This naan bread is soft, fluffy, and chewy—no oven required! Just a simple yeast dough, a hot pan, and a few minutes of your time. Once you try this fresh, warm naan, you’ll never buy it again!
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Why You’ll Love This Easy Naan Bread Recipe
If you’ve never made naan before, don’t worry—this is a foolproof recipe! It’s soft, warm, slightly chewy, and develops those beautiful bubbles right in your pan. And the best part? No oven required! Just mix, let it rise, roll it out, and cook it. Once you see how easy it is, you’ll never go back to store-bought.
Now let’s talk about what makes naan bread extra special—it’s the ultimate sauce sopper! If you’re making butter chicken and naan bread, you already know how perfect they are together. That rich, spiced sauce deserves a warm, pillowy naan to soak up every last drop. Tear off a piece, swipe it through that creamy, flavorful butter chicken, and tell me that’s not pure comfort food!
And it doesn’t stop there! Pair this naan with a bowl of Instant Pot Chicken Tikka Masala, or wrap it around my juicy chicken shawarma recipe for the best homemade flatbread experience. This naan is soft enough to fold but sturdy enough to hold all the flavor-packed fillings you throw at it.
Keep reading because I will show you exactly how to make the best naan ever!
Success Tips for Easy Naan Bread Recipe:
- Don’t Rush the Rise – Let the dough double in size for soft, pillowy naan.
- Get That Pan Hot! – A super-hot pan is key for those signature golden bubbles.
- Use Yogurt for Softness – It helps create that classic chewy, tender texture.
- Brush with Butter or Garlic – Warm naan + melted butter = perfection.
- Store It Right – Wrap leftovers in a kitchen towel and reheat in a pan for that fresh-baked taste.
You’ll never want store-bought again once you make this easy naan bread recipe. Let’s get started!
Naan Bread Homemade Ingredients
- Warm Water: You want water at about 100-110°F warm enough to activate your yeast but not hot enough to kill it.
- Sugar: I use all-natural cane sugar, regular may be used or try using a little honey.
- Active Dry Yeast: If you are using Instant use equal amounts, but you won’t need to activate it, or “proof” it like you do active dry yeast.
- Milk: You want it warm (not hot), I love using whole milk.
- Greek Yogurt: Classic naan uses yogurt, which makes it so much softer and more tender, I love using whole milk Greek yogurt.
- All-purpose flour: I like using unbleached all purpose flour.
- Baking powder and Baking Soda: Gives the yeast a little boost, so your rise time is less.
- Kosher salt plus more for sprinkling or try sprinkling with Maldon flaky sea salt!
- Melted butter for brushing or use olive oil.
- Parsley: Use chopped parsley or cilantro to sprinkle on top as a garnish.
Get the full recipe in the recipe card below.
How to Make Easy Naan Bread
Let’s start with prepping our yeast, don’t freak out on me if you’ve never worked with yeast before; in this recipe it’s so forgiving and before you know it you will have your own airy and light naan bread.
Step 1 – Activate your yeast
In a large mixing bowl add warm water, yeast and sugar, stir to dissolve and allow to foam for 5-7 minutes. If it doesn’t do anything your yeast is dead, run to the store and buy some more.
My best yeast tips
- Check Your Yeast – Expired or inactive yeast won’t rise! Proof it in warm water with some sugar to make sure it’s bubbly and alive. If using Instant yeast, you can just add all ingredients together, it doesn’t need to be activated.
- Use Warm (Not Hot) Water – The ideal temp is 100-110°F (37-43°C). Too hot kills the yeast; too cold slows activation.
- Be Patient with Rising – Let the dough double in size in a warm, draft-free spot. A slightly warm (but off) oven works great.
- Don’t Overwork the Dough – Knead until smooth and elastic, but avoid over-kneading, which can make it tough.
- Adjust for Humidity – If too dry, add a teaspoon of water; if too sticky, sprinkle in a little flour. Dough should be soft but not sticky.
- Let It Rest Before Cooking – A few minutes of rest after rolling helps naan turn out soft and pillowy.
- Store Yeast Properly – Keep unopened yeast in a cool, dry place. Once opened, store it airtight in the fridge or freezer.
Step 2 – Make Naan Dough
While your yeast is doing its thing, warm your milk in a small saucepan, just until warm, not hot, not boiling. You don’t want to kill your yeast. It should be around 100-110° F. It should feel warm, using the back of your index finger/knuckle to test.
Once your yeast smells like yeast, add flour, warm milk, yogurt, baking powder, baking soda, and salt. Give it a good stir with a wooden spoon.
Mix with wooden spoon until it comes together and forms a sticky ball. Cover with plastic wrap sprayed with oil or a damp tea towel and set in a warm place for an hour. Warm places can be your microwave with some hot water added to the box. Same with your oven, add a couple cups of boiling water to a pan in the oven, close the door. A moist warm place for your naan to raise.
BAKERS TIP | If you have a proof setting on your oven use that, if not, you can warm the oven to the lowest setting and turn off, then place the bowl inside oven, covered and allow to rise until doubled.
Step 3 – Shaping Naan
Shape dough into a disc, then divide using a knife or a bench scraper into 8 or 10 roughly equal parts. They do not need to be perfect, in fact it adds to the rustic look of the bread.
On a lightly floured surface, one by one, roll out a dough ball into about 6-8 inch flat bread, not too thin. Repeat with the rest of the dough.
Step 4 – How to cook naan
Now comes the fun part: bake your bread, but not in the oven, on a hot skillet.
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Heat your skillet over medium-high heat until pan is hot. A cast iron skillet or even a Dutch oven works great.
Brush both sides of naan dough with melted butter or olive oil. Try sprinkling on other spices as well, such as garlic, cumin or paprika.
One at a time, place the dough in the hot pan and cover with a lid and bake for one minute until bubbles form.
Flip and bake on other side until golden about 1-2 minutes. Remove and, if desired, brush a little more butter, a sprinkle of a little kosher salt, and a sprinkle of fresh chopped parsley or cilantro. Place warm naan in a cloth-lined dish or basket to keep warm.
Do I Have to Brush Naan Bread with Butter?
You don’t, although I say, “Why would you not brush with butter?” But I get it: not everyone is a butter-aholic as I am! You may need to spray the pan with a little spray oil or brush the naans with olive oil before “baking”!
How to Store & Reheat Naan Bread
Room Temperature: Store naan in an airtight container or resealable bag at room temp for up to 2 days. Wrap it in a clean kitchen towel to keep it soft.
Refrigerate for Longer Storage: My least favorite, as the fridge tends to dry out bread. If you need to keep it longer, store it in the fridge for up to 5 days. Just make sure it’s in an airtight container so it doesn’t dry out.
Frozen Naan Bread: Wrap individual pieces in plastic wrap or parchment paper and put in a freezer bag. Naan freezes well for up to 3 months!
How to Reheat Naan Bread
- Stovetop (Best Method!): Heat a dry pan over medium heat and warm naan for 30-45 seconds per side until soft and lightly charred. Brush with butter for extra flavor!
- Oven: Wrap naan in foil and bake at 350°F (175°C) for 5-10 minutes. Works well for multiple pieces at once.
- Microwave (Quickest): Wrap naan in a damp paper towel and heat in 10-15 second intervals until warm. This keeps it from drying out.
- Toaster or Air Fryer: Toast at a low setting or air fry at 325°F (163°C) for 2-3 minutes for a slightly crispy texture.
Naan Bread Variations
- Garlic Naan: Mix 2-3 cloves of minced garlic into the dough or brush cooked naan with garlic butter (melted butter + minced garlic). Sprinkle with chopped cilantro for extra flavor.
- Cheesy Garlic Naan: Follow the garlic naan recipe, then sprinkle shredded mozzarella or cheddar cheese on top before cooking. For a melty, gooey center, stuff cheese inside the dough before rolling.
- Spicy Naan: Mix chopped jalapeños, red pepper flakes, or green chilies into the dough. For extra heat, brush cooked naan with a little spicy chili oil.
- Herb & Cheese Naan: Add chopped fresh herbs (like cilantro, parsley, or chives) and shredded cheese to the dough. Sprinkle extra cheese on top before cooking for a crispy, cheesy finish.
- Whole Wheat Naan: Swap out half of the all-purpose flour for whole wheat flour for a nuttier flavor and a slightly denser texture. You may need a little extra liquid as whole wheat absorbs more liquids, start with a tablespoon at a time.
- Sweet Naan: Brush warm naan with melted butter and honey or sprinkle with cinnamon sugar for a dessert-style treat.
- Stir in or sprinkle on top some of your favorite spices: Try coriander, cumin, smoked paprika, rosemary, thyme, and smoked salts.
FAQs for Homemade Naan Bread
What do you eat with naan bread?
Naan pairs perfectly with saucy dishes like Tikka Masala, crockpot butter chicken, curry, and hummus. It’s also great as a wrap for shawarma or served alongside soups and stews.
This recipe is lightly adapted from Half Baked Harvest.
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Naan Bread Recipe (Homemade)
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Print Pin RateEquipment
- Dough Cutter
Ingredients
- ¼ cup warm water just 100-110°F tap water
- 1 tablespoon sugar use regular sugar, sugar repalcement, agave, or honey.
- ¾ teaspoon active dry yeast Or instant yeast (which you don't need to proof)
- ¾ cup warm milk between 100-110°F, I used whole milk
- 1 cup plain Greek yogurt I like whole milk yogurt, replace with non-dairy if desired
- 4 cups unbleached all-purpose flour
- 1 ½ teaspoons baking powder I like aluminum free
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt plus more for sprinkling
- 2-3 tablespoons melted butter for brushing, or olive oil
- Fresh parsley or cilantro or other herbs for sprinkling
Instructions
- In a ceramic mixing bowl, combine warm water, yeast and sugar. Pour your warm (not boiling, hot) and give it a gentle stir until the yeast and sugar has dissolved. Allow to hang out for 5-10 minutes until frothy and rises a bit, it should smell yeast-y or breadlike. *If it doesn't do anything it's bad, pitch it and get new fresh yeast.
- Meanwhile, warm your milk in a small saucepan, add milk, and warm on low just to warm – you don't want to kill your yeast. It should feel warm to the touch. Once your yeast smells like yeast; add your warm milk, yogurt, flour, baking powder, baking soda and salt. Give it a stir with a wooden spoon until combined and forms a sticky ball. Cover with plastic wrap sprayed with oil or a damp tea towel and set in a warm place* for an hour.
- Once raised, shape your dough into a disc, then divide using a knife or a bench scraper into 8 or 10 roughly equal parts. They do not need to be perfect, in fact it adds to the rustic look of the bread. On a lightly floured surface, one by one, roll out the dough ball(s) into about 6-8 inch flatbread, but not too thin. Repeat with the remaining dough
- Heat your skillet over medium-high heat until pan is hot. A cast iron skillet or Dutch oven works best. Brush both sides of naan dough with melted butter or oil. Try sprinkling on other spices as well, such as garlic, cumin, coriander, or paprika.
- One at a time, place naan in the hot pan and cover with a lid, baking one minute until bubbles form. Flip and bake on other side until golden about 1-2 minutes. Remove and if desired, brush a little more butter and sprinkle a little kosher salt along with fresh chopped parsley or cilantro. Place warm naan in a cloth lined dish or basket to keep warm.
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Notes
Naan is best eaten warm and fresh, however; they will keep well in a freezer baggie in the fridge or freezer. To warm, pop into the toaster on a low setting until warm and toasty. These are delicious served with any Indian dish, such as Butter Chicken, Stew, Chicken Shawarma.
How to Store & Reheat Naan Bread
- Room Temperature: Store naan in an airtight container or bag for up to 2 days. Wrap in a clean kitchen towel to keep it soft.
- Refrigerate (Not Recommended): The fridge tends to dry out bread, but if needed, store in an airtight container for up to 5 days.
- Frozen Naan Bread: Wrap pieces individually in plastic wrap or parchment paper, then place in a freezer bag. Freezes well for up to 3 months!
How to Reheat Naan Bread
- Stovetop (Best Method!): Heat a dry pan over medium heat, warming naan for 30-45 seconds per side until soft and lightly charred. Brush with butter for extra flavor.
- Oven: Wrap naan in foil and bake at 350°F (175°C) for 5-10 minutes—great for multiple pieces.
- Microwave (Quickest): Wrap naan in a damp paper towel and heat in 10-15 second intervals to prevent drying out.
- Toaster or Air Fryer: Toast on a low setting or air fry at 325°F (163°C) for 2-3 minutes for a slightly crispy texture.
Nutrition
Joyce Halcomb
Sounds yummy, I will be making it this weekend.
I hope you love it Joyce!!
kate
Have you tried making Roti as a bread for these dishes? You should have a go at it.
No but that sounds amazing!! Do you have a favorite recipe? If so email it to me, Kate!
Margaret
This is a wonderful recipe! Easy to prepare and so delicious, especially warm! We ate it with Chicken Shawarma and it beats store bought naan by a mile!
SO love hearing this Margaret, and I couldn’t agree more, goes amazing with Shawarma!! Thank you!
Sarah Vanderkooy
My family and I love naan, I thought it would be much more difficult to make. Thanks for the recipe, I’ll be trying it.
And it is an easy, a no-fuss, no-muss can’t really mess it up kind of side dish!
Lynn Spencer
Girlfriend, you are killing me! Tryng so hard to cut carbs and then you pop out with this recipe! We love all things Indian food and Naan is about Terry’s most favorite thing when we go to Indian restaurants. Guess I’m going to have to give it a try!
Uh, sorry — not sorry (for Terry’s sake), yes they have carbs but every carb is so worth it!!
michele
Had a contest at our house to come up with the best naan to go with our Chicken Tikka Masala…. Your recipe won HANDS down! The right thickness, the perfect texture and a lovely flavor! Thanks!
Deb Clark
I had no idea how easy this is to make, we loved it!!
Malena P
Your recipe looks like a winner love to
Try it soon
Eliza from Happy Simple Living
Yum! This looks amazing, and I can’t wait to try it. Your photos are mouthwatering!
Awe, thank yoU Eliza!!