If you’ve never tried making this flatbread at home, now is the perfect time to make homemade naan. It’s simple, flavorful, and versatile—great for wraps, alongside grilled dishes, or as a quick naan pizza base.
I love baking bread and this naan quickly became a household favorite. We used to rely on store-bought bread for everything, but once you make this naan at home, it’s hard to go back.
I kept testing the recipe because regular instant yeast was sometimes hard to find. This time I used a fast-acting pizza yeast, which worked beautifully for a quick naan. If regular instant yeast is available, the recipe works with that too.
Prep is quick: about 5 minutes to mix, roughly 30–60 minutes for the dough to rise depending on the yeast you use, and about 20 minutes to shape and cook the naan in a skillet.
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For my first batch I added a little oil to the skillet, placed the dough on the hot surface, and watched as lovely bubbles formed—such a satisfying moment. The family loved it and asked for repeat batches right away.
These naans turned into a regular favorite in our home: soft, slightly charred in spots, and delicious plain or topped with garlic butter.
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I hope you enjoy my HOMEMADE NAAN RECIPE. If you make it, please tag me on Instagram.
@sandraseasycooking using hashtag #sandraseasycooking.
I’d love to see your creations. Thank you for your support and happy baking!
Homemade Naan
7 minutes
20 minutes
1 hour
1 hour 27 minutes
If you’ve never made this flatbread before, now is the time to try homemade naan. It’s easy, delicious, and perfect for wraps, grilled dishes, or naan pizzas.
Ingredients
- 1 and 1/4 cup warm water (10 fl oz/295 ml; you can add a splash more if needed)
- 1 tablespoon sugar (15 g)
- 1 package active dry yeast (2 1/4 teaspoons) — see notes
- 3 1/2 cups all-purpose flour + 1/2 cup extra for dusting (500 g)
- 2 teaspoons salt (11.7 g)
- 1/4 cup plain yogurt (65 g)
- 1 large egg, beaten
- 1/8 cup oil (approx. 30 ml) + 1 tablespoon to grease the bowl
OPTIONAL Topping:
- 1/4 cup unsalted butter, melted (57 g)
- 1 teaspoon garlic powder or 2–3 cloves minced
- 1 tablespoon dried parsley
Instructions
- Stir warm water and sugar together, then add yeast and mix until dissolved.
- In a large bowl or the bowl of a stand mixer, combine flour and salt.
- With the mixer on low (using the dough hook) or using a wooden spoon, add the yeast mixture a little at a time. Add the yogurt, then the beaten egg.
- Increase the mixer speed and mix until a dough forms, about two minutes.
- The dough will be slightly sticky. Remove from the bowl and shape it into a ball with your hands.
- Grease a bowl with about 1 tablespoon oil, place the dough inside, cover, and let it rise. With regular instant yeast, allow 45–60 minutes at room temperature until doubled. If using fast-acting pizza yeast, a 20–30 minute rest is often sufficient.
- Transfer the risen dough to a floured surface and dust with flour as needed while rolling.
- Cut the dough into 10 equal pieces using a knife or pastry scraper.
- Roll each piece into a ball, then use a rolling pin to flatten into a shape you like, aiming for about 1/8 to 1/4 inch thick. They don’t need to be perfect.
- Heat a large cast-iron skillet or other heavy skillet over medium-high heat.
- Brush the skillet lightly with oil, place a naan in the pan, and cook, flipping a few times. When bubbles form and the bottom turns lightly golden, flip—usually about 30–40 seconds before flipping to the other side. Adjust the heat as needed so the naan cooks through without burning.
- Transfer cooked naan to a plate and cover with a towel to keep warm. Repeat with remaining dough.
- Optional: For garlic butter topping, melt butter in a small pan over medium heat. Add garlic powder or minced garlic and cook briefly, then stir in dried parsley. Brush the garlic butter over both sides of each naan.
- If not serving immediately, cover the naans and reheat before serving. Once cooled, store them separated by parchment or wax paper in an airtight container; they keep well into the next day.
Notes
I used both regular instant yeast and Fleischmann’s fast-and-easy pizza yeast. The pizza yeast acts quicker—expect the dough to double in under 30 minutes—while regular instant yeast typically doubles within an hour.
Did you make this recipe?
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