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Homemade Naan Bread

Jyoti Behrani
This homemade Naan Bread is so light and delicious. Enjoy this pillowy soft naan, freshly made with some Indian curries. Learn how to make this restaurant-style Naan bread at home with this easy, fail-proof recipe.
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Proofing Time 1 hr 10 mins
Total Time 1 hr 50 mins
Course Side Dish
Cuisine Indian, North Indian
Servings 8 Naan

Ingredients
  

INGREDIENTS FOR NAAN BREAD

  • 2 1/2 cups all purpose flour
  • 3/4 cup warm milk, [100*F – 110* F]
  • 1 tablespoon Active Dry Yeast
  • 1 tablespoon sugar
  • 2 tablespoon plain yogurt, room temperature
  • 1/2 teaspoon salt
  • 2 tablespoon unsalted butter, softened
  • 1-2 tablespoon lukewarm milk, optional
  • 1 tablespoon vegetable or canola oil, to grease the pot

FOR NAAN TOPPING

  • 2 tablespoon butter, unsalted or Ghee
  • 1 teaspoon Nigella seeds (kalonji)
  • 1 tablespoon fresh garlic, chopped
  • Handful of fresh cilantro, chopped

Instructions
 

DIRECTIONS FOR HOMEMADE NAAN

    STEP 1: PREPARE DOUGH USING A STAND MIXER

    • In a cup, stir in 3/4 cup of warm milk [100*F – 110* F], sugar, and yeast. Let the mixture stand for 10 minutes, or until it turns frothy, and doubles in volume.
      Note: If the yeast is active, the mixture turns frothy, and doubles in volume. If the mixture does not double in size, start the process again with fresh yeast.
    • Note: I used a KitchenAid Stand mixer to prepare the dough. You can find it here on Amazon
      Attach dough hook attachment to the stand mixer. In the bowl of a stand mixer, add flour, salt, yogurt, and yeast mixture. Beat the mixture on a low speed for 2-3 minutes, or until the flour is incorporated. Scrape the bowl occasionally.
    • Add softened butter. Increase the speed to medium-high, and knead the dough for 4-5 minutes, or until it forms into a smooth dough ball, and starts to leave the sides of the bowl.
    • Transfer the dough, onto a lightly greased work surface, and shape it into a ball.

    PREPARE DOUGH BY HAND

    • Knead the dough until it is soft, elastic, springs back when pressed, and is not sticky around 20-25 minutes. Follow the rest of the recipe as discussed.

    STEP 2: FIRST PROOFING

    • Place the dough in a greased bowl and turn it once to grease the top.
    • Cover the bowl with a kitchen towel, and place it in a warm place, or an oven with the oven light on for 1-2 hours or until it doubles in volume.
      Note: Keep the oven turned OFF.

    FIRST PROOFING [USING INSTANT POT]

    • You will need: Instant Pot
      Place the dough in the greased inner pot, and turn it once to grease the top.
    • Place the lid, and cover the pot. Turn ON YOGURT (normal) for 1 hour.
      Note: I used a glass lid that fits, to cover the inner pot.

    STEP 3: DIVIDE THE DOUGH

    • Transfer the dough onto a work surface, and punch it down. Divide the dough into 8 equal pieces. Cover the pieces with a clean kitchen towel, while you work with a single piece.
    • Take a piece of the dough ball, gather all the edges, and tuck them in the center. Turn the dough, seam side down, and roll it into a smooth ball.
      Note: If required, sprinkle some flour on the work surface.
    • Place the rolled dough ball, seam side down, onto a baking sheet. Cover with a clean kitchen towel while you roll the rest of the balls.

    STEP 4: SECOND PROOFING

    • Cover the baking sheet with a kitchen towel, and place it in a warm place or an oven with the oven light ON for 10 minutes, or until the rolls have doubled in size.

    STEP 5: SHAPE THE NAAN BREAD

    • Place the dough ball on a rolling surface, and roll it into an oval shape, around 7-8 inches long and 3-4 inches wide. FOR GARLIC BUTTER NAAN / NIGELLA SEEDS TOPPING - please refer below.
    • Place the rolled naan bread onto a baking sheet, and cover it with a clean kitchen towel. Repeat the process with the remaining dough.

    [OPTIONAL] FOR GARLIC BUTTER NAAN / NIGELLA SEEDS TOPPING

    • FOR GARLIC BUTTER NAAN: Apply some melted butter, sprinkle some chopped garlic, and fresh cilantro. Press it gently with the rolling pin and cook the naan.
    • FOR NIGELLA SEEDS NAAN: Sprinkle some nigella seeds and fresh cilantro. Press it gently with the rolling pin and cook the naan.

    STEP 6: COOK THE NAAN BREAD ON STOVE

    • You will need: Tawa (Cast iron griddle) 
      Heat the Tawa / Griddle. Start with the first rolled naan, then the second rolled naan, and so on.
    • Apply some water to the bottom side of the naan and place the bottom side down on the Tawa. Cook naan over medium-low heat until lightly browned, around 2-3 minutes.
    • Carefully turn it upside down and cook on the other side. Gently press the naan with a spatula for even cooking.
    • Apply some butter or Ghee on top, and enjoy warm, fluffy, naan bread!!

    Video

    Notes

    Please refer to the post for the following:
    1. Pro Tips For The Best Homemade Naan
    2. Frequently Asked Questions
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