Soft, chewy naan bread made right on the stovetop with simple pantry ingredients. This easy homemade naan cooks in minutes and tastes just like your favorite restaurant version.

Soft homemade naan bread stacked on a plate ready to serve.

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Easy Homemade Naan Recipe

I love all types of Mediterranean food, but naan bread is always a favorite. It has the perfect soft, chewy texture and tastes delicious served with white bean hummus or Greek yogurt dill dip.

My family loves making homemade naan, and the kids always get in on the fun. It’s much easier than you might think to make at home, and there’s nothing better than a warm piece of naan brushed with melted butter. Once you try it fresh, store-bought naan just doesn’t compare.

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This is my favorite Naan recipe. Always deliciously consistent. Thank you for sharing it with us.

Juneen

Ingredient Notes

Ingredients for homemade naan bread including flour, yogurt, yeast, oil, and salt.

Find the full printable recipe with specific measurements below.

  • Warm water: Heat water between 105-110°F
  • Active dry yeast: This will help rise the bread and give it the active ingredients that is needed.
  • Sugar: Add in some sweetness to this savory bread.
  • Flour: The base of this bread is the all-purpose flour. It adds thickness and gives the naan bread recipe the texture it needs.
  • Greek yogurt: Smooth and thicken the dough with a tangy and sweet flavor added to the bread dough.
  • Olive oil: During the cooking process, brush olive oil on the skillet and at the end to the naan bread for extra deliciousness.
  • Fine sea salt: Sprinkle salt over top the bread once cooked to give it that additional touch!

How to Make Naan Bread

Start by proofing the yeast. In a medium bowl or large measuring cup, mix the warm water, yeast, and sugar. Let it sit until foamy and puffed, then stir in the yogurt, oil, and salt.

Add the flour to a large bowl and create a well in the center. Pour in the yeast mixture and stir until the dough becomes too thick to mix.

Flour with yogurt, oil, and yeast added in a mixing bowl to make homemade naan dough.

Knead the dough with your hands (or an electric mixer with a dough hook) for about 3 to 5 minutes. Then shape into a ball and place in a greased bowl. Cover and let rise until the dough has doubled in size.

Naan bread dough coming together in a bowl after mixing the ingredients.

Punch down on the dough, then divide into eight equally sized pieces. Shape each piece into a ball and cover with a damp towel for 10 to 15 minutes.

Portioned naan dough balls resting on the counter covered with a kitchen towel.

Form a ball with the dough into a circle that’s about 1/8″ thick. Making each roll equal portions as the others.

Brush the skillet with oil and turn the heat to medium-high heat. Once it’s hot, add in one of the naan dough circles. Cook for about 1-2 minutes, or until the top begins to bubble up.

Naan bread cooking in a hot skillet until golden and lightly charred.

Flip naan and cook on the other side until you see golden brown spots, about 1 more minute. Once done, place on a plate and cover with a towel to keep warm while you cook the others.

Freshly cooked naan bread with golden brown spots on a baking sheet.

Serving Suggestions

This easy naan bread is incredibly versatile and works as a dipper, wrap, or simple side. Serve it warm alongside your favorite dishes or use it as a base for quick meals.

Brushing warm naan bread with melted butter after cooking.
Jamielyn Nye

Jamielyn’s Tips for the Best Naan Bread

  • Warm water matters: Use warm, not hot, water so the yeast activates properly.
  • Don’t overwork the dough: Mix just until combined for soft, tender naan.
  • Roll to the right thickness: Aim for about 3–5 mm. Too thin and the naan turns crispy, too thick and bubbles won’t form.
  • Use a hot skillet: A hot pan helps create classic bubbles and light char.
  • Cover after cooking: Stack cooked naan and cover with a towel to keep it soft.
Stack of homemade naan bread garnished with fresh herbs.

Love to make homemade bread? Try this easy bread recipe, homemade pita or fry bread recipe!

More Homemade Bread Recipes

Soft homemade naan bread stacked on a white plate with a white towel nearby.

Homemade Naan Bread

5 from 25 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 25 minutes
Rest time:: 1 hour
Total Time: 1 hour 40 minutes
Servings: 8
Soft and chewy homemade naan bread made on the stovetop with simple ingredients. This easy recipe cooks in minutes and tastes like restaurant naan.
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Ingredients 

  • 1 cup warm water , around 105-110°F
  • 2 ¼ teaspoons active dry yeast , 1/4 ounce packet
  • 2 teaspoons granulated sugar
  • 2 ¾ cups (365 grams) all-purpose flour , more as needed
  • ⅓ cup plain Greek yogurt , I used Fage
  • 2 Tablespoons olive oil
  • 1 ½ teaspoons fine sea salt

Melted butter, for serving

Instructions

  • Combine 1 cup warm water, 2 1/4 teaspoons active dry yeast and 2 teaspoons sugar in a medium size bowl. Let sit for about 10 minutes, or until it foamy and has puffed up. Add 1/3 cup yogurt, 2 Tablespoons olive oil and 1 1/2 teaspoons salt to the yeast. Stir just until combined.
  • Add flour and knead dough. Place 2 3/4 cups flour in a large bowl. Create a well in the middle. Add the wet ingredients to the middle. Stir until it becomes too hard to stir. Then knead the dough with your hands. You may also use an electric mixer with a dough hook. Knead for 3-5 minutes. Form the dough into a ball and place in a greased bowl. Cover with a clean kitchen towel or plastic wrap. Allow to rise for 1 hour in a warm place, or until doubled in size.
  • Punch down the dough and divide the dough into eight pieces (about 75 g each). Shape each piece into a ball and then cover with a damp paper towel for 10-15 minutes.
  • Roll out one piece of dough at a time on a lightly floured surface. Roll into an circle about 1/8" thick.
  • Cook in skillet. Brush about 1/2 teaspoon oil onto a large cast iron skillet. Heat over medium heat. Place rolled out dough onto the pan once it's hot and allow to cook for 1-2 minutes. Once it has puffed up with bubbles across the top, flip to the other side and cook an additional minute or until you see golden brown spots. Remove to a plate and cover with a towel.
  • Brush the warm naan with melted butter. Best served warm and fresh. Will keep for 1-2 days in an airtight container at room temp. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Freezer instructions: Place in a zip top freezer bag with a piece of parchment in between each piece. Store in the freezer for up to 3 months. Simply reheat in a damp towel.

Nutrition

Serving: 1naan, Calories: 193kcal, Carbohydrates: 33g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 443mg, Potassium: 86mg, Fiber: 2g, Sugar: 1g, Calcium: 15mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

How to store naan bread?

Store leftover naan in an airtight container or bag at room temperature for 1–2 days. Reheat briefly before serving for best texture.

Can naan bread be frozen?

Yes. Layer naan with parchment paper between each piece and place in a freezer-safe bag. Freeze for up to 3 months. Reheat directly from frozen in a skillet or wrapped in a damp paper towel.

Can naan bread be baked instead of cooked on the stovetop?

Yes. Place the rolled naan on a parchment-lined baking sheet, lightly brush or sprinkle with water, and bake at 350°F for 3–5 minutes until puffed and cooked through.