix dough, cover, refrigerate overnight
- Cook all naan, freeze in portions
- Thaw and reheat as needed
- Freeze up to 3 months
What to Serve With Naan Bread Recipe
From years of making these naan, here are our favorite pairings. Obviously they're great with any Indian dish - chicken tikka masala, dal, butter chicken, palak paneer. But honestly, we eat them with way more than just curry. They're fantastic for dipping in hummus, Greek yogurt with herbs, or even just olive oil and balsamic. I've also discovered they're surprisingly good with any creamy soup - tomato, lentil, butternut squash, you name it.
Lina has this weird thing where he loves naan with scrambled eggs for breakfast, and I thought he was crazy until I tried it. Now I get it - the soft, pillowy bread with fluffy eggs and a little salt? It works. They're also great with grilled chicken, leftover curry, or honestly just slathered with butter and salt as a snack. I always make extra because they disappear so fast, and they're perfect for mopping up whatever sauce is left on your plate.
Top Tip
- Mix a teaspoon of plain yogurt into your melted garlic butter before brushing it on the hot naan - it creates this tangy, creamy coating that makes people wonder what your secret is. I learned this from my aunt years ago and thought it sounded weird, but now I swear by it. The yogurt doesn't make the naan soggy, it just adds this richness that regular garlic butter can't match.
- Plus, it helps the salt and herbs stick better to the surface, so every bite has more flavor. Don't use flavored yogurt though - plain Greek yogurt works best because it's thick and not too watery. I tried it with regular yogurt once and it was too thin, made the butter mixture look weird. But with Greek yogurt, it blends right in and you can't even tell it's there until you taste that extra tanginess that makes your naan taste like it came from a really good restaurant.
Auntie's Little-Known Secret That Transformed My Kitchen
My aunt had this trick with naan that she learned from her neighbor back in the 1980s. Instead of just brushing the cooked naan with garlic butter, she'd actually add a tiny bit of yogurt to the melted butter - maybe a teaspoon per stick of butter. I thought it sounded gross when she first told me about it, but she swore it made all the difference.
When I finally tried it, I couldn't believe how much better it was. That little bit of yogurt creates this tangy, creamy coating that soaks into the warm naan just slightly. It's not enough to make it soggy, but it adds this richness that regular garlic butter just can't match. Plus, the yogurt helps the herbs and salt stick better to the surface. Now I do it every time, and when people ask what makes my naan taste different from restaurants, I just smile and say it's a family secret.
FAQ
What are the ingredients for naan bread recipe?
Basic naan needs just flour, Greek yogurt, baking powder, salt, sugar, and oil. That's it for the dough. For cooking, you'll want butter and garlic for brushing. The yogurt is what makes it soft and tangy compared to regular bread. Some people add milk or eggs, but you really don't need them - the yogurt does all the heavy lifting for texture and flavor.
What are the common mistakes when making naan?
The biggest mistake is rolling the dough too thick - it won't cook through right and you'll end up with raw centers. Also, don't skip the resting time for the dough, it makes it way easier to roll out. Make sure your pan is hot enough before adding the naan - you should hear a good sizzle when it hits the surface.
Is naan bread Recipe healthier than bread?
Naan and regular bread are pretty similar nutritionally, both are mostly carbs. Homemade naan might be slightly better because you control the ingredients and don't add preservatives or weird chemicals. The yogurt adds some protein and probiotics, but let's be real - it's still basically a carb-heavy flatbread.
How to make 2 ingredient naan bread Recipe ?
Mix equal parts self-rising flour and Greek yogurt (about 1 cup each). Knead briefly until it comes together, rest 10 minutes, then roll thin and cook in a hot skillet for about a minute per side. It's not quite as good as the full recipe - missing that slight sweetness and the texture isn't as soft - but it works when you're in a hurry or don't have all the ingredients.
Time to Make Your Own Naan Bread Recipe!
Now you have all the secrets to making soft, pillowy naan bread recipe at home - from my aunt's yogurt-butter trick to getting those charred spots just right. This simple flatbread proves that you don't need a tandoor or fancy equipment to make restaurant-quality naan bread recipe in your own kitchen.
Craving more homemade naan bread recipe? Try our The Best Pumpkin Bread Recipe that's moist, spiced, and great for fall mornings. For something fruity and fresh, our The Best Blueberry Muffins Recipe delivers bursts of berry goodness in every bite. Or keep it simple with our Healthy Cornbread Recipe that pairs great with chili or soup!
Capture your perfect naan moments! we can celebrate your homemade creations.
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Related
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Pairing
These are my favorite dishes to serve with Naan Bread Recipe
Naan Bread Recipe
Ingredients
Equipment
Method
- Time: 5 min; Rest: 30 min
- Time: 5 min; Prep: Melt butter & mince garlic, chop cilantro
- Time: 7 min; Divide into 6 balls, roll ¼″ thick
- Time: 12 min total; Temp: Med‑High skillet; 1–2 min each side
- Time: 3 min; Brush with garlic butter, sprinkle herbs
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