Homemade Naan Bread – Easy Bread Recipes for Soft, Puffy, Golden Perfection
Let’s talk homemade naan. You know, the kind that’s so pillowy-soft you want to use it as a napkin—and then eat it? I’ve made this naan more times than I can count, and every time it disappears faster than I can say 'pass the curry.' There’s something magical about flipping a piece of dough in a hot pan, watching it puff up like it has dreams of being a balloon.
This recipe keeps it easy—no tandoor, no stress, just a bowl, a spoon, and a little bit of patience. Yogurt and yeast work together to create the fluff, and a brush of garlic butter at the end seals the deal. It’s the kind of recipe you can make on a weeknight and still feel like a kitchen wizard.
Great alongside tikka masala, scooping up hummus, or sneaking bites straight from the pan (no judgment). Let’s make naan that tastes like it came straight from your favorite Indian restaurant—without leaving home.
Servings: 8 pieces
Ingredients
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- ½ cup warm water
- 2½–3 cups all-purpose flour
- ½ teaspoon salt
- ¼ cup plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon melted butter (for brushing)
- Optional: minced garlic, chopped cilantro for garnish
Instructions
- In a bowl, stir yeast and sugar into warm water. Let it sit for 10 minutes until frothy—if nothing happens, your yeast ghosted you.
- Add flour, salt, yogurt, and olive oil. Mix until it comes together, then knead for about 5-6 minutes until smooth.
- Cover the dough with a damp towel. Let it nap in a warm spot for 1 hour or until it doubles in size.
- Punch down the dough (gently—don’t take your stress out on it), then divide into 8 equal parts. Roll each into a ball.
- Use a rolling pin to flatten each ball into an oval shape, roughly ¼ inch thick.
- Heat a skillet over medium-high heat. No oil needed here. Cook each naan for about 1-2 minutes per side until you see golden bubbles.
- Brush with melted butter (or garlic butter if you’re feeling fancy), sprinkle with cilantro, and serve warm.