This easy homemade naan bread is super soft, chewy and delicious! You’ll never go back to store-bought naan after trying this amazing recipe.
Homemade Naan
I love all types of Mediterranean food, but I especially love naan bread. It has the perfect texture and flavor and tastes delicious served with my favorite white bean hummus or skinny dill dip.
My family loves making homemade naan. The kids all get in on the fun. It’s a lot easier than you think it would be to make. There’s honestly nothing better than a soft and chewy piece of naan, especially when it’s warm with melted butter. Seriously so good! Once you make it, you’ll never go back to buying store bought again.
What’s the Difference Between Naan and Pita Bread?
While both are a flatbread, naan bread has yogurt mixed into the dough creating a softer and more chewy center. It also gives the bread a little bit of tang. I adapted this recipe from my favorite pita bread. Pita bread is a lot more airy inside because it doesn’t have the weight of the yogurt.
How to Make Naan Bread
Proof the yeast. Start by mixing together the warm water, yeast and sugar in a medium bowl (I like to use a large measuring cup). Let it sit until the mixture begins to foam and puff up. Then stir in the yogurt, oil and salt.
Knead and let rise. Pour the flour in a large bowl and then create a well in the middle. Add the yeast mixture in the middle of the well and mix together until it becomes hard to stir. 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.
Shape and roll. 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. Then roll each ball into a circle that’s about 1/8″ thick.
Cook in skillet. Brush the skillet with oil and turn the heat to medium. 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. Then flip 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.
What to Serve with Naan Bread
- Dip in homemade hummus or tzatziki sauce
- Make a chicken gyro
- Use it as a base to make mini homemade pizzas (like this spinach pesto pizza)
- On a Mezze platter with other Mediterranean favorites
- Fill the naan like a wrap and add meat and vegetables
- Use it as the base for garlic bread (instead of French bread)
Storing, Freezing & Reheating
To store: If you have leftovers, this homemade naan will keep in an airtight container or bag at room temperature for about 1-2 days.
To freeze: You can also freeze any leftovers if you prefer. Layer the naan in a freezer bag with parchment paper in between each piece. Then store in the freezer for up to 3 months. Reheat in a damp towel when ready to enjoy.
More Homemade Bread Recipes:
Naan Bread
Ingredients
- 1 cup warm water , around 105-110°F
- 2 1/4 teaspoons active dry yeast , 1/4 ounce packet
- 2 teaspoons granulated sugar
- 2 3/4 cups (365 grams) all-purpose flour , more as needed
- 1/3 cup plain Greek yogurt , I used Fage
- 2 Tablespoons olive oil
- 1 1/2 teaspoons fine sea salt
Melted butter, for serving
Instructions
- Combine the warm water, active dry yeast and sugar in a medium size bowl. Let sit for about 10 minutes, or until it foamy and has puffed up. Add the yogurt, olive oil and salt to the yeast. Stir just until combined.
- Place the flour in a large bowl. Create a well in the middle. Add the wet ingredients to the middle. Stir until it becomes to 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.
- 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.
So much better than store bought!! It’s so soft & airy. I can think of so many meals that this naan will be great for.
Yum! Naan bread is so great for wraps, sandwiches, & of course, hummus. Your recipe is super easy!
Fam really loves it! So easy to make and tasty! Will surely have this again, thanks a bunch for sharing this naan bread recipe! Highly recommended!
This is my absolute favorite bread! We have paired it with so many meals.
Can I use less salt? I need to limit my sodium intake.
Yes, that should be fine!
Can I use Cup for Cup with this recipe to make it gluten free?
I haven’t used that before, so I’m not sure. Definitely let us know how it goes if you give it a try!
I just made these little flat breads and we love it im not a white bread eater is there any way to substitute the flour for whole wheat but these fresh made breads are awesome my family is very much in love with them thank you ❤
I haven’t tried substituting wheat flour, but I think that should be fine! :)
I’d always been a little nervous to make flatbread but this recipe is very easy and always successful. Thanks for sharing this!
Hi, Naan bread is Indian cuisine and has nothing to do with the Mediterranean cuisine.
There exist different types of Mediterranean flatbreads for example Focaccia is an Italian flatbread. There are Greek and Turkish flatbreads.
I’ve made this twice now and both times it was AH-mazing! A little chewy and totally perfect with hummus.