Soft & Chewy Homemade Naan Bread

Homemade naan bread is the kind of recipe that feels magical from start to finish. With just a handful of ingredients and a hot skillet, you can transform basic dough into soft, pillowy flatbreads that bubble, puff, and char in all the right places. This naan is warm, chewy, buttery, and slightly tangy with just enough fluff to scoop up curries, stews, dips, and sauces. If you’ve only ever had store-bought naan or the kind that comes pre-packaged in plastic wrap, prepare for a serious upgrade. There’s nothing quite like biting into a piece of freshly made naan that’s warm from the pan and brushed with melted butter or garlic ghee. It’s comfort food you can hold in your hand—and it goes with everything. While traditional naan is cooked in a tandoor, this recipe brings the same vibe right to your stovetop. Whether you keep it classic or infuse it with herbs, cheese, or garlic, once you try homemade naan, you’ll never want to go back.

Ingredients

• 2¾ cups all-purpose flour (plus more for dusting)
• 1 tsp sugar
• ½ tsp salt
• ½ tsp baking powder
• 1 tsp instant dry yeast
• ¾ cup warm water
• ⅓ cup plain Greek yogurt or whole-milk yogurt
• 2 tbsp vegetable oil
• 2 tbsp melted butter or ghee (for brushing)
• Optional: 1–2 cloves garlic, finely minced, for garlic naan
• Optional: chopped cilantro or parsley for garnish

Instructions

1. In a large mixing bowl, whisk together flour, sugar, salt, baking powder, and instant yeast.
2. Add warm water, yogurt, and vegetable oil to the dry ingredients. Stir with a spoon or your hands until a shaggy dough forms.
3. Knead the dough for about 6–8 minutes until it becomes smooth and elastic. You can do this by hand or with a stand mixer fitted with a dough hook.
4. Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm area for 1–1½ hours or until doubled in size.
5. Once risen, punch down the dough and divide it into 6–8 equal portions. Roll each portion into a ball and place them on a floured surface. Cover with a towel and let rest for 15 minutes.
6. While the dough rests, heat a cast iron skillet or nonstick pan over medium-high heat until very hot.
7. Roll each dough ball into an oval or teardrop shape about ⅛ to ¼ inch thick.
8. Place one piece of dough into the hot, dry skillet. Cook for 45–60 seconds or until bubbles form and the bottom is golden brown.
9. Flip and cook for another 30–45 seconds. Press down gently with a spatula to encourage puffing.
10. Remove from skillet and immediately brush with melted butter or garlic butter. Sprinkle with fresh herbs if desired. Repeat with remaining dough.

Serving Suggestions

• Serve warm alongside butter chicken, curry, tikka masala, or lentil dal
• Use as a base for flatbread pizzas or wraps
• Pair with hummus, baba ghanoush, or tzatziki for dipping
• Make naan breakfast wraps with scrambled eggs and cheese
• Turn into sweet naan by brushing with honey and cinnamon sugar

Storage and Reheating

• Store leftover naan in an airtight container at room temperature for 2 days or refrigerate for up to 5 days
• Reheat in a hot skillet or wrapped in foil in a warm oven until soft and steamy
• Freeze naan by placing parchment between each piece and storing in a freezer bag for up to 2 months
• Thaw at room temp, then reheat for best texture

Tips for Success

• Use warm water—not hot—for activating the yeast without killing it
• Greek yogurt adds extra chew and slight tang to the dough
• Roll the dough evenly and avoid making it too thin so it stays soft
• A hot pan is essential for that classic blistered, puffed naan look
• Don’t overcook—too long on the heat will dry out the bread
• For garlic naan, mix minced garlic into melted butter and brush after cooking, or press garlic directly into the dough before cooking

Why This Recipe Works

This naan recipe is soft, flavorful, and foolproof. The combo of yogurt and yeast gives the dough its signature elasticity and tender crumb, while the hot skillet mimics the high heat of a tandoor oven. It comes together quickly and can be adapted with different toppings and flavors. Plus, it’s way better than anything you’ll find prepackaged at the store.

Final Thoughts

There’s something so satisfying about making naan from scratch. The dough is easy to work with, the cook time is fast, and the result is insanely good—soft, warm bread with a buttery finish and a chewy bite. Whether you’re mopping up curry sauce or layering it with cheese and herbs, this homemade naan deserves a permanent place in your kitchen rotation.

Stick around—every visit tastes better than the last at The Buttered Bliss.