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A platter of naan bread by melted butter and garlic and parsley.

Naan Bread

Fluffy, buttery, and perfectly chewy, this homemade Naan Bread recipe comes together quickly and easily with only a few simple ingredients.
Course bread, Side Dish
Cuisine Indian
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 231kcal


  • Cast iron skillet
  • Mixer


  • ½ cup warm water 105-110F (120mL)
  • 1 package active dry yeast (2¼ teaspoons, 0.25-oz.)
  • 1 teaspoon granulated sugar
  • cups all-purpose flour plus additional for dusting (300g)
  • 1 teaspoon salt
  • 1/3 cup plain yogurt (80mL)
  • 1 tablespoon olive oil
  • cup butter melted (76g)
  • 3 cloves garlic minced (optional)


  • In a small bowl, stir together the warm water, yeast, and sugar. Let stand at room temperature, until foamy, about 5 to 10 minutes.
  • In the bowl of a stand mixer fitted with a dough hook, stir together flour and salt. Add the yeast mixture, yogurt, and oil. Mix on low speed until just combined, scraping down sides of bowl as needed. Increase mixer speed to medium. Knead until dough becomes smooth, about 8 to 10 minutes. Place in a large greased bowl, cover, let rise in a warm, draft-free place, until doubled in size, about 1 hour.
  • Punch down the risen dough. Divide into 8 equal pieces and shape into balls. On a lightly floured surface, roll each into roughly 8-inch long ovals. (If you’re limited on counter space, stack rolled dough on a baking sheet lined with parchment or wax paper with a piece of paper between each dough piece.)
  • Heat a 12-inch cast-iron skillet over medium heat. Working with one piece at a time, spray the skillet with cooking spray and add a rolled dough to the hot skillet. Cook, until the dough starts to puff and is golden brown on the bottom, about 1 to 2 minutes. Flip and cook until golden brown, another 1 to 2 minutes. Remove from the skillet and cover with a tea towel to keep warm. Repeat with remaining dough, coating the pan with cooking spray before adding the dough each time.
  • In a small bowl, stir together melted butter and garlic, if using. Brush both sides of each naan with garlic butter. Serve warm.



  • Avoid adding too much flour by measuring your flour correctly! Adding too much flour to the recipe is the most common mistake and will make your naan bread dense. The best way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • The warm water and sugar help activate the yeast. If the water is hot, it can kill the yeast, and if it’s not warm enough, the yeast won’t activate. Aim to have the water around 110 to 120F for the best results.
  • You can keep the naan bread warm by covering it with a tea towel or placing them in a sheet pan in a 170F oven.
  • Don’t stress about rolling each piece of dough perfectly uniformed. Looking a little imperfect is part of its charm.
  • Once you place the naan onto the skillet, don’t move it until you’re ready to flip it. You don’t want to disrupt the air bubbles that are forming in the naan.


Calories: 231kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 300mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg