Homemade Naan Bread Recipe
Homemade Naan Nostalgia
Every summer through high school and college, I spent one to two months overseas with a nonprofit that gave teens missions and international aid experiences.
By age 20 I had been to India three times, as well as Thailand, Cameroon, Liberia, and China… India being a personal favorite.
There are so many amazing foods I still enjoy today that remind me of those impactful experiences. Even a dish as simple as this Homemade Naan Bread Recipe is a pure nostalgic joy to me.
Love of India and Its Cuisine
I love the flavors and aromas of India. Although I’m hard-pressed to find an Indian dish I don’t like, I do have some favorites that years later I still make at home.
These recipes always take me back to the bustling streets and colorful scenery of India.
The naan bread we ate in India was cooked in a tandoori oven and was a soft bubbly oval with crispy edges. I have remade this Easy Naan Recipe multiple times over the years in order to get it as close to my memory as possible.
There are many variations of a naan bread recipe. In some, eggs, milk, and baking powder are used. In others, yeast and yogurt. This Easy Naan Recipe is my personal favorite!
How to Make Naan Bread
This recipe is easier to make if you have an electric stand mixer. Yet if you don’t have one, it is not necessary to make this recipe. You can knead the dough by hand.
- Attach the bread hook to your electric stand mixer. In the bowl add the warm water, yeast, and sugar. Let it sit for about 5 minutes while it starts to react and foam.
- Then in the same bowl, add in the salt, butter, and yogurt. Then slowly add in the flour while your stand mixer kneads the dough mixture for 5 minutes.
- Oil the bowl and then cover with plastic wrap. You can also cover the bowl with a light kitchen towel to let the dough rise to double its size. This could take one to two hours based on how warm your kitchen is.
- Preheat the oven and allow two baking sheets to warm up as well.
- Flour up a surface in the kitchen and dump the dough out. Cut it into 8 equal pieces. Then take a rolling pin and roll them out into ovals.
- Let the oval dough pieces rest on some parchment paper then brush them with butter once they are all rolled out. Place the naan, butter side down, on the hot baking sheets. Brush the other side with butter and let them bake for about 3 to 4 minutes per side.
- Serve warm with more butter brushed on top.
Get The Full (Printable) Recipe Below For How To Make Homemade Naan Bread.
Frequently Asked Questions
Where Does Naan Come From?
Naan is thought to have originated in Persia. However, it is found all over the Middleeast, India, and even China.
Are naan bread and pita bread the same thing?
They may look very similar, but these two types of bread have different ingredients and they have different methods for making and baking. Naan is usually a softer flatbread, because of the amount of dairy used in the dough. It is traditionally baked in a tandoori oven. Pita bread is a tougher bread that tends to puff as it bakes, creating a pocket on the inside.
Why did my dough not rise or expand?
This is most likely a problem with the yeast. Yeast does go bad over time, so it’s a good idea to keep it in the freezer until ready to use. The other issue pertaining to yeast is killing the yeast with water that is too hot. Make sure to use water that is just above room temperature so it activates the yeast instead of killing it.
Consider adding herbs and spices to the butter you brush over the naan. Here are a few great options…
- Fresh Minced Garlic
- Scallions or Chives
- Chopped Cilantro
- Kashmiri Chile
- Ground Cumin
Other Bread Recipes You Will Love:
- How to Make Flour Tortillas Recipe
- How to Make Corn Tortillas Recipe
- Bubbly Taco Salad Bowl Recipe
- Best Cloud Bread Recipe
- Homemade Breadsticks Recipe
- Honey Cinnamon Cornbread Muffins Recipe
- Fluffy Southern Cat-Head Biscuits Recipe
Homemade Naan Bread Recipe
- Attach the bread hook to your electric mixer. Add the yeast, sugar, and warm water to the mixing bowl and allow it to foam for 5 minutes.
- Add the salt, butter, and yogurt. Then slowly add the flour to the mixture. Allow the mixer to “knead” your dough for 5 minutes.
- Oil the mixing bowl, then cover and let the dough rise until doubled in size, 1-2 hours.
- Preheat the oven to 450 degrees F. Place two baking sheets in the oven to heat. Baking stones work best!
- Dump the dough onto a floured surface. Cut the dough into 8 equal pieces. Use a floured rolling pin to roll the dough into large ovals, about the length and size of a large shoe.
- Place the ovals on parchment paper to rest. Once all the dough in ready, brush with melted butter and place on the HOT baking sheets, butter side down. Brush the tops with butter and bake for 3-4 per side, flipping once. Serve warm, brushed with more melted butter.
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