Homemade Naan Bread Recipe from The Food Charlatan (2024)

Make restaurant quality Naan Bread at home! If you have never tasted a fresh, tender, buttery homemade naan, you’re totally missing out. I will show you just how easy this recipe is to put together. It gives you the perfect receptacle for cleaning up all the curry on your plate!

This recipe was originally posted on July 6, 2012. I updated the recipe and photos on July 20, 2020. I left the story from 2012, because no one should ever burn the journal entry from when they took their baby into a sketchy bar.

Homemade Naan Bread Recipe from The Food Charlatan (1)
Table of Contents
  1. You’ll love this Homemade Naan Recipe
  2. Naan Recipe Ingredients
  3. How to make Naan Bread
  4. What to serve with Naan
  5. Homemade Naan Storage
  6. Naan Bread Recipe FAQs
  7. More breads you will enjoy!
  8. Curry to eat with this homemade naan:
  9. Naan Recipe Recipe

2012 Karen:

There has been a death in the family. RIP Ethel. She gave up the ghost in Shelby, Montana, last week, and there she will lie forever.

Ethel was our old Buick. You can’t really blame her for kicking the can at 220,000 miles, but it sure was inconvenient for us. Eric’s dad Chip (we’ve since dubbed him “Rescue Man Chip”) drove 7 hours one way to pick us up.

This left us with a very long, long, long time to spend in Shelby Montana. Poor Ethel was completely useless so we could only go places that were within walking distance. We cruised Main Street (with the stroller) and ended up at the most decent looking place that served food: the Montana Club Bar.

Homemade Naan Bread Recipe from The Food Charlatan (2)

A very tipsy couple meets us at the door (this was at 6pm, mind you). They say things that don’t make sense, and Eric and I laugh and pretend to share the joke. I look around to find the most decrepit looking hell-hole I have ever seen. Hazy smoke. Greasy, dirty countertops. Stuffing coming out of the bar stools. Piles of junk and discarded furniture everywhere. Wires protrude from the missing ceiling panels.

Pulling Charlotte a little closer, we walk over to a table. I start looking around for a high chair but have to remind myself that I have brought my 17-month-old baby girl into a bar, so no, there are no high chairs.

Homemade Naan Bread Recipe from The Food Charlatan (3)

Eventually an old dude with long dirty hair came over to take our order. My first thought was I really hope this man will not be preparing my food, but then realizing he probably would be, I tried to clear my mind and think happy thoughts. I started to ask about the Chicken Ranch Wrap, but before I could even finish he barked a terse “No chicken” and added a wicked glare to boot. I’m not sure if he meant they were out of chicken or if he meant there was no chicken for me.

Fortunately we made it out alive. (After passing the drunk couple at the door again, who yelled after us that it was a shame there was no kids menu.) No kidding.

Homemade Naan Bread Recipe from The Food Charlatan (4)

Well. At least we got a surprisingly good Philly Cheesesteak out of the ordeal, and a profound reaffirmation that staying away from alcohol is usually a good idea. Or maybe we just learned that staying away from Shelby Montana is always a good idea.

You’ll love this Homemade Naan Recipe

Have you ever had naan at a restaurant? Indian food is not Indian food without naan (at least in my book). It is the most delicious buttery flatbread you will ever eat. Honestly if it was the only thing they served at Indian restaurants I would still go. It’s that good. (There were no Indian restaurants in Shelby. Go figure.)

Naan bread is traditionally made in 900˚ Tandoori ovens, but I’m pretty sure you don’t have one of those. Neither do I, so our best bet is to use the stovetop. (I’ve tried doing it in the oven at 500˚ but get poor results every time).

Naan Recipe Ingredients

Check the recipe card below for a full list of ingredients and recipe instructions!

  • Milk (whole milk)
  • Sour cream (plain full-fat Greek yogurt will work too!)
  • Granulated sugar
  • Active dry yeast
  • Egg
  • Oil
  • All-purpose flour
  • Kosher salt
  • Salted butter
  • Garlic
  • Chopped parsley

How to make Naan Bread

Start by warming up some milk and sour cream. Oops, did I just admit to using sour cream instead of yogurt?? Yikes. Now I’ve done it. But guys…I really like sour cream. I love the flavor. I love how thick and fatty it is. And I especially love that it is always hanging out in my fridge.

Yogurt is great too, and is definitely more traditional for naan. You can use either one you like with great results. But please buy full fat yogurt. I feel like it’s easier to find non-fat, for whatever reason. But why would we want to give up that gorgeous fat in our naan? So, bottom line: use full fat sour cream OR full fat yogurt, whatever you’ve got will work great. (If you want to be more authentic, use yogurt.)

Homemade Naan Bread Recipe from The Food Charlatan (5)

ANYWAY. Now that we’re past all the sour cream yogurt debate. Add some yeast into your warm-but-not-hot milk mixture. Make sure it’s not too hot or it will kill your yeast! Add in a tablespoon of sugar, stir it up and wait five minutes to make sure it looks nice and bubbly.

Then crack in an egg, glug in some olive oil, and stir it up with some salt and flour. Knead for about 5 minutes. Let rise 1 hour.

Homemade Naan Bread Recipe from The Food Charlatan (6)
Homemade Naan Bread Recipe from The Food Charlatan (7)

Divide it up. You can shape it into 6 or 8 naans. I actually prefer to do 6 naans, and I roll them out to be a little thicker. Either way will work!

Homemade Naan Bread Recipe from The Food Charlatan (8)

If you have a cast iron pan, use that to cook your naan. They retain heat so well. If not, a heavy skillet will do. Cook it on medium or medium low until these bubbles show up:

Homemade Naan Bread Recipe from The Food Charlatan (9)

Then flip and brown the other side. Brush with garlic butter and voila!

Homemade Naan Bread Recipe from The Food Charlatan (10)

It’s so tender and pliable! Love it.

What to serve with Naan

This naan is the perfect date for your Chicken Tikka Masala. or any other Indian dish where there is lots of sauce to mop up. It would be so good with this Slow Cooker Basil Chicken in Coconut Curry Sauce or this Slow Cooker Beef Curry. It’s so good with curry!

Homemade Naan Bread Recipe from The Food Charlatan (11)

It would also be delicious as the wrap for these Homemade Greek Gyros. Or as the wrap for this Chicken Shawarma! Man now I am craving a wrap!

And just for kicks, here is the old 2012 picture:

Homemade Naan Bread Recipe from The Food Charlatan (12)

Homemade Naan Storage

This naan will last in a ziplock bag or sealed container for 1-2 days at room temperature or 4-5 days in the fridge. It can also be wrapped tightly and stored in the freezer for up to 2 months.

When you’re ready to serve again, thaw at room temperature or in the fridge, then warm in the oven or microwave before serving.

Homemade Naan Bread Recipe from The Food Charlatan (13)

Naan Bread Recipe FAQs

Is naan and pita bread the same?

Naan and pita bread may look similar since they are both flat breads. However, they are different. Pita bread originated in the Middle East and is made with basic bread ingredients like flour, water, and yeast. Naan bread, which originated in India, is made with additional ingredients such as egg and yogurt which create a thicker, fluffier texture.

Is naan Thai or Indian?

Naan is a traditional Indian flatbread that’s often served alongside curries and other classic Indian entrees. If you want to make naan to serve with Thai food, I will not stop you. Naan is delicious. Eat it with anything you want.

How do you eat naan?

Naan is served as a side dish with so many classic Indian main dishes. Traditionally, it’s torn off in big chunks and used to scoop up whatever entree it’s being served with.
Looking for Indian meals to serve alongside your homemade naan? Try my Chicken Tikka Masala, Slow Cooker Basil Chicken in Coconut Curry Sauce, or this Slow Cooker Beef Curry.

Can you put naan in the toaster?

If it fits, then yes! (After it’s baked, of course.) However, standard pieces of naan are much larger than a regular slice of sandwich bread. So, unless you tear it up into smaller pieces, it likely won’t fit in your toaster. A toaster oven would work perfectly.
If you do toast smaller pieces of bread, be sure to watch them closely. Naan is thinner than regular sandwich bread so it’s more likely to burn quickly.

Homemade Naan Bread Recipe from The Food Charlatan (14)

More breads you will enjoy!

  • Roti (Buttery Indian Flatbread) << similar to naan, but has no yeast. It’s sooooo good with curry!
  • Olive Garden Breadsticks < < these are relatively quick and super tasty!
  • Reesy Rolls (One Hour Yeast Rolls) << my mother-in-law made this for her kids all the time
  • Fast Focaccia Bread << Bring on the parmesan.
  • Garlic and Rosemary Skillet Bread << this is a winner. Check the reviews!
  • Peshwari Naan from Fatima Cooks
  • Chicken Spinach Alfredo Flatbread from Kenneth Temple

Curry to eat with this homemade naan:

  • Slow Cooker Basil Chicken in Coconut Curry Sauce << one of the top recipes of all time on The Food Charlatan!
  • Slow Cooker Chicken Tikka Masala << adding the sauce at the end gets you this amazing roast-y tasting chicken.
  • Slow Cooker Beef Curry << I thought beef and curry didn’t go together until I tried it in on vacation in Australia. YUM.
  • Sheet Pan Curry Chicken and Carrots with Basmati Rice (Biryani) << sheet pan dinners ftw!
  • 6 Ingredient One Pot Vegetable Curry << use jarred sauce to speed up this easy weeknight dinner.
  • 20-Minute Vegetable Green Curry from A Beautiful Mess
  • Thai Pumpkin Curry with Chicken from Flavor the Moments


Homemade Naan Bread Recipe from The Food Charlatan (15)

Naan Recipe

4.89 from 44 votes

Prep: 15 minutes mins

Cook: 2 minutes mins

Rise Time: 1 hour hr

Total: 1 hour hr 17 minutes mins

Servings: 6

Homemade Naan Bread Recipe from The Food Charlatan (16)

Make restaurant quality Naan Bread at home! If you have never tasted a fresh, tender, buttery homemade naan, you’re totally missing out. I will show you just how easy this recipe is to put together and gives you the perfect receptacle for cleaning up all the curry on your plate!


  • 1/3 cup milk, I use whole milk
  • 1/3 cup sour cream OR plain full-fat Greek yogurt
  • 1 tablespoon granulated sugar
  • 1 tablespoon active dry yeast
  • 1 large egg
  • 3 tablespoons oil
  • 2 to 2 & 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 cup salted butter, melted (for brushing)
  • 1-2 cloves garlic, smashed and minced (for topping)
  • chopped parsley, to garnish


  • In a glass measuring cup or small bowl, add 1/3 cup milk and 1/3 cup sour cream or full fat yogurt. Microwave in 20 second increments until the mixture is warm but not hot. You should be able to put your finger in it without any discomfort at all. Like a bath for a newborn baby. The yeast is your baby. Do not scorch it or it will die!! Okay maybe I’m being dramatic. If you overheat your milk, just throw it in the fridge for a couple minutes until it cools down, before adding the yeast.

  • Add 1 tablespoon sugar and 1 tablespoon active dry yeast. Stir it together and then let it sit at room temperature for about 5 minutes, until you can see bubbles forming from the yeast. If your mixture doesn’t look at all foamy or bubbly, you’ve probably killed your baby yeast. Dump it and start over.

  • Add 1 egg and 3 tablespoons oil to your foamy yeast mixture. Break the yolk and mix it all up.

  • In a large bowl or stand mixer, add 2 cups all purpose flour and 1 teaspoon kosher salt. Add the yeast mixture and stir it all together. If you are using a stand mixer, switch to the dough hook. (Or start kneading by hand on a floured surface.) Knead for about 5 minutes. Add another 1/4 cup flour as needed, or up to 1/2 cup of flour. You want to add the minimum amount of flour possible to get a dough that is workable. After 5 minutes, the dough should be smooth, stretchy, and elastic. It might stick a little bit to your fingers but you should be able to shape it into a ball without a mess on your hands.

  • Spray a large bowl with nonstick spray, or rub with a little oil. Shape the dough into a ball, place it in the bowl, then turn it over so that the top and bottom of the dough are greased.

  • Cover the bowl with a tea towel or plastic wrap and let rise in a warm place for 1 hour, or 45 minutes in a pinch.

  • Punch down the dough and divide into 6 or 8 equal pieces. (6 naans will yield thicker bread) Place on a lightly floured work surface (I love to use my pastry cloth for rolling out dough), cover with a tea towel, and let rest for 10 minutes.

  • Use your hand to flatten out the first ball of dough. Use a rolling pin to roll out the dough into an oval or triangle shape that is about 9 by 5 inches. See photos. It doesn’t have to be exact. (At this point, I like to let the naan rest for another couple minutes to get nice and thick naan like you see in the photos. Just roll out the dough and then let it rest for 3-5 minutes before cooking.)

  • Meanwhile, heat a 12 inch cast iron skillet or cast iron griddle over to medium or medium low heat. Spray the pan with oil or brush with oil (be generous). Add the rolled out dough one at a time. Let cook on the first side for about 1-2 minutes, until bubbles have formed all over the top of the dough. Use a spatula to flip the naan to cook the other side. Pay attention to the heat and adjust between medium and medium low. Everyone’s stove is going to be different. If your naan is burning, turn it down a little bit. It will take about 1 minute to cook the second side of the naan.

  • In a small bowl, melt 1/4 cup butter. Add 1-2 cloves minced garlic. The garlic is optional but so delicious!

  • After removing each naan from the heat, plate it and brush each naan with the garlic butter. Sprinkle with parsley and serve hot!

  • If dinner is not ready when your naan is, place the naan on a cooling rack and place in your oven on the keep warm setting (170 degrees F) until you are ready to eat.

  • Store leftover naan in a sealed container or ziplock for up to 3 days.


To freeze naan, cook as directed but do not brush with garlic butter. Let naan cool completely and place in a ziplock. Freeze for up to 3 months. Thaw on the counter with the bag sealed so that it can reabsorb moisture. Place on a baking sheet and heat at 350 degrees F for 5-10 minutes until warm. Brush with garlic butter just before serving.


Calories: 375kcal | Carbohydrates: 43g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 61mg | Sodium: 471mg | Potassium: 114mg | Fiber: 2g | Sugar: 3g | Vitamin A: 383IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 3mg

Course: Appetizer

Cuisine: American

Calories: 375

Keyword: bread, homemade, Naan

Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

Categorized as , , International Flavors

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Hi! I'm Karen

Isn't eating just so much fun?
But listen, I'm no chef.
Fake it til you make it, I say!

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  1. Homemade Naan Bread Recipe from The Food Charlatan (22)
    I love this bread! As good as the stuff I had in a restaurant the other day, which got me on my search for this recipe.


    1. Yessss, it’s so great when it’s as good as the restaurant! So glad you enjoyed it Maria, thanks for taking the time to comment :-)


  2. Homemade Naan Bread Recipe from The Food Charlatan (23)
    I have made this recipe several times. Today I tried with 50:50 wheat and white flour and they were still soft and delicious!


    1. ooh genius Rebecca! Love that idea! thanks for sharing!


  3. Homemade Naan Bread Recipe from The Food Charlatan (24)
    This is easy to make and adds so much to a curry dinner! The garlic butter made it better than an Indian restaurant. It’s a cold day and I discovered that dough rises perfectly wrapped in a heating pad set on low…74 degrees.


  4. Homemade Naan Bread Recipe from The Food Charlatan (25)
    We love it! We’ve made regular naan, stuffed naan, and pizza with this dough! Thanks for sharing the recipe :)


  5. I made these yesterday and I was soooo proud of myself lol. They were gone within less than an hour so today I’m doubling and hoping to freeze som but honestly they’ll probably get eaten. I am now looking for a good curry with chick peas to make to go with it. I may also make some tziziki, Thank you for this recipe it will be going in my collection :)


  6. Homemade Naan Bread Recipe from The Food Charlatan (26)
    i tried this tonight and it turned out really great!! i’ve never made any type of bread or baked good and i found your recipe clear, detailed and easy to follow!


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Homemade Naan Bread Recipe from The Food Charlatan (2024)


Is yeast or baking powder better for naan? ›

Naan is essentially a leavened flatbread, which means it contains some form of raising agent to provide its airy texture. Hence for this naan, the raising agent we will be using is yeast. Other variations do exist which may utilise self raising flour or baking powder/baking soda.

What makes naan bread so good? ›

Naan bread is soft, fluffy, and chewy, whereas pita bread is denser with a slightly crispy texture on the outside. Naan bread also has a buttery flavor due to the ghee and buttermilk in the dough, which adds an extra dimension of flavor compared to pita bread's more neutral taste.

Why do you put yogurt in naan bread? ›

Salt could be optional if you are having naan with a curry. (Cause curry usually has salt and the bread might not need it). Variations like milk or yogurt is used instead of water to make dough soft and fluffy. This would change the texture and flavor of the bread.

What is the difference between flatbread and naan? ›

Naan is another flatbread traditionally served in Indian restaurants but the difference is that there will already be a filling inside these flatbread pockets. Naan may be stuffed with curd, fresh desiccated coconut, butter, nigella seeds, and raisins.

Do Indian restaurants use yeast in naan? ›

About Naan

So most restaurants either use yeast or another leavening agent like baking powder & baking soda. If you order naan in Indian restaurants you may not find the texture & flavor to be the same in every place. Each place may have their own recipe to make these.

Can you leave naan dough to rise overnight? ›

Make the dough up to the end of Step 5 – Proof 1. Then after the dough has doubled in size, put the bowl with the dough it in the fridge overnight (I've done 24 hours). Do not punch dough down or touch it – just put it in as is. The fridge stops the dough from rising any further.

Why is naan unhealthy? ›

Skip: Naan

And like those fluffy spuds, this soft flatbread has little nutritional value. Most naan recipes call for Greek yogurt to give it that airy texture. But that's more than offset by less healthy ingredients like white flour, sugar, and oil.

Why do you sprinkle water on naan bread? ›

you put it on naans to keep them soft.

What happens if I eat naan everyday? ›

Naan is usually made from Maida ( whitest form of flour) which is not quite good for health. On the daily basis, if consumed, it can give rise to many stomach disorders like constipation and irritable bowel syndrome. It can kill your appetite giving rise to many undesirable health issues.

Why isn't my naan puffing up? ›

You need a high enough heat for the baking powder to start reacting and producing gases, and also for the water content in the dough to transform into steam – both of which contribute to the puffing action and bubble formation. If your heat is too low, the naan bread will dry out before bubbles start forming.

Why is my naan not fluffy? ›

If you don't see the dough puffing up, you should turn up the heat under the griddle. Take the naan with thongs and turn on an adjacent gas burner. Flip the naan on top of this gas burner and leave until it's nicely charred.

What is the healthiest naan bread? ›

Opt for whole wheat naan if you're looking to maximize your health benefits, and try to serve it alongside other nutritious foods.

Which is healthier, pita or naan? ›

As stated earlier, naan is high in fat, and specifically high in saturated fats. Pita on the other hand is considered to be a low fat food. Naan does have other benefits, including a higher protein content which will keep you fuller for longer and curb cravings.

Is naan bread healthier than bread? ›

Naan bread is as healthy or unhealthy as other types of bread. This depends on your philosophy on flour. Bread has been feeding people for millennia and offers carbohydrates, protein and some vitamins. Whole grain breads are better than white bread as they offer higher vitamin levels and fibre.

What is the best type of naan bread? ›

Some of the most popular flavoured variations are plain naan, Peshwari naan, garlic and coriander naan and cheese naan. A good plain naan dough needs strong bread flour, yeast, black onion seeds, milk, and yoghurt – to give the naan that tanginess.

Which is better yeast or baking powder? ›

Unlike baking soda and baking powder, yeast is a live organism. Its biological leavening process (sometimes referred to as fermentation) takes longer and is therefore best suited for doughs that need a little more rising time.

What happens if you use baking powder instead of yeast for bread? ›

In baked goods, you can replace yeast with an equal amount of baking powder. Just keep in mind that the leavening effects of baking powder will not be as distinct as those of yeast. Baking powder causes baked goods to rise rapidly, but not to the same extent as yeast.

Why use baking powder instead of yeast? ›

The two ingredients don't only work differently but they're used in different types of recipes, too. While baking powder is used in most baked goods, including cookies, cakes or muffins, Wilk explains, yeast is used mostly for breads, including white bread, whole wheat, brioche and rye.

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