Naan Bread: How to Make It at Home in a Few Steps

Naan, a traditional South Asian leavened flatbread, is renowned for its soft texture and characteristic charred spots.​ Making it at home is wildly satisfying and ridiculously doable. A bit of flour, some yogurt, a good rise, and a hot pan later, you’ve got a stack of naan that could convince even the most loyal takeout fan to go DIY.

Homemade naan pairs excellently with various dishes and can also serve as a base for wraps or pizzas. Its preparation is uncomplicated, and the result is a flavorful bread that enhances any meal.​

What Is Naan?

Naan is a leavened flatbread, hailing from the Indian subcontinent and cooked traditionally in a tandoor oven. Its roots run deep, like centuries-deep, back to South and Central Asia, where it started as a humble mix of flour and water and evolved over time with the addition of yeast, yogurt, milk, and more.

Unlike chapati or roti, which are typically unleavened, naan gets its signature puff and soft, tearable texture from a good dose of dairy and a proper rise. Traditionally served with curries, dals, or kebabs, it’s become a global favorite for its satisfying bite and ability to scoop, wrap, and wow. Some versions include fillings like cheese, meats, or herbs, but classic garlic naan still reigns supreme for many. "Naan" actually just means bread in Persian. So technically when you say “naan bread,” we’re saying “bread bread.” But it is allowed because the flavor forgives all.

Pro Tips for The Best Naan

• Greek yogurt is key. It adds tang and tenderness to the dough. Regular yogurt can work, but Greek brings the best texture.
• Don’t over-flour your surface. You want just enough to prevent sticking, but too much can toughen the dough.
• Use a hot, dry pan. Cast iron or non-stick is ideal. No oil, no butter while cooking, just dry heat.
• You can go ahead and flip when you see bubbles. Once the top is bubbling and the bottom has golden spots, it’s time to turn.
• Slather it with garlic butter immediately, while it’s hot so the bread soaks it up.

What If I Don’t Have Greek Yogurt?

Regular plain yogurt works, but you might want to reduce the milk slightly since regular yogurt has more moisture. Sour cream is another option when you are in a pinch.

Can I Cook Naan in The Oven?

Absolutely. Crank your oven as high as it goes and use a pizza stone or baking sheet. It won't puff quite the same as in a pan, but still delicious.

Can I Freeze Naan?

Yes! After cooking, cool completely and freeze in a single layer. Reheat in a dry skillet or warm oven until soft and heated through.

How Long Can I Store Naan?

Naan lasts up to 3 days in the fridge, wrapped tightly. Reheat before serving to bring it back to life.

Can I Add Herbs or Cheese?

Definitely! Finely chopped cilantro, parsley, or even shredded mozzarella can be folded into the dough before cooking.

How to Make Naan

Step 1

Step 1

In a small bowl, mix the yeast and sugar into lukewarm water. In a large bowl, add the flour, yogurt, milk, and olive oil. Pour in the yeast mixture and stir everything together until it begins to form a dough.

In a small bowl, mix the yeast and sugar into lukewarm water. In a large bowl, add the flour, yogurt, milk, and olive oil. Pour in the yeast mixture and stir everything together until it begins to form a dough.

Turn the dough onto a floured surface and knead until it’s smooth and elastic. Place it in a lightly oiled bowl, cover, and let it rise for about 2 hours. Once risen, punch down the dough and divide it into equal balls. Roll each into an oval or teardrop shape.

Get a dry pan, heat it up, and place one naan at a time into the pan. Cook until bubbles form and the underside has dark golden spots. Flip and cook the other side.

Step 2

Step 2

Turn the dough onto a floured surface and knead until it’s smooth and elastic. Place it in a lightly oiled bowl, cover, and let it rise for about 2 hours. Once risen, punch down the dough and divide it into equal balls. Roll each into an oval or teardrop shape.

While the naan cooks, melt butter in a small saucepan and toss in the minced garlic. Let it sizzle just until fragrant. As each naan finishes cooking, brush it with garlic butter while it’s hot.

That’s it! You now have warm, garlicky naan that may or may not make it to the dinner table.