Homemade Naan
Feb 27, 2020, Updated Apr 11, 2020
Soft and fluffy Homemade Naan tastes just like the one from your favorite Indian restaurant! Pairs so well with a creamy curry or dal!
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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.
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.
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.
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.
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.
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.
Serve naan with dal makhani or paneer butter masala! So good!
If you’ve tried this Homemade Naan Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
This post has been updated from the recipe archives, first published in November 2014.
Homemade Naan
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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
What a wonderful recipe! Thank you Manali for walking us through the process.
Cooking Indian cuisine for our guests tonight. Decided to make naan from scratch. My husband has traveled to India several times so when he said this is the best naan he’s ever had I was so happy.
glad to know Jane! 🙂
Hi Manali!
I’m a new home cook with two little ones. Chanced upon your recipes and must say, just looking at them is inspiring 🙂
Planning to try the naan recipe this week (it will be my first). I want to make a few extras so that 8 can store it for the next da6 or sol can you tell how best I can do that? I will be using the oven to bake the naan
Thanks & Cheers,
Mitha
roll naan and stack them between sheets of parchment paper and then freeze. Cook directly on stove-top from the freezer.
Hi Manali, Thank you for the recipe.
Could I cook the naan on heated skillet on both sides instead of cooking directly on gas? Would I get the same results?
yes you may!
Hi Manali, cannot actually give a rating yet since I first have a question for omy situation: I have the older kind of Electric stove so I cannot char my naan like you tell us to do after the bread is cooked in the skillet. I also don’t have a wire mesh (in the states we often use it to keep something w/ lots of oil from spattering, it’s a great tool for heat diffusing too) I used to have it, just can’t find mine. Ooops, I only started making the dough when I saw that. What, if anything, can I do about charring the Naan?! Nina P.S. my mouth is watering from hearing all the excellent reviews of this flatbread, can’t wait to get going with it!
broil in the oven for 1-2 mins
Perfect recipe, I used the metric measurements on a scale substituting sour cream for yogurt (cause it’s all I had) and it came out wonderfully, nice flavor, perfect texture – best recipe I have used for naan yet!
glad to know!
This naan bread was sooooo delicious. It was fluffy, tender, and still good after a few days re-heated. It was better than a restaurant. I have to admit, I was nervous about flipping the bread directly onto my gas range, but it didn’t stick at all.
I have tried many of your recipes (even without an instant pot), and have not been disappointed yet.
Thank you 🙂
glad to know Christine 🙂
Manali,
My friend’s wife turned me on to your recipe. Now it is a fixture in my cooking repertoire. I have a question though, I have a heck of time rolling the naans out. They want to roll back. Is there something I am not doing right?
Thanks
Hi Nupur, if you have a problem rolling the dough, I would recommend resting the dough some more. Cover and let the dough balls for 10 more minutes and try again!
Thank you Manali. Your naan recipe resulted into super soft-fluffy-delicious Naan.
glad to know!
Hi Manali! Thanks for all those amazing recipes. I’ve tried different naan recipes but your’s seems to be the best!!
yay!
This was my first time ever trying to make my own Naan. I realized after starting I was out of yogurt so I substituted sour cream and they still turned out fantastic. My family has informed me I am never allowed to buy store bought again.
so glad 🙂
Light and fluffy. I made some rolled with mozzarella cheese with garlic butter and some plain with honey butter on top. Both versions were delicious!
awesome!
I made your naan for the first time! I am hooked! They are delicious! Now i will look for an iron cast skillet to improve my naan skills.
Today I have tried your recipe. It’s awesome. Thanks for sharing this wonderful butter naan recipe!
awesome!
K have no yest so now what I do
make no yeast naan: https://www.cookwithmanali.com/easy-no-yeast-naan/
I absolutely love all your recipes. I’ve tried the Naan recipe, the malai kofta recipe and several others. Your website has become a go to for me when I’m cooking. It never fails to impress and turn out beautifully. Your instructions are really very precise and I hugely appreciate all your ingredient quantities always being available in grams. Thank you so much!
You are welcome! glad it’s all helpful 🙂
Hi Manali,
Can I substitute instant dry yeast instead of active yeast? I cannot find active yeast anywhere in the stores!!
Thanks fir the recipe!
you can try, use less of it though- around 1 & 1/4 to 1 & 1/2 teaspoons in place of 2 teaspoons that the recipe calls for.
Hi,
I don’t have a gas hob it’s electric, any tips I can use to get the char?
Made your dal makhni the other day and it reminded me of Dhabas as it just as good.
do you have a wire mesh? place that on gas hob and then naan on top of the wire mesh, that should work!
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
how about using 50% atta and 50% all purpose flour? That will work better in my opinion.
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.
so glad to know Riha! 🙂
Made this today,came out very nice! yummy,my family loved it.???
Thanks Manali
awesome!
YUM!!! I made this on the stove and put it under the grill to finish it off..HIGHLY RECOMMEND this recipe???
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
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 🙂
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?
yes you may do so
Hi! Naan came out very well. So soft and yummy. Thanks
Nice soft Naan I tried
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.
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
good to know 🙂
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?
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?
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 🙁
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 🙂
Ahh glad to know it turned out well in the end! 🙂
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.
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 🙂
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!
Yay! Thanks so much for trying out this recipe Stacey, I am glad you liked it! 🙂
Naan looks so delicious, Manali! YUMMY!
Great recipe! Finally made this tonight and it was amazing!! Wow.
Thank you so much Ashley for the feedback, means so much to me! So happy to hear you liked the recipe! 🙂
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. 😉
Thanks Ashley! I’m so happy to know that you are making these again 🙂
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)
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.
I so love naan – Manali yours look amazing – mouthwatering!
Thanks Shashi 🙂
Oh I totally saw this earlier this week and forgot to comment on how amazing this looks! I lived in India for a summer and ate naan like urry day. Brings me back. Keep ’em coming!!
Wow I didn’t know you lived in India, that’s awesome Sarah! Hope you liked it there!
Yes, I LOVED it! Have wanted to go back ever since 🙂
wonderful 🙂 be my guest whenever you are in India! 🙂
Please advise me if we can make and keep the naans for later.
try freezing them, it should be okay though I have not tried it
Manali – this looks delish! I’ve never made Naan before, but this makes me want to sink my teeth into it. Pinned!
Thanks for the pin Kristi! It’s easy to make naan at home so you should give it a try!
Followed your recipe.
For the first time my naan came out real good.
??
I LOVE naan! I can totally eat it alone as a meal and be happy. Thanks for sharing a wonderful recipe! Pinned!
Thanks for the pin Jen! Everyone loves a good naan 🙂
this look so great! I love all things in a bread/carb form! I will totally need to try this recipe 😉 pinned!
Thanks Michele, hope you give it a try!
Oh my goodness, I love naan and have always wanted to try making my own. Love your awesome tutorial pics and can’t wait to try this 🙂
Glad you like the recipe Kelly, please try and let me know! 🙂
I simply adore butter naan.. i don’t even remember when was the last time I made naan.. I definitely need to make this soon.. 🙂
You must Arpita!
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!
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!
I love naan bread, and this recipe looks a little different than the ones I’ve made. Probably way better since it’s the real thing! I can’t wait to try this!
I would love to read your version Stacey, put up the recipe on your blog 🙂
Haha, I’m sure it’s not as good, and next time I make naan, I’m most definitely making yours!! But if I make that other one again I’ll definitely throw it up, it was still good!
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!!
Thanks Karishma, give it a try, it’s easy to make. Yeah they overprice everything in supermarkets!
Thanks for sharing! I love naan, especially dipped into curry. Great step-by-step photos!
Thanks Sarah, glad you like the step by step pictures!
I love naan Manali. Thanks for your wonderful recipe!
Welcome Ami! 🙂
I love naan, Manali! I’ve never made my own though, so I’m loving this recipe! Yours look so delicious and full of flavor. Pinned!
Thanks Gayle! Naan is wonderful and homemade is always better!
This naan looks beautiful Manali! I’ve always wanted to make it at home and I’m pinning right now! Thanks for sharing!
Thanks Mira! Hope you give this a try!
This is amazing. Made it twice now, and both time came out great! Makes me not want to keep store-bought naan in the freezer, since this is so effortless, which an hour or so planning ahead!
Awesome!
Oh man…Butter Naan…has such a nice ring! I’ve never made naan before but we love it in our house…can’t wait to try this! Pinned!
Thanks for the pin Annie! It’s easy to make so you should give it a try!
YUM! I made Naan the other day but mine didn’t look as good as yours! I’ll be trying your recipe!!!
Thanks Olivia, you must share your recipe too! 🙂