Fluffy Homemade Naan Bread

This homemade naan bread recipe creates fluffy, bubbly flatbreads with the perfect chewy texture, just like the ones you find at your favorite Indian restaurant. It is an excellent addition to any meal whether it is breakfast, lunch, or dinner, and it pairs wonderfully with a variety of dishes from curries to grilled vegetables.

I first tried making this naan when I wanted a warm bread to serve with a homemade curry. The result was so good that my family asked me to make it regularly—it quickly became a favorite at the table.

Gather Your Ingredients

• Instant or rapid rise yeast: One teaspoon for quick and reliable dough rising
• Warm tap water: Half a cup, ideally around forty degrees Celsius or one hundred five Fahrenheit, to activate the yeast
• White sugar: One tablespoon which feeds the yeast and enhances the bread’s subtle sweetness
• Full fat milk: Two tablespoons for richness low fat milk works as well but results in a less tender crumb
• Whisked egg: One and a half tablespoons at room temperature to help with softness and color
• Salt: Half a teaspoon for balanced flavor kosher or cooking salt are both fine
• Bread flour: One and three quarter cups for the best texture all-purpose flour is fine if bread flour is unavailable
• Melted ghee or unsalted butter: Thirty grams or two tablespoons incorporated into the dough for tenderness and flavor
• Additional melted ghee or butter: Thirty grams or two tablespoons to brush over the cooked naan
• Garlic clove: One small for optional garlic butter infusion
• Nigella seeds: For a traditional touch and mild oniony flavor optional
• Fresh coriander or cilantro: Finely chopped for garnish optional
• Shredded cheese: For a cheese naan option use Monterey Jack cheddar tasty or colby—all good melting cheeses

How to Make It

Sponge the Yeast:

In a small bowl combine the instant yeast with warm water and sugar. Cover with plastic wrap and let it sit for ten minutes until the mixture turns foamy. This step activates the yeast and creates the soft texture for the naan.

Mix the Egg and Milk:

In a separate small bowl whisk together the milk and whisked egg until they are well combined making sure the egg is at room temperature for even mixing.

Prepare the Flour Mixture:

Sift the bread flour or all-purpose flour with salt into a large mixing bowl. Sifting removes lumps and aerates the flour contributing to a lighter dough.

Form the Dough:

Make a well in the center of the flour mixture. Pour in the foamy yeast mixture melted ghee or butter and the egg-milk mixture. Use a spatula to blend until the flour is mostly incorporated then bring the dough together into a ball with your hands. No intensive kneading is necessary at this point to keep the dough soft.

First Rise:

Cover the bowl with plastic wrap and place it in a warm spot. Let the dough rise for one to one and a half hours or until it doubles in size which ensures a light and airy naan.

Divide and Shape:

Turn the dough onto a lightly floured surface. Cut into six equal pieces. Shape each into a ball by gently stretching the dough and tucking the edges underneath to create smooth surfaces.

Second Proof:

Place dough balls on a lightly floured tray or plate. Lightly dust the tops with flour and cover loosely with a lightweight kitchen towel. Allow them to rise again in a warm spot for about fifteen minutes until they increase in size by about half.

Roll Out the Dough:

Take one dough ball and place it on a floured surface. Flatten slightly with your hand then roll it out with a rolling pin to three or four millimeters thickness roughly sixteen centimeters or six and a half inches across.

Heat the Skillet:

Preheat a cast iron skillet over high heat until it is very hot and just beginning to smoke. To prevent sticking lightly rub half a teaspoon of oil on a paper towel and wipe the skillet surface.

Cook the Naan:

Place the rolled-out dough into the hot skillet. Cook for one to one and a half minutes until the bottom develops a deep golden color with some charred spots and the top begins to bubble. Flip and cook the other side for about one minute until that side also shows golden bubbles.

Repeat and Serve:

Remove the cooked naan and place it on a plate. Repeat the process with remaining dough balls adjusting the heat as needed to avoid burning. Brush the warm naan generously with melted ghee or butter. For garlic butter mix melted butter with crushed garlic and brush on top. Optionally sprinkle with nigella seeds and fresh coriander. Serve immediately.

The magic of this naan comes from the yeast activating properly and the gentle rolling which allows pockets to form. My favorite memory with this dish is using a rolling pin to shape the dough with my kids watching eagerly then sharing the warm garlic butter version fresh off the skillet. Simple yet wonderful moments like that give this naan a special place on our table.

Flavor Boosters

Storage Tips To keep naan fresh place cooled breads in an airtight container or a ziplock bag. They keep well at room temperature for a day or two. For longer storage freeze the naan wrapped individually in plastic wrap and placed in a freezer-safe bag. To reheat from frozen warm in a hot skillet over medium heat or in a preheated oven wrapped in foil until soft and warm. Ingredient Substitutions If ghee is not available unsalted butter is an easy swap either in the dough or for brushing afterwards. Whole milk can be replaced with plant-based milk like almond or oat but this may slightly change the flavor and texture. All-purpose flour can substitute bread flour although it yields a bit chewier and less fluffy naan. For egg allergies omit the egg and replace milk with slightly more water but the naan may be less tender.

Serving Suggestions

Naan pairs beautifully with Indian curries such as butter chicken chana masala or palak paneer. It can also serve as a base for wraps or sandwiches filled with grilled meats or vegetables. A simple topping of garlic butter and fresh herbs transforms it into a lovely appetizer or snack.

Creative Twists

Cultural Context Naan originated on the Indian subcontinent and has a rich history in South Asian cuisine. Traditionally cooked in a tandoor oven its distinctive bubbles and charred flavor come from intense heat. Making naan at home on a skillet captures much of this authentic texture allowing a taste of that heritage without special equipment. Seasonal Adaptations This naan recipe works year-round and can be paired with seasonal vegetables and curries. For a winter comfort meal serve alongside hearty lentil or root vegetable curries. In warmer months use naan as a light sandwich bread filled with fresh grilled vegetables and yogurt sauces for a cool contrast. Success Stories Many home cooks have told me that once they mastered this naan recipe their confidence in baking other breads soared. It is approachable enough for a medium skill cook yet delivers impressive results that guests often compliment. Adding cheese to the dough feels like an indulgent treat loved by children and adults alike. Freezer Meal Conversion Making the dough ahead and refrigerating it after the first proof enables prep ahead for busy days. Alternatively cooked naan freezes wonderfully and can be quickly toasted or warmed to freshen. This flexibility means you can enjoy fresh tasting naan whenever you want without the full time investment.

This naan recipe offers an authentic taste with approachable steps and room for creativity ensuring it becomes a cherished staple in your kitchen.

Recipe FAQs

→ What flour works best for fluffy naan?

Bread flour is preferred for the softest, fluffiest texture, but all-purpose flour also yields good results.

→ How does yeast affect the dough?

Yeast activates in warm water with sugar, creating foam that helps the dough rise and gives softness and bubbles.

→ Can naan dough be prepared ahead of time?

Yes, after the initial rise, refrigerate the dough up to 24 hours and bring to room temperature before cooking.

→ How to get the characteristic bubbles and charred spots?

Cooking on a very hot cast iron skillet allows the dough to puff and develop golden brown bubbles and spots.

→ What are some finishing options?

Brush with melted ghee or butter, add crushed garlic for garlic butter, and optionally sprinkle nigella seeds or chopped coriander.

→ How to make cheese-filled naan?

Place shredded melting cheese inside rolled dough, seal edges, then roll gently before cooking for a gooey cheese center.