Easy Naan Bread

The kids were already bouncing around in their sneakers, and I had just zipped up the cooler bag when I glanced at the container of yogurt in the fridge. That’s when the idea hit—not for another sweet treat or juice box, but for warm, soft naan to wrap around grilled veggies and leftover chicken.

In fact, the flour had to be pulled down from the top shelf and the rolling pin dusted off. But I knew I had just enough time before we loaded up the car. While the dough rested, I folded a few blankets and found the frisbee.

We arrived at the park with a stack of freshly cooked naan wrapped in foil. The kids filled theirs with peanut butter and banana, while the adults tucked in leftover chicken tikka. It ended up stealing the spotlight from everything else we packed. Since then, naan has become our go-to for quick outings and backyard hangs—simple to make, endlessly versatile, and a little more special than sliced bread.

Short Description

Soft, chewy, and golden with crisp edges, this easy naan bread is perfect for dipping, wrapping, or stacking with your favorite fillings—no yeast required and ready in under an hour.

Key Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1/4 cup plain yogurt
• 1/2 cup warm milk
• 1 tablespoon olive oil
• Optional: butter or ghee for brushing

Tools Needed

• Mixing bowl
• Rolling pin
• Cast iron skillet or non-stick pan
• Measuring cups and spoons
• Spatula
• Clean kitchen towel

Cooking Instructions

Step 1: Make the Dough
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Add the yogurt, warm milk, and olive oil. Mix until a sticky dough forms. If the dough feels too wet, add 1 tablespoon of flour at a time until it’s soft but manageable.

Step 2: Knead and Rest
Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth. Cover with a damp towel and let it rest for 30 minutes at room temperature. This rest helps develop a tender texture without yeast.

Step 3: Divide and Shape
Divide the rested dough into 6–8 equal balls. Roll each ball into an oval or teardrop shape, about 1/4 inch thick. Lightly dust the rolling pin and surface with flour to prevent sticking.

Step 4: Cook the Naan
Heat a skillet over medium-high heat until hot. Place one rolled-out dough piece into the dry pan. Bubbles should begin to form within 30 seconds. Cook for 1–2 minutes on the first side, then flip and cook another 1–2 minutes until both sides are golden with charred spots. Repeat with the remaining dough.

Step 5: Finish and Serve
Optional: Brush the hot naan with melted butter or ghee right off the skillet. Stack cooked naan under a clean towel to keep warm and soft.

Why You’ll Love This Recipe

– No yeast, no waiting—ready in under an hour

– Soft and pillowy inside with just the right chew

– Ideal for wraps, dips, curries, and sandwiches

– Easily customizable with toppings and herbs

– Great for picnics, potlucks, and quick weeknight meals

Mistakes to Avoid & Solutions

Using cold ingredients: Cold milk or yogurt can slow down the rising power of baking soda and baking powder. Always use warm (not hot) milk and room-temperature yogurt.

Over-kneading the dough: Naan dough should be kneaded just enough to smooth out. Overworking it can make it tough. Stick to 5 minutes max.

Not letting the dough rest: Skipping the resting time leads to less tender naan. Always give the dough at least 30 minutes to relax.

Rolling too thin: If the dough is rolled too thin, the naan will turn crisp instead of soft. Aim for about 1/4 inch thickness.

Underheating the pan: A hot pan is essential for bubbly, charred spots. If your first piece doesn’t puff or brown, wait longer for the pan to heat properly.

Serving and Pairing Suggestions

– Serve warm with curry dishes, lentil soups, or roasted vegetables.

– Naan also makes a fantastic base for flatbread pizzas or as a wrap for grilled chicken, tofu, or falafel.

– For parties or casual gatherings, slice into wedges and serve with hummus, tzatziki, or spicy chutneys.

– It’s also excellent with a bowl of soup on chilly evenings or with a light cucumber salad for a refreshing lunch.

Storage and Reheating Tips

– Store cooled naan in a zip-top bag or airtight container at room temperature for up to 2 days.

– For longer storage, freeze naan between layers of parchment paper in a freezer-safe bag.

– Reheat in a dry skillet over medium heat for 1–2 minutes per side.

– You can also wrap in foil and warm in a 350°F oven for 5–7 minutes.

– Avoid microwaving, as it can make the texture rubbery.

FAQs

1. Can I use whole wheat flour instead of all-purpose?
Yes, but the naan will be denser and less chewy. Try using half whole wheat and half all-purpose for better texture.

2. Do I need to use yogurt?
Yogurt adds tenderness and flavor. If you don’t have any, substitute with sour cream or add a squeeze of lemon juice to milk and let it sit for 5 minutes.

3. Can I make the dough ahead of time?
Yes, prepare the dough up to a day in advance and store it wrapped in plastic wrap in the fridge. Let it come to room temperature before rolling.

4. How can I make it vegan?
Use a plant-based yogurt and non-dairy milk like almond or oat. Swap butter or ghee with olive oil or vegan margarine.

5. Why isn’t my naan puffing up?
Make sure the pan is hot enough and the dough isn’t rolled too thick or too thin. Pressing down slightly with a spatula can help encourage bubbles.

Tips & Tricks

– Sprinkle garlic, nigella seeds, or chopped herbs on the rolled-out dough before cooking for extra flavor.

– Brush with melted butter mixed with minced garlic for a restaurant-style garlic naan.

– Don’t overcrowd the skillet—cook one at a time for best results.

– If storing, place parchment between layers to prevent sticking.

– Let naan rest under a clean towel after cooking to stay soft.

Recipe Variations

Garlic Naan: Add 1 teaspoon minced garlic to the dough before kneading. Brush finished naan with garlic-infused butter and sprinkle with chopped parsley.

Cheese-Stuffed Naan: Roll each ball slightly, add 2 tablespoons shredded mozzarella or paneer in the center, pinch edges to seal, then roll gently again and cook.

Spicy Chili Naan: Mix 1/2 teaspoon crushed red pepper flakes and a pinch of cumin into the flour mix. Great for serving with cooling dips or creamy curry.

Herbed Naan: Add 1 tablespoon of chopped fresh cilantro, dill, or thyme to the dough. You can also press herbs directly onto rolled dough before cooking.

Final Thoughts

Making naan at home has become one of those quietly satisfying rituals—a simple dough, a hot pan, and a little bit of patience that pays off big. What started as a last-minute idea turned into a staple I now make weekly.

Sharing naan has become a favorite part of gatherings—watching friends rip off pieces to scoop up curry or kids fold it around grilled cheese like their own invention. You’ll find that once you try it, store-bought versions won’t quite hit the same. Perfect for lunchboxes or as a cozy side at dinner, these homemade naan breads deliver soft, satisfying comfort in every bite.