Sometimes you just need something warm and soft to scoop up dinner. It is 6pm and you want a side that feels special. This easy homemade naan is the perfect solution for your family tonight. It is soft, chewy, and smells like a dream. You can make it right on your stovetop in minutes. It brings a touch of warmth to any meal you serve. This recipe is simple enough for any night of the week.
Why This Easy Homemade Naan Is a Winner
This recipe is perfect for cozy fall weeknights. You get restaurant-quality bread without leaving your warm house. It uses simple pantry staples you likely have right now. Your kids will love watching the bubbles grow in the pan. It is much more satisfying than store-bought options. You will love how soft and flexible each piece stays. This bread is also very budget-friendly for large families. It makes every dinner feel like a special occasion.
Simple Method
Making bread at home can feel like a big task. But this dough is very friendly for beginner cooks. You do not need a special oven or stone. Just use your favorite heavy skillet or cast-iron pan. Even if you’ve never used yeast, you can do this. The process of making easy homemade naan is very rewarding. You will feel so proud when those bubbles start to pop. It is a great way to learn bread basics.
Simple Ingredients
Mostly pantry staples make up this delicious flatbread. Using Greek yogurt is the secret to a tender bite. It adds a lovely tang and keeps the bread soft.
- 2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1/2 cup warm water (105-115°F)
- 2.5 to 3 cups all-purpose flour
- 1/2 cup plain Greek yogurt, room temperature
- 1/4 cup extra-virgin olive oil
- 1 large egg
- 1 teaspoon kosher salt
- 2 tablespoons melted butter for brushing
- 1 tablespoon chopped fresh cilantro (optional garnish)
Step-by-Step
- Combine warm water, sugar, and yeast in a small bowl; let stand for 5 to 10 minutes until foamy.
- In a large mixing bowl, whisk together 2 cups of flour and the salt.
- Create a well in the center of the flour and pour in the yeast mixture, yogurt, olive oil, and egg.
- Stir the ingredients together, gradually adding the remaining flour as needed, until a soft, slightly tacky dough forms.
- Knead the dough on a lightly floured surface for 3 to 5 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free area for 60 minutes or until doubled in size.
- Punch down the dough and divide it into 8 equal-sized balls.
- Using a rolling pin, flatten each ball into an oval shape approximately 1/4 inch thick.
- Heat a heavy cast-iron skillet over medium-high heat and lightly brush with oil or butter.
- Place one piece of dough in the hot skillet and cook for 1 to 2 minutes, or until bubbles form on the surface and the bottom is golden brown with dark spots.
- Flip the naan and cook the second side for an additional 1 to 2 minutes until browned.
- Remove from the pan and immediately brush with melted butter and sprinkle with cilantro if desired.
Best Ways to Enjoy It
Serve this warm with a big bowl of soup. It is also great for scooping up thick sauces. You can even use it for easy personal pizzas. Brush on extra butter and cilantro for the best flavor. Set the table and enjoy a cozy night in. Pack any extras for a fun school lunch treat. These are wonderful for dipping into fresh hummus or tzatziki. Your family will ask for these every week.
Keep It Fresh
Store any leftover naan in a sealed bag. It stays fresh for about two days at room temperature. You can also freeze these for up to three months. To reheat, use a 350°F oven for five minutes. This helps the bread stay soft and pliable. Avoid using the microwave as it can make bread chewy. You can also toast them quickly for a crispier edge. They are great for meal prep during the week.
Tips for Best Results
- Make sure your water is warm but not hot.
- Don’t skip the resting time for the dough.
- Use a cast-iron skillet for the best char marks.
- Lightly flour your hands if the dough feels sticky.
- For a holiday crowd, double the batch easily.
- Add a sprinkle of garlic salt to the melted butter.
- Keep the cooked naan covered with a clean towel.
- Roll the dough thinly for the best air pockets.
Ways to Switch It Up
- Mix in minced garlic for a savory garlic naan.
- Use dairy-free yogurt to make this recipe vegan-friendly.
- Add dried herbs like rosemary for extra flavor.
- Swap honey for sugar for a different kind of sweetness.
Common Questions
Can I make it ahead?
Yes, you can make the dough a day early. Keep it in the fridge in a sealed bowl. Let it come to room temperature before you roll it out.
How do I know when it’s done?
Look for large bubbles on the top of the dough. The bottom should have dark golden or black charred spots. It should feel light and airy when you flip it.
Will kids eat this?
Absolutely, it is very soft and mild in flavor. Kids love to help roll the dough into fun shapes. It is a great way to get them involved.
I hope this cozy recipe brings warmth to your kitchen this fall. It is such a joy to share fresh bread with family. Happy cooking!
— Alex
Ingredients
- 2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1/2 cup warm water (105-115°F)
- 2.5 to 3 cups all-purpose flour
- 1/2 cup plain Greek yogurt, room temperature
- 1/4 cup extra -virgin olive oil
- 1 large eg g
- 1 teaspoon kosher salt
- 2 tablespoons melted butter for brushing
- 1 tablespoon chopped fresh cilantro (optional garnish)
Instructions
- Combine warm water, sugar, and yeast in a small bowl; let stand for 5 to 10 minutes until foamy.
- In a large mixing bowl, whisk together 2 cups of flour and the salt.
- Create a well in the center of the flour and pour in the yeast mixture, yogurt, olive oil, and egg.
- Stir the ingredients together, gradually adding the remaining flour as needed, until a soft, slightly tacky dough forms.
- Knead the dough on a lightly floured surface for 3 to 5 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm, draft-free area for 60 minutes or until doubled in size.
- Punch down the dough and divide it into 8 equal-sized balls.
- Using a rolling pin, flatten each ball into an oval shape approximately 1/4 inch thick.
- Heat a heavy cast-iron skillet over medium-high heat and lightly brush with oil or butter.
- Place one piece of dough in the hot skillet and cook for 1 to 2 minutes, or until bubbles form on the surface and the bottom is golden brown with dark spots.
- Flip the naan and cook the second side for an additional 1 to 2 minutes until browned.
- Remove from the pan and immediately brush with melted butter and sprinkle with cilantro if desired.
