Homemade Naan Recipe

This soft, pillowy, homemade naan recipe is super easy and great for sandwiches, pizza, dipping into soups and sauces, and more.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Start by dissolving 2 tsp yeast and 1 tsp sugar into 1/2 cup warm water. Let the mixture sit a few minutes, or until it becomes frothy. Meanwhile, measure out 1/3 cup plain yogurt (regular or Greek style), 1/4 cup olive oil, and 1 large egg.

Step 2

Once the yeast mixture is frothy, whisk the yogurt, oil, and egg into the yeast water until smooth.

Step 3

In a separate bowl, mix only 1 cup of the flour with 1/2 tsp salt until they’re evenly mixed.

Step 4

Pour the bowl of wet ingredients to the bowl of dry ingredients and stir well.

Step 5

Continue adding flour, a half cup at a time, until it forms a cohesive ball of dough that you can no longer stir with a spoon.

Step 6

Turn the ball of dough out onto a lightly floured surface and knead for 3 minutes. Add small amounts of flour as needed (to keep the dough from sticking) until you have a smooth, very soft ball of dough. I used about 2.75 cups of flour total for the dough. Avoid adding too much flour as you knead because this can make the dough stiff and dry, and prevent the classic bubbles.

Step 7

Shape the dough into a ball, loosely cover, and let rise until it is double in size (the photo is BEFORE it has risen).

Step 8

After it has risen, flatten it out slightly and cut it into 8 equal-sized pieces.

Step 9

Shape each piece into a small, smooth ball.

Step 10

Heat a skillet over medium flame. While waiting for the skillet to get hot, roll out a ball of dough until it is 1/4 inch thick or about 6 inches in diameter.

Step 11

Place the rolled-out dough in the hot skillet and cook on one side until large bubbles form and the side touching the skillet is golden brown. The bubbles will start small, like in the photo above, but eventually grow and merge together to form larger bubbles.

Step 12

Flip the dough over and cook on the second side until golden brown as well. Naan is kind of like pancakes in that the first side is smooth and has relatively even brown marks, while the second side (where the bubbles were), has a different texture or pattern in the browned surface.

Step 13

As the naan come out of the skillet, stack them on a plate and cover them with a clean towel to keep them warm.

Step 14

Brush the homemade naan with melted butter, garlic butter, or traditional ghee!

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