Naan is one of those breads that makes any meal feel special. Warm, pillowy, and lightly charred, it’s perfect for scooping up curry, wrapping around grilled meats, or just eating with butter. The good news: you don’t need a tandoor or a lot of time to make great naan at home.
This quick version uses simple ingredients and a hot pan to deliver that classic texture. Once you try it, you’ll wonder why you ever bought it pre-made.
What Makes This Recipe So Good
- Fast rise: A touch of yeast and warm liquid brings the dough to life in under an hour.
- Soft and chewy texture: Yogurt and oil create a tender crumb with those signature bubbles.
- No special equipment: A cast-iron skillet or heavy pan mimics a tandoor’s high heat.
- Customizable: Brush with garlic butter, sprinkle with herbs, or keep it plain.
- Foolproof for beginners: The dough is forgiving, and each naan cooks in minutes.
Shopping List
- All-purpose flour (about 2 1/2 cups)
- Instant or active dry yeast (1 teaspoon)
- Sugar (1 teaspoon)
- Salt (1 teaspoon)
- Plain yogurt (1/2 cup, full-fat or low-fat)
- Warm water or warm milk (1/2 cup; around 105–110°F / 40–43°C)
- Neutral oil (2 tablespoons; or melted ghee)
- Butter or ghee (for brushing)
- Optional add-ins: minced garlic, chopped cilantro, nigella seeds, sesame seeds, or flaky salt
Step-by-Step Instructions
- Proof the yeast (if using active dry): In a small bowl, mix warm water (or milk) with sugar and yeast. Let it sit 5–10 minutes until foamy.
If using instant yeast, skip the proof and add it directly to the flour.
- Make the dough: In a large bowl, combine flour and salt. Add yogurt, oil, and the yeast mixture (or instant yeast plus warm liquid). Stir with a spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface.
Knead for 3–5 minutes until smooth and elastic. If it’s sticky, dust lightly with flour; if dry, wet your hands and continue kneading.
- First rise: Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 30–45 minutes, or until puffy and almost doubled.
- Divide and rest: Punch down the dough and divide into 6–8 equal pieces. Roll each into a ball.
Cover and let rest 10–15 minutes. This relaxes the gluten and makes rolling easier.
- Preheat your pan: Set a cast-iron or heavy skillet over medium-high heat and let it get very hot. A hot pan is key to those bubbles and char marks.
- Shape the naan: On a lightly floured surface, roll a dough ball into an oval or teardrop, about 1/8–1/4 inch thick.
Don’t worry about perfect shapes—rustic is great.
- Cook the first side: Place the naan in the dry hot pan. Cook 45–60 seconds until bubbles form and the underside has brown spots.
- Flip and finish: Flip and cook another 30–60 seconds. For extra char, press gently with a spatula or use tongs to kiss the edges against the pan.
- Brush and season: Remove to a plate and brush immediately with melted butter or ghee.
Sprinkle with garlic, cilantro, or seeds if you like.
- Repeat: Keep cooked naan wrapped in a clean towel to stay warm while you finish the rest.
Keeping It Fresh
Fresh naan is best the day it’s made, but you have options. Store leftovers in an airtight bag at room temperature for up to 2 days. For longer storage, freeze in a zip-top bag with parchment between pieces for up to 2 months.
To reheat, use a hot skillet for 30–60 seconds per side, or warm in a 350°F (175°C) oven for 5–7 minutes wrapped in foil.
Avoid the microwave if you can; it makes naan rubbery. A quick pan reheat restores softness and a little char.
Why This is Good for You
- Simple ingredients: No additives or preservatives—just flour, yogurt, and pantry basics.
- Protein and calcium: Yogurt adds a small boost, making naan more satisfying alongside soups or salads.
- Portion-friendly: You control size and toppings, which helps balance a meal.
- Flexible fuel: Pair with vegetables, lean proteins, or legumes for a well-rounded plate.
Common Mistakes to Avoid
- Cool pan: If the skillet isn’t hot, the naan won’t puff or char properly. Preheat thoroughly.
- Too much flour: Over-flouring during kneading leads to dense bread.
Keep the dough slightly tacky.
- Skipping the rest: Resting the dough balls prevents spring-back and makes rolling easier.
- Overcooking: Naan cooks fast. If you leave it too long, it dries out and loses softness.
- Heavy toppings in the pan: Add garlic or herbs after cooking or press them in lightly before. Loose bits can burn and turn bitter.
Alternatives
- Whole wheat version: Swap up to half the all-purpose flour for whole wheat.
Add a splash more liquid if the dough feels stiff.
- Dairy-free: Use plant-based yogurt and oil. Coconut yogurt adds a mild sweetness.
- No-yeast shortcut: Replace yeast with 1 teaspoon baking powder and 1/4 teaspoon baking soda; rest dough 15 minutes instead of rising. Texture is slightly different but still soft.
- Garlic naan: Stir 1–2 teaspoons minced garlic into melted butter and brush after cooking, or sprinkle finely minced garlic and cilantro on the rolled dough and press lightly before cooking.
- Seeded naan: Sprinkle nigella or sesame seeds on top of the rolled dough; press gently so they adhere.
- Grill method: Cook over a hot grill for smoky flavor.
Keep the lid closed to trap heat and encourage puffing.
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FAQ
Can I make the dough ahead?
Yes. After the first rise, refrigerate the dough (covered) for up to 24 hours. Let it come to room temperature for 30–45 minutes before shaping and cooking.
What if I only have self-rising flour?
You can use it in a pinch by skipping the yeast and salt.
Add yogurt and enough warm liquid to form a soft dough, rest 15 minutes, and cook as directed. The flavor is milder, but it works.
How do I get bigger bubbles?
Use a very hot pan and slightly wetter dough. Roll evenly, and avoid over-flouring.
A quick spritz of water on the pan right before the dough goes in can also encourage steam and puffing.
Why is my naan tough?
Likely causes are too much flour, over-kneading, or overcooking. Keep the dough soft, knead just until smooth, and cook quickly on high heat.
Can I bake naan in the oven?
Yes. Preheat a baking stone or inverted sheet pan at 500°F (260°C).
Bake each naan 2–3 minutes, then broil briefly to char the top. Watch closely to prevent burning.
Is yogurt essential?
It’s not mandatory, but it adds tenderness and flavor. If you skip it, replace with milk plus a teaspoon of lemon juice or vinegar to mimic tang and softness.
What’s the best pan to use?
Cast iron is ideal for even heat and good char.
A heavy stainless-steel skillet also works. Nonstick is okay but may deliver less browning.
Can I stuff naan?
Yes. Flatten a ball, add a spoonful of mashed potatoes, paneer, or cheese, pinch closed, and roll gently.
Cook over slightly lower heat to warm the center without burning the outside.
Wrapping Up
Quick homemade naan bread is simple, satisfying, and incredibly versatile. With a hot pan, a short rise, and a few pantry staples, you can make warm, fluffy bread any night of the week. Keep a batch of dough in the fridge, and you’re always a few minutes away from something special.
Pair it with curry, soup, grilled veggies, or just butter and salt. It’s comfort food made easy, and it never fails to impress.
Quick Homemade Naan Bread - Soft, Chewy, and Ready Fast
Ingredients
- All-purpose flour (about 2 1/2 cups)
- Instant or active dry yeast (1 teaspoon)
- Sugar (1 teaspoon)
- Salt (1 teaspoon)
- Plain yogurt (1/2 cup, full-fat or low-fat)
- Warm water or warm milk (1/2 cup; around 105–110°F / 40–43°C)
- Neutral oil (2 tablespoons; or melted ghee)
- Butter or ghee (for brushing)
- Optional add-ins: minced garlic, chopped cilantro, nigella seeds, sesame seeds, or flaky salt
Instructions
- Proof the yeast (if using active dry): In a small bowl, mix warm water (or milk) with sugar and yeast. Let it sit 5–10 minutes until foamy.If using instant yeast, skip the proof and add it directly to the flour.
- Make the dough: In a large bowl, combine flour and salt. Add yogurt, oil, and the yeast mixture (or instant yeast plus warm liquid). Stir with a spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface.Knead for 3–5 minutes until smooth and elastic. If it’s sticky, dust lightly with flour; if dry, wet your hands and continue kneading.
- First rise: Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 30–45 minutes, or until puffy and almost doubled.
- Divide and rest: Punch down the dough and divide into 6–8 equal pieces. Roll each into a ball.Cover and let rest 10–15 minutes. This relaxes the gluten and makes rolling easier.
- Preheat your pan: Set a cast-iron or heavy skillet over medium-high heat and let it get very hot. A hot pan is key to those bubbles and char marks.
- Shape the naan: On a lightly floured surface, roll a dough ball into an oval or teardrop, about 1/8–1/4 inch thick.Don’t worry about perfect shapes—rustic is great.
- Cook the first side: Place the naan in the dry hot pan. Cook 45–60 seconds until bubbles form and the underside has brown spots.
- Flip and finish: Flip and cook another 30–60 seconds. For extra char, press gently with a spatula or use tongs to kiss the edges against the pan.
- Brush and season: Remove to a plate and brush immediately with melted butter or ghee.Sprinkle with garlic, cilantro, or seeds if you like.
- Repeat: Keep cooked naan wrapped in a clean towel to stay warm while you finish the rest.