Fluffy Buttery Naan Bread

Name: Fluffy Buttery Naan Bread
Prep time: 90 min
Cook time: 10 min
Total time: 105 min
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)

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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):

Buttery Naan Bread on a table with a bowl of butter on the side.

▶︎ 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:

8-Carbs Keto Bread Loaf

Easy Spanish Rice (Mexican Rice)

Easiest Garlic Butter Rice

Morish Nori Seed Crackers

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!

⭐️ 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.

Store in an airtight container in the refrigerator for up to 2 days.

Yes, cooked naan bread freezes well. Let it cool completely, then wrap it in plastic wrap and aluminum foil or store in a freezer bag.

Leave the slices in an airtight bag and allow to defrost on the countertop at room temperature, this should take about 15-20 minutes. Alternatively, pop in the microwave and use your defrost setting for about 1 minute.

Reheat in a hot skillet or oven before serving.

You can prepare the naan ahead of time. Make them and store them in the refrigerator for up to 2 days or freeze them for up to 3 months.

Yes, you can make the dough in a bread maker. Add the ingredients and set to dough setting.

If the dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches a manageable consistency. Be careful not to add too much flour, as this can make the naan tough.

Check the expiration date on the yeast package. Also, make sure the water you use is warm (about 38-43°C or 100-110°F), as water that is too hot can kill the yeast, and water that is too cold can slow down the activation process.

Make sure your pan is preheated properly. A hot, even cooking surface is crucial for achieving the characteristic bubbles and browning of naan. Cook each naan for the same amount of time on both sides.

This can happen if the dough hasn’t been allowed to rise sufficiently. Ensure you give the dough enough time to double in size during the proofing stage. Also, avoid over-kneading the dough, as this can lead to a dense texture.

If the naan turns out dry, it may have been overcooked or rolled too thin. Try cooking it for a shorter time and ensure it’s thick enough (about 5-7 millimeters). Brushing the cooked naan with butter or ghee can also add moisture and richness.

Ensure your pan is well-heated before adding the naan, and use butter to prevent sticking. If sticking continues to be an issue, use a non-stick skillet or well-seasoned cast-iron pan.

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.

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Hey, I’m Sharon, 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!

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