Baking & Pastry > Bread Baking > Flatbreads > Naan Bread Recipe

Soft and Fluffy Homemade Naan Bread

Discover the joy of making authentic naan bread at home with this easy-to-follow recipe. Learn how to achieve perfectly soft and fluffy naan every time. This recipe will guide you through each step, from mixing the dough to cooking it to golden perfection. Enjoy it with your favorite curries, dips, or grilled meats.

Prep Time
20 minutes
Cook Time
2-3 minutes per naan
Servings
8-10 naans
Ingredients
  • 3 cups All-Purpose Flour
  • 2 1/4 teaspoons Active Dry Yeast
  • 1 teaspoon Sugar
  • 1 teaspoon Salt
  • 1 cup Warm Milk
  • 1/4 cup Warm Water
  • 1 Egg
  • 2 tablespoons Vegetable Oil
  • 2 tablespoons Melted Butter

Activating the Yeast

In a small bowl, combine the warm milk, warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This step ensures that the yeast is active and will help the naan rise properly.

Mixing the Dough

In a large mixing bowl, combine the flour and salt. Add the yeast mixture, egg, and vegetable oil. Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, use the dough hook and knead on medium speed for about 6-8 minutes.

First Rise

Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Dividing and Shaping the Dough

Gently punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into 8-10 equal pieces. Roll each piece into a ball. Cover the balls with a damp cloth and let them rest for 10 minutes.

Rolling Out the Naan

On a lightly floured surface, roll out each ball into an oval shape, about 6-8 inches long and 4-5 inches wide. The thickness should be about ¼ inch.

Cooking the Naan on the Stovetop

Heat a cast-iron skillet or griddle over medium-high heat. Once hot, place a naan bread on the skillet and cook for 1-2 minutes per side, or until puffed up and golden brown spots appear. You can also use a hot oven broiler to puff up the naan after stove top cooking. After the first side is cooked, flip the naan and place the cast iron skillet under a preheated broiler (high setting) for 30-60 seconds until the naan puffs up and develops golden brown spots.

Finishing Touch

Brush the cooked naan with melted butter and sprinkle with chopped cilantro (optional). Serve immediately.

← Simple Muffin Recipe Sun-Dried Tomato & Olive Focaccia →

FAQ

  • Can I use dry milk powder instead of fresh milk?

    Yes, you can use dry milk powder. Mix the milk powder with warm water according to the package instructions to get the required amount of milk.
  • Can I freeze the naan dough?

    Yes, you can freeze the dough after the first rise. Divide the dough into portions, wrap each portion tightly in plastic wrap, and then place them in a freezer bag. Thaw the dough in the refrigerator overnight before rolling out and cooking.
  • What if I don't have a cast-iron skillet?

    You can use a regular non-stick skillet or griddle. Just make sure it’s hot enough to cook the naan quickly.
  • Can I add garlic or other flavorings to the naan?

    Absolutely! You can add minced garlic, chopped cilantro, or sesame seeds to the dough or brush the cooked naan with garlic butter for extra flavor.