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Homemade Naan

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Naan

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Learn to make irresistibly soft and pillowy naan in your own kitchen with this simple recipe – it far outshines any store-bought version.

homemade naan

Naan is a soft, pillowy flatbread traditionally baked in a tandoor. This cylindrical clay or metal oven, prevalent in restaurant kitchens across the Indian subcontinent, the Middle East, and Central Asia, reaches scorching temperatures, imparting a distinct smoky flavor to foods. Naan dough, enriched with yogurt and olive oil and flavored with anise seeds, is rolled out and slapped against the tandoor’s inner walls, where it adheres and bakes swiftly over open flames. Once done, it’s brushed with melted butter.

In this recipe, I’ve replicated the tandoor’s high heat and charred flavor using a very hot cast iron skillet or nonstick pan. Making naan at home is so worth the effort—aside from the rising time, it’s quick to prepare, and the taste is leagues above store-bought versions! Paired with saucy dishes like chicken curry, butter chicken, or chicken tikka masala, homemade naan truly shines.

“The dough came together easily, was nice to work with and cooked up beautifully… My search for the perfect naan bread is over—this recipe is the best!”

Cathy

What You’ll Need To Make Naan

how to make naan

As you can see, the ingredients are very basic. The yogurt and olive oil add a bit of tang and richness. The anise seeds add just a hint of licorice flavor; feel free to leave them out, or replace them with nigella seeds (which have a subtle onion flavor), poppy seeds, or sesame seeds.

Step-by-Step Instructions

how to make naan

Begin by combining the flour, yeast, sugar, anise seeds and salt in a large bowl, then whisk to combine.

how to make naan

Whisk together the yogurt, olive oil, and warm water.

how to make naan

Add the liquid mixture to the dry ingredients.

how to make naan

And stir with a fork until the dough comes together.

how to make naan

Dust your hands with flour and knead into a soft, sticky ball.

how to make naan

Cover with plastic wrap.

how to make naan

Let rise in a warm spot until about doubled in size, 1 to 1-1/2 hours. Hint: the warmer the spot, the faster it will rise.

how to make naan

Fill a small bowl with flour. Dust some of the flour onto a work surface. Dump the dough on top and sprinkle the dough with more flour.

how to make naan

Shape the dough into a rectangle, adding more flour as necessary so it doesn’t stick.

how to make naan

Then, divide into six equal portions.

how to make naan

Heat a cast iron or heavy nonstick skillet over medium-high heat until very hot. While it heats, roll one of the dough balls into an oval about 1/8-inch thick.

how to make naan

Place the dough in the hot, dry skillet and cook until the surface is full of air bubbles and the bottom is browned and blistered in spots.

how to make naan

Flip the naan and cook a few minutes more.

how to make naan

Brush the cooked naan with melted butter, and repeat with remaining dough balls.

how to make naan

Sprinkle with parsley, if using, then serve warm.

homemade naan

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Frequently Asked Questions

Q: I need to make these ahead. Any tips to keep them fresh and reheat?

A: Depending on how far ahead you want to make the naan, you have a few options. If serving within one day, store the naan in resealable plastic bag at room temperature. For longer storage, wrap each piece of cooled naan securely in plastic wrap and put all the rounds in a sealable plastic bag, then freeze for up to 3 months. To reheat, wrap the naan in aluminum foil and warm in a 350°F oven until hot.

Q: What is the different between instant/rapid-rise yeast and active dry yeast?

A: Instant yeast and active dry yeast are both types of yeast used in baking, but they have distinct differences. Active dry yeast has larger granules surrounded by a protective shell, which often requires it to be dissolved in warm water (a process known as proofing) before mixing with other ingredients. In contrast, instant yeast features finer granules without this protective layer, allowing it to dissolve and activate more rapidly. This means that instant yeast can typically be mixed directly into dry ingredients without the need for proofing.

Q: Can I use active dry yeast in this recipe?

A: Active dry yeast may be used instead of instant/rapid-rise yeast in this recipe, however, the dough will take longer to rise. To give active dry yeast a “head start” and speed things up, you can dissolve it in the lukewarm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, sugar, salt, and anise seeds, and proceed with the recipe.

Q: We love garlic naan. Is there a way to incorporate garlic here?

A: Sure! I’d add some minced garlic to some melted butter and brush it on the bread after it’s cooked.

Video Tutorial

Homemade Naan

Learn to make irresistibly soft and pillowy naan in your own kitchen with this simple recipe – it far outshines any store-bought version.

Servings: 6 naans
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes, plus 1 to 1.5 hours rising time

Ingredients

  • 2 cups all purpose flour, spooned into measuring cup and leveled off with a knife, plus more for rolling (see note)
  • 1 tablespoon sugar
  • 1 teaspoon instant dry yeast/rapid-rise yeast (see note)
  • 1 teaspoon salt
  • Heaping ½ teaspoon anise seeds (optional)
  • 3 tablespoons plain yogurt
  • 2 tablespoons extra virgin olive oil
  • ¾ cup warm water (about 100°F)
  • 2 tablespoons melted salted butter, for brushing on finished naans
  • 1 tablespoon chopped fresh Italian parsley (optional), for serving

Instructions

  1. In a large bowl, whisk together the flour, sugar, yeast, salt and anise seeds (if using). Set aside.
  2. In a medium bowl, whisk together, the yogurt, olive oil, and ¾ cup warm water (about 100°F). Add the yogurt mixture to the dry ingredients and mix with a fork. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough (sprinkle more flour, little by little, if the dough is too wet to work with). As soon as it comes together, stop kneading.
  3. Lightly oil or spray a clean bowl with nonstick cooking spray (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap or a damp kitchen towel. Let sit in a warm place for 1 to 1½ hours, or until about doubled in size (hint: the warmer the spot, the faster the dough will rise).
  4. Fill a small bowl with about ½ cup flour. Dust a work surface with some of the flour and dump the dough on top. Sprinkle some of the flour on top of the dough and on your hands. Shape the dough into a long rectangle and cut into 6 equal portions, dusting with more flour as necessary so the dough doesn't stick. Roll each portion of dough in the bowl of flour to keep them from sticking.
  5. Warm a large cast iron or heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into an oval shape about ⅛-inch thick (it should be about 9 x 4 inches). Pick up the dough and flip-flop it back and forth between your hands to release any excess flour; then gently lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, a few minutes. Flip the naan and cook about 1-2 minutes more until the the bottom is lightly browned and blistered in spots. Remove the naan from the skillet and brush with melted butter. Place the naan in a tea towel-lined dish to keep warm. Repeat with the remaining naans, adjusting the heat lower if necessary as you go (I usually find it necessary to lower the heat to medium after the first naan). Sprinkle with parsley, if using, and serve warm.
  6. To keep the cooked naan warm, place them in a 200°F oven. Store leftovers in a Ziplock bag and reheat in a 350°F oven wrapped in foil.
  7. Note: I use King Arthur flour, which is higher in protein than some other all-purpose flours. If using a flour with a lower protein content, such as Gold Medal, you will likely need to add a few more tablespoons of flour.
  8. Note: Active dry yeast may be used instead of instant/rapid-rise yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the lukewarm water and let it sit until frothy, about 10 minutes. After that, add it to the flour, sugar, salt, and anise seeds, and proceed with the recipe.
  9. Freezer-Friendly Instructions: The naan can be frozen for up to 3 months. Once it’s completely cooled, wrap each piece securely in plastic wrap and put all the rounds in a sealable plastic bag prior to putting in the freezer. To reheat, wrap the naan in aluminum foil and warm in a 350°F oven until hot.

Nutrition Information

Powered by Edamam

  • Serving size: 1 naan
  • Calories: 241
  • Fat: 9 g
  • Saturated fat: 3 g
  • Carbohydrates: 35 g
  • Sugar: 3 g
  • Fiber: 1 g
  • Protein: 5 g
  • Sodium: 323 mg
  • Cholesterol: 11 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Love! I’ll admit this is the only naan recipe I’ve ever tried to make, but I have made it dozens of times! Very easy now and so delicious. My family is always happy, especially fresh off the pan. The kids may call them tortillas, but they’re probably their favorite bread. I always make a double batch now and we have maybe two or so left, so I freeze extras (without buttering) to reheat in the toaster. I use up to half whole wheat flour to accompany certain recipes and some of my family prefers that. It’s always been a breadier, fluffier recipe than restaurant naan even as I’ve seen my skill improve, but still a family favorite! (Not a good replacement for pita in my experience btw, as it was too fluffy and got soggy…so I learned how to make pita too). Thanks Jenn!

    • — Lydia Hood on March 1, 2024
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  • Beautiful naans, much nicer than any bought one – thank you!

    • — Sheelagh on February 18, 2024
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  • I’ve commented before on this recipe, but just made this again and still can’t believe how quick, easy and amazing it is!!! I made it for a dinner with guests (who are EXTREMELY discerning and a bit of food snobs 😉 and they couldn’t stop talking about it! And don’t bypass the anise! It is a total game changer!

    Seriously Jenn, is your husband like 600 pounds??

    • — Heather on February 10, 2024
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    • LOL – my husband is pretty slender (I think he’s ridiculously luck with his metabolism)! 😊

      • — Jenn on February 12, 2024
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  • Hi Jenn, I too have made this several times without anise and always pleased with the end result…then today with anise. It’s a game changer !!! I only had anise because I made your almond biscotti for Christmas. (they were amazing! btw) We were surprised how much the anise adds to the naan! It’s not an “optional” ingredient for me now 🙂

    • — Sharon T on February 3, 2024
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  • Out of the 5 nann bread recipes I’ve attempted this was the most successful by far. I substituted veg oil because I ran out of olive, and I ended up having to dust the counter with bread flour for the same reason. They turned out absolutely perfect, thank you

    • — Beth on January 31, 2024
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  • Ive made this recipe (without anise) several times and its come out great every time! It comes together super quick and is always a crowd pleaser.

    • — Tori on January 31, 2024
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  • Could you use a bread machine to do the kneading and rising? What setting would you use?

    • — Jean on January 21, 2024
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    • Hi Jean, I’ve never used a bread machine so I can’t say confidently whether or not any of my recipes would be appropriate for one. Sorry I can’t be more helpful!

      • — Jenn on January 22, 2024
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  • SO. GOOD. Really impressive to serve guests and it’s so simple. I like to save a plain one and put cinnamon/sugar on it for dessert, lol. Can’t get enough naan.

    • — Kathryn on January 7, 2024
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  • Wow! Much easier to make and more forgiving than I expected. I printed the short-form recipe card to a PDF to avoid ads/scrolling, and my interpretation of the written directions was a little different than pictured when portioning/rolling the bread after rising, but the end product turned out identically! Great work on the instructions. The cast iron was finicky, and I had to adjust the temperature several times as I went along, so that warning was appreciated.

    So glad I found this recipe instead of being lazy and serving my curry with rice per usual. This changed the game.

    • — Daniel Lovell on December 23, 2023
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  • Best naan recipe ever! They came out perfectly chewy and fluffy at the same time. I made two batches, one plain and one with dried chopped onion, cumin seeds, and garlic powder.
    Delicious both ways! We will freeze the leftovers for next time. Awesome with a nice Chicken Korma. Mahalo Nui Loa!!

    • — Kelly T on December 11, 2023
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  • This is soooo good. I’ve just eaten two and the curry isn’t even ready!! Thank you for a wonderful recipe.

    • — Kathryn on December 8, 2023
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    • 🤣🤣 Glad you like it!

      • — Jenn on December 8, 2023
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      • Loved the recipie. Been looking at alot of them and some recomend leaving the yogurt out. Just made the plain version so far. Used it for flatbread Buffalo chicken pizzas after my wife and I had some at a Rec club when we were out with our friends. Mine were better 😃

        • — Mike Freeman on January 1, 2024
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      • What quantity you haven’t mention in this recipe, please let me know how much of each ingredient? Thanks in advance!!

        • — Farzana Raza on January 9, 2024
        • Reply
        • Hi Farzana, It sounds like you are just looking at the portion of the page that has the pictures with some instructions above. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies and that you enjoy the naan!

          • — Jenn on January 9, 2024
          • Reply
  • Last night I tried your naan recipe to accompany the Indian meal I’d made. I don’t know why I was always intimidated by the thought of making naan. They turned out perfect. So happy I spotted it on your site and made them. I always have anise seeds around for my Italian baking (LOL).

    • — Gabriella Sacchetti on November 30, 2023
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  • I made naan bread, your naan bread for the first time. As I sit here my husband is commenting how amazing this meal was. He feels like he has been to an East Indian restaurant. I am also thrilled with the naan bread taking this meal to the next level. I am sure to share it with family and friends. Thanks!

    • — Yvonne on November 18, 2023
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  • My husband is from India and loved this recipe! We have been making chapatis for years and avoided naan because we thought it would be difficult. This was so easy and turned out amazing!

    • — Mary on November 13, 2023
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  • My husband and I are obsessed with this Naan bread! I use active dry yeast, so I always mix it with warm water to let it activate before adding it to the rest of the recipe. It works for me every time! Sometimes, depending on my flour, I need to add a bit more to be able to work with the dough. As stated in the recipe you want it a little bit sticky!

    I always finish my Naan off with melted garlic butter, a sprinkle of coarse salt, and a sprinkle of parsley. I serve it along side Shakshuka and we absolutely devour it.

    • — Natasha on November 8, 2023
    • Reply
  • We love to cook, but baking isn’t our forte. I made tikka masala tonight and made this naan bread to go with it. It was easy for me, and came out delicious! Every recipe we’ve made of yours has ended up being a keeper.

    • — Joy on November 6, 2023
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  • Review from the UK. As a person of Asian Heritage I’m use to naans/flatbread/roti etc, but my mom cooked by instinct- no scales or measuring cups or measuring spoons, which I cannot do. I used your recipe for the amounts to use which I converted to metric & used a scale( always more accurate). Excellent results. This is what I did for the dough & it makes 10 or 12- only 1 leftover- daughter will eat these all day- now have to make more! Will have to try more of your recipes- thank you.

    • — A_BakingNurse UK on October 23, 2023
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  • I’ve made a multitude of your recipes, all of them have been scrumptious. But this Naan, let me tell you, … I almost cried, it was so divine! Took one bite and didn’t save the rest my piece for dinner😂

    • — Rene Klein on October 15, 2023
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  • Do you have a Youtube channel?

    • — Long Nguyen Thanh on October 8, 2023
    • Reply
    • No, sorry!

      • — Jenn on October 9, 2023
      • Reply
  • Italian parsley for naan bread?
    What was wrong with leaving it plain or add cilantro.
    Good recipe otherwise.

    • — Jm on October 5, 2023
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    • Hi, how big should the rectangle of dough be please as you did not say?

      Thank you,

      Gerard.

      • — Gerard on October 9, 2023
      • Reply
      • Hi Gerard, the dimensions of the rectangle really don’t matter. As long as you cut it into 6 even pieces after shaping it, you’d good to go! 🙂

        • — Jenn on October 10, 2023
        • Reply
  • I’ve made this several times now. I used King Arthur whole wheat flour the last two times and added garlic powder to my mix. With my food processor it is literally ten minutes of mixing from start to finish. Oh my, we can’t keep our hands off of it. Soft and pillowy and chewy. We love the yeastiness of it also. My figures show it’s about $.72 a batch. While its about $4.00 for four medium loaves at the grocery store. This is a keeper for sure.

    • — Vicki T on September 16, 2023
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  • I don’t understand how this recipe has five stars. I had to add at least a cup of extra flour to this liquid. At first, I thought I read the recipe wrong, that maybe it stated 1/4 cup instead of 3/4. But I read it correctly, and my cup of flour is 140 grams, on the higher side. I can’t imagine what happened to the folks that used a standard 120 grams in a cup. They most likely had soup, not dough.

    • — ana on September 3, 2023
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    • The type of flour you use is a contributing factor to how much you will need. When I use the Great Value Brand Organic White Flour I almost always need to use more flour than the recipe calls for. But when I use Rogers Brand All Purpose Flour I almost always have to add more water because 2 cups of flour is too much.
      Dough can be a finicky thing. I’m curious, how did your Naan Breads turn out after you baked them?

      • — Natasha on November 8, 2023
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    • After making many batches of naan with this recipe – using bread flour – yesterday I used 1/4 LESS water and had great results. There are so many factors to consider when working with dough – but certainly this recipe is fantastic and more than well deserving of the 5-star rating.

      • — erika on January 27, 2024
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  • Yum!

    • — Andrija on August 10, 2023
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  • I followed the recipe to a T but the dough was so wet that i had to add more flour until i got it where it needed to be… but in doing so, i think i messed something up. I’ll try again and see if i can correct that.

    They were ugly but delicious lol

    • — Lily on August 7, 2023
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  • Served these with your Gyro meat recipe and they were a hit! Easy and fairly quick to make. And soooo much better than store bought. They were fresh, soft and pillowing! I went light on the anise seed since I don’t care for licorice flavor but it was actually a great addition so will probably add full amount next time.

    • — Kim on July 31, 2023
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  • I’ve made this recipe at least 20 times. Keep coming back to it because it is the best. Thank you.

    • — Sarah on July 30, 2023
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  • I have made this naan several times. The last few times, I made with 1/2 all purpose flour and 1/2 whole wheat flour. This mixture require a full cup of warm water. It comes out beautifully! Thanks for this great recipe!

    • — Carol Bentley on July 20, 2023
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  • Thank you. Came out perfect.

    Only change, instead of chopped parsley, I used chopped coriander.

    • — Krish on June 30, 2023
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  • These were very good and fun to make. I didn’t change anything.

    • — Christina Gibson on June 20, 2023
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  • Oh wow! Is this naan good!! I made it ahead of time to go with a chickpea curry and find myself eating it with butter. It is heavenly!!! The anise seed REALLY makes it over the top – I was skeptical, but as always, trusted Jenn and it did not disappoint! Now how do I stop eating this all day? Can’t wait to try it with other herbs and with whole wheat.

    • — Heather on May 15, 2023
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  • Super easy!! This is a go-to weekend recipe. Perfect for leftovers whether it be steak or soup. It’s the perfect match

    • — KellyV on April 23, 2023
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  • This is an amazing recipe. The only thing I’d change next time is to use less yogurt, as the naan was a bit tangy for my liking. Other than that, the texture of the naan was perfect!

    • — Sadfeen on April 16, 2023
    • Reply

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