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.

Naan Bread cloeup

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Recipe adapted after eCurry

Naan Bread

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
Cook Time 15 minutes
rising time 1 hour 30 minutes
Total Time 2 hours 5 minutes


  • 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


  • Stir yeast with sugar and dissolve in water. Set aside.
    Naan Bread Step1
  • 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.
    Naan Bread step4
  • 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.
    Naan Bread Step5
  • 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.
    Naan Bread step8
  • 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.



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

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.

Join the Conversation

  1. Liz Author says:

    I’ve always wanted to bake naan…nothing better than fresh, homemade bread! Yours looks perfect!

  2. Nami | Just One Cookbook Author says:

    Homemade naan! Looks amazing. I would love to eat hot naan with curry. I just realized you had YouTube channel (found the icon on top of the homepage). You have great videos there!!!

    1. Ella-HomeCookingAdventure Author says:

      Thank you Nami.. we started the YouTube channel over a year ago.. but took a pause and started again :). It's a lot of work, as you know. 

  3. maria Author says:

    oh wow i’ve never made naan before, it looks quite straightforward actually thanks for the recipe!

  4. Lindsey @ American Heritage Cooking Author says:

    Ahh the smell of baking bread! It’s worth all the work isn’t it?

    I LOVE Naan. But making it scares me. Plus then I need to make tikka masala to go with it…EFFORT!! But your naan looks so good, I’m sure it’ll be worth it!

  5. Christin@SpicySouthernKitchen Author says:

    You are making me want to make some naan! It looks fabulous. The only place to buy naan around here is from an Indian restaurant so I would love to learn to make it.

  6. Rosa Author says:

    Beautiful naans! I wish I could have one right now…



  7. Kayle (The Cooking Actress) Author says:

    Homemade bread is just better! I love this naan-it looks SO amazing!

  8. i have surfing from 2 hours on net, but after that i found your website, this is really great, thank, keep posting.

    1. Ella-HomeCookingAdventure Author says:

      Thank you 🙂 I really appreciate. I do my best to keep posting, though sometimes can be difficult:) Hope you will follow me also on my YouYube channel Check it out.

  9. backlink website Author says:

    can u tell me your youtube channel name, i such a big fan of u and ur website.

    1. Ella-HomeCookingAdventure Author says:

      Glad to hear that 🙂 This is my YouTube channel Waiting for your comments there 🙂

  10. tsekeridou nitsa Author says:


    1. Ella-HomeCookingAdventure Author says:

      thank you so much 🙂

  11. Including nutritional facts with each recipe is a great feature. The photos of recipe process are very nice and helpful.

    1. Ella-HomeCookingAdventure Author says:

      thank you Ed.. glad to hear that

  12. Judy Author says:

    Hey there! Just discovered your FB site/this site/YouTube channel and am very pleased with many of the recipes I am discovering! Looking forward to trying this one out very soon. Just curious – what do you mean by “do not roll back and forth”? You say to roll it out to a tear drop shape, so do you only roll in one direction? What is the benefit/purpose of this? Just wondering! Thanks again for all your great recipes, and how beautifully they are created. TIA!

    1. Ella-HomeCookingAdventure Author says:

      So glad to hear that Judy 🙂 that is just to make a certain shape, like a teardrop, doesn't really affect the texture of the naan

  13. Andrea Author says:

    Great recipe, possibly the best naans ive ever made. Hubby thought they looked very professional and extremely tasty. Thanks for posting,

  14. kmmd Author says:

    Awesome Recipe. perfect match to my Tikki Masala. I made half the batch, and a few didn’t bubble and got a little too singed. Will try again with the other half of the batch.
    Thank you for the details and pictures.

  15. Ann M Godfrey Author says:

    Hello. I enjoy listening to and reading your recipes each day on Facebook. I am looking at your Naan recipe. Can you tell me why you use black cumin seeds? I have not even seen this ingredient before. Have you ever used regular cumin seeds?

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