Easy Homemade Naan
My foolproof recipe for homemade naan is easy and delicious! They are soft, chewy, and full of that traditional naan flavor with the hallmark charred spots. With only eight simple ingredients, you’ll have warm and tasty naan before you know it!
There is almost nothing better than freshly baked bread, and naan is no exception to that. Your home will smell amazing as you make this traditional Indian flatbread!
Tandoor Oven
Naan is typically made in large tandoor ovens, but you can get the same results by making them in a hot skillet on the stovetop. With my recipe and instructions below, you’ll be able to have fresh naan whenever you like!
My recipe is for a traditional plain naan, so you can add spices, herbs, or other seasonings to it if you want to incorporate different flavors. Go ahead and spice it up!
I think naan is best served and enjoyed warm with garlic butter or olive oil brushed on top, but it tastes wonderful no matter how you eat it!
These also freeze very well, so you can make a bunch of naan, freeze them, and enjoy delicious naan any time!
I have also made flatbread pizzas with my naan, which adds a unique flavor to the pizza. I highly recommend you try making pizzas with them!
Happy Baking!
Ingredients
1/3 cup of warm water (106-110 degrees F.)
2 level teaspoons of active dry yeast
2 level teaspoons of white granulated sugar
1 large egg
2 tablespoons of extra virgin olive oil
1/3 cup of plain full-fat or whole milk yogurt, preferably Greek yogurt
Yogurt is traditionally used in naan, but full-fat sour cream (⅓ cup or 75 grams) can be used as a substitute.
300 grams (2 1/3 cups) of all-purpose flour
3/4 teaspoon of salt
Optional herbs or seasonings
Yields 4 naan
Instructions
Let all ingredients come to room temperature.
Geeky Tip: Ingredients that are all the same temperature incorporate more easily and fully.
Warm the water to 106-110 degrees F. (15 seconds in a 1000W microwave on high).
In a small bowl, combine the warm water, yeast, and sugar. Stir to dissolve together. Let it sit for about 6-7 minutes. If the yeast doesn’t bubble or foam after 5 minutes, it may be dead. See below for what the yeast should look like after proofing for 6-7 minutes.
Geeky Tip: This is “proofing” the yeast, or proving that it is active. Yeast is a living organism that acts as a leavening and flavoring. The warm water activates the yeast, and the sugar is food that the yeast can consume, which causes carbon dioxide to be produced. This step ensures the yeast is good, and it gets the yeast going to help with the leavening and flavor of the naan.
Put the flour, salt, and optional seasoning in a large bowl. You want a large bowl because you’ll mix together the ingredients later in this same bowl. Fully whisk together the dry ingredients.
In a separate bowl, fully whisk together the olive oil and egg. Then, whisk in the yogurt until fully combined.
This is what the yeast should look like after proofing for 6-7 minutes. Notice that it has increased in volume, and it has a foamy top. If it doesn’t look like it is bubbling or foaming, it may be dead.
Geeky Tip: Keep dry active yeast in a cool, dry place. If you have a jar of yeast, keep it refrigerated after you open it.
Pour the wet ingredients and yeast mixture into the flour. Stir until almost combined. You’ll knead the dough later to get everything fully combined.
Lightly flour a surface. Turn out the naan dough onto the floured surface. Knead the dough until it is smooth and slightly shiny (about 8-10 minutes).
Put the dough back into the large bowl, and cover it tightly with plastic wrap. Proof it in a warm environment until it doubles in size (about 60-70 minutes).
Geeky Tip: Put the dough in your oven, turn on the oven light, and shut the oven door. That is usually a warm enough environment for proofing.
This is what the dough looks like after doubling in size (about 65 minutes).
After the dough has doubled in size, push down on the dough to remove gas and air bubbles. Turn the dough out onto your surface.
Put a non-stick or cast iron skillet over medium-heat. Let it come to that temperature before putting the dough into it.
Divide the dough into 4 equal pieces.
With your hands, flatten and then gently stretch a piece of dough into an oval shape until it is about 5 inches in diameter.
With a rolling pin, gently roll each piece until it is about 1/8 inch thick and about 7 inches in diameter. Don’t put too much pressure on the dough or else the air will be squeezed out and the traditional bubbles won’t form.
Put the dough in a skillet over medium-high heat. When the dough puffs and bubbles form (2-3 minutes), flip it. Let the other side cook for about 2 minutes. When the naan is slightly golden brown with bubbles and some dark spots, it is done.
Brush the naan with melted butter or olive oil. Sprinkle it with sea salt or fresh herbs. Serve warm and enjoy!
Storage
Naan can be stored in an airtight container at room temperature for 3-5 days. They can be frozen for up to 6 months.
Easy Homemade Naan
Ingredients
- 1/3 cup of warm water (106-110 degrees F.)
- 2 level teaspoons of dry active yeast
- 2 level teaspoons of white granulated sugar
- 1 large egg
- 2 tablespoons of extra virgin olive oil
- 1/3 cup of plain full-fat or whole milk yogurt, preferably Greek yogurt (Yogurt is traditionally used in naan, but full-fat sour cream (⅓ cup or 75 grams) can be used as a substitute.)
- 300 grams (2 1/3 cups) of all-purpose flour
- 3/4 teaspoon of salt
- Optional herbs or seasonings
Instructions
- Let all ingredients come to room temperature.
- Warm the water to 106-110 degrees F. (15 seconds in a 1000W microwave on high). In a small bowl or measuring glass, combine the warm water, yeast, and sugar. Stir to dissolve them together. Let it sit for 7 minutes. If this mixture doesn’t have a foamy head after 7 minutes, then the yeast is dead, and you’ll need to get new yeast.
- Put the flour, salt, and optional seasoning in a large bowl. You want a large bowl because you’ll mix together the ingredients later in this same bowl. Fully whisk together the dry ingredients.
- In a separate bowl, fully whisk together the olive oil and egg. Then, whisk in the yogurt until fully combined.
- Pour the wet ingredients and yeast mixture into the dry ingredients. Stir until almost combined. You’ll knead the dough later to get everything fully combined.
- Lightly flour your surface, and place the dough onto it. Knead the dough until it is smooth and slightly shiny (8-10 minutes).
- Put the dough back into the large bowl, and cover it tightly with plastic wrap. Proof it in a warm environment until it doubles in size (about 60-70 minutes).
- After the dough has doubled in size, push down on the dough to remove gas and air bubbles. Turn the dough out onto your surface.
- Put a non-stick or cast iron skillet over medium-high heat. Let it come to that temperature before putting the dough in it.
- Divide the dough into 4 equal pieces. With your hands, flatten and then gently stretch the piece of dough into an oval shape that is about 5 inches in diameter. Then, with a rolling pin, gently roll each piece until it is about ⅛ inch thick and about 7-8 inches in diameter.
- Put the piece of dough in the skillet over medium-high heat. When the dough puffs and bubbles form (about 3 minutes), flip it. Do the same to the other side. When the naan is slightly golden brown with bubbles and some dark spots, it is done. Remove it from the skillet.
- Optional: Brush the naan with melted butter or olive oil. Sprinkle it with sea salt or fresh herbs. Serve warm.
Notes
Naan can be stored in an airtight container at room temperature for 3 to 5 days. They can be frozen for up to 6 months.