Easy Homemade Naan Bread

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Soft, pillowy, and brushed with buttery garlic goodness, this Easy Homemade Naan Bread is the perfect companion for everything from hearty curries to soups or savory dips. A staple in many South Asian cuisines, naan is traditionally made in a tandoor oven. But this recipe brings it to your kitchen using a hot skillet, delivering all the flavor and texture without the need for special equipment.

Making naan at home is surprisingly simple and deeply satisfying. You’ll love watching the dough bubble and char, then finishing each piece with melted butter and a sprinkle of fresh herbs. Whether you’re planning a cozy Indian dinner night or just want an upgraded bread option, this naan is a warm, chewy, and versatile side you’ll make again and again.

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Ingredients for this Easy Homemade Naan Bread

• 2 cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon sugar
• ½ teaspoon baking powder
• ½ teaspoon instant yeast
• ¾ cup warm water (plus more if needed)
• 3 tablespoons plain yogurt
• 2 tablespoons olive oil or melted butter (for dough)
• 2 tablespoons melted butter (for brushing)
• 2 cloves garlic, finely minced (optional)
• Fresh chopped cilantro or parsley for garnish (optional)

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Step 1: Mix the Dough

In a large bowl, combine the flour, salt, sugar, baking powder, and instant yeast. Stir to mix evenly. Add the warm water, yogurt, and olive oil (or melted butter), and mix until a soft dough forms. If it feels too dry, add a tablespoon more water at a time.

Step 2: Knead and Rest

Knead the dough for about 8-10 minutes on a lightly floured surface until smooth and elastic. Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rest in a warm spot for about 1 hour or until doubled in size.

Step 3: Divide and Shape

Once the dough has risen, punch it down and divide into 6 equal pieces. Roll each piece into a ball, then flatten into oval or round shapes about ¼ inch thick.

Step 4: Cook the Naan

Heat a cast-iron skillet or heavy pan over medium-high heat. Cook each naan one at a time. Place the dough in the hot skillet and cook for 1-2 minutes, or until bubbles form. Flip and cook another 1-2 minutes until golden brown spots appear.

Step 5: Finish with Butter and Herbs

Brush the hot naan with melted butter, then sprinkle with minced garlic and fresh herbs if desired. Serve warm for best flavor and texture.

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Frequently Asked Questions

How do I make naan dough without yeast?

You can skip the yeast and increase the baking powder to 1 teaspoon. The naan will be slightly less airy but still soft and delicious.

Can I make naan ahead of time?

Yes! You can prepare the dough and let it rise in the refrigerator overnight. Just bring it to room temperature before shaping and cooking.

What kind of yogurt works best?

Plain full-fat or Greek yogurt is ideal for rich texture and flavor. Avoid flavored or sweetened varieties.

Is a cast-iron skillet necessary?

Not at all. Any heavy-bottomed skillet or non-stick pan will work as long as it gets hot enough to create those signature brown spots.

Can I add toppings to the naan?

Absolutely. Try brushing with garlic butter, adding cheese, or topping with za’atar or sesame seeds before cooking.

How do I keep naan soft?

Cover warm naan with a clean towel or foil to retain moisture and softness until ready to serve.

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