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The Best Easy Homemade Naan Bread (Soft, Chewy, No Tandoor Required)

A stack of four golden, puffy homemade naan bread pieces brushed with melted butter and herbs.
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You can achieve soft, chewy, restaurant-style naan bread right in your home kitchen without a tandoor. This foolproof recipe delivers fluffy results perfect for serving with your favorite curries.

Ingredients

Scale
  • 1 cup warm water (about 105-115°F)
  • 1 teaspoon granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup plain yogurt, full fat
  • 2 tablespoons olive oil, plus more for brushing
  • 2 tablespoons melted butter, for brushing
  • 1 clove garlic, minced (optional, for topping)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, sugar, and yeast. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
  2. Mix the dough: Add the flour, salt, yogurt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or stand mixer until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. It should feel soft.
  4. First rise: Lightly oil a clean bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
  5. Divide the dough: Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a smooth ball. Cover the balls and let them rest for 15 minutes.
  6. Shape the naan: On a lightly floured surface, use a rolling pin to roll each dough ball into an oval or teardrop shape, about 1/8 inch thick.
  7. Cook the naan (Skillet Method): Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until it is very hot. Do not add oil to the pan.
  8. Cook the first side: Place one piece of rolled dough onto the hot, dry skillet. Cook for 1 to 2 minutes until bubbles start to form on the surface and the underside has golden-brown spots.
  9. Cook the second side: Flip the naan. Cook the second side for about 1 minute until it puffs up slightly and develops more charred spots. If it puffs significantly, gently press down on the bubbles with a spatula to help it cook evenly.
  10. Finish and serve: Remove the naan from the skillet and immediately brush the top generously with melted butter. If making garlic naan, sprinkle minced garlic over the butter while it is hot. Repeat with the remaining dough pieces.

Notes

  • For the softest naan, ensure your yogurt is at room temperature before adding it to the dough.
  • If you want a quick naan bread recipe without yeast, you can substitute the yeast, water, and sugar with 1 cup of plain yogurt and 1 teaspoon of baking powder, but the texture will be slightly less chewy.
  • To achieve restaurant-style charring, make sure your skillet is hot enough before placing the dough down.

Nutrition

Find it online: https://savorandpin.com/easy-homemade-naan-bread-recipe-soft-chewy/