Homemade Naan Bread
This easy Homemade Naan Bread is soft, fluffy, and lightly chewy with those delicious golden, bubbly spots you get from a hot skillet. It’s made with simple ingredients and brushed with garlic butter while warm. Serve it alongside Mediterranean or Middle Eastern-inspired bowls, use it for dipping, or turn it into an easy flatbread pizza.
Ingredients
For the Homemade Naan Bread
For Finishing
Instructions
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Combine the Dry Ingredients
Add the flour, kosher salt, and instant yeast to a large mixing bowl and whisk together.
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Make the Dough
Add the boiling water and Greek yogurt. Stir until the ingredients come together and a shaggy dough forms.
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Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 3–5 minutes, until smooth and soft. The dough should feel soft and slightly tacky but shouldn't be difficult to handle. Avoid adding more flour than necessary.
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Rest the Dough
Place the dough back in the bowl and cover it with a clean kitchen towel or plastic wrap. Let it rest for about 15 minutes.
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Divide and Roll
Divide the dough into 6 equal pieces and shape each piece into a ball. Working one at a time, roll each piece on a lightly floured surface into a thin oval or round, about 1/8- to 1/4-inch thick.
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Heat the Skillet
Heat a cast-iron skillet or other heavy skillet over medium-high heat. Allow the skillet to get nice and hot before adding the dough.
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Cook the Homemade Naan bread
Place one piece of naan in the dry hot skillet. Cook for about 1–2 minutes, until bubbles begin to form and the underside develops golden-brown spots.
Flip and cook for another 1–2 minutes, until the second side is browned and the naan is cooked through. Repeat with the remaining pieces.
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Finish with Butter
Transfer each naan from the skillet and immediately brush with melted salted butter.
For garlic naan, stir the optional minced or grated garlic into the melted butter before brushing.
Stack the finished naan and loosely cover with a clean kitchen towel while you cook the remaining pieces. This helps keep them warm and soft.
Note
Homemade Naan Bread Tips
Get the skillet hot. A properly heated skillet helps the naan puff and creates those characteristic browned spots.
Don't over-flour the dough. The dough should remain soft and slightly tacky. Adding too much flour can make the finished naan dense or dry.
Keep cooked naan covered. Stack the warm naan under a clean kitchen towel while you finish the batch. The trapped steam helps keep it soft.
Make garlic naan. Add 1 finely minced or grated garlic clove to the melted butter before brushing it over the warm naan.
For extra flavor: Sprinkle the buttered naan with chopped fresh parsley or cilantro.
Storage: Store completely cooled naan in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Freezer Friendly: Place parchment paper between the naan and freeze in an airtight freezer bag for up to 3 months. Reheat briefly in a warm skillet or microwave.
Serving Tip
Serve homemade naan bread warm naan alongside Mediterranean Chicken Bowls or Middle Eastern Chickpea Bowls, with hummus for dipping, or use it as a base for homemade flatbread pizzas. It will also work perfectly for your future Caesar Chicken Flatbread recipe.
Make It Gluten-Free
Because traditional naan relies on gluten for its soft, stretchy texture, I wouldn't recommend listing a simple 1-to-1 flour substitution as tested until you've actually tried it. Once we test a gluten-free version, we can add specific instructions here.
