This easy homemade naan bread recipe is everything you need to make soft, fluffy naan bread at home. Cooked in a hot skillet, these naan breads taste just like the ones served in Indian restaurants and are perfect with your favourite curry.
Learn how to make soft, fluffy naan bread with my step-by-step instructions below. You'll also find a helpful video in the recipe card.
Quick Answer: Homemade naan bread is surprisingly easy to make with a few pantry ingredients. Soft, fluffy and ready in under 2 hours, including proving time and made on the skillet. It is perfect for serving with your favourite paneer curry or using as a flatbread.
Jump to:
- Easy Naan Bread from Scratch
- What is Naan bread?
- Ingredients & Notes
- How to Make Soft Homemade Naan bread? Step by Step:
- Proof the Dough in the Instant Pot (Optional)
- What to Serve with Naan Breads?
- Storing Leftover Naans
- Recipe FAQ's
- Easy Indian Side Dishes You'll Love With Naan
- Easy Homemade Naan Bread Recipe
Easy Naan Bread from Scratch
We all love Naan breads at home and love to scoop them with some Chana masala, Cucumber Raita, and Quick Pickled Onions. Along with a glass of mango lassi – this combination becomes extra special! My son love Butter Naan – it’s loaded with extra butter and my daughter loves Garlic Coriander Naan.
Our Soft fluffy delicious naan bread is made with essential pantry ingredients – Flour, Active dry yeast, Sugar, Salt, Oil & Yogurt. Dairy-Free Greek Yogurt also works really well. Yes, this recipe is for Vegans too!
Yes, this recipe is literally dump, knead, proof and cook on skillet to make delicious soft homemade naan.. How easy is that!! You don’t really have to rush to an Indian Takeaway to indulge in Naan bread when they are so easy to make!
Don’t have yeast? You can make these No Yeast Garlic Naan Bread or 3 Ingredients Yogurt Flatbreads – These are super easy too!
What is Naan bread?
Naan is a leavened, Indian flatbread, traditionally baked inside a very hot clay tandoor oven. Rolled Naan is stuck in tandoor and baked at very high heat. Such Tandoor Ovens are often found only in restaurants.
We can always make easy fail-proof Vegan naan bread at home, on a skillet too. You are sure to love how easy it is to make Skillet Naan bread. And you don’t need fancy gadgets!
Ingredients & Notes
Complete list of ingredients and measurements can be found in the recipe card below.
- Plain Flour – Also known as all-purpose flour or maida. This forms the base of the dough.
- Instant Yeast – I use instant fast action dried yeast, so there's no need to activate it first.
- Salt & Sugar – Salt adds flavour, while sugar helps the yeast.
- Oil – Vegetable, sunflower or olive oil all work well.
- Yogurt – Adds moisture and keeps the naan soft. Plain yogurt, Greek yogurt or vegan yogurt all work well.
- Lukewarm Water – Use water that feels just warm to the touch, not hot.
How to Make Soft Homemade Naan bread? Step by Step:
Step 1.ADD THE DRY INGREDIENTS - Add the flour, yeast, salt and sugar in a large mixing bowl. Stir to combine.
Step 2.ADD THE WET INGREDIENTS - Add yoghurt, oil and warm water. Stir the ingredients to combine
Step 3. FORM A NAAN DOUGH – Knead the dough with hand or use a stand mixer to combine the ingredients to form a soft dough.
Step 4:PROOF THE NAAN DOUGH – Grease a large bowl and transfer the kneaded yeast mixture dough to the bowl. Cover the bowl with plastic wrap or damp towel. Allow it rise for 1 – 1.5 hours at room temperature or until it doubles in size. Remove the cling film/ plastic wrap.
Step 5: DIVIDE THE DOUGH
Step 6:SECOND RISE FOR 15 MINUTES - The second rise is the key step for soft naans.
I have tried skipping this step and made this Indian flatbread too. However, I loved the texture and fluff that came from the simple naan with the second rise.
Step 7: ROLL THE NAAN Apply oil on the top of each dough and the rolling pin. Flatten each piece of dough, and form a rough, oblong shape. Do not roll them like Chapathis. Roll them length-wise and then by sideways.
Step 8: COOK THE NAAN ON SKILLET Heat the cast iron skillet or a frying pan to medium high heat.Transfer the rolled naan onto the hot skillet. Let it cook for couple of minutes until you see bubbles on top. Flip the naan and cook for another 2 minutes until you see them puffing.
Remove from heat and brush with a layer of butter or oil (optional). Keep them covered in a soft cloth or casserole, until you are ready to serve.
Proof the Dough in the Instant Pot (Optional)
I often use my Instant Pot to proof the dough, especially during colder months. Grease the inner pot lightly with oil or butter and place the dough inside. Close the lid, leaving the steam release valve in the Venting position.
Select the Yogurt setting and proof for 40 minutes, or until the dough has doubled in size. Gently punch down the dough before dividing and shaping.
What to Serve with Naan Breads?
These soft Homemade Naan Breads will be the perfect partner with my red lentil dal or favorite vegetarian Indian Curries. Take a pick from the list below.
- Vegan Aloo Gobi – Potato & Cauliflower Curry
- Aloo Matar
- Paneer Peshawari
- Dhaba style Dal Makhani
- Paneer Makhani
- Saag Aloo
- SouthIndian Egg Curry
- Palak Paneer
Naan Bread Pizza – It takes only 10 minutes! All our pizza craving is sorted in these strange times when I can’t step out too!
Indian dips for Naan – These are the popular trio dips served with poppadoms too.
Storing Leftover Naans
- In the Fridge: Place the leftover naan in an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator for up to 2-3 days. When you're ready to eat it, you can reheat it in the oven, stove top, or microwave until warmed through.
- In the Freezer: If you want to store naan for a longer period, you can freeze it. Wrap the naan tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. It can last in the freezer for up to 1-2 months. When you're ready to enjoy it, thaw it in the refrigerator overnight, then reheat it in the oven, or microwave until heated through.
Recipe FAQ's
Naan bread usually turns hard if the dough is too dry, too much flour is used while rolling, or it is overcooked. Keep the dough soft and slightly sticky, then cook the naan quickly over high heat for the best soft and fluffy texture.
Yes. Homemade naan freezes well for up to 3 months. Let the naan cool completely, stack them with baking parchment between each one and store in a freezer-safe bag. Reheat straight from frozen on a hot pan, in the oven or in the toaster until warm.
Yes, you can make naan without yogurt, although the texture will be slightly less soft. Yogurt adds moisture and helps create a tender, fluffy naan. For a vegan version, use your favourite dairy-free yogurt.
Yes. Bake naan on a preheated baking tray or pizza stone in a 230°C (450°F/Gas Mark 8) oven for 5–6 minutes, or until puffed and lightly golden. While oven-baked naan works well, cooking it on a hot skillet or tawa gives the softest texture and characteristic charred spots.
Naan is perfect served with curries such as paneer curry, chana masala, dal, korma or butter chickpeas. It is also delicious with dips like raita, mango chutney or mint sauce.
Naan bread in the UK is easily available in stores like Tesco, Sainsburys, Waitrose and even in the Asian Grocery Stores. To freeze store-bought naan, you must place them in the freezer on the day of purchase. ALWAYS Reheat the Naan just before serving, as they tend to dry out quickly.
Yes, my version of Naan bread is Vegan. I have made them with dairy free greek yogurt and it comes out amazing. This recipe is so versatile - simply use the ingredients you have got at hand.
Easy Indian Side Dishes You'll Love With Naan
Ingredients
- 350 g Plain Flour or All Purpose Flour 2 ⅓ Cup
- 7 g Instant Yeast or 2 ¼ teaspoons
- 120 g Natural yogurt or Dairy free Yogurt ½ Cup
- 150 ml Warm Water ⅔ Cup
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 3 tablespoon vegetable oil
Optional
- Garlic Butter or Vegan Butter or Oil for brushing
Instructions
KNEAD THE DOUGH
- DRY INGREDIENTS - In a mixing bowl, add flour, yeast, sugar and salt. Stir to mix.
- WET INGREDIENTS -Make a well in the centre of the flour mixture. Add the wet ingredients - yogurt, water and oil. Mix the ingredients together until it forms a ball.
- FORM A DOUGH -Knead the dough by hand or stand mixer to form a dough. If the dough is sticky, add 2 tablespoon of flour and knead again.
HOW TO PROOF THE DOUGH ?
- Grease a large bowl and transfer the kneaded dough to the bowl. Cover the bowl with plastic wrap or damp towel. Allow the it rise for 1 - 1 ½ hour in a warm place at room temperature or until it doubles the size.
- Remove the cling film/ plastic wrap. Deflate the dough by punching down lightly.
HOW TO PROOF DOUGH IN INSTANT POT?
- Grease the Inner Pot of the Instant Pot with butter/ oil.
- Place the dough in the greased pot. Close the lid and leave the knob in venting.
- Select the Yogurt Setting and set the external timer for 40 mins. I always use my Google Home for a 40 minutes reminder. When the timer beeps, cancel the yogurt setting. Open the lid to see the raised dinner roll dough.
- Deflate the dough by punching down lightly
SECOND RISE
- DIVIDE THE DOUGH - After the dough has risen, punch back the dough and divide in 6 equal portions.
- ALLOW FOR SECOND RISE - Roll the 6 pieces into balls and keep them covered for at least 15 minutes. This second rise contributes to the soft texture of the naans. { OPTIONAL }
- ROLL THE DOUGH - Pick one dough ball at a time and roll it into oblong or oval shape. Apply a little oil on the dough ball and the roller when you do it. This makes sure the ball doesn't stick to the roller.
COOK NAAN BREAD ON SKILLET
- Heat the cast iron skillet or non stick frying pan. Transfer the rolled naan onto the hot skillet. Let it cook for couple of minutes until you see bubbles on top. Flip the naan and cook for another 2 minutes until you see them puffing.
- Remove from heat and brush with a layer of garlic butter or melted butter or oil (optional). Garnish with coriander leaves (optional). Keep them covered in a soft cloth or casserole, until you are ready to serve.
- Serve with your favourite curries.
Video
Notes
Variations
- Garlic Naan: Brush with melted butter, minced garlic and chopped coriander after cooking.
- Butter Naan: Brush generously with melted butter while still warm.
- Nigella Seed Naan: Sprinkle nigella seeds over the rolled dough before cooking.
- Cheese Naan: Fill with grated mozzarella or cheddar before sealing and rolling gently.
Storage
Store leftover naan bread in an airtight container or a resealable bag in the fridge for up to 2 days. For longer storage, freeze the cooled naan with baking parchment between each one for up to 3 months.Reheating
Sprinkle a little water over the naan before reheating to help keep it soft.- From the fridge: Microwave for 20–30 seconds, or warm on a hot skillet until heated through. Avoid overheating, as the naan can become chewy.
- From the freezer: Thaw overnight in the fridge or defrost in the microwave, then reheat until hot and serve immediately.
Claire says
A simple recipe and so light and fluffy!
Sandhya Hariharan says
Thank you Claire.So glad you enjoyed making the plain naan bread.
Aryanna says
Amazing. I made this dairy free since I am lactose intolerant. I used coconut yogurt in replace of the greek yogurt, and it turned out so fluffy and delicious. The coconut didn't leave a taste in this recipe. I used the metric version for complete accuracy and used a kitchenaid with the hook to knead it. Amazing recipe, especially for dairy allergy friends. However, I am sure the original recipe is just as delightful.
SylviG says
Great recipe, bread really light and fluffy. I used white bread flour. I made 8 smaller naans instead of 6 and baked in the oven on my pizza stone at 230C - done in 6 minutes, 3 at a time, well spaced.
Sandhya's Kitchen says
Absolutely thrilled to know the naan bread turned out fab with white bread flour too.
Theresa says
Hi Sanhya! I'm trying your nann recipe tonight and your channa masala! I wanted to ask you if, on my second rise, I can let sit for a few hours? I'm not serving dinner for a few more hours. Should I put my divided dough peices in the fridge?
Sandhya's Kitchen says
Hi Theresa, Happy cooking. Chana masala and Naan bread is my family favourite.
Treat the naan bread dough as any other bread dough. If you let it sit for too long, the taste and texture of the finished bread will suffer. Because the dough is fermenting during both rises, if the process goes on for too long, the naan bread may taste unpleasant.
Instead try placing it in the fridge. And make it in a couple of hours. I have not tried it, but that's exactly what I would.
Alternatively make the naan bread after the second rise and place it in a casserole dish. Just before serving, splash a little water and heat it in the microwave.
Please do let me know how it turns out.
Radwa says
I made this Naan bread recipe yesterday, and it was so good and super easy! Exactly what I was hoping for!
Peter says
very disappointing afetr following recipe to the letter 40mins wasted. No mention of temperature in yoghurt settin g therefore assumed instant pot was automatic. 40 mins wasted as pot was set to only 23.9 degs?
Sandhya's Kitchen says
I'm sorry to hear that your dough didn't rise as expected.
According to the information I have, the temperature range for proofing dough in the Instant Pot is typically between 80-90°F (27-32°C), which is the optimal temperature for most yeasts to grow and ferment. Make sure to check the manufacturer's instructions and use a kitchen thermometer to ensure that the dough is proofing at the correct temperature.
If you continue to have issues, it may be worth checking with the manufacturer to see if there is an issue with your Instant Pot. I hope this information helps and that your future attempts at proofing dough in the Instant Pot are successful.
Marciecook@comcast.net says
Can you use sour cream instead of yogurt?
Sandhya's Kitchen says
I haven't tried naan with sour cream, so unable to guide you on this. But this may work too.
Marcia says
Loved these! My son and husband (and I) gobbled these right up with our butter chicken. Will definitely make again. Thank you.
Sara Welch says
Gave this a try for dinner tonight and I am so thankful that I did! Perfectly easy, light and delicious! Exactly what I was hoping for!
Sandhya's Kitchen says
SO glad your family loved our easy Naan bread recipe. It's delicious to serve with our popular Chana Masala too!
Biana says
Love naan, thank you for sharing your recipe! This is great bread for make for dinner.
Sandhya's Kitchen says
With very little prep, this version of our homemade Naan is perfect for midweek meals too.
Sandhya's Kitchen says
Absolutely BIna.. This easy homemade naan bread is super easy for dinner.. Plus if you proof the dough in the instant pot, you save a little more time.