This traditional flatbread in Indian cuisine is surprisingly achievable without fancy tandoor ovens, and proves that homemade always beats store-bought versions hands down.

I have been perfecting this recipe for three years after tasting authentic naan at my neighbor’s Diwali celebration. I use full-fat yogurt for richness, bread flour when available for a chewier texture, and cast cast-iron skillet for those perfect charred spots. Always let the dough rise fully because rushed naan becomes dense flatbread nobody wants to eat.

Serving warm naan straight from the skillet makes everyone gather quickly. Some families brush with different flavored butters, and if you have kids like me, they’ll fight over the biggest piece with the most bubbles because somehow those taste better.

It’s Perfect For:

• Indian curry nights need an authentic accompaniment
• Pizza dough alternative for quick flatbreads
• Wraps for lunch sandwiches creatively
• Freezer stash for busy weeknights
• Learning bread-making basics without intimidation

Ingredients

For the Dough:

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup warm water
• 1/2 cup plain yogurt (room temperature)
• 2 tablespoons olive oil
• 1 large egg

For Topping:

• 3 tablespoons melted butter
• 2 cloves garlic, minced (optional)
• 2 tablespoons fresh cilantro, chopped
• Nigella seeds or sesame seeds (optional)

Kitchen Equipment You’ll Need

• Large mixing bowl
• Cast-iron skillet or heavy pan
• Rolling pin
• Clean kitchen towel
• Measuring cups and spoons
• Stand mixer (optional)
• Pastry brush for butter

Making Naan Bread From Scratch

Step 1

Activate yeast: In a small bowl, mix warm water, sugar, and yeast. Let it sit for 10 minutes until foamy.

Step 2

Mix wet ingredients: In another bowl, whisk together yogurt, oil, and egg until smooth.

Step 3

Make dough: In a large bowl, combine flour, salt, and baking powder. Add the yeast mixture and the yogurt mixture. Mix until a rough dough forms.

Step 4

Knead: Turn onto a floured surface and knead 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.

Step 5

First rise: Place the dough in an oiled bowl, cover with a damp towel. Let rise 1-2 hours until doubled in size.

Step 6

Divide dough: Punch down dough, divide into 8 equal portions. Roll into balls, cover, and rest 10 minutes.

Step 7

Shape naan: Roll each ball into an oval shape, about 1/4 inch thick. The traditional tear-drop shape is classic.

Step 8

Cook naan: Heat a cast-iron skillet or heavy pan over high heat. Place naan in a dry, hot pan, cook 1-2 minutes until bubbles form. Flip and cook 1-2 minutes until charred spots appear.

Step 9

Butter topping: Mix melted butter with minced garlic. Brush hot naan with garlic butter, sprinkle with cilantro.

Step 10

Serve warm: Keep finished naan wrapped in a kitchen towel to stay soft. Serve immediately for the best texture.

Tips for Perfect Naan Bread

• Temperature Matters: Water must be warm, not hot, for yeast. Too hot kills yeast, too cold won’t activate properly.
• Knead Well: Proper kneading develops gluten for texture. Under-kneaded dough creates tough, dense naan, unfortunately.
• Patient Rising: Let the dough double completely before shaping. Rushing creates flat bread lacking signature fluffiness.
• Hot Skillet Essential: The Pan needs to be smoking hot. Medium heat won’t create those beautiful charred bubbles.
• Don’t Overcrowd: Cook one naan at a time. Multiple pieces of lower temperature prevent proper cooking.

Optional Ingredients

• Nigella seeds for an authentic topping
• Garlic minced into the dough itself
• Herbs like rosemary or thyme
• Cheese stuffed inside for variety
• Whole wheat flour is partially substituted
• Honey instead of sugar

How to Serve Naan Bread

I like tearing warm naan into pieces for scooping thick curries like butter chicken or palak paneer, letting the bread soak up every drop of sauce. Set the basket of naan center table, wrapped in a colorful cloth, keeping them warm while people grab pieces throughout dinner. Fresh naan also works beautifully as a pizza base, topped with tikka masala sauce and mozzarella for fusion meals kids adore.

Temperature dramatically affects enjoyment – serve immediately from the skillet when possible for ultimate softness and warmth. Room temperature naan works for sandwiches stuffed with grilled vegetables or leftover curry, creating amazing lunch wraps. Some families prefer reheating briefly on an open flame for smoky flavor and renewed softness.

For parties, cut naan into triangles and serve with various dips like hummus, raita, or chutneys, creating an interactive appetizer station. Garlic naan pairs perfectly with soup, while plain naan accompanies spicy dishes, balancing heat. Sweet versions spread with Nutella or honey make unexpected desserts that disappear quickly at gatherings.

Is Naan Bread Healthy?

Naan provides carbohydrates for energy and some protein from yogurt and egg, making it more nutritious than plain white bread. Each piece contains about 165 calories with B vitamins from enriched flour and probiotics from yogurt supporting digestive health.

However, refined flour and butter topping increase calorie density while providing minimal fiber. To make it healthier, substitute half with whole wheat flour, reduce oil amount, or skip the butter topping and use herbs instead. Portion control matters since warm naan encourages overeating easily.

Variations and Substitutions

Whole Wheat Naan: Replace half the white flour with whole wheat. Creates a nuttier flavor and adds fiber. Slightly denser texture, but healthier. Needs extra water usually.

Vegan Version: Use plant yogurt and skip the egg entirely. Replace butter with olive oil when brushing. Surprisingly similar texture achieved. Everyone can enjoy these.

Garlic Naan: Mix minced garlic into the dough and topping. Double garlic creates an intense flavor that lovers adore—our most requested variation at restaurants. Breath mints are required afterward.

Cheese Naan: Stuff the mozzarella inside before cooking carefully. Creates gooey surprise when torn open. Kids absolutely love these—Messier but worth it.

Gluten-Free: Use gluten-free flour blend with xanthan gum. Texture is different but still enjoyable, surprisingly. Requires careful handling when rolling. Celiac friends appreciate effort.

No-Yeast Quick: Use self-rising flour and skip yeast. Ready in 30 minutes total time. Different texture, but it saves time. Emergency naan solution works.

Sweet Naan: Add extra sugar and cardamom to the dough. Brush with honey butter when done. Dessert version Indians call “sheermal.” Unexpected treat everyone enjoys.

Stuffed Variations: Fill with spiced potatoes, paneer, or meat. Fold edges sealing filling inside completely. Creates a meal in itself. Traditional varieties are worth trying.

How to Store

Store leftover naan wrapped tightly in aluminum foil at room temperature for up to 2 days. Layer parchment between pieces to prevent them from sticking together. Plastic bags trap moisture, making naan soggy, so it’s best to avoid using them.

For longer storage, freeze naan individually wrapped in plastic, then foil for three months. Thaw at room temperature or reheat directly from frozen in a skillet. Freezing maintains quality surprisingly well, making batch cooking worthwhile. Refresh frozen naan with a quick butter brush after reheating.

Frequently Asked Questions

No cast iron skillet – alternatives? Heavy-bottom pan works or even an oven at the highest temperature. Grill gives an amazing smoky flavor too.

My naan is tough – why? Over-kneaded, over-cooked, or too much flour added. Also, old yeast won’t create a proper texture.

Can I bake instead of stovetop? Yes, bake at 500°F on a pizza stone or a baking sheet for 3-5 minutes until puffed and spotted.

Yogurt substitute options? Sour cream, buttermilk, or milk with vinegar works. Each creates a slightly different texture and flavor.

How thin should I roll? About 1/4 inch thick – too thin burns quickly, too thick won’t cook through properly.