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The Best Easy Homemade Naan Bread (Soft & Fluffy, No Tandoor Required)

A close-up stack of fluffy, freshly made naan bread with golden-brown charred spots served on a white plate.
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Learn how to make soft, fluffy, restaurant-quality naan bread at home using just a skillet. This easy homemade naan recipe requires simple ingredients and delivers a chewy flatbread perfect for curries or as a naan pizza base.

Ingredients

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  • 1 cup warm water (about 105°F to 115°F)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon granulated sugar
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons plain yogurt (full fat recommended)
  • 2 tablespoons olive oil, plus more for brushing
  • 4 tablespoons melted butter, divided (for brushing)
  • 2 cloves garlic, minced (for garlic variation)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, yeast, and sugar. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
  2. Mix the dough: Add the flour, salt, yogurt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or stand mixer until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. It should be slightly tacky but not sticky.
  4. First rise: Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
  5. Divide and rest: Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a smooth ball. Cover the balls and let them rest for 15 minutes.
  6. Prepare the skillet: While the dough rests, heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it is very hot. Do not add oil to the pan.
  7. Roll the naan: On a lightly floured surface, take one dough ball and roll it out into an oval or teardrop shape, about 1/8 inch thick.
  8. Cook the naan: Place one rolled naan directly onto the hot, dry skillet. Cook for 1 to 2 minutes until large bubbles form on the surface and the underside has brown spots.
  9. Flip and finish: Flip the naan and cook the second side for about 1 minute until it develops similar brown spots. The naan should puff up slightly.
  10. Brush with butter (optional): Immediately transfer the cooked naan to a plate. Brush the top generously with melted butter. For Garlic Naan, mix the minced garlic into the melted butter before brushing.
  11. Repeat: Continue rolling and cooking the remaining dough balls, stacking the finished naan and covering them lightly to keep them warm. Serve immediately.

Notes

  • For a softer, chewier texture, use full-fat plain yogurt. The acidity helps tenderize the dough.
  • If you prefer a Vegan Naan, substitute the yogurt with an equal amount of unsweetened, plain plant-based yogurt (like soy or almond).
  • If you want a quick, yeast-free version, you can skip the rising time and use baking powder/soda, but the texture will be less fluffy.
  • To reheat, lightly dampen the naan and warm it briefly in a hot, dry skillet or in the oven at 350°F for a few minutes.

Nutrition

Find it online: https://kingscook.com/easy-homemade-naan-bread-recipe-soft/