Homemade Naan Flatbread - How to make Naan at home, easy peasy!

Naan Flatbread

Homemade naan flatbread is so easy to make.  It is so much better tasting and fresher than store-bought.  We used this naan recipe for our chicken gyros.

What is Naan?

It’s an Indian leavened flatbread traditionally cooked in a tandoor or clay oven. Here we will be cooking it in the oven on a pizza stone. It’s a staple at Indian restaurants.

Naan dough in a glass bowl.

Ingredients Needed

  • All-purpose flour – Bread flour also works but lends to a softer naan.
  • Active dry yeast – Or instant yeast.
  • Milk, egg, sugar, butter, and salt – We use warm milk here instead of warm water to activate the yeast.

Variations

You can sprinkle toppings onto the dough before cooking.

  • Chopped fresh cilantro
  • Minced garlic or onion
  • Sesame seeds
  • Cumin seeds
  • Brush with garlic butter

How to Make Naan Dough

Pour the milk into a microwave-safe measuring cup and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). Mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated.

Once the yeast mixture is foamy, pour the mixture into a large bowl or the bowl of a stand mixer and add the salt and 2 1/2 cups of all-purpose flour.

(If using instant yeast, pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the yeast, sugar, salt, and 2 1/2 cups of flour. Proceed as directed.)

Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl.

Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.

Risen naan dough in a glass bowl.

Place the dough in a lightly greased bowl and let the dough rise at room temperature, covered lightly with greased plastic wrap, for about 2 hours until doubled in size.

Naan dough balls on a wooden board.

How to Shape Naan Dough

After the dough has risen, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes.

How to Cook Naan Flatbread

While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven.

Dough ball rolled out flat on a wooden board.

After the 30-minute rest, one by one, roll each piece into a circle about 6 to 8 inches wide with a rolling pin, depending on how thin or thick you want it. -Lay the circle of dough on the hot pizza stone and spritz lightly with water.

Naan Flatbread stacked on a red and white striped kitchen towel.

Close the oven and bake for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top.

Remove the naan bread from the baking stone and place it on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven.

Cover with a towel and let the naan cool completely or serve warm.

Tips

You can also cook naan in a heavy pan or skillet. Heat a cast iron skillet over medium-high heat. Brush one side of the dough with water. Once the skillet is hot, add the dough wet side down. Cover with a lid and cook 3o to 60 seconds, until it starts to bubble. Flip it and cook for about 10 seconds uncovered. Brush with melted butter.

FAQ

What do you serve with Naan Bread?

Butter chicken, Chicken Tikka Masala, lentils, gyros, or with dips as an appetizer.

Storage

Cooked naan can be stored in a zip-top bag in the refrigerator for 3-5 days. Reheat wrapped in a damp paper towel in the microwave.

Can you freeze Naan?

You can freeze naan layered between pieces of parchment paper in a freezer bag for up to two months.

More Delicious Bread Recipes

Naan Flatbread

Naan Flatbread Recipe

Pillowy, soft, fresh homemade naan flatbread! Our favorite for gyros.
5 from 8 votes
Print Pin Rate
Course: Dinner, Entree, Main Course
Cuisine: Greek
Keyword: flatbread, naan
Prep Time: 3 hours
Cook Time: 4 minutes
Total Time: 3 hours 4 minutes
Servings: 12
Calories: 161kcal
Author: DSTR

Ingredients
 

  • 3-4 cups all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. active dry or instant yeast
  • 1 1/2 cups milk
  • 1 tsp sugar
  • 3-4 Tbsp. butter, melted

Instructions

  • Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). If using active dry yeast, mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated.
  • Once the yeast/milk mixture is foamy, pour the mixture into a large bowl or the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour (proceed with step 3 of the recipe). If using instant yeast, pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Proceed as directed below.
  • Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl.
  • Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.
  • Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.
  • After the dough has rested, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes.
  • While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven.
  • Once the dough has rested for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water.
  • Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top.
  • Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven.
  • Cover with a towel and let the naan cool completely or serve warm.

Nutrition

Calories: 161kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 199mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g | Vitamin A: 142IU | Calcium: 40mg | Iron: 1mg

Recipe from chef-in-training

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35 Comments

  1. We make our own naan bread and it’s much nicer than some of the ones you can buy. I always grill mine, which is not the best method as you can’t take your eyes off them, but they still come out good.5 stars

  2. I have never tried making my own Naan bread. This recipe looks wonderful and fairly simple. We love to make small pizzas on naan bread.5 stars

  3. I love naan bread. And when it’s fresh and hot right out of the oven it’s the best. We love chicken and beef Gyros and so this is the perfect accompaniment for us. I can imagine it also is wonderful with your 15 bean soup recipe. I love dunking in a fresh piece of bread and scooping up some of the fixings. Definitely going to try this! Thanks for sharing the recipe.5 stars

  4. Oh I love naan bread it’s so fluffy and great for dipping. This sounds easy to make too. I have never made my own. Thanks for linking up to Share With Me and the continual support. #sharewithme5 stars

  5. This Naan looks so good!! and it seems quite simple to make…might have to try it!! Thanks for sharing on My 2 favorite Things on Thursday! Hope to see you tomorrow! Pinned!

  6. Has anyone tried this recipe with a gluten-free flour mix? I’m tempted to try, but don’t want to ruin a whole batch before I’m sure it can be done.

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