Easy Homemade Naan Bread Recipe

Easy Homemade Naan bread Recipe that you will ever need. Made in a skillet, these Naan bread tastes just like Indian restaurants! Enjoy with your favourite curries.

I also love using my Instant Pot for proofing the dough.

Learn how to make these soft fluffy naan bread with step by step instructions below.

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!

Our Soft fluffy delicious naan bread made with essential pantry ingredients – Flour, Yeast, Sugar, Salt, Oil & Greek 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 breads when they are so easy to make!

Don’t have yeast, then you can make these No Yeast Garlic Naan Bread. These are super easy too!

You can brush it with a layer of garlic butter or simply leave it out too – either ways this easy homemade naan bread is soft and fabulous.

What is NAAN BREAD?

This homemade flatbread recipe is really simple to make – all you want to combine the ingredients and make a dough ball. Allow it rise until it doubles in size.  Divide the ball into 6 even pieces. Flatten each piece of dough and form oblong shape.  Cook them on a cast iron skillet and you have really soft homemade naan.

ADD THE DRY INGREDIENTS – Add the Flour, Yeast, Salt & Sugar in a mixing bowl. Stir to combine.

ADD THE WET INGREDIENTS – Add Yogurt, Oil and warm water. Stir the ingredients to combine.

FORM A DOUGH – Knead the dough with hand or use a stand mixer to combine the ingredients to form a soft dough.

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 1/2 hours at room temperature or until it doubles the size. Remove the cling film/ plastic wrap.

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.

DIVIDE THE DOUGH & SECOND RISE FOR 15 MINUTES

Second rise is key step for soft naans. I have tried skipping this step and made  this Indian flatbread too, but I loved the texture and fluff that came from the naans with the second rise.

COOK THE NAAN BREAD ON A SKILLET

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 Chapathi’s.  Roll them length wise and then by side ways.

Heat the cast iron skillet.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.

HOW TO MAKE BAKED NAAN BREAD

• Preheat your oven to 230C (450C) gas mark 8 with a baking sheet inside.
• Transfer the prepared naan to the preheated baking sheet and bake for 5-6 minutes..
• Remove from the oven, brush with a little butter or oil and serve!

What to eat or serve with naan bread

I love to make Naan Bread Pizza too – It takes only 10 minutes! All our pizza craving is sorted in these strange times, when I can’t step out too!

These soft Homemade Naan Breads will be the perfect partner with my favourite 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

Is this Easy Naan Bread VEGAN?

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.

HAVE YOU MADE THIS  RECIPE ?

Be sure to leave a comment and/or give this recipe a ★ rating!

Post a photo of your creation on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen.  I would love to see your pictures of this soft fluffy naan bread.

EASY HOMEMADE NAAN BREAD RECIPE

5 from 6 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Resting Time: 1 hour

Total Time: 30 minutes

Servings: 6

Calories: 297kcal

Author: Sandhya Hariharan

Easy Homemade Naan Recipe just like the one from Indian Restaurants. Ditch your takeaway and make these naan bread at home. Serve with your favourite curry!

Ingredients

• 350 g Plain Flour or All Purpose Flour 2 1/3 Cup
• 7 g Instant Yeast or 2 1/4 teaspoons
• 120 g Natural yogurt or Dairy free Yogurt 1/2 Cup
• 150 ml Warm Water 2/3 Cup
• 1 Tsp Salt
• 1 Tsp Sugar
• 3 Tbsp vegetable oil
• 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 tbsp 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 TO 6 PIECES - After the dough has risen, punch back the dough and divide in 6 pieces.
• 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 Nan stick 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).  Keep them covered in a soft cloth or casserole, until you are ready to serve.
• Serve with your favourite curries.

Nutrition

Calories: 297kcal | Carbohydrates: 47.2g | Protein: 7.6g | Fat: 8.1g | Saturated Fat: 1.9g | Sodium: 409mg | Potassium: 86mg | Fiber: 1.8g | Sugar: 2.4g | Calcium: 50mg | Iron: 3mg

Course: Side Dish

Cuisine: Indian

Keyword: easy naan, garlic naan, naan bread, vegan naan bread

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