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Homemade Naan
5 from 36 votes

Homemade Naan

Homemade Naan is a soft, fluffy flatbread made with a simple yeast dough that includes yogurt and olive oil. The dough is mixed gently to maintain its delicate texture, allowed to rise until doubled in size, and then cooked on a hot surface. This recipe emphasizes the importance of warm water and proper yeast activation for a good rise, while the yogurt contributes to tenderness. The naan can be customized with variations like yeast-free or gluten-free versions, and the cooking process encourages rolling and cooking one piece at a time to preserve air pockets and softness.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings: 6 pieces
Calories: 207 kcal
Course: Side Dish
Cuisine: Indian

Ingredients

Yeast
  • 2 teaspoon sugar granulated
  • ¾ cup water closer to lukewarm - not boiling!, warm
  • 1 teaspoon active dry yeast can substitute with instant yeast (check post if you don't have yeast)
Naan
  • 1 teaspoon salt adjust to taste
  • ⅛ teaspoon baking powder
  • 2 cup all-purpose flour plus extra for dusting
  • ¼ cup PLAIN yogurt unsweetened and unflavored
  • 2 tbsp olive oil substitute with vegetable oil if easier

Instructions

    Cup of Yum
  1. Add sugar, warm water and yeast together and mix well - then let it sit in a warm place for about 10 minutes until it becomes frothy
  2. Add salt and baking powder to the flour and give it a good whisk.
  3. Add yogurt and oil to the yeast mixture, mix with a fork first and then pour into the flour. Use your hands or a food processor to mix them together until they form a soft and pliable dough - this will feel a bit sticky but should form into a nice round ball (don't over work it!)
  4. Oil a mixing bowl at least 2x as large as the dough ball, place the dough inside and cover with a damp towel or plastic wrap. Let it sit in a warm(ish) location (for instance, next to a stove or oven) and rise for at least an hour (it should roughly double in size).Note: You can leave this out for up to 4 hours for even fluffier naan - the longer you leave it out, the softer and fluffier your naan is. I try to leave it out longer if I have the time but an hour should be good enough!
  5. Once it's risen, divide the dough into 6 equal portions (roughly the size of a lemon)
  6. Heat cast iron skillet on medium-high heat and get it really warm while you roll the first piece of naan (almost near smoking) - that's a good sign it's hot enough.
  7. Dust the ball with some flour, and roll the dough into a flatbread shape (roughly ¼" thick). It's tempting to roll all of them at once, but a key part of this recipe is to roll them one at a time (see post for details on why). You don't want to over-roll the naan either - essentially one or two good rolls on either direction should be sufficient. Note: The dough will be somewhat sticky but should still roll out into a nice long shape. If you have trouble with your rolling pin sticking to the dough, dust the pin and the dough ball with some more flour.
  8. Pat out any excess flour from the rolled out dough. If adding seasoning like garlic or sesame, press them into one side (using your hand). Brush the non-seasoning side with a thin film of water.
  9. Place the watered side of the naan on the cast iron skillet. Let it cook for about 5 seconds. You'll start seeing small bubbles appearing on the surface. Cover the cast iron skillet with a lid and cook for 45 seconds. Then, flip the naan and cook for another 45 seconds (covered) - once you remove the naan, it should have small bursts of black spots where the air bubbles used to be. This is a mark of a great naan!
  10. Brush with a thin layer of butter or even butter mixed with some garlic and cilantro (optional) and serve hot!

Notes

  • If using instant yeast, add it directly to the flour without proofing in water and sugar.
  • For a yeast-free version, use self-raising flour with baking powder and baking soda as substitutes.
  • Vegan yogurt can replace plain yogurt to make the recipe vegan-friendly.
  • Gluten-free flour can be used to accommodate gluten intolerance, with appropriate adjustments.
  • Warm the dough in a slightly heated oven or near the stove to encourage rising in cold environments.
  • Cook naan one at a time to maintain air pockets and allow the pan to reheat between pieces for best texture.
  • If naan blackens too quickly, reduce the heat and let the pan cool briefly before adding more dough.

Nutrition Information

Calories 207kcal (10%) Carbohydrates 34g (11%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 1mg (0%) Sodium 405mg (17%) Potassium 67mg (1%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 10IU (0%) Calcium 24mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 pieces

Amount Per Serving

Calories 207

% Daily Value*

Calories 207kcal 10%
Carbohydrates 34g 11%
Protein 5g 10%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 405mg 17%
Potassium 67mg 1%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 10IU 0%
Calcium 24mg 2%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.