Homemade Naan

The only recipe you would need for making soft and perfect Homemade Naan!

This step by step recipe will guide you to make restaurant quality naan at home.

3 pieces of homemade naan placed one over another on a brown plate with a curry placed on the side and a slab of butter in the background

Naan needs no introduction, it is the most popular Indian bread in the western world for sure.

Most of the Americans that I talk to think Indian food=naan and curry.

It is rather amusing that how the Indian food is perceived here.

My mom never made naan at home, what she did make everyday was roti. And also parathas.

We used to eat naan when we went to restaurants or at weddings. Sure we loved it but it was not a everyday bread.

What is Naan

Naan is a leavened bread made using all purpose flour. It is extremely popular in the Indian subcontinent.

It is made with basic ingredients like flour, oil, yeast, milk. One can also make naan without yeast but I prefer the version with yeast.

You can either cook the naan in a tandoor (clay oven, often used by Indian restaurants) or bake them in the oven.

My choice for cooking naan is the stove-top. I bake them as well but prefer cooking them on a cast iron skillet.

Ingredients for Homemade Naan

Like I mentioned, naan requires basic pantry ingredients.

Flour: I use 100% all purpose flour, that’s what is traditionally used in making naan.

If you want to use whole wheat flour, I would recommend using 50% whole wheat and 50% all purpose.

Don’t replace the entire flour with whole wheat else the bread will be dense.

Yeast: it is very important to use a good quality yeast here. Trust me, it makes a difference.

My choice of yeast is always Red Star Yeast (not sponsored, just love them).

Oil: you can use any flavorless oil here. Avocado oil, canola oil, vegetable oil they all work.

Yogurt: I use plain milk yogurt here, I haven’t tested the recipe with almond milk yogurt but I think it should work.

Definitely going to try it out and update here.

Milk:  I used 1% milk here. Again I haven’t tested the recipe with non-dairy milk so I cannot comment if that would work or not.

Butter: and of course a good naan in my opinion has to be brushed with butter once done. I prefer using salted butter.

So, from the ingredients list it is pretty obvious that you don’t require any fancy ingredients for naan.

It is one of those things that you can easily make at home and this recipe will make sure you succeed in making them perfectly each time.

homemade naan stacked and placed on a round bamboo bowl

Tips to Make Perfect Naan at Home

As I mentioned before, use a good quality yeast.

Make sure your active dry yeast is activated before you add in the flour. Very important to use the right temperature of water here in order to activate the yeast.

Very hot water will kill the yeast and cold water won’t activate it. You need hot water (but not boiling), somewhere around 105-115 F degrees.

Do not add a lot of flour. The dough should always be little sticky, you don’t want to dry it out. Add more flour only if needed and if the dough is looking way too sticky.

For this recipe, start with 3.25 cups flour (423 grams) and add the additional tablespoons only if needed.

Be gentle with the dough and give it time to rest. Give the dough ample time to rise, then punch the air and let it rest again for 10 minutes.

Shape the dough balls and let rest for 5 minutes again.

Roll the naan gently. How I do is that I roll once lengthwise and then width wise. I don’t try to roll it like a paratha/tortilla/roti.

Simply stretch gently first vertically and then horizontally and done.

Use a cast-iron skillet (if possible) to cook the naan. I feel they taste so much better when cooked on cast iron.

Also cooking on stove-top > baking in the oven. Strictly, my opinion though, you can do whatever you like more. I have given the instructions to bake them as well in the recipe card below.

Method

1- In a bowl whisk together 3.25 cups (423 grams) of flour with 1 teaspoon (7 grams) salt and set aside.

2- Now, add 1 cup (8 oz) warm water to the steel bowl of your stand mixer or to any large bowl. Add 1 tablespoon (13 grams) sugar and 2 teaspoons (7 grams) of active dry yeast. Stir and let it bloom for 5 to 10 minutes.

3- After 10 minutes or so, the yeast mixture will be bubbly and froth on top. That’s how we know what the yeast is active. If the mixture isn’t bubbly and frothy, discard and start over again.

4- Now add 3 tablespoons (45 ml) of oil. I used avocado oil here.

step by step picture collage of making naan at home

5- Add 1/3 cup (80 ml) milk and 2 tablespoons (30 grams) plain yogurt and mix using the paddle attachment of the stand mixer or use a wire whisk if not using a stand mixer.

6- Start adding in the flour mix, little by little into the wet ingredients. Stir to combine.

7- Start adding the remaining 3-4 tablespoons of flour (24-32 grams). Add 1 tablespoon at a time and add more if the flour is too sticky.

I added around 3 to 4 tablespoons flour at this point. The dough will be sticky, so do not add more flour to make it dry. It just shouldn’t be very sticky.

Knead the dough using the dough hook attachment of your stand mixer for 2 minutes until the dough is smooth. You may also knead with your hands for around 7 to 8 minutes.

8- Transfer the kneaded dough to a large bowl which has been greased with oil.

step by step picture collage of making naan at home

9- Cover the bowl with a kitchen towel and let the dough rise in a warm place for around 60 to 90 minutes.

If it is cold where you live, pre-heat your oven to 100 F degrees and then turn it off. Then place your dough inside the oven (remember the oven should be off!).

After around 90 minutes, the dough would have doubled in size.

10- Punch the dough to release the air.

11- Divide dough into 8 equal parts. You may have to grease your hands while rolling the dough balls as the dough is sticky.  I used a kitchen scale and each dough ball weighed around 100 grams. Cover the dough balls and rest for 15 minutes.

12- After 15 minutes, heat a cast iron skillet on medium-high heat. Then start rolling the naan.

Take one dough ball and with a rolling pin (grease the rolling pin with oil) first roll in length wise and then from the sides, around 10 to 12 inches long and 6 to 7 inches wide.

You can sprinkle some nigella seeds on top.

step by step picture collage of making naan at home

13- Transfer the rolled naan onto the heated skillet. Let it cook for couple of minutes until you see bubbles on top.

14- Then with the help of a tong, remove the naan from skillet, flip and transfer directly to the gas.

Cook the naan for 15-20 seconds (directly on gas) on one side.

15- Then flip and cook the other side until nicely golden brown from both the sides.

16- Transfer to a plate and brush with melted butter. I always use salted butter to brush the naan.

step by step picture collage of making naan at home

Serve naan with dal makhani or paneer butter masala! So good!

homemade naan stacked and placed on a round bamboo bowl with a slab of butter in the background

If you’ve tried this Homemade Naan Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

This post has been updated from the recipe archives, first published in November 2014.

Homemade Naan

3 pieces of homemade naan placed one over another on a brown plate with a curry placed on the side and a slab of butter in the background
Manali
Soft and fluffy Homemade Naan tastes just like the one from your favorite Indian restaurant! Pairs so well with a creamy curry or dal!
5 from 9 votes
Prep Time 15 mins
Cook Time 20 mins
Resting Time 1 hr 30 mins
Total Time 2 hrs 5 mins
Course Breads
Cuisine Indian
Servings 8 naan
Calories 420 kcal

Ingredients
  

  • 3.25 cups +3-4 tablespoons all purpose flour 423 grams + 24-32 grams
  • 1 teaspoon salt 7 grams
  • 1 cup warm water 8 oz/240 ml, water temperature around 110F degrees
  • 1 tablespoon granulated white sugar 13 grams
  • 2 teaspoons active dry yeast 7 grams
  • 3 tablespoons oil 45 ml, I used avocado oil
  • 1/3 cup milk 80 ml, I used 1% milk
  • 2 tablespoons plain yogurt 30 grams, I used whole milk yogurt
  • nigella seeds optional
  • salted butter melted, for brushing the naan

Instructions
 

  • In a bowl whisk together 3.25 cups (423 grams) of flour with 1 teaspoon (7 grams) salt and set aside.
  • Now, add 1 cup (8 oz) warm water to the steel bowl of your stand mixer or to any large bowl. Add 1 tablespoon (13 grams) sugar and 2 teaspoons (7 grams) of active dry yeast. Stir and let it proof for 5 to 10 minutes.
  • After 10 minutes or so, the yeast mixture will be bubbly and froth on top. That's how we know what the yeast is active. If the mixture isn't bubbly and frothy, discard and start over again.
  • Now add 3 tablespoons (45 ml) of oil. I used avocado oil here.
  • Add 1/3 cup (80 ml) milk and 2 tablespoons (30 grams) plain yogurt and mix using the paddle attachment of the stand mixer or use a wire whisk if not using a stand mixer.
  • Start adding in the flour mix, 1 cup at a time into the wet ingredients. Stir to combine.
  • Then start adding the remaining 3-4 tablespoons of flour (24-32 grams). Add 1 tablespoon at a time and add more if the flour is too sticky.
    I added around 3 to 4 tablespoons flour at this point. The dough will be sticky, so do not add more flour to make it dry. It just shouldn't be very sticky.
  • Knead the dough using the dough hook attachment of your stand mixer for 2 minutes until the dough is smooth. You may also knead with your hands for around 7 to 8 minutes.
  • Transfer the kneaded dough to a large bowl which has been greased with oil.
  • Cover the bowl with a kitchen towel and let the dough rise in a warm place for around 60 to 90 minutes.
    If it is cold where you live, pre-heat your oven to 100 F degrees and then turn it off. Then place your dough inside the oven (remember the oven should be off!).
  • After around 90 minutes, the dough would have doubled in size. Punch the dough to release the air.
  • Divide dough into 8 equal parts. You may have to grease your hands while rolling the dough balls as the dough is sticky.  I used a kitchen scale and each dough ball weighed around 100 grams. Cover the dough balls and rest for 15 minutes.
  • After 15 minutes, heat a cast iron skillet on medium-high heat. Then start rolling the naan.
  • Take one dough ball and with a rolling pin (grease the rolling pin with oil) first roll in length wise and then from the sides, around 10 to 12 inches long and 6 to 7 inches wide.
    You can sprinkle some nigella seeds on top.
  • Transfer the rolled naan onto the heated skillet. Let it cook for couple of minutes until you see bubbles on top.
  • Then with the help of a tong, remove the naan from skillet, flip and transfer directly to the gas.
    Cook the naan for 15-20 seconds (directly on gas) on one side. Then flip and cook the other side until nicely golden brown from both the sides.
  • Transfer to a plate and brush with melted butter. I always use salted butter to brush the naan.
  • Serve naan with dal makhani or paneer butter masala!

Oven Instructions

  • To cook the naan in the oven - pre-heat oven to 500 F degrees. Arrange rolled naan on a baking tray and then bake for 4 to 5 minutes or until golden brown. If you want, you can then place the naan in the oven under broiler to get them charred.
    Remove naan from oven and brush with butter.

Notes

  1. This recipe can make more naan if you want to make smaller naans. You can just divide the dough into smaller dough balls in that case.

Nutrition

Calories: 420kcalCarbohydrates: 77gProtein: 12gFat: 7gSaturated Fat: 1gCholesterol: 1mgSodium: 303mgPotassium: 153mgFiber: 3gSugar: 2gVitamin A: 10IUCalcium: 32mgIron: 5mg
Keyword homemade naan, naan
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

67 thoughts on “Homemade Naan

  1. It’s interesting because naan at restaurants isn’t tooo expensive, but if you go to a supermarket…you get like 2 pieces for $4.00 which is insane!

    I am definitely going to try this out though it looks exactly like restaurant quality!!

  2. This is great! It’s so funny how people think that we eat naan all the time and I’m like no, rotis or parathas! But naan is delicious though, thats’s for sure. I have a nice iron skillet, so I do need to try making these!

    1. Thanks Shikha! Yeah true everyone thinks we eat naan and all those rich and creamy curries all the time. The fact is just the opposite, we eat all this only when we eat out!

  3. Mmm I’ve always wanted to make naan! That’s quite interesting that naan is not actually a popular Indian bread, but not surprising. Same goes with a popular Vietnamese dish (pho) in the States as well, I don’t even like it that much! (or I make it way different at home haha)

    1. It is popular…what I wanted to say was that we don’t eat it at home. If you eat out, then you always eat naan…but it’s not something that we make/eat on a daily basis 🙂 Interesting to know that pho isn’t popular in it’s country of origin.

      1. Coming back again to make these wonderfully delicious and totally amazing breads. My family has been begging for them since the last time I made them. 😉

  4. Made this for supper tonight Manali and wow is it good! I think my husband ate half the batch all on his own! I actually figured I must have messed it up because the dough was so sticky I didn’t think there was any way it would roll out but it was terrific. Definitely making it again! Thanks!

  5. I am giving a bridal shower and serving chicken curry for dinner. Can I make the Naan in advance? If I warm it up in the oven will it still be good? Thank you so much.

    1. Hello Margaret, they should be okay! Even though fresh is always the best but I don’t think it’s a bad idea to make them in advance! Good luck, hope they turn out well 🙂

  6. Hey so I just made this tonight and after mixing the flour with the liquids it was just too much liquid so I added a little more flour and thought it’d be good and after an hour later I check the dough and it rised but it was too watery I added another cup or flour. Is the recipe for the liquids correct?

    1. Hi Tahera, sorry you had trouble with the recipe. Yeah the liquid measurement is correct. My readers have made this recipe successfully, I am not sure what went wrong with yours 🙁

      1. I will definitely be making this again though because after I added more flour I was able to roll it out and it came out delicious! So thank you for the delicious recipe 🙂

  7. Question: if I wanted to make a large batch of naan for a party, could I mix the dough, refrigerate covered overnight (dough will usually rise very slowly in the fridge), and then when ready to cook pull out the dough, let it warm up to room temp. Then proceed to roll into separate balls. Let those balls rest, then roll and cook?

    I am curious if you or anyone else has ever used this method?

  8. 5 stars
    Hi. This came out great!!! I had tried Naan from another site, they used baking soda. The texture was off, like too bready or something. Your recipe came out light and fluffy and flipping them onto the open flame sealed the deal. Thanks and I will be checking out your other recipes!!

    Laura

  9. 5 stars
    It was easy. I prepared it in a great hurry and yet I didn’t all on my face that means, your receive rocked. I have to hone my skills.
    Thank you for sharing.

  10. Hi.. thank you for the recipe.. I wanted to make a smaller patch than the one in the video since we’re a small family. Do i just put half the measurements?

  11. Hey, Manali!

    I loved what you did with the servings slider. However, the weight doesn’t auto-update when we drag the slider either way. Only the cups get corrected as per the desired servings. Just a minor glitch and it would be immensely helpful if rectified.

    The whole family is a huge fan of this blog. Thanks a lot for putting together all the recipes!!

    Regards,
    Sriram Ghandikota

    1. Hey, that is some new feature introduced by the makers of this recipe plugin, even I didn’t have a chance to look at it. Let me check and then ask the developers. Thanks for letting me know 🙂

  12. 5 stars
    YUM!!! I made this on the stove and put it under the grill to finish it off..HIGHLY RECOMMEND this recipe👌👌👌

  13. 5 stars
    This is such a great recipe, Manali! I used a half all purpose, half whole wheat (chapati aata) flour mix and it turned out excellent – no adjustments needed. So soft and delicious. It tasted great the next day as well – not rubbery like restaurant naans tend to become in just a few hours.

  14. 5 stars
    Hi Manali – I made your chapatis last night and they were excellent – puffed up and everything! Could I use atta for this nan recipe? Thx

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