Name: Homemade Naan Bread
Prep time: 1 h 10 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: Indian
Ingredients: ¼ cup warm water; 2 teaspoons sugar; 1½ teaspoons active dry yeast (or instant yeast); ¾ cup warm milk; ¾ cup plain yogurt; ¼ cup olive oil; 1 teaspoon baking powder; 1 teaspoon salt; 4¼ cups all-purpose flour, plus extra for dusting; ¼ cup butter, melted; 1 teaspoon salt (for topping); 2 tablespoons freshly chopped parsley

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Soft, chewy, and perfectly golden naan bread made from scratch — it’s the ideal companion to the curries, stews, and Indian dishes I love making at home. Whether I’m using it to scoop up sauce or enjoy on its own, nothing beats fresh, warm naan right out of the skillet.

Why You’ll Love This Recipe

I love this naan recipe because it delivers bakery-quality bread with simple pantry ingredients. It’s soft inside, lightly crisped outside, and full of flavor from the butter and parsley finish. Making it from scratch might sound intimidating, but the process is straightforward and incredibly rewarding.

Homemade Naan Bread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/4 cup warm water
2 teaspoons sugar
1 1/2 teaspoons active dry yeast (or instant yeast)
3/4 cup warm milk
3/4 cup plain yogurt
1/4 cup olive oil
1 teaspoon baking powder
1 teaspoon salt
4 1/4 cups all-purpose flour, plus extra for dusting
1/4 cup butter, melted
1 teaspoon salt
2 tablespoons freshly chopped parsley

Directions

In a large mixing bowl, I stir the warm water and sugar until dissolved. I sprinkle in the yeast and let it sit for about 5 minutes until foamy.
I add the warm milk, yogurt, olive oil, baking powder, salt, and flour. I mix everything with my hands or a wooden spoon until a dough forms.
I transfer the dough to a lightly floured surface and knead it for 3–5 minutes until smooth and elastic.
I grease the mixing bowl with olive oil, return the dough to the bowl, and cover it. I let it rise in a warm spot for about 1 hour, or until it’s doubled in size.
Once risen, I divide the dough into 10 equal pieces and roll each one into an oval about 1/4″ to 1/8″ thick.
I heat a cast iron skillet over medium-high heat and lightly oil it.
I cook each piece of naan for 30–60 seconds until bubbles form, then brush it with melted butter and flip. I cook the other side for another 30–60 seconds until golden and cooked through.
After removing each naan from the skillet, I brush it again with melted butter and sprinkle with salt and chopped parsley. I serve them warm.

Servings and timing

Prep Time: 1 hour 10 minutes
Cooking Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 10 pieces
Calories: 314 kcal per piece

Variations

Sometimes I mix garlic or nigella seeds into the dough for added flavor. I also like swapping the parsley for cilantro or leaving the herbs off entirely when I want a more neutral base. For a slightly sweeter twist, I add a touch more sugar and serve it with honey butter.

Storage/reheating

I store leftover naan in an airtight container at room temperature for up to 2 days or in the fridge for 4 days. To reheat, I warm it in a dry skillet for a minute or two on each side, or I wrap it in foil and heat it in a low oven. It also freezes well — I just thaw and reheat before serving.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough the night before and let it rise in the fridge. I bring it to room temperature before rolling and cooking.

Do I need a cast iron skillet?

A cast iron skillet gives great results, but any heavy-bottomed nonstick or stainless steel pan will work.

Can I bake naan in the oven?

Yes, I can bake naan at 500°F (260°C) on a preheated baking stone or sheet. It puffs up quickly and gets a nice texture.

What can I serve with naan?

I serve it with curries, soups, or dips like hummus. It’s also great with grilled vegetables or as a wrap.

How do I keep naan soft after cooking?

I stack the warm naan and wrap it in a clean kitchen towel. This traps steam and keeps it soft until serving.

Conclusion

Homemade naan bread brings the comfort of fresh, warm flatbread to my kitchen with surprisingly little effort. Once I tried making it from scratch, I found it hard to go back to store-bought. It’s perfect for any meal that needs a soft, chewy sidekick.