Homemade Naan Bread is super quick and easy to make on the stove in a cast-iron skillet or in a griddle, not to mention it is soft, bubbly, chewy, and delicious! This delicious bread is just like you would find in an Indian restaurant and is sure to be a favorite side of any meal.
Why this works
- Easily proofed - just leave the dough to rise in your Instant Pot or Instant Dutch Oven like this French Bread recipe!
- Multi-purpose - can be served as a side to a meal or eaten with a dip for a snack or even a light lunch!
- Great for meal prepping - want to get tomorrow's dinner out of the way today? This is a perfect option and goes great with Buffalo chicken meatballs.
- Much better than store-bought - the store-bought version cannot hold a candle to fresh. This homemade naan bread recipe is one such meal that you can pair with chicken tagine.
- Skip the takeout - this is just as good as the naan you will find in Indian restaurants. It tastes as if it came right out of a tandoori oven! Make some chicken stir-fry with this!
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need for your homemade naan bread. Scroll down to the recipe card where you'll find exact measurements.
- Flour - should be all-purpose or whole wheat flour.
- Honey - can substitute another sweetener in an equal amount like sugar.
- Active Dry Yeast - one package, or if using the jarred yeast then 2-¼ teaspoons.
How to make this
Step 1: Making and proofing the dough
Combine the warm water with the yeast in a measuring cup, once the yeast has dissolved, add in the honey.
Set this aside for a few minutes until a foam head grows on top.
In a large bowl or mixer, whisk together the flour, salt, and baking soda. Make a well in the middle of this flour mixture and add the egg to it.
Beat the egg within the well and then whisk in the yogurt.
Pour the yeast mixture into the well you have created. Then use a large spoon to mix all ingredients together until combined.
Put the dough out onto a lightly floured surface, and allow it to rest for several minutes. Knead the dough, adding additional flour as needed until you have a soft dough.
If you are using an Instant Pot, set it on the Yogurt function on low and lightly oil the inside. Place your dough in it for 30 minutes to rise.
If you are using the Instant Precision Dutch Oven, lightly oil the inside of the pot and set it to Manual Mode 1 at 85-degrees for a one-hour rise.
Once the dough has roughly doubled in size remove it from the pot, and turn the dough out onto a lightly floured surface.
Cut the dough into 8 pieces. Form each piece into a ball, and then roll out to about ¼-inch thickness.
Step 2: Cooking the naan bread
Cook your naan bread in a cast-iron skillet or griddle on medium-high heat with a small amount of oil.
Once the dough starts to bubble and has enough bubbles for you then flip to cook for a couple more minutes on the other side. It will be a lovely golden brown.
Remove to a plate for serving your fresh homemade naan bread!
For this homemade naan bread recipe, add in as much flour as you need to make a soft dough that will be slightly moist. You can always add more, but you can't remove it after adding it in so be careful.
Don't worry if all the pieces are not equal or uniform in size. If you want naan bread with more bubbles then roll out thinner than the recommended ¼-inch thickness.
Add your favorite spices, herbs, or even cheese to the dough for different flavor combinations. Brush with garlic butter and top with fresh chopped herbs for garlic naan.
Add your choice of cheese to the dough to give it an extra savory flavor!
Naan is a more nutrition-heavy bread than white or pita. While it does contain more carbs and sugars, it makes up for that with generous amounts of protein and fiber.
Naan is traditionally an Indian dish while pita comes from Greece. Pita has pockets while naan is a thicker bread and tends to be softer because of the yogurt.
Knead in more flour until the dough is the desired texture.
Storage & reheating
Serve immediately or store in an airtight storage bag or container for up to 5 days. Freeze for up to three months in a freezer bag or container then thaw on the counter or in the refrigerator.
Did you try this recipe? Why not leave a star rating and/or a review in the comment section below to tell us about it! I always love hearing your feedback. Be sure to sign up for our email list, or follow us on Pinterest, Facebook, or Instagram!
Homemade Naan Bread
- 1 cup warm water
- 2 ¼ teaspoons active dry yeast be sure to check your expiration date
- 2 tablespoons honey can substitute with an equal amount of sugar or other sweetner
- 3 cups flour more needed for kneading later
- 2 teaspoons salt
- ½ teaspoon baking powder be sure to check the expiration date
- 1 egg
- ¼ cup plain yogurt use Greek yogurt for added protein
- oil for cooking
Equipment You Might Need
- In a measuring cup combine the warm water and yeast. Dissolve the yeast in the warm water, and then add the honey to it.
- Set aside for a few minutes and allow the yeast mixture to sit until a foam head grows on top.
- In a large mixing bowl or mixer whisk together the flour, salt, and baking soda.
- Form a well in the middle of the bowl and to this add the egg. Beat the egg, and then whisk in the yogurt.
- Pour in the yeast mixture.
- Using a large spoon mix all the ingredients together until combined.
- Turn the dough out onto a floured surface, and allow the it to rest for a couple of minutes.
- Knead the dough and add additional flour if kneaded until you have a soft dough.
- Instant Pot - lightly oil inside of pot. Set your Instant Pot to the Yogurt function on low for 30 minutes to proof or rise.
- Instant Precision Dutch Oven - lightly oil inside of pot. Set to Manual Mode 1 at 85-degrees for one-hour to proof or rise.
- Once dough has roughly doubled in size remove from pot, and turn dough out onto a lightly floured surface.
- Cut the dough into 8 pieces. Form each piece into a ball, and then roll out to about ¼-inch thickness.
- Cook in a cast iron skillet or griddle on medium-high heat with a small amount of oil.
- Once the dough starts to bubble, and has enough bubbles for you then flip to cook for a couple more minutes on the other side.
- Remove to plate for serving.
- Serve immediately or store in an airtight storage bag or container for up to 5 days. Freeze up to three months in a freezer bag or container then thaw on counter or in refrigerator.
Don't forget to join our Facebook Group for Instant Pot and Air Fryer or our Instant Dutch Oven group for recipes!