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naan bread

Soft & Fluffy Homemade Naan Recipe (Restaurant Style)

Jyoti Behrani
This homemade naan recipe creates soft, fluffy, and slightly chewy naan just like your favorite Indian restaurant, without the need for a tandoor. Cooked on the stovetop and brushed with butter, this naan is perfect for scooping up curries, serving with dals, or using as wraps and flatbread pizzas. Once you try fresh naan made at home, it's hard to go back to store-bought.
5 from 6 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Proofing Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Course bread
Cuisine Indian
Servings 8 Naan
Calories 233 kcal

Equipment

Ingredients
 
 

INGREDIENTS FOR NAAN BREAD

  • 2 ½ cups all purpose flour
  • ¾ cup warm milk, [100*F – 110* F]
  • 1 tablespoon Active Dry Yeast
  • 1 tablespoon sugar
  • 2 tablespoon plain yogurt, room temperature
  • ½ 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
 

Step 1: Activate Yeast

  • In a cup, stir in ¾ 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.

Step 2: Prepare Dough

  • In the bowl, add flour, salt, yogurt, and yeast mixture. Mix all the ingredients until the flour is incorporated and forms a dough.
  • Remove the dough on a clean surface, and add softened butter. Knead the dough until it is soft, elastic, springs back when pressed, and is not sticky for around 20-25 minutes.
  • Alternatively, you can use a Stand Mixer to knead the dough.
    Attach the 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.

Step 3: 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.
  • Alternatively, use Instant Pot to proof the dough.
    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: Use a glass lid that fits, to cover the inner pot.

Step 4: 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 5: 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 6: 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 Toppings: Garlic Butter Naan | Seeds Toppings

  • 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 7: Cook The Naan Bread

  • 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.
    Note: You can directly cook naan over the flame. 
  • Apply some butter or Ghee on top, and enjoy warm, fluffy, naan bread!!
  • Alternatively, Bake Naan: Preheat the oven to 450 F (the highest temperature possible), with a pizza stone or an upside-down baking sheet inside to simulate the tandoor's cooking environment.
  • Carefully transfer the rolled-out naan onto the preheated pizza stone. Bake for about 2-3 minutes until the naan puffs up and develops a golden-brown color.
    Note: Every oven is different, please watch the baking time.

Video

Notes

Tips:
  • Resting the dough properly is key to achieving soft, pillowy naan with airy bubbles.
  • Always cook naan on high heat so it puffs up quickly and develops light charred spots.
  • Keep cooked naan covered to retain moisture while making multiple batches.
  • Brushing naan with butter or ghee while hot enhances flavor and keeps it tender.
  • This naan recipe works well as a base for garlic naan or herb-flavored variations.

Nutrition

Nutrition Facts
Soft & Fluffy Homemade Naan Recipe (Restaurant Style)
Amount per Serving
Calories
233
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
19
mg
6
%
Sodium
 
181
mg
8
%
Potassium
 
93
mg
3
%
Carbohydrates
 
33
g
11
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
5
g
10
%
Vitamin A
 
221
IU
4
%
Vitamin C
 
0.03
mg
0
%
Calcium
 
44
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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