The good news is this delicious Naan Bread recipe is vegetarian, nut-free, and egg-free; and with some substitutions, it can also be gluten-free and dairy-free.
Whether you’re a seasoned chef or a home cook looking to expand your culinary repertoire, this foolproof naan recipe is straightforward and rewarding. It brings the warmth and aromas of an Indian kitchen right to your table. Enjoy this naan fresh off the skillet, brushed with melted butter for an indulgent touch.
Personally, we’d choose naan over rice any day, but if you must have both, a good spoon or two of Garlic Butter Rice compliments a good curry outrageously. Naan bread pairs well with a wide variety of dishes, but is perfect for scooping up curries and stews…have you tried our Caribbean Chicken Curry or Butter Chicken yet?
The traditional method for making naan involves leavening the dough with live yogurt, which helps to aerate it. The dough is then placed inside a tandoori oven, where it bakes and falls into the fire once cooked. Since 99% of households don’t own one, we aren’t using a tandoori oven. We are going to use a regular oven, which will produce equally great results. Forget about those takeaways!
What’s To Love?
💕 A naan that’s light and airy for everyone to love. The combination of warm, soft bread and butter is universally comforting and has a homely, comforting quality that makes it a favorite choice.
💕 Every ingredient is easy to find in any grocery store.
💕 The quantity is flexible; you can make small individual naans, two medium naans, or one huge naan for the table to tear and share.
💕 Making naan at home can be relatively quick and straightforward, especially if you have a bread maker.
💕 While traditionally associated with Indian cuisine, naan bread also complements Middle Eastern, Mediterranean, American, British, and all other dishes. Its neutral flavor profile allows it to blend seamlessly.
💕 Naan is often served at gatherings, encouraging sharing and social dining. Its tearable nature makes it easy to break off pieces.
💕 The aroma of freshly baked naan, especially when brushed with butter, is incredibly inviting.
💕 The buttery taste complements the slightly tangy flavor of the bread, so forget about them hanging around at the dinner table.
Naan Origin
The word “naan” comes from the Persian word “nān,” which simply means bread. The concept of flatbreads can be traced back to ancient Persia, where such breads were a staple. Flatbreads were also prevalent in ancient Mesopotamia and Egypt, indicating a long history of bread-making across early civilizations.
Introduction to India:
Naan was introduced to the Indian subcontinent by the Mughals, who invaded and ruled large parts of India from the early 16th to the 18th century. The Mughals brought with them Persian culinary traditions, which heavily influenced Indian cuisine. During the Mughal era, naan became a popular bread in the royal kitchens, often enriched with ingredients like yogurt, milk, and ghee to make it soft and flavorful.
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Flour — we use all-purpose flour, but bread flour can also be used.
- Salt — we use Himalayan Salt for it’s quality and ability to produce extra flavor.
- Sugar — we suggest regular white sugar.
- Yeast — we use fast-action yeast, but instant is optional.
- Water — always use warm water to help the yeast grow.
- Yogurt — plain yogurt is best.
- Oil — we use Rice Bran Oil because it’s light and can withstand high cooking temperatures.
- Baking Powder — adds puffiness to the naans.
- Butter — we use regular butter.
- Herbs — fresh parsley is best and is optional.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Yeast — instant yeast can often be used interchangeably.
- Flour — for a gluten-free alternative use a flour blend that’s suitable for celiacs.
- Yogurt — for a dairy-free version, substitute with plant-based yogurt.
Remember that substituting ingredients might differ in taste, texture, and overall result, particularly if you’re substituting many ingredients.
If you have made the Naan Bread with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Naan Bread is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
▶︎ Making naan with yogurt at home is a simple yet rewarding process. The dough, enriched with yogurt, rises beautifully, creating a soft, pliable bread that puffs up with characteristic bubbles when cooked. It starts with adding the dry ingredients to one bowl and the wet ingredients to another. Then, simply add the wet to the dry.
▶︎ When the ingredients are incorporated, a quick knead and a short rise are all that’s needed before the dough is divided and rolled into individual naans. Cooking these in a hot frying pan mimics the high heat of a tandoor, ensuring a golden, slightly charred exterior with a fluffy interior.
▶︎ Brush the top with butter or oil, then flip, and cook for another 1-2 minutes. Keep the cooked naan warm in a clean kitchen towel, optionally brushing with melted butter before serving.
For more detailed instructions, notes, and ideas…see the recipe card.
Tools You’ll Need
Want to make the best Cheesy Meatballs? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Frying Pan – to the naan’s.
- Mixing Bowl – to mix the ingredients.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
If you love those gadgets for this recipe, then you’ll love this Kitchenaid frying pan (skillet). It’s our go-to for many of our recipes, and we think every budding chef needs it.
Hard-wearing KitchenAid Frying Pan with heavy-gauge forged aluminum, fast heating, extreme durability, scratch resistance, 3-layer German-engineered non-stick coating, matte stainless steel handles for a cool and secure grip, induction-ready, oven safe up to 220°C, dishwasher safe and stackable for easy storage.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
▶︎ Butter Chicken (Murgh Makhani) — the creamy, tomato-based sauce of butter chicken complements the softness of naan, allowing you to scoop up the rich gravy.
▶︎ Rogan Josh — the robust, aromatic flavors of this curry match beautifully with the naan, perfect for soaking up the flavorful sauce.
▶︎ Chicken Tikka Masala or a Keralan Chicken Curry (Nadan Kozhi) — these mildly spiced, creamy curries pair well with naan, offering a delightful contrast between the bread and the chicken.
More Recipes
Here are some other delicious recipes that we think you might also like:
Thank you for checking out Buttery Naan Bread!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Ingredients
- 500 grams All-Purpose Flour - plus extra for dusting
- 10 grams Himalayan Salt
- 10 grams White Cane Sugar
- 7 grams Fast Action Yeast
- 150 ml Warm Water
- 200 grams Plain Yogurt
- 30 ml Rice Bran Oil - or your favorite, plus more for cooking
- 2 grams Baking Powder
- 20 grams Melted Butter - or ghee
- Fresh Parsley - optional
Instructions
Preparing
- In a large mixing bowl, combine the flour, yeast, salt, sugar, and baking powder. Mix well and set aside.
- In a separate bowl, mix the yogurt, warm water, and oil.
- Make a well in the center of the dry ingredients and pour in the wet ingredients.
- Mix until a dough forms. The dough should be soft and slightly sticky. If it’s too dry, add a little more warm water, a tablespoon at a time.
Kneading
- Turn the dough out onto a lightly floured surface.
- Knead for about 10 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Shaping
- Once the dough has risen, punch it down to release the air.
- Divide the dough into 8 equal pieces and shape each piece into a ball.
- On a lightly floured surface, roll out each ball into an oval or round shape, about 6 millimeters thick.
Cooking
- Preheat a heavy-bottomed frying pan or a cast-iron skillet over medium-high heat.
- Brush one side of the naan with a little oil.
- Place the naan in the hot pan, oiled side down. Cook for about 1-2 minutes, until bubbles form on the surface and the bottom is golden brown.
- Brush the top side with oil, then flip and cook the other side for another 1-2 minutes, until golden brown and cooked through.
- Remove from the pan and keep warm in a clean kitchen towel. Repeat with the remaining dough.
Serving
- If desired, brush the cooked naan with melted butter and sprinkle with some chopped fresh parsley. before serving.
- Serve and enjoy!
Notes
- Knead the dough thoroughly for about 10 minutes. This develops the gluten, giving your naan its characteristic chewiness and elasticity.
- Allow the dough to rise in a warm, draft-free place until it doubles in size. Depending on the ambient temperature, this can take 1-2 hours. A warm oven (turned off) or a microwave with a cup of hot water inside can create an ideal rising environment.
- Roll out the dough evenly to ensure uniform cooking. Aim for a thickness of about 6-8 mm to achieve a nice balance between softness and chewiness.
- If the dough is sticky, add 1-2 more tbsp of flour to bind the dough.
- Preheat your frying pan thoroughly before cooking the naan. A hot surface ensures that the naan puffs up nicely and gets those classic charred spots.
- Brush the naan with melted butter or ghee immediately after cooking. This not only adds flavor but also keeps the naan moist and soft.
- Naan is best enjoyed fresh off the skillet. If you need to make them ahead of time, wrap them in a clean kitchen towel to keep them warm and soft until serving.
- Yeast: Our recipe calls for fast-action yeast, but instant yeast can often be used interchangeably. If you prefer to use instant yeast, add 7g to lukewarm water with the sugar and let it sit for 15 minutes before adding to the dry.
- Flour: For a gluten-free alternative use a flour blend that’s suitable for celiacs.
- Yogurt: For a dairy-free version, substitute with plant-based yogurt.
Feel free to swap any ingredient listed with whatever you have lying around. It will probably taste just as amazing! Please let us know how it was…we can’t wait to hear all about it!
See our FAQs below for detailed instructions on storing, refrigerating, freezing, defrosting, and answering readers’ questions.
Rate this Recipe⭐️ Please note that some of our posts may contain affiliate links. As an Amazon Associate, we earn from qualifying purchases, and any sales made through such links will reward us with a small commission at no extra cost to you. [Read More]
FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Tuscan Chicken every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.
have you already tried this Fluffy Buttery Naan Bread? if so, let us know how it was…we can’t wait to hear all about it! For more yum recipes subscribe to our newsletter!
Sharon – Foodie Blogger
I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
I just made this to go with one of your chicken curries, and OMG !! Amaaazing, thank you!
Which curry did you try? We think it’s the best naan.