I made the Best Homemade Naan Bread and it came out insanely soft and pillowy, perfect for stealing bites with curry or turning into a ridiculous naan pizza.

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I’m obsessed with this Best Homemade Naan Bread because it’s stupidly soft, pillowy, and actually worth tearing into seconds. I love how the garlic punches through without being an afterthought, and the plain yogurt keeps the texture tangy and not bland.

Quick Easy Naan that doubles as pizza crust, curry sponge, or snack-time glory. I don’t care if it’s dinner mess or midnight hunger, this bread fixes it.

But what really gets me is the charred spots and the way butter gleams on top. Simple, messy, addictive.

I make it so often my friends expect it and beg for seconds.

Ingredients

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All purpose flour: chewy backbone, it’s the structure.
Active dry yeast: tiny helper that makes dough airy.
Warm water: wakes yeast, keeps things cozy and alive.
Warm milk: adds richness, it’s what makes naan tender.
Plain yogurt: brings tang and soft, pillowy texture.
Granulated sugar: feeds yeast, adds gentle sweetness.
Salt: wakes up flavors, keeps it from tasting bland.
Baking powder: gives a bit more lift for fluff.
Vegetable oil or olive oil: helps dough stretch, prevents sticking.
Melted butter or ghee: brushed on top for richness.
Plus garlic: minced for punchy aroma, makes it addictive.
Fresh cilantro: chopped herb adding color and zip.

Ingredient Quantities

All purpose flour 3 cups (about 360 g)

Active dry yeast 2 1/4 teaspoons (one packet)

Warm water 1/2 cup (120 ml) about 105 to 110°F

Warm milk 1/2 cup (120 ml)

Plain yogurt 1/4 cup (60 g), room temperature

Granulated sugar 1 tablespoon

Salt 1 teaspoon

Baking powder 1/2 teaspoon

Vegetable oil or olive oil 1 tablespoon, plus extra for pan

Melted butter or ghee 3 tablespoons for brushing

Garlic 3 to 4 cloves, finely minced (more if you like it garlicky)

Fresh cilantro 2 tablespoons chopped, optional but really nice

How to Make this

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1. Stir the warm water, sugar and yeast in a small bowl and let sit 5 to 10 minutes until foamy; if it doesn’t foam your yeast might be dead, toss and try again.

2. In a large bowl whisk together flour, baking powder and salt, then make a well in the center.

3. Mix the foamy yeast, warm milk, yogurt, oil and half the melted butter into the well, using a spoon to bring the dough together until shaggy.

4. Turn the dough onto a lightly floured surface and knead about 6 to 8 minutes until smooth and slightly elastic, adding a little flour if it’s too sticky.

5. Lightly oil a clean bowl, place the dough inside, cover with a damp towel or plastic wrap and let rise in a warm spot about 1 to 1 1/2 hours until doubled.

6. Punch the dough down, divide it into 8 equal pieces, shape each into a ball and let rest 15 minutes covered so they relax and are easier to roll.

7. Flatten each ball with your hands and roll into ovals about 1/4 inch thick; if you want thicker naan keep them a little thicker, thinner means more char.

8. Heat a heavy skillet or cast iron over medium high and brush lightly with oil. Cook each naan 1 to 2 minutes on the first side until bubbles form and char spots appear, flip and cook another 30 to 60 seconds, pressing with a spatula for even contact.

9. Meanwhile mix the minced garlic into the remaining melted butter or ghee, stir in chopped cilantro if using. As each naan comes off the skillet brush it generously with the garlic butter so the garlic softens into the hot bread.

10. Serve warm with curry, use for naan pizza, or tear and dunk; store cooled naan in an airtight container for a couple days or freeze between parchment paper for longer storage.

Equipment Needed

1. Small bowl for proofing the yeast
2. Large mixing bowl for the dough
3. Whisk (for dry ingredients and mixing)
4. Measuring cups and spoons
5. Spoon or sturdy spatula to bring the dough together
6. Lightly floured surface and a bench scraper or your hands for kneading
7. Rolling pin (or just use your hands if you like it rustic)
8. Heavy skillet or cast iron pan for cooking the naan
9. Pastry brush for the garlic butter
10. Clean towel or plastic wrap to cover the dough while it rises

FAQ

Q: Can I make the dough ahead of time?

A: Yes. You can make the dough, let it rise once, punch it down, then refrigerate in an airtight container for up to 24 hours. Bring to room temp and let it rest 30 to 45 minutes before shaping and cooking.

Q: What if I dont have a stovetop griddle or cast iron pan?

A: No problem. Use a heavy skillet, nonstick pan, or bake them on a hot baking stone or sheet at 500°F for 4 to 6 minutes, then broil 30 to 60 seconds to get charred spots. Brush with butter after cooking.

Q: Can I use instant yeast instead of active dry yeast?

A: Yes. Use the same amount of instant yeast but skip the proofing step in warm water. Mix it with the dry flour, then add the warm wet ingredients. Dough may rise a bit faster so keep an eye on it.

Q: My naan came out tough or chewy. What went wrong?

A: Tough naan usually means the dough was overworked, too little fat, or cooked too long. Be gentle when kneading, dont add too much flour when rolling, and cook on high heat for a short time. Brushing with butter also helps soften them.

Q: How do I get those nice charred bubbles like restaurant naan?

A: Very high heat is key. Preheat your pan until it's smoking hot, cook briefly, and dont press the dough while it cooks. You can also finish under a hot broiler or hold the cooked naan over an open flame with tongs for a few seconds.

Q: Can I make this recipe dairy free or vegan?

A: Yes. Swap milk and yogurt for unsweetened almond or soy milk and use a dairy free yogurt. Replace butter with vegan margarine or olive oil. Texture will be similar though flavor will change a little.

The Best Easy Garlic Naan Bread Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour for a nuttier, slightly denser naan (use same amount), or use a 1-to-1 gluten free all purpose blend if you need it to be GF. Texture will be a bit different, but still tasty.
Active dry yeast: use instant (rapid) yeast straight into the flour at the same quantity, or try 1/2 cup fed sourdough starter and skip the commercial yeast if you want a tangy sourdough naan; rise times will change.
Plain yogurt: replace with an equal amount of sour cream or buttermilk (if using buttermilk, thin slightly with a tablespoon of milk if needed). These keep the dough tender and tangy.
Melted butter or ghee for brushing: use extra virgin olive oil or a vegan buttery spread if avoiding dairy. Olive oil gives a lovely savory finish, but it won’t be as rich as ghee.

Pro Tips

1. Always proof your yeast first: if the water doesnt foam in 5 to 10 minutes the yeast is dead. Use water that’s warm not hot; about 105 to 110°F is perfect. If it wont foam after a second try, toss it and start over.

2. Don’t overflour when kneading. The dough should be slightly tacky not dry. Add only a tablespoon at a time while kneading; too much flour makes the naan dense and heavy.

3. Let the shaped balls rest 15 minutes before rolling, really. That short rest relaxes the gluten so they roll out easy and puff better on the skillet. If you want bigger bubbles, press down on the dough gently while it’s cooking so trapped air can make little pockets.

4. Keep the skillet screaming hot and brush it with oil between batches. Cast iron is best for char and quick cooking. Brush the hot naan with the garlic butter right off the pan so the garlic softens into the bread and the cilantro stays bright.

The Best Easy Garlic Naan Bread Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made the Best Homemade Naan Bread and it came out insanely soft and pillowy, perfect for stealing bites with curry or turning into a ridiculous naan pizza.

Servings

servings

Calories

243

kcal

Equipment: 1. Small bowl for proofing the yeast
2. Large mixing bowl for the dough
3. Whisk (for dry ingredients and mixing)
4. Measuring cups and spoons
5. Spoon or sturdy spatula to bring the dough together
6. Lightly floured surface and a bench scraper or your hands for kneading
7. Rolling pin (or just use your hands if you like it rustic)
8. Heavy skillet or cast iron pan for cooking the naan
9. Pastry brush for the garlic butter
10. Clean towel or plastic wrap to cover the dough while it rises

Ingredients

All purpose flour 3 cups (about 360 g)
Active dry yeast 2 1/4 teaspoons (one packet)
Warm water 1/2 cup (120 ml) about 105 to 110°F
Warm milk 1/2 cup (120 ml)
Plain yogurt 1/4 cup (60 g), room temperature
Granulated sugar 1 tablespoon
Salt 1 teaspoon
Baking powder 1/2 teaspoon
Vegetable oil or olive oil 1 tablespoon, plus extra for pan
Melted butter or ghee 3 tablespoons for brushing
Garlic 3 to 4 cloves, finely minced (more if you like it garlicky)
Fresh cilantro 2 tablespoons chopped, optional but really nice

Directions

Stir the warm water, sugar and yeast in a small bowl and let sit 5 to 10 minutes until foamy; if it doesn't foam your yeast might be dead, toss and try again.
In a large bowl whisk together flour, baking powder and salt, then make a well in the center.
Mix the foamy yeast, warm milk, yogurt, oil and half the melted butter into the well, using a spoon to bring the dough together until shaggy.
Turn the dough onto a lightly floured surface and knead about 6 to 8 minutes until smooth and slightly elastic, adding a little flour if it's too sticky.
Lightly oil a clean bowl, place the dough inside, cover with a damp towel or plastic wrap and let rise in a warm spot about 1 to 1 1/2 hours until doubled.
Punch the dough down, divide it into 8 equal pieces, shape each into a ball and let rest 15 minutes covered so they relax and are easier to roll.
Flatten each ball with your hands and roll into ovals about 1/4 inch thick; if you want thicker naan keep them a little thicker, thinner means more char.
Heat a heavy skillet or cast iron over medium high and brush lightly with oil. Cook each naan 1 to 2 minutes on the first side until bubbles form and char spots appear, flip and cook another 30 to 60 seconds, pressing with a spatula for even contact.
Meanwhile mix the minced garlic into the remaining melted butter or ghee, stir in chopped cilantro if using. As each naan comes off the skillet brush it generously with the garlic butter so the garlic softens into the hot bread.
Serve warm with curry, use for naan pizza, or tear and dunk; store cooled naan in an airtight container for a couple days or freeze between parchment paper for longer storage.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.