Key takeaways:
- Ready in just 2 hours with only 20 minutes active time
- Makes soft, chewy naan using simple pantry ingredients
- No special equipment needed – just a skillet and mixing bowl
- Perfect for beginners with step-by-step instructions
Your search for restaurant-style naan bread ends here. This recipe creates pillowy-soft flatbread that rivals your favorite Indian restaurant’s version. Whether you’re serving it with curry or using it for wraps, this naan bread recipe delivers consistently great results.
Time Needed
- Prep Time: 15-20 minutes
- Rise Time: 1.5 hours
- Cook Time: 15-20 minutes
- Total Time: 2 hours
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Clean kitchen towel
- Large skillet or flat griddle
- Rolling pin
- Small bowl for melted butter
- Thermometer (optional but helpful)
- Timer
- Clean work surface
- Pastry brush or spoon for butter
Ingredients
For the dough:
- 3 cups all-purpose flour, plus extra for dusting
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/4 cup plain yogurt, room temperature
- 2 tablespoons olive oil
- 3/4 cup warm water
- 1 large egg, room temperature
For topping:
- 4 tablespoons melted butter
- Optional: minced garlic, chopped cilantro
Step-by-Step Instructions
Phase 1: Activating the Yeast (10-15 minutes)
- Test water temperature:
- Fill measuring cup with 3/4 cup water
- Temperature should feel like warm bath water
- If using thermometer, aim for 110-115°F
- Too hot will kill yeast, too cold won’t activate it
- Prepare yeast mixture:
- Pour warm water into large bowl
- Add 1 teaspoon sugar
- Sprinkle 1 teaspoon yeast over water
- Don’t stir – let it sit on surface
- Wait 5-10 minutes until foamy
- If no foam forms, yeast might be dead – start over with fresh yeast
Phase 2: Making the Dough (20-25 minutes)
- Prepare wet ingredients:
- Crack egg into small bowl
- Beat egg lightly with fork
- Measure yogurt – ensure no lumps
- Add olive oil to yogurt
- Set aside
- Mix dry ingredients:
- Measure flour carefully – level top with knife
- Add to large mixing bowl
- Add salt
- Whisk together to combine
- Combine ingredients:
- Make deep well in center of flour
- Check yeast mixture is foamy
- Pour yeast mixture into well
- Add egg-yogurt mixture
- Using clean hands or wooden spoon, mix slowly
- Start from center, gradually incorporate flour
- Mix until all flour is moistened
- Initial kneading:
- Dough will look shaggy – this is normal
- Turn onto clean, lightly floured surface
- Dust hands with flour
- Begin kneading by folding dough over itself
- Press down with heel of hand
- Turn dough 90 degrees
- Repeat folding and pressing
- Add flour 1 tablespoon at a time if too sticky
- Knead 8-10 minutes until smooth and springy
- Press finger into dough – should bounce back
- Form into smooth ball
Phase 3: First Rise (1 hour)
- Prepare for rising:
- Clean and dry mixing bowl
- Add 1 tablespoon oil to bowl
- Place dough ball in bowl
- Roll dough to coat with oil
- Cover with clean, damp kitchen towel
- Place in warm spot (top of fridge works well)
- Set timer for 1 hour
- Check dough:
- After 1 hour, dough should double in size
- Press finger gently into dough
- If indent remains, dough is ready
- If dough springs back, let rise 15 minutes more
Phase 4: Shaping the Naan (15-20 minutes)
- Prepare workspace:
- Clean work surface
- Dust with flour
- Have extra flour ready
- Prepare rolling pin
- Get baking sheet ready for shaped dough
- Divide dough:
- Turn dough onto floured surface
- Press gently to deflate
- Use knife or dough scraper
- Cut dough in half
- Cut each half in half again
- Cut each quarter in half
- Result: 8 equal pieces
- Form each piece into ball
- Cover with towel
- Let rest 10 minutes
- Shape individual naan:
- Work with one piece at a time
- Keep others covered
- Pat ball into disk
- Roll from center outward
- Aim for oval shape
- Keep 1/4 inch thickness
- Size: about 8 inches long
- Dust with flour if sticking
Phase 5: Cooking the Naan (20-25 minutes)
- Prepare cooking station:
- Place large skillet on stove
- Set heat to medium-high
- Melt butter in small bowl
- Have pastry brush ready
- Keep shaped naan nearby
- Clear space for cooked naan
- Test pan temperature:
- Sprinkle few drops of water
- Should sizzle and evaporate quickly
- If water disappears instantly, too hot
- If no sizzle, too cool
- Cook each naan:
- Place shaped dough in pan
- Cook until bubbles form (1-2 minutes)
- Bubbles will be light brown
- Edges will look dry
- Flip using spatula
- Cook other side (1-2 minutes)
- Look for golden-brown spots
- Remove from pan
- Brush with melted butter immediately
- Stack and cover with clean towel
- Repeat with remaining dough
Phase 6: Finishing Touches (5 minutes)
- Final steps:
- Brush any remaining butter
- Sprinkle with herbs if using
- Keep covered until serving
- Best served warm
- Stack on serving plate
- Quality check:
- Naan should be soft and flexible
- Look for brown spots
- Should have bubbled areas
- Butter should be absorbed
Troubleshooting Tips
- Dough too sticky? Add flour 1 tablespoon at a time
- Not rising? Check yeast freshness and water temperature
- Naan too thick? Roll thinner before cooking
- Not browning? Increase pan heat slightly
Variations & Substitutions
- Replace yogurt with buttermilk
- Use whole wheat flour for up to half the all-purpose flour
- Add garlic, herbs, or cheese before cooking
- Make gluten-free using 1:1 gluten-free flour blend
Storage & Reheating
- Store in airtight container at room temperature up to 2 days
- Freeze up to 2 months wrapped well
- Reheat in skillet or wrapped in foil in oven
- Best served warm
Safety Notes & Tips
- Ensure water isn’t too hot for yeast (stay under 115°F)
- Watch for steam when flipping naan
- Keep children away from hot cooking surface
- Use oven mitts when handling hot skillet
Common mistakes to avoid:
- Rolling dough too thin
- Skipping the rest time
- Using cold ingredients
- Not preheating the pan properly
This naan bread recipe creates soft, fluffy results perfect for serving with your favorite dishes. The detailed steps ensure success even for first-time bread makers.
