Homemade Naan
This post may contain affiliate links. Read my full disclosure policy. There’s nothing quite like warm, homemade naan straight from the skillet. Soft, chewy, and blistered in all the right places, it’s the perfect companion to curries, soups, or anything with lots of sauce to soak up. Naan is a pillowy flatbread traditionally baked in a tandoor, a cylindrical clay or metal oven used in kitchens across the Indian subcontinent, the Middle East, and Central Asia. These ovens get scorching hot and give food that signature smoky flavor. The naan dough is rolled out and slapped onto the tandoor’s inner walls, where it sticks and cooks fast over open flames. Once it’s done, it gets brushed with melted butter. In this homemade naan recipe, I replicate the process using a hot skillet—and the results are just as soft, chewy, and delicious. Aside from the rising time, this easy naan recipe is quick to make, and it’s far superior to anything you’ll find at the store. Pair it with saucy dishes like chicken curry, butter chicken, or chicken tikka masala. “My search for the perfect naan bread is over—this recipe is the best!” What You’ll Need To Make Homemade Naan All-purpose flour: The base of the dough. For best results, spoon it into your measuring cup and level it off. Sugar and salt: Sugar adds a touch of sweetness and helps activate the yeast, while salt brings out the flavor. Instant or rapid-rise yeast: Makes the dough rise quickly and gives naan its fluffy texture. You can use active dry yeast instead—just allow a little extra time for rising. Warm water, plain yogurt, and olive oil: These bring the dough together and keep it soft, tender, and easy to work with. Anise seeds (optional): Add a subtle licorice note. Or swap in nigella, poppy, or sesame seeds—or skip them entirely. Melted salted butter: Brushed on after cooking for that buttery finish everyone loves. Chopped parsley (optional): Adds color and freshness. Use cilantro if you prefer, or add minced garlic for a garlic naan variation. Jump to the printable recipe for precise measurements All-purpose flour: The base of the dough. For best results, spoon it into your measuring cup and level it off. Sugar and salt: Sugar adds a touch of sweetness and helps activate the yeast, while salt brings out the flavor. Instant or rapid-rise yeast: Makes the dough rise quickly and gives naan its fluffy texture. You can use active dry yeast instead—just allow a little extra time for rising. Warm water, plain yogurt, and olive oil: These bring the dough together and keep it soft, tender, and easy to work with. Anise seeds (optional): Add a subtle licorice note. Or swap in nigella, poppy, or sesame seeds—or skip them entirely. Melted salted butter: Brushed on after cooking for that buttery finish everyone loves. Chopped parsley (optional): Adds color and freshness. Use cilantro if you prefer, or add minced garlic for a garlic naan variation. Jump to the printable recipe for precise measurements Step-by-Step Instructions Step 1: Mix the dry ingredients. In a large bowl, whisk together the flour, yeast, sugar, anise seeds, and salt. Step 2: Add the wet ingredients. In a separate bowl, whisk the yogurt, olive oil, and warm water, then pour into the dry ingredients. Step 3: Stir. Stir with a fork until the dough starts to come together. Step 4: Knead. Dust your hands with flour and knead into a soft, sticky ball, then cover with plastic wrap. Step 5: Let it rise. Let the dough rise in a warm spot until it’s about doubled in size, 1 to 1½ hours. (The warmer the spot, the faster it’ll rise.) Step 6: Prep the dough. Dust a work surface with flour and fill a small bowl with extra flour for dusting. Turn the dough onto the floured surface and sprinkle with more flour. Step 7: Divide and shape. Shape the dough into a long rectangle and then cut into six equal portions. Step 8: Heat the skillet and roll out the dough. Heat a cast iron or heavy nonstick skillet over medium-high heat until very hot. While it heats, roll one piece of the dough into an oval about 1/8-inch thick. Step 9: Cook the naan. Place the dough in the hot skillet and cook until bubbles form and the bottom is browned in spots. Flip the naan and let it cook a few minutes more, until golden brown with some charred spots. Step 11: Finish and serve. Brush the cooked naan with melted butter, and repeat with remaining dough balls. Sprinkle with parsley, if using, then serve warm. Store naan in a sealed bag at room temperature for 1 day or freeze for up to 3 months. Naan Recipe Video Tutorial More Homemade Bread Recipes You may like RecipeComments (712)Add Comment Recipe Comments (712) Add Comment Ingredients 2 cups all purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling (see note) 1 tablespoon sugar 1 teaspoon instant dry yeast/rapid-rise yeast (see note) 1 teaspoon salt Heaping ½ teaspoon anise seeds (optional) 3 tablespoons plain yogurt 2 tablespoons extra virgin olive oil ¾ cup warm water (about 100°F) 2 tablespoons melted salted butter, for brushing on finished naans 1 tablespoon chopped fresh Italian parsley (optional), for serving 2 cups all purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling (see note) 1 tablespoon sugar 1 teaspoon instant dry yeast/rapid-rise yeast (see note) 1 teaspoon salt Heaping ½ teaspoon anise seeds (optional) 3 tablespoons plain yogurt 2 tablespoons extra virgin olive oil ¾ cup warm water (about 100°F) 2 tablespoons melted salted butter, for brushing on finished naans 1 tablespoon chopped fresh Italian parsley (optional), for serving Instructions In a large bowl, whisk together the flour, sugar, yeast, salt and anise seeds (if using). Set aside. In a medium bowl, whisk together, the yogurt, olive oil, and ¾ cup warm water (about 100°F). Add the yogurt mixture to the dry ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough (sprinkle more flour, little by little, if the dough is too wet to work with). As soon as it comes together, stop kneading. Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1 to 1½ hours, or until about doubled in size (hint: the warmer the spot, the faster the dough will rise). Fill a small bowl with about ½ cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick. Roll each portion of dough in the bowl of flour to keep them from sticking. Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about ⅛-inch thick (it should be about 9 x 4 inches). Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go (I usually find it necessary to lower the heat to medium after the first naan). Sprinkle with parsley, if using, and serve warm. To keep the cooked naan warm, place them in a 200°F oven. Store leftovers in a Ziplock bag and reheat in a 350°F oven wrapped in foil. Note: I use King Arthur flour, which is higher in protein than some other all-purpose flours. If using a flour with a lower protein content, such as Gold Medal, you will likely need to add a few more tablespoons of flour. Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the lukewarm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, sugar, salt, and anise seeds, and proceed with the recipe. Freezer-Friendly Instructions: The naan can be frozen for up to 3 months. Once it’s completely cooled, wrap each piece securely in plastic wrap and put all the rounds in a sealable plastic bag prior to putting in the freezer. To reheat, wrap the naan in aluminum foil and warm in a 350°F oven until hot. In a large bowl, whisk together the flour, sugar, yeast, salt and anise seeds (if using). Set aside. In a medium bowl, whisk together, the yogurt, olive oil, and ¾ cup warm water (about 100°F). Add the yogurt mixture to the dry ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough (sprinkle more flour, little by little, if the dough is too wet to work with). As soon as it comes together, stop kneading. Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1 to 1½ hours, or until about doubled in size (hint: the warmer the spot, the faster the dough will rise). Fill a small bowl with about ½ cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick. Roll each portion of dough in the bowl of flour to keep them from sticking. Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about ⅛-inch thick (it should be about 9 x 4 inches). Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go (I usually find it necessary to lower the heat to medium after the first naan). Sprinkle with parsley, if using, and serve warm. To keep the cooked naan warm, place them in a 200°F oven. Store leftovers in a Ziplock bag and reheat in a 350°F oven wrapped in foil. Note: I use King Arthur flour, which is higher in protein than some other all-purpose flours. If using a flour with a lower protein content, such as Gold Medal, you will likely need to add a few more tablespoons of flour. Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the lukewarm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, sugar, salt, and anise seeds, and proceed with the recipe. Freezer-Friendly Instructions: The naan can be frozen for up to 3 months. Once it’s completely cooled, wrap each piece securely in plastic wrap and put all the rounds in a sealable plastic bag prior to putting in the freezer. To reheat, wrap the naan in aluminum foil and warm in a 350°F oven until hot. Nutrition Information Powered by Serving size: 1 naan Calories: 241 Fat: 9 g Saturated fat: 3 g Carbohydrates: 35 g Sugar: 3 g Fiber: 1 g Protein: 5 g Sodium: 323 mg Cholesterol: 11 mg Serving size: 1 naan Calories: 241 Fat: 9 g Saturated fat: 3 g Carbohydrates: 35 g Sugar: 3 g Fiber: 1 g Protein: 5 g Sodium: 323 mg Cholesterol: 11 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. 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