Best Homemade Naan Bread

It’s been a while now ever since I wanted to try this homemade Naan bread recipe. I love making any kind of bread and flatbreads are one of my favorites. These naan bread have a slightly crisp exterior while still soft and fluffy inside and are simply irresistible.

I don’t know many people who bake their own bread. I often hear, “Why bother making it at home when you can buy it so easily?” But for me, baking bread is one of those little things in life that may seem small but actually make a big difference. Choosing your own ingredients, enjoying the yummy smell while it bakes, and serving it fresh from the oven really changes the whole meal experience. It is the same with Naan, you must try it at home, it is delightful.

Naan can be done simply or with spices and herbs. Either way, it’s amazing. Brush it with butter and serve it as it is or with curries, stews, soups, hummus, or any other dips. You can even make Naan pizza or use it for sandwiches and wraps. We like to serve it with this Chicken Tikka Masala.

It may seem like a complicated recipe but after you understand the process it is really easy. You can even double the recipe and after they are done,  freeze Naans for later use.

How to make homemade Naan bread

Start by stirring the yeast with sugar and dissolving it in water. Set it aside for a moment.

In a large bowl, combine the flour, salt, baking soda, and kalonji seeds. Add the yogurt, oil, and the dissolved yeast mixture to the dry ingredients.

Mix everything together well. If you find the dough too dry, you can add a couple of tablespoons of water until it reaches a soft consistency, but it shouldn’t be sticky. Use your hands to knead the dough until it becomes smooth and starts pulling away from the sides of the bowl.

Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.

Once the dough has risen, punch it down and knead it again for about 4 minutes. On a floured surface, divide the dough into 10-12 equal pieces. Cover them and let them rise again for another 30-45 minutes.

How to shape Naan

On a floured surface, take one piece of dough and roll it out into a teardrop shape, about 6-8 inches long. Make sure not to roll back and forth; instead, stretch the dough outward as you roll from the center.

If desired, sprinkle the top of the naan with spices or herbs, pressing them gently with the rolling pin to make them stick to the dough. Brush the other side of the naan with water.

How to cook Naan

Heat a thick-bottomed skillet or cast iron skillet until it’s hot. Place the naan on the skillet with the wet side down and cover it with a lid. Reduce the heat slightly and let it cook for 30-45 seconds. You’ll notice big bubbles forming on the surface of the naan.

Reduce the heat to medium, uncover the skillet, and cook for another 30 seconds. While the first naan is cooking, you can roll out another one to have it ready.

To cook the other side of the naan, flip it over on the skillet, increase the heat to high, and slowly press down on the naan. It’s done when the bottom becomes golden brown, with uneven coloring and spots in some places.

Remove the naan from the skillet and brush it generously with ghee or melted butter. Serve it warm with your favorite dish.

Hope you will try this homemade Naan Bread recipe and enjoy these as much as we did. If you do, make sure to share the photos with me on Instagram. Would love to see how these turn out for you.

For more bread ideas check our full collection of Bread Recipes.

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Recipe adapted after eCurry

Naan Bread

5 from 1 vote

Discover the joy of homemade Naan bread, soft, flavorful, and perfect for any meal. Our simple recipe ensures delicious results every time.

Servings 12 servings

Prep Time 20 minutes mins

Cook Time 15 minutes mins

rising time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 5 minutes mins

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Ingredients

  

1x2x3x

• 4 cups (500g) all-purpose flour
• 1 1/2 tsp (7g) salt
• 1/8 tsp (1g) baking soda
• 1 tsp (4g) kalonji seeds (black cumin)
• 20 g fresh yeast (2 tsp active dry yeast)
• 1 tsp (5g) sugar
• 1/2 cup (120ml) warm water
• 5 tbsp (70ml) oil or ghee
• 1 cup (240g) yogurt
• melted butter or ghee for brushing
• spices or herbs - optional

Instructions

 

• Stir yeast with sugar and dissolve in water. Set aside.
  
• Add flour, salt, baking soda and kalonji seeds into a large bowl. Add yogurt, oil and dissolved yeast.
  
• Mix all ingredients together. If you think you need more water, add a couple of tablespoons more, the dough should be soft but not sticky.  With your hands knead the dough until smooth and pulls away from the bowl.
• Cover with plastic wrap and let it rise in a warm place for about 1-2 hrs until doubled in size.
  
• Punch the dough down, knead again for 4 minutes and on a floured surface divide the dough into 10-12 pieces. Cover and let rise for another 30-45 minutes.
  
• On a floured surface, take one piece of dough, and roll it out to a tear drop shape (about 6-8 inches long). Do not roll back and forth. Stretch the dough outward as you roll from the center.
• Sprinkle the top of the Naan with spices or herbs, if you want to use, pressing them gently with the rolling pin to make them stick to the dough.
• Brush the other side of the Naan with water.
  
• Heat a thick bottom skillet, or a cast iron skillet. It has to be really hot.
• Place the Naan on the skillet with wet side down and cover with a lid. Reduce the heat just a little and allow it to cook for 30-45 seconds. On the surface of the Naan will appear big bubbles.
• Reduce the heat to medium, uncover and cook for another 30 seconds. Meanwhile roll another Naan to get it ready.
• To cook the other side flip it over on the skillet, increase the heat to high and slowly press down on the Naan. The Naan is done when the bottom gets golden brown, unevenly, and with spots at some places.
• Remove Naan from skillet and brush generously with ghee or melted butter. Serve with your favorite dish.

Video

Nutrition

Serving: 1 Naan breadCalories: 330kcalCarbohydrates: 50.7gProtein: 8.7gFat: 9.5gSaturated Fat: 1.5gCholesterol: 2mgSugar: 2.7g

Calories: 330kcal

Course: Bread

Cuisine: Indian

Keyword: bread recipe, flat bread recipe, Indian bread, Indian flat bread, Naan bread, Naan recipe