🫓 Easy Homemade Naan Bread – Step-by-Step Recipe
There’s nothing quite like the warm, pillowy texture of freshly made naan bread. Whether you’re scooping up rich curry, dipping into hummus, or enjoying it as a standalone snack, naan elevates any meal with its soft, slightly chewy texture and golden blistered surface.
The best part? You don’t need a tandoor or special equipment—this easy stovetop naan recipe uses simple ingredients and yields delicious results in just a few easy steps.
Ingredients
Here’s what you’ll need to make 6–8 soft, fluffy naan breads:
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2 cups all-purpose flour – The base of your dough.
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1 tsp salt – For flavor.
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1 tsp sugar – Feeds the yeast and adds a slight sweetness.
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1 tsp instant yeast – Helps the dough rise (see note below).
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¼ tsp baking powder – Gives the naan its signature puffiness.
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1 tbsp milk powder (optional) – Enhances softness and richness.
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1 egg, lightly beaten – Adds elasticity and softness.
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½ cup warm water
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½ cup warm milk – Helps with tenderness and flavor.
Note: If using active dry yeast instead of instant yeast, you’ll need to activate it before mixing it into the dough (see below).
Instructions
1. Activate the Yeast (Skip if using Instant Yeast)
If you’re using active dry yeast:
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Mix the sugar and yeast in the ½ cup warm water.
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Let it sit for 5–10 minutes until foamy on top.
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This step proves your yeast is active and ready to work.
If you’re using instant yeast, you can skip this step and mix it directly into the dry ingredients.
2. Make the Dough
In a large mixing bowl:
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Combine the flour, salt, baking powder, and milk powder (if using).
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Add the beaten egg, warm milk, and warm water (plus yeast mixture if activated separately).
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Mix everything together until a shaggy dough forms.
Knead the dough:
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Transfer it to a lightly floured surface.
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Knead for 8–10 minutes, until the dough becomes smooth, elastic, and soft.
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If the dough is sticky, dust lightly with flour. If it’s dry, add a tablespoon of water at a time.
3. Let the Dough Rise
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Place the kneaded dough in a lightly greased bowl.
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Cover with a damp cloth or plastic wrap.
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Let it rest in a warm, draft-free place for 1 to 1½ hours, or until doubled in size.
4. Shape the Naan
Once the dough has risen:
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Punch it down gently to release air.
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Divide the dough into 6–8 equal pieces.
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Roll each piece into a ball.
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On a floured surface, use a rolling pin to flatten each ball into a teardrop or oval shape, about ¼ inch thick.
5. Cook the Naan
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Preheat a cast-iron skillet, griddle, or non-stick pan over medium-high heat.
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When the pan is hot, place a naan dough piece into the skillet.
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Cook for 1–2 minutes until bubbles form and the bottom develops golden-brown spots.
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Flip and cook the other side for another 1–2 minutes.
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Remove from the skillet and cover with a clean towel to keep warm.
Optional: Brush with melted butter or garlic butter while hot for extra flavor!
Serving Suggestions
Serve your naan warm and fresh, straight from the skillet! It pairs beautifully with:
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Indian curries like butter chicken, tikka masala, or lentil dal.
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Middle Eastern dips like hummus or baba ghanoush.
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Soup, stew, or chili as a comforting side.
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Folded as wraps for grilled meat, veggies, or cheese.
Tips & Tricks
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Use warm—not hot—liquids for activating yeast. Hot water may kill the yeast.
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Knead thoroughly for soft, stretchy dough.
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Resting the dough is key to fluffy, well-risen naan.
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Add herbs or cheese to the dough for flavor variations (think: cilantro, nigella seeds, or grated cheese).
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Make ahead: Store cooked naan in the fridge for up to 3 days or freeze for longer storage. Reheat in a pan or oven.
Final Thoughts
Making naan at home is easier than you think—and once you taste the results, you may never go back to store-bought. With a tender texture, perfect puff, and endless topping options, this homemade naan is sure to become a regular favorite.
So go ahead, heat that skillet, and enjoy the warm, buttery goodness of fresh naan made from scratch! 🍞🔥
