Homemade Naan Recipe

This easy Homemade Naan requires minimal kneading, has a short rise time, and will puff up like pillows to be tender on the inside with delightful blistered bubbles on the outside. Aaaalmost as good as the sort of flatbread you get from your favourite Indian restaurant. 

I photographed this naan recipe the exact week before Covid and lockdowns first hit our area. The flour shortage during the first wave of quarantine made me feel insensitive about posting, so I sat on it. Back in the day when flour was as plentiful as the air we breathe, I made fresh, homemade naan all the time. They’re so so easy to make and so much more delicious than store-bought. With no kneading involved, you can make the dough in about 5 minutes. You let it rest for an hour, then roll it out and cook in a smoking hot skillet on the stovetop. Much like those from your favourite Indian restaurant, they will emerge with dark, blistered bubbles, and a yeasty, chewy centre. 

Despite many lockdown restrictions still in place, flour is thankfully once again quite easy to get a hold of and I can’t wait to share this homemade naan recipe with you. If you have tried making naan before and that soft stretchiness, so particular to a perfectly made naan, has been elusive, give this recipe a try. Thanks to the inclusion of yogurt, and a few more techniques I have learned along the way, this dough has exquisite flavour and is pillowy-soft and tender. Brush with some melted butter while they’re hot, sprinkle with a bit of chopped cilantro, and this homemade naan will be impossible to live without once you try it. 

What is Naan

The word “naan” derives from the Persian word for “bread.” Naan is an Indian yeast-leavened bread, traditionally baked in a cylinder with sloped clay walls called a tandoor. Balls of the yeasted dough are rolled into flat cakes, then pressed onto the hot inner walls of the tandoor, where they puff like pillows and blister in mere seconds. The addition of yogurt in the dough distinguishes naan from other flatbreads such as roti, which is somewhat thinner and less pillowy.

Even without a tandoor, you can approximate the delicious flavour and texture of authentic naan at home by using a cast iron skillet on the stovetop, or a pizza stone in a very hot oven.

About This Homemade Naan Recipe

With hundreds and hundreds of naan recipes out there there was a lot of pressure for this one to deliver. After much (so much!) testing I think this one finally does. It is the one that, to me, most easily, and successfully, replicates an Indian restaurant-style naan; soft, fluffy, tender, with just the right amount of stretchiness and chew. It’s also incredibly easy and quick to make and I guarantee you are going to love it.

When making this dough, you will notice it is very sticky. This is a high hydration dough which I credit to the success of the finished naan. In the blazing hot tandoor oven, the flatbread is cooked for mere seconds. Without the super hot tandoor, the high hydration allows us to cook the flatbread a little longer, without it drying out or becoming tough. I learned a lot about this from chef Vah Reh Vah and you can watch his wonderful video here. 

Once I tested many different combinations of flour to water ratios, and got used to working with very sticky dough, I was so happy with the results. Other sources that gave me confidence to work with high hydration dough are The Fresh Loaf, Alexandra Cooks, and Bhavna’s Kitchen. You might find the wet dough a little hard to work with at first, but there is minimal kneading involved so as long as you use enough flour on the counter to shape the naan, you should be able to handle it no problem. If it is the first time you work with such a highly hydrated dough, consider reducing the amount of water, or yogurt, by 1/4 cup. Once you feel a little more confident, increase the liquid accordingly. 

Ingredients

The basic ingredients for this beautiful leavened homemade naan are simple, straightforward, and likely all in your pantry; water, yeast, sugar, flour, salt, and yogurt. A fat smear of melted butter and a sprinkle of fresh cilantro to finish is optional, but oh so delicious. 

• Water: For the yeast to activate, the water needs to be warm. 
• Yeast: This recipe uses 1 teaspoon of instant yeast which does not need to be bloomed, or activated before adding it to the flour. However, because naan has a short rising time, I find it helps to give the yeast a head start. Therefore, you can follow the recipe as written using active dry yeast, or instant. 
• Sugar: The sugar helps activate the yeast, and adds a little flavour. You can substitute with honey, if you wish. 
• Flour: I use unbleached all-purpose flour to keep things simple but a combination of 2 cups all-purpose flour + 1 cup whole wheat flour also works well. Bread flour would also be great. 
• Yogurt: The yogurt is the most important ingredient to achieving a lovely, soft and tender dough.  A full-fat (2% or higher) is best but 1% or nonfat can be used. I find that a medium to very thick yogurt works best. 
• Butter: Optional, but super delicious to brush on the finished naan. You can also use ghee which has a wonderful nutty flavour and makes the naan even more irresistible.
• Cilantro: We love it with a sprinkle of chopped cilantro, but you can omit it, or use parsley or another herb of your choice. 

Tips To Make The Best Homemade Naan

As easy as naan is to make at home, many of my previous attempts resembled a thin tortilla with a tough, dry crust and a way too-chewy interior. This one is nothing like that. It is soft and pliable but has a wonderful chew.

Here are my tips to help you make the best naan at home:

1. The yeast must be fresh and active. This homemade naan recipe relies on the yeast in order to rise. If your yeast is old, the dough will not bubble or rise. The mixture should develop a foamy crust and have a yeasty aroma to be active. 
2. Use a digital scale. For best results, particularly when making a high hydration dough, a digital scale will ensure you are using the correct amounts. If you do not have a scale, err on the side of caution and reduce the liquids by 1/4 cup.
3. Use full-fat yogurt. Naan gets its wonderful chewy, soft texture from the addition of full-fat yogurt. Without it, your finished naan might not be as tender or rich in flavour. 
4. Bring yogurt to room temperature. Warm liquid is what will help activate the yeast. If your yogurt is fridge cold, it could potentially hinder the dough from rising. If you forgot to take it out of the fridge ahead of time, pour the measured yogurt into a small bowl, then place it in a large bowl with a few inches of warm-hot water until it is no longer cold.
5. Allow the dough to rise in a warm spot. The warmer the spot  the faster your dough will rise. My kitchen is pretty cold right now so I like to place it in the oven with the light on. This dough will not quite double in size but it does need to rise for at least an hour. Don’t rush this step or the naan will not have big, airy pockets when cooked.
6. Don’t roll the dough too thin. As a newbie, I kept making this mistake over and over. You really want your naan thick and puffy, not thin like a tortilla. Gently roll it just to shape it and until it is about a 1/4-inch thick. You could likely just use your hands to shape and stretch it, if you wished.
7. Once the dough is rolled, shake off the excess flour. Too much excess flour will burn in the skillet giving the naan unpleasant flavours. Once you finish rolling the dough, pick it up and shake it a little to get rid of the excess. If the skillet still ends up with too much burnt flour, turn off the heat and carefully wipe it out with a damp cloth.
8. Use a cast iron skillet. To replicate the hot tandoor ovens, a cast iron skillet will work exceptionally well because they can hold up to high heat. If you don’t have one, you can use a non-stick skillet but you will have to keep the temperature a bit lower. 
9. Cook over high heat. A hot pan is what will make the naan bubble and blister on the outside while staying nice and soft on the inside. When using a cast-iron skillet, be sure to preheat it over medium-high for about 5 minutes. If the naan is charring too quickly, reduce the temperature just a touch before continuing. Likewise, if the naan is not blistering and puffing within one minute, the temperature needs to be hotter.
10. Use a lid. If you have a lid large enough for the pan, use it. This helps create a steamy environment for the dough to puff and blister even faster.

How To Make Naan

Like any leavened bread, naan requires some rising time but only 1 to 2 hours. Before you start making your homemade naan, please take a moment to read through the “tips” section above. The process is super easy but the tips will ensure your naan emerges with the perfect char, tenderness, and chew. 

Here is the step-by-step:

• In a liquid measuring cup, or small bowl, combine the yeast and sugar with the warm water. Set aside until the yeast looks foamy, about 3 to 5 minutes. Once yeast is foamy, add the room temperature yogurt and stir to combine until smooth. In a large mixing bowl whisk together the flour and salt. Pour the wet yeast mixture into the dry and combine with a spatula or wooden spoon until the dough comes together. It will be dry and shaggy. 

• Use your hands to knead the dough in the bowl until you form a rough ball. The dough will quickly become very sticky, that’s ok. Remove the dough ball and brush a little olive oil in the bottom of the bowl. Alternatively, just lift the dough a little to the side and add the oil.

• Cover the bowl and place it in a warm spot. Allow the dough to rise until it looks slightly puffed and swollen, for about 1 hour, or slightly more. Turn the dough out onto a clean and floured work surface; a plastic dough scraper is helpful to get the sticky dough out of the bowl or use well-floured hands. Divide the dough into 6 or 8 portions.

• On a lightly covered surface, roll one ball into a teardrop shape that is about 1/4″ thick or slightly thicker. Keep the rest of the balls covered.

• Heat a large cast iron skillet over high heat until it is very hot. Ideally, your pan should have a lid which will help create a steamy environment for the naan. If you don’t have a lid, proceed without it. Add the rolled out dough to the hot skillet. Cover and cook undisturbed for about 1 minute. Use tongs or a spatula to flip it over to cook the other side. Cover again and cook for about 30 to 40 seconds.

• Remove to a platter and brush top side with melted butter, if using. Repeat with the rest of the dough balls. Keep the finished naan warm, in a low oven, until ready to serve.

Variations

We enjoy our naan with butter, flaky salt, and occasionally a sprinkle of fresh cilantro. Here’s a few other options you might enjoy:

• Make garlic naan: If you love garlic, this is a no-brainer. Mix in 2 grated, or finely minced, garlic cloves with the wet dough.
• Brush with garlic butter: This is a good option if you have some garlic lovers and some garlic haters. Mix 1 minced garlic clove with 2 tablespoons melted butter. Brush on the cooked warm naan.
• Sprinkle with seeds or spices: For a little variation try sprinkling naan with nigella seeds, za’atar, sesame seeds, or cumin seeds.

Suggestions For Serving

Of course naan is a wonderful accompaniment to most Indian dishes. I can’t imagine this chicken tikka masala, or a chana masala without it.

Here’s a few other ways to enjoy naan:

• Make pizza: Naan makes a perfect base for a little individual pizza. Top with your favourite toppings, then place in a hot oven, or under the broiler,  for just a few minutes.
• Make wraps: Naan is as good as pita to fill with chicken souvlaki, chicken shawarma, falafels, or any other filling you can think of.
• Naan chips: Just like homemade pita chips, you can brush the naan with olive oil, cut into triangle shapes, and toast until crispy in the oven. Delish!

To Store And Freeze

Naan is best eaten immediately but leftovers, if stored and reheated properly, can be almost as good.

• To Store: Store leftover naan wrapped in parchment paper, or paper towels, in a tight lid container, or ziplock bag, on the counter for up to 2 days. Alternatively, place in refrigerator for up to 4 days.
• To reheat: When ready to use, rub each naan with a splash of water and wrap in foil or parchment paper. Place in a preheated 350 degree F oven until soft and warm, about 15 minutes. Alternatively, heat the water-splashed naan on a dry hot skillet, covered, for 30 to 45 seconds a side.
• To freeze: Allow cooked naan to cool completely. Place in a freezer safe container, or large ziplock bag, for up to 2 months. When ready to use, allow to thaw on counter (it won’t take long) or microwave for a few seconds, if needed. Once thawed, follow the “reheat” instructions above.

If  you give this homemade naan recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you! 

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Homemade Naan Recipe

Author: Sandra Valvassori

This is a very fun and easy recipe for making homemade naan. However, there are a few simple tips to ensure your naan is as good as those delcious fluffy ones you get at your favourite Indian restaurant. I highly recommend you read though the post to become familiar with the tips and techniques so you can approach your naan making adventure with confidence. Enjoy!

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 6 large naan

Ingredients  

1x2x3x

• 3 1/2 cups 450g all purpose flour plus extra, as needed
• 1 teaspoon 4g sugar
• 1 teaspoon 4g instant yeast or active dry yeast
• 1 1/2 tsp 6g kosher salt
• 3/4 cups (165g) warm water
• 1 cup (240g) plain full-fat Greek yogurt brought to room temperature (*see yogurt tips in notes)

Otional to Finish

• 2 - 3 tbsp melted butter
• chopped fresh cilantro
• flaky salt (such as Maldon)

Instructions 

• In a liquid measuring cup, or small bowl, combine the yeast and sugar with the warm water. Set aside until the yeast looks foamy, about 3 to 5 minutes. If the yeast shows no activity after 5 - 7 minutes, you will have to start over with fresh yeast. Once yeast is foamy, add the room temperature yougurt and stir to combine until smooth.
• In a large mixing bowl whisk together the flour and salt. Pour the wet yeast mixture into the dry and combine with a spatula or wooden spoon until the dough comes together.
• The mixture will be stiff and shaggy so at this point, use your hands to knead the dough in the bowl until you form a rough ball, for about 1 minute or until the dough becomes too sticky to handle. Lift the dough ball a little to the side and add a splash of olive oil to the bottom of the bowl.
• Cover the bowl with a lint-free towel and place it in a warm spot. Allow the dough to rise until it looks slightly puffed and swollen, for about 1 hour, or slightly more. See notes below to make the dough ahead of time.
• Turn the dough out onto a clean and floured work surface. Divide the dough into 6 or 8 portions and shape into balls dusting with flour as needed to prevent sticking. Cover the dough balls again with a lint-free towel and let rest for 10 to 15 minutes.
• Heat a large cast iron skillet over high heat until it is very hot. Ideally, your pan should have a lid which will help create a steamy environment for the naan. If you don't have a lid, proceed without it.
• On a lightly covered surface, roll one ball into a teardrop shape that is about 1/4" thick or slightly thicker. Keep the rest of the balls covered.
• Lift the rolled out dough with your hands, gently shake off any excess flour, then carefully place it on the hot skillet. Cover immediately and cook undisturbed for about 1 minute or until the top of the dough begins to bubble and the underside has blistered spots. Use tongs or a heat-proof spatula to flip it over to cook the other side. Cover again and cook for about 30 to 40 seconds, checking to make sure it isn't burning. Remove to a platter and brush top side with melted butter, if using.
• Repeat with the rest of the dough, adjusting the heat if necessary. Keep the finished naan warm, in a low oven, until ready to serve.
• Serve the naan warm, sprinkled with chopped cilantro and flaky salt, if desired.

Notes

Recipe created with guidance from Vah Reh Vah, The Fresh Loaf, Alexandra Cooks, and Bhavan's Kitchen & Living

To Make Dough Ahead:

Once the dough has finished the 1 to hour rest time, cover the bowl and refrigerate for up to 2 days. Remove the chilled dough from the fridge about 1 hour before you are ready to bake it.  

Yogurt Tips:

1. Use full-fat yogurt. Naan gets its wonderful chewy, soft texture from the addition of full-fat yogurt. Without it, your finished naan might not be as tender or rich in flavour. 
2. Bring yogurt to room temperature. Warm liquid is what will help activate the yeast. If your yogurt is fridge cold, it could potentially hinder the dough from rising. If you forgot to take it out of the fridge ahead of time, pour the measured yogurt into a small bowl, then place it in a large bowl with a few inches of warm-hot water until it is no longer cold. 

A very sticky dough:

Just a reminder that this is a very high hydration dough which will be very, very sticky. Don't let that deter you. When portioning out the dough balls, use as much flour as necessary to shape them and to roll them out. It all works out. 

To Store And Freeze

• To Store: Store leftover naan wrapped in parchment paper, or paper towels, in a tight lid container, or ziplock bag, on the counter for up to 2 days. Alternatively, place in refrigerator for up to 4 days.
• To reheat: When ready to use, rub each naan with a splash of water and wrap in foil or parchment paper. Place in a preheated 350 degree F oven until soft and warm, about 15 minutes. Alternatively, heat the water-splashed naan on a dry hot skillet, covered, for 30 to 45 seconds a side.
• To freeze: Allow cooked naan to cool completely. Place in a freezer safe container, or large ziplock bag, for up to 2 months. When ready to use, allow to thaw on counter (it won't take long) or microwave for a few seconds, if needed. Once thawed, follow the "reheat" instructions above.

Keywords: Bread, Naan

Cuisine Indian

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