Naan bread is a popular flatbread originating in South Asia and has become a beloved accompaniment to many dishes worldwide. This soft and delicious bread is perfect for any time of day and can be served with various dips, spreads, soups, or curries.
With this homemade naan bread recipe, you can easily recreate this classic dish in your kitchen.
Made with simple ingredients like flour, honey, yogurt, and garlic-infused butter, this recipe produces soft and flavorful bread that will impress your family and friends.
How to Make Naan Bread
Note: The full instructions are provided in the recipe card below.
In a bowl, combine flour, baking powder, and salt. Mix well and set aside. Add warm water and honey to a stand mixer fitted with the dough attachment and stir with a spoon until completely dissolved. Sprinkle the yeast over the water mixture.
Let it sit for 5-10 minutes until the yeast is foamy. Turn the mixer on low speed and gradually add the flour mixture, yogurt, and egg. Increase the speed to medium-low and continue mixing the dough for 3 to 4 minutes or until it is smooth.
(The dough should form into a ball that pulls away from the sides of the mixing bowl.) Remove the dough from the mixing bowl and use your hands to shape it into a ball.
Grease a separate bowl with olive oil or melted butter, place the dough in the bowl, and cover it with a damp towel. *Place in a warm location (I set mine inside the oven) and let it rise for 1 hour or until the dough nearly doubles.
Melt the butter in a saucepan over medium heat. Add the garlic and cook for 1-2 minutes until fragrant. Then remove the butter from the heat, strain it out, and discard the garlic, leaving the infused melted butter. Set aside.
Once the dough is ready, transfer it to a floured work surface. Then, cut the dough into 8 separate pieces. Roll each into a ball with your hands, then place it on the floured surface.
Use a rolling pin to roll out the dough into a large oval shape that is ¼-inch thick. Brush the dough lightly with the garlic-infused butter on both sides. Heat a large cast-iron skillet or heavy saute pan over medium-high heat.
Add a piece of the rolled-out dough to the pan and cook for 1 minute or until the dough bubbles and the bottom turns lightly golden. Flip the dough and cook on the second side for another minute or until the bottom is lightly golden.
Then, transfer the Naan Bread to a separate plate and cover it with a clean dishtowel. Repeat with the remaining dough until all the naan pieces are cooked. Keep the naan bread covered with the towel until ready to serve so it doesn't dry out.
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Recipe
Easy Naan Bread
Equipment
Ingredients
- 1 cup warm water (120 ºF to 130 ºF )
- 1 tablespoon honey
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons instant dry yeast
- 3 ½ cups bread flour or all-purpose flour , spooned and leveled off
- ¼ cup full-fat plain yogurt or sour cream
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 1 egg , room temperature
- ¼ cup butter
- 4 cloves garlic , minced
Instructions
- In a bowl, combine flour, baking powder, and salt. Mix well, and set aside.
- In a stand mixer fitted with the dough attachment, add warm water and honey, and stir with a spoon until completely dissolved.
- Sprinkle the yeast on top of the water mixture. Let it sit for 5-10 minutes until the yeast is foamy.
- Turn the mixer onto low speed, and gradually add flour mixture, yogurt, and egg. Increase speed to medium-low, and continue mixing the dough for 3 to 4 minutes or until the dough is smooth. (The dough should form into a ball that pulls away from the sides of the mixing bowl.)
- Remove the dough from the mixing bowl and use your hands to shape it into a ball.
- Grease a separate bowl with olive oil or melted butter, place the dough in the bowl and cover it with a damp towel. *Place in a warm location (I set mine inside the oven) and let it rise for 1 hour or until the dough has nearly doubled in size.
- Melt the butter in a saucepan over medium heat, add garlic and cook for 1-2 minutes until fragrant. Then remove butter from heat, strain out and discard the garlic, leaving the infused melted butter. Set aside.
- Once the dough is ready, transfer it to a floured work surface. Then cut the dough into 8 separate pieces.
- Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large oval shape and ¼-inch thick.
- Brush the dough lightly with the garlic-infused butter on both sides.
- Heat a large cast-iron skillet or heavy saute pan over medium-high heat.
- Add a piece of the rolled-out dough to the pan and cook for 1 minute or until the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for another minute or until the bottom is lightly golden.
- Then transfer the Naan Bread to a separate plate, and cover with a clean dishtowel. Repeat with the remaining dough until all the naan pieces are cooked.
- *Keep the naan bread covered with the towel until ready to serve, so it doesn't dry out.
Notes
- Oven: Preheat the oven to 350°F. Wrap the naan bread in aluminum foil and bake it for 5-10 minutes, or until heated.
- Stovetop: Heat a non-stick skillet over medium heat. Brush both sides of the naan bread with a little butter or oil, and then cook for about 1-2 minutes on each side or until heated through.
- Microwave: Wrap the naan bread in a damp paper towel and microwave for 10-15 seconds or until heated.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
