This post may contain affiliate links. Please read my privacy policy.
Soft, puffy, and blistered—this naan recipe is foolproof! It’s quick, easy, and tastes even better than restaurant naan. No tandoor oven required—just a cast iron skillet. Watch my video tutorial for all the tips to make perfectly chewy naan bread every time!
Table of Contents
- Soft & Fluffy Naan – Made At Home!
- All About Naan: The Indian Flatbread
- Ingredients You’ll Need
- Recipe Variations
- The Secret Ingredient For Naan: Yogurt
- How To Make Naan
- What To Eat With Naan Bread
- Easy Tips For Perfect Naan
- Frequently Asked Questions
- What To Serve With Naan
- Other Bread Recipes You Might Like
- Naan (The Best Recipe!)
Soft & Fluffy Naan – Made At Home!
The traditional way of making naan in a tandoor oven with charcoal or wood fire might sound amazing, but let’s be real—it’s labor-intensive, tricky, and not exactly practical for most home kitchens. That’s why I came up with this easy recipe just for you! It’s fluffy, chewy, buttery, and bubbly—all cooked up in a hot cast-iron skillet. No fancy equipment, no stress—just warm, fresh and delicious naan bread straight from your own kitchen!
Whether you’re dipping it in Chicken Curry or enjoying it plain, this recipe is guaranteed to hit the spot and satisfy all your Indian food cravings.
Tried and tested by home cooks worldwide, with over 1,500 votes and an average rating of 4.6 stars—this is the easiest, best, and most authentic naan recipe you’ll find online! Whether you’re new to making naan or have tried before without success, my recipe is designed to help you succeed. Before you start, be sure to check out the recipe card and video.
Real Reviews From Happy Cooks
“I have been using this recipe for a couple of years now. I’ve tried others, but I always come back to this one. It’s hands down the best. Thanks for such a fabulous recipe!”
Amanda
– Tracie
“This recipe was so easy and turned out fabulous. I used instant yeast and Greek yogurt (I diluted it slightly), but otherwise followed the recipe to the T. This was almost as easy as going to the store to purchase naan, but tasted so much better. Now, I can have naan anytime I want.”
All About Naan: The Indian Flatbread
If you’re new to Indian cuisine, let me tell you what naan is! This delicious flatbread is a staple in many South Asian and Middle Eastern countries. While it’s closely tied to Indian food, it actually originated in Persia (modern-day Iran).
It’s soft, doughy, and light with those golden-brown bubbles that make it perfect for dipping into rich curries like Butter Chicken, Chicken Tikka Masala, or even Squid Curry. I never miss out on it when dining at an Indian restaurant!
Tandoor Oven
Naan is traditionally cooked in a tandoor, a clay or metal oven used for centuries in places like Central Asia, South Asia, and the Middle East. Heated with charcoal or wood, tandoors reach temperatures up to 900°F (482°C), giving naan bread its signature smoky flavor. The intense heat and quick cooking process make it uniquely delicious.
To get that charred, bubbly appearance and look, the dough is slapped against the hot walls of the tandoor—either with a cushioned pad or by hand. The rapid contact with the high heat creates those beautiful charred spots and gives it its soft, airy, and chewy texture.
Now, you might be wondering how you can get that same effect at home. The answer is simple: a hot cast-iron skillet! It can reach up to 650°F (343°C) with almost any heat source, making it perfect for creating fluffy, flavorful naan in your own kitchen.
Shopping Guide: For this recipe, I used a 12-inch Lodge Cast Iron Skillet. It’s durable, budget-friendly, and pre-seasoned with 100% natural vegetable oil, offering excellent heat retention and even heating. You can also try a Staub Cast Iron Skillet, which is French-made but more expensive. If you have an induction stovetop, make sure your cast iron skillet is compatible with it, or you can use a portable propane stove instead.
Ingredients You’ll Need
Here’s a breakdown of the ingredients I use in my homemade naan recipe:
- All-purpose flour – Depending on the humidity in your kitchen, you might need a little more or less flour to get a smooth and elastic dough.
- Yeast – I use active dry yeast in this recipe, but instant yeast works just as well!
- Warm water and sugar – These two are essential for activating the yeast and getting it to work its magic.
- Plain yogurt – This is the secret to making the dough soft and moist while adding a slight tanginess to the bread.
Sometimes, people add optional ingredients such as ghee, milk, or egg to enhance the texture and flavor of the bread, which you don’t really need. See the recipe card for full information on ingredients.
Recipe Variations
Naan is one of those versatile breads, and I absolutely love these two variations.
My Garlic Naan recipe includes minced garlic and chopped cilantro mixed right into the dough, giving the flatbread a deliciously garlicky flavor.
Cheesy Garlic Naan is topped with melted cheese, like cheddar or mozzarella, for a irresistibly cheesy treat.
Both versions offer a tasty twist on the classic recipe. I love enjoying them with my favorite Indian dishes, or sometimes just on their own as a snack or appetizer.
The Secret Ingredient For Naan: Yogurt
Yogurt is the secret ingredient in my recipe, and I honestly don’t think you can be successful without it! While some recipes skip yogurt, let me tell you why I swear by it.
- First off, yogurt helps with the leavening process, adding moisture and tenderness to the dough. This ensures the naan turns out soft and fluffy—just the way we love it!
- Secondly, it gives the dough a creamy, slightly tangy flavor that adds a mild kick to the bread. Plus, yogurt brings a touch of sweetness, making the end result even tastier. Trust me, it’s a game-changer!
Plain Yogurt Versus Greek Yogurt
Both plain yogurt and Greek yogurt work great for making naan at home. Whenever I use Greek yogurt, I notice the bread has a slightly denser texture because it has more protein and less moisture.
Plain yogurt, on the other hand, tends to make it softer and fluffier. In the end, I use what I have on hand.
Pro Tip: If you prefer a chewier, denser naan, go for Greek yogurt. But if you’re after a pillow-soft texture, plain yogurt is the way to go.
How To Make Naan
When I make naan, I keep it simple—just a hot cast-iron skillet, no oven or fancy tandoor. Trust me, you don’t need all that to make incredible naan at home.
It turns out soft, puffy, and full of flavor, with those beautiful golden spots and little blisters on top. Honestly, it’s just as authentic as the ones you’d get at your favorite Indian restaurant—and maybe even better since you made it yourself!
Step 1: Activate Yeast. In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.
Step 2: Making Naan Dough. Add the yeast mixture, yogurt, salt, and oil, and knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size in about 1 hour.
Step 3: Rolling Naan. Divide the dough into 8 equal portions. Roll the dough to an 8” (230g) circle using a rolling pin.
Step 4: Cooking Naan. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles, and burnt spots appear, flip it over and cook the other side. Repeat the same until all the dough is done.
Step 5: Serving Naan. Brush the naan with melted butter or ghee, then sprinkle with fresh cilantro. Serve warm and enjoy!
Kneading Techniques
Proper kneading is key to making great dough—it’s what develops the gluten and gives the dough its elasticity. When I knead, I use a folding and pressing motion, working the dough until it’s smooth, elastic and bouncy. By hand, this usually takes about 8–10 minutes, but if you’re using a stand mixer with a dough hook, it’s quicker—just 5–7 minutes.
You really can’t skip this step if you want good bread. Kneading isn’t just a step in the process; it’s a tradition that’s been passed down through generations. It’s what makes the difference between average bread and truly amazing bread. So take your time with it—you’ll feel the change in the dough as it comes together, and that’s when you know you’re on the right track!
Sidenote: You don’t need ghee to make great naan dough, so don’t worry if you don’t have it on hand! Traditional recipes skip the ghee, and honestly, adding it isn’t necessary to get that soft, fluffy texture and delicious flavor. While some recipes call for it, sticking to the basics is all you need.
What To Eat With Naan Bread
If you’re wondering what to pair with naan, you can’t go wrong with chana masala and mint chutney. It’s a classic combo in Indian cuisine. The soft, fluffy bread is perfect for scooping up the rich, spiced chickpea curry, and the mint chutney adds a fresh, tangy bite that balances everything out. My personal favorite is serving it with Mango Chutney!
This trio creates a well-rounded, flavorful meal that’s not only traditional but also deeply satisfying. Whether you’re having a casual family dinner or serving it up for a fancier gathering, this combo always hits the spot. It’s affordable, packed with flavor, and loaded with nutrition—making it one of the best ways to enjoy naan bread!
Easy Tips For Perfect Naan
Here are the helpful tips for making my simple naan bread recipe, every time!
- Climate and temperature – The dough can be sensitive to the climate, so keep that in mind. If the dough feels too sticky, just add a couple of tablespoons of flour to help bind it together. On the flip side, if you’re in a dry climate, you might need to add a bit more water to prevent the dough from drying out too quickly.
- Proper kneading. I like kneading my dough by hand for a smooth, elastic texture, or use a stand mixer to save time. Let it rest until it doubles in size. In warmer climates, it may rise faster, while in cooler ones, it might take longer.
- Control the heat on your skillet. Make sure it’s hot before cooking—high heat creates the puff and airy texture of naan bread. It’s ready when you see dark brown “blisters” on the surface. In warmer kitchen, keep an eye on the heat to prevent over-browning.
Frequently Asked Questions
No, you don’t need ghee. Traditional naan is meant to be light and dry, not soaked in oil or fat like Indian Roti Paratha. That said, you can always brush melted ghee over warm naan just before serving to add that delicious, rich flavor.
Both are popular Indian flatbreads, but they’re made with different ingredients, which gives them unique textures. Naan is made with all-purpose flour, yeast, and yogurt, making it soft and pillowy. Roti, or chapati, is unleavened and made with just whole wheat flour and water, giving it a tender yet slightly flaky texture, like a flour tortilla. Naan is traditionally cooked in a tandoor oven, while roti is usually cooked on a flat pan, skillet, or griddle called a tawa or tava.
Some recipes use eggs, but this easy one doesn’t. If you’re allergic to eggs, don’t worry—you can safely try my recipe!
Yes, you can! My recipe calls for active dry yeast, but you can swap it with instant yeast—just reduce the amount to 2 1/4 teaspoons.
Yes, you can absolutely use bread flour! It has a higher gluten content, which makes the flatbread a bit chewier. You can also mix all-purpose flour with bread flour if you prefer.
You can use self-rising flour for naan by skipping the yeast and salt, but the texture may be a bit different, more like soft flatbread, instead of airy and chewy.
Yes, you can make gluten-free bread using alternative flours such as rice flour, almond flour, or a gluten-free flour blend. However, the texture and flavor will be different.
To freeze, I just wrap the naan tightly in plastic wrap or aluminum foil, or place it in a freezer-safe plastic bag or container. When I’m ready to eat, I thaw it in the refrigerator overnight or at room temperature, then reheat it in the oven or microwave for 10-20 seconds before serving.
No, it’s thicker and fluffier than a tortilla. Tortillas, on the other hand, are thinner and more pliable.
Yes! I usually divide the dough into four portions, roll each one into a thicker bread and turn it into a chicken tikka masala pizza. It’s so delicious—you’ve got to try it!
Yes! I divide the dough into eight portions, shape them into balls, flatten them, and wrap each in plastic wrap before freezing. When I’m ready to use it, I thaw the dough overnight in the fridge or at room temperature for a few hours. Then, I roll it out and cook it on a hot cast-iron skillet as the recipe directs. It’s that easy!
There are three simple ways I reheat naan: 1) in the oven at 350°F (175°C) for 5 minutes, 2) on the stovetop over medium heat, or 3) in the microwave for 15-30 seconds with a damp cloth or paper towels.
Each piece of naan bread is only 195 calories.
What To Serve With Naan
Naan bread is great with vibrant green-color mint chutney dip or chana masala, as pictured above. For a wholesome Indian dinner at home, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Bread Recipes You Might Like
Naan (The Best Recipe!)
Ingredients
- 1 teaspoon sugar
- 1/2 cup warm water
- 1/4 oz. (10g) active dry yeast , 2 1/4 teaspoons
- 2 1/4 cups all-purpose flour
- 1/2 cup plain yogurt
- 1 teaspoon salt
- 1 tablespoon oil
- some oil , for greasing the skillet
- 3 tablespoons melted butter , or ghee
Instructions
- Activate Yeast. In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.
- Making Naan Dough. Add the yeast mixture, yogurt, salt, and oil, and knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size in about 1 hour.
- Rolling Naan. Divide the dough into 8 equal portions. Roll the dough to an 8” (20 cm) circle using a rolling pin.
- Cooking Naan. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles, and burnt spots appear, flip it over and cook the other side. Repeat the same until all the dough is done. Brush with melted butter, and serve warm.
- Serving Naan. Brush the naan with melted butter or ghee, then sprinkle with fresh cilantro. Serve warm and enjoy!
Video
Notes
- The dough is sensitive to climate and temperature variations. If your naan dough is sticky, add 2 more tablespoons of flour to bind the dough. Likewise, in dry climates, you may need to add more water to the dough to prevent it from drying out too quickly.
- Knead the dough with your hands until it becomes smooth and elastic, or use a stand mixer to speed up the process. Then, let it rest until it doubles in size. Please take note that in warmer climates, naan dough may rise faster due to more active yeast, while in cooler climates, it may take longer to rise.
- Make sure to use a very hot skillet to cook the flatbread. The high heat puffs up the bread for that iconic airy appearance. It’s done when burnt brown “blisters” or spots appear (see photo above). In hotter climates or kitchens, it may cook faster due to higher temperature, leading to quicker browning and potential charring.
- Brush the fresh-off-the-skillet bread with some melted salted butter or ghee, and top them with fresh cilantro.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make this on an outdoor griddle grill?
No.
On a griddle style grill yes. No different than indoors on Ava’s stove with a griddle pan. Regular grill, no.
This is the most delicious naan we have ever eaten. We just made it and we’re already craving it again. This recipe is a keeper and I hope to make it for many years to come. We are so done with store-bought naan!
:)
Can I use bread flour instead of all purpose flour?
Yes.
Question for you! Am I able to make this a day ahead and let the dough sit in the fridge?
I don’t recommend it. It’s best to make the naan and freeze the cooked naan.
best ever
I made this dough today, adding 2 Tbsp of garlic powder and substituted half of the oil for sesame oil. I also heated an oven stone to the highest heat my oven would do, and cooked it on there. It was amazing with my tikka Masala!
Nice! :)
I tried your add uos and it hust came out sooo good! Thank you!
This really IS the best naan recipe! Thanks so much- I’ve been trying to make naan for years & now I got it!
Nice! :)
I halved the recipe except the flour, boy oh boy the dough is sticky (might be because I’m in NZ and it’s a wet winter) . The first time I tried mixing it by hand and about gave up as it was too sticky. The second time I mixed it with the dough hook in my Ninja food processor then put oil on my hands to handle it. When it had risen I put oil on my hands, the board and the rolling pin. I only heated the cast iron pan to medium as they were burning too much and not cooking through fully on high. As I made them I put them in tin foil to keep warm. Very happy with how they turned out :)
I used my kitchen aid mixer to knead the dough and I think I did it for too long. My bread came out very flat and not puffy at all. How long should you need the dough in a stand mixer with a dough hook versus the 10 minutes kneading by hand?
The dough was super-sticky! I had to add at least half a cup of extra flour, and it’s still sticky :-( I hope I can roll it out when it has finished rising.
No you don’t have to add so much flour. If so, your measurement is off. We use American measuring cup which is different from Australian measuring cup.
Hey Rasa
what are the measurements in grams, that can help us all, over the world.
In Australia
• flour, plain 1 cup = 150g -180grams
• liquid one cup = 250ml
• One rounded teaspoon (tsp.) of sugar weighs approximately 5 grams
I just checked on my electronic kitchen scales and these are my results.
This is what I am measuring with:
https://www.amazon.com.au/Joseph-8-Piece-Measuring-Spoons-Measure/dp/B00NLBCHP6
and this is the measurements UK and Aus.
1/4 tsp – 1.25ml
1/2 tsp – 2.5ml
1 tsp – 5ml
1 tbs – 15ml
1/4 cup – 60ml
1/3 cup – 85ml
1/2 cup – 125ml
1 cup – 250ml
Hopefully this helps
cheers
Bryan