This Homemade Naan is My New Obsession (and Might Be Yours Too)
Hey! So let me tell you—once I made Homemade Naan for the first time, I couldn’t believe how easy and satisfying it was. It’s soft, warm, pillowy, and honestly… better than most of the naan I’ve ordered with takeout. Plus, there’s something really fun and cozy about flipping bread on a hot skillet and watching it puff up like magic.
Why Make Naan at Home?
If you’re anything like me, you’ve had naan on the side of your favorite curry or butter chicken and thought, “How do they make this so fluffy?” Turns out, it’s not complicated at all. You don’t even need a tandoor—just a hot pan, some simple ingredients, and a little patience. And the result? Warm, fluffy naan with those golden spots and buttery edges… it’s heaven.
Ways to Switch It Up
- Garlic Naan: Brush with garlic butter right after cooking and sprinkle with chopped cilantro. So good.
- Stuffed Naan: Add a little cheese or mashed potato filling before cooking for a richer version.
- Dairy-Free? Use plant-based yogurt and vegan butter—it still comes out soft and amazing!
Homemade Naan Recipe
Ingredients
- 2 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 teaspoon instant yeast
- 1/2 cup warm water
- 1/4 cup plain yogurt
- 1 tablespoon oil (plus more for cooking)
- 2 tablespoons melted butter (for brushing)
Instructions
- In a large bowl, mix flour, sugar, salt, baking powder, and yeast.
- Add warm water, yogurt, and oil. Mix until a soft dough forms. Knead for 5–6 minutes until smooth.
- Cover with a towel and let it rise in a warm spot for 1 hour, or until doubled in size.
- Divide the dough into 6 balls. Roll each one out into a teardrop or oval shape about 1/4-inch thick.
- Heat a skillet over medium-high heat. Place a piece of dough on the dry pan and cook for 1–2 minutes, until bubbles form. Flip and cook another minute until golden and puffed.
- Brush with melted butter and repeat with remaining dough.
- Serve warm and enjoy every fluffy, buttery bite!
Helpful Tips for the Fluffiest Naan
- Use warm water to activate the yeast properly. Not hot—just warm to the touch.
- Let it rise enough. That hour of proofing makes all the difference for soft texture.
- No rolling pin? You can even press it out by hand—it doesn’t need to be perfect.
- Leftovers: Store in a zip-top bag and reheat in a pan or toaster oven. Still soft the next day!
Come Connect with Me!
If you try this homemade naan, I’d love to know how it turned out! Did you go classic or add garlic butter on top? Tag me on Pinterest or drop a comment—I’m always here for a good bread chat. And if soft, fluffy carbs are your thing (no shame), I’ve got more where this came from. Come say hi!
