Easy Homemade Naan Bread

Natalya Drozhzhin
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My easy homemade naan bread is a quick, simplified take on the classic Indian flatbread. Soft, pillowy, and ready in under an hour — it’s completely irresistible.

Naan Bread with garlic and herbs on a plate

I still vividly remember the first time I tried naan bread. My family and I were visiting San Francisco one summer and made a quick stop at a little restaurant where we picked up some warm naan. I remember that feeling of amazement after my first bites. It changed my life! I had never tried it before that day, and from that moment on, I was on a mission to find a good recipe for making naan that could bring that feeling back to me.

It’s been about 15 years since that moment, and I’ve been making this homemade version ever since. I’ll be honest – it has never become quite exactly like the one I tasted in San Francisco, but it’s pretty close! This homemade naan recipe is incredible, easy to make, and has become such a staple in our home over these years! I know it may not be a strictly authentic naan recipe, but it is pretty good for a Slavic with no Indian background!

Naan vs Pita Bread

A lot of people confuse naan bread and pita bread. I’ll admit I did at first, too! Naan is a soft, leavened flatbread from South Asia/India, whereas pita is a round, pocket-style flatbread from the Middle East. Both are delicious, but still different. Here’s a quick rundown for you so you know exactly which one you want!

  • Texture: Naan is enriched with milk and egg, making it soft, fluffy, and slightly chewy. Pita is leaner, with a firmer, bread-like texture that forms a pocket when it puffs up in the oven.
  • Ingredients: Naan is made with yeast, milk, and egg (among other ingredients), while pita typically uses just flour, water, yeast, and salt. This makes naan richer and more tender, while pita is simpler and more neutral.
  • How they’re cooked: Naan bakes at extreme heat in a tandoor (traditionally) or on a blazing-hot skillet, developing charred blisters. Pita bakes in a regular oven, where the high steam puffs it up to create a pocket.
  • Serving: Use naan for scooping curries or as a wrap — it’s sturdy and soft. Pita is perfect for stuffing with falafel, salad, or meats, thanks to that convenient pocket.

So, which wins? It depends on your mood. Craving a soft, buttery bread to mop up sauce? Go naan. Want a lighter, pocket-friendly option for sandwiches? Pita is your pick.

Naan Bread Video

Making Easy Naan Bread from Scratch

This easy naan recipe comes together quickly. Mix it up, then rest while you heat the skillet. All you need is a bowl and a hot pan (no special equipment!).

  • Activate the yeast: In large bowl, whisk together the active dry yeast, warm water, and sugar and let it sit until foamy.
  • Build the dough: Next, stir in the milk, egg, and salt to the yeast mixture. Slowly, add in the all-purpose flour. Knead for 6-8 minutes by hand on a lightly-floured surface or in a stand mixer with a dough hook.
  • Allow the dough to rest: Pop the dough in a bowl, cover with a plastic wrap, and allow the dough to rise for about an hour.
  • Shape the naan: Next, split the dough into equal portions. Roll them into balls and set them aside on a well-floured tray. Cover them with a clean kitchen towel and let them rise for at least 15 minutes. On a lightly floured surface, roll out the pieces into ovals.
  • Cook the naan: Cook each raw naan on a preheated skillet on the stovetop for about three minutes until bubbly and golden. Flip it over and cook the other side. Top it with fresh herbs and melted butter (check out the variations section for more ideas!) or enjoy as-is.

Serving suggestions: Naan is more than a curry companion. Its sturdy, soft texture shines in many dishes, like with classics such as butter chicken or chana masala, rolled around grilled meats or veggies, or topped with sauce and cheese for a quick personal pizza. It’s also perfect for dipping in hummus, and it holds up beautifully in brothy soups and stews.

water, yeast and sugar in a bowl with egg and milk
Naan doug in a bowl
Naan dough doubled in a size
Naan on a skillet

Tips for the Tastiest Homemade Naan Bread

It’s been many years since I started making my homemade naan. Here’s a few tips and tricks I still follow each time I make this simple naan bread recipe.

  • Proof the yeast fully: Make sure to allow time for the yeast to complete a full 10-minute bloom that produces a creamy, foamy topping. If the foamy topping doesn’t happen, your yeast is likely old.
  • Embrace imperfection when shaping: Hand-stretched ovals create thinner spots that blister and thicker edges that stay pillowy. I love it when things don’t have to be “perfect” to still turn out so good!
  • Control the heat wisely: Try to stay on medium high heat the whole time. Too hot burns the outside before the interior sets, whereas a too low temperature dries out the bread. If you experience any sticking, grease the pan with a little butter or ghee in between each naan.
  • Dust with flour when needed: If you find the dough sticking to your hands and table, dust everything lightly with a little bit of flour. Keep it minimal to keep the naan soft.

Troubleshooting tip: If you’re experiencing undercooked centers, flatten the dough a bit thinner and give each side a full three minutes to cook. The edges should char while the middle cooks through.

Naan Variations

Simple naan is so so good, but once you get comfortable to add twists to it, you’ve officially become the master! Here are some of my favorite ways to change up the flavor.

  • Herb & garlic naan: Chop up 1/4 bunch of fresh cilantro and 2-3 cloves of garlic. Then, melt 1/2 cup of ghee in a small bowl in the microwave and whisk in the chopped herbs and garlic. (If you need ghee, this is my favorite one on Amazon) Once you pull the naan out of the skillet, immediately brush the tops with your garlic-herb mixture.
  • Cheese naan: Place a small handful of shredded mozzarella in the center of a rolled round, seal like a purse, and roll gently. Cook until golden and gooey.
  • Herb naan: Work a few tablespoons of chopped cilantro or parsley into the dough during mixing for a fragrant, green-speckled result.
  • Vegan naan: Replace the egg with a flax egg (1 tablespoon ground flaxseed and 2.5 tablespoons water) and use plant-based milk and oil.

Active yeast vs instant yeast: You can use instant yeast in this recipe, but keep in mind that it will likely mean a faster proofing/rising time!

Naan Bread with garlic and herbs on a plate

Storing & Reheating Tips

Keep naan soft and fresh with these storage methods and reheating options.

  • Room temperature: Stack cooled naan in an airtight container with a kitchen towel (it soaks up moisture) for 1-2 days.
  • Refrigerator: Store in the fridge up to five days. Reheat before eating because cold naan is quite firm.
  • Freezer: Separate cooked naan with parchment paper, seal in a zip-top bag, and freeze for up to three months. Thaw and reheat straight from frozen.
  • Reheating: Revive naan in a dry cast iron skillet over medium heat, about 1 minute per side, or wrap in foil and warm in a 350°F oven for 5-7 minutes. An air fryer at 350°F for 2-3 minutes gives a slightly crisp surface if you prefer this method. Brush with melted butter after reheating for that just-cooked taste.

Make ahead: After the first rise, divide the dough into balls and freeze for up to three months, or refrigerate the risen dough for up to a day to deepen the flavor. Thaw overnight in the fridge and bring to room temperature before rolling.

More Easy Bread Recipes to Try

Recipe

Naan Bread with garlic and herbs on a plate

Naan Bread

Author:
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Servings
13 Units
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
This simplified homemade naan bread recipe is light, fluffy, and slightly crispy on the outside. Perfect for everything from curries, sandwiches, and pizzas!

Ingredients

US Units – Metric

Instructions

  • In a bowl, whisk the water, yeast, and sugar together. Let the ingredients sit for about 10 minutes at room temperature until frothy.
    water, yeast and sugar in a bowl
  • Next, whisk in the milk, egg, and salt. In small portions, carefully add the flour as you mix. Knead the dough for 6-8 minutes by hand on a lightly floured surface or in a stand mixer.
    Kneaded naan dough in a bowl
  • Place dough in a bowl and cover it with a plastic wrap. Let the dough rise for about an hour, or until it has doubled in volume.
    Naan dough doubled in a size
  • Split the dough into 10-15 equal sized pieces. Roll each piece into a ball and place it on well-floured work surface. Cover the dough balls with a towel and allow them to rise for 15-20 minutes.
    Naan bread dough pieces
  • On a lightly floured surface, roll out each dough ball until it's thin.
    Rolled out naan breads on a dusted counter
  • On a preheated cast iron skillet, cook each naan for about 3 minutes on each side.
    Naan on a skillet
  • Serve with garlic-herb ghee or plain.
    Naan Bread with garlic and herbs on a plate

Nutrition

Calories: 147kcal, Carbohydrates: 30g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 13mg, Sodium: 366mg, Potassium: 54mg, Fiber: 1g, Sugar: 4g, Vitamin A: 24IU, Calcium: 11mg, Iron: 2mg