Homemade naan is a soft, yeast-raised flatbread made with yogurt, flour, and olive oil. This oven version makes four breads with lightly golden edges, ready to brush with butter or ghee and serve alongside a saucy meal.
The dough needs about an hour to rise, so leave time beyond the mixing and baking. A fully heated oven and evenly rolled rounds matter more than trying to get the bread onto the table in a few minutes.
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Why This Recipe Works
Yeast aerates the dough during its rise, while yogurt contributes a mild tang and tenderness. Rolling the portions thin helps their centers cook quickly. Brushing the warm breads and keeping them covered limits drying as the second oven batch finishes.
Ingredients
Spoon the flour into the measuring cup and level it rather than packing it down. Plain regular yogurt is easier to mix into this small dough than very thick strained yogurt; use an unflavored variety. Start with the measured warm water and judge the dough before adding more. Flour brands and humidity change how much liquid is needed, so a soft, slightly tacky dough is the useful target. Butter and ghee are finishing options, not substitutes for the olive oil mixed into the dough.
Dough Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 cup warm water, about 100–110°F
- 2 tablespoons plain yogurt, unflavored
- 1 tablespoon olive oil, for the dough
- butter or ghee, melted, for brushing
As Needed
- warm water, as needed to soften the dough
- olive oil, as needed to lightly oil the rising bowl
- all-purpose flour, as needed for rolling and dusting the baking sheet
How to Make Homemade Naan
1. Wake up the yeast. Stir yeast and sugar into water that feels comfortably warm, around 100–110°F. After five to ten minutes, a foamy layer should appear. Very hot water can damage the yeast, and a mixture that stays completely inactive is worth replacing before adding flour. While it stands, combine the flour and salt in a separate bowl.
2. Build a soft dough. Add yogurt, olive oil, and the yeast mixture to the flour. Knead for five to seven minutes until the dough looks smooth and stretches without immediately tearing. If dry flour remains, work in warm water one tablespoon at a time; if it clings heavily to the counter, use a light flour dusting. Adding too much flour makes the finished bread harder to fold.
3. Let it rise and shape it evenly. Cover the dough in a lightly oiled bowl and leave it somewhere warm for about an hour, until roughly doubled. A cool kitchen may take longer. During the last part of the rise, heat the oven to 450°F. Divide into four equal pieces and roll them into ovals about 1/8 inch thick. Give a shrinking piece a short covered rest rather than forcing it flat.
4. Bake and protect the softness. Place two rounds on a lightly floured, oven-safe metal baking sheet on the lower rack. Bake for six to eight minutes until puffed in places, lightly golden, and free of wet dough at the center. Repeat with the remaining two. Home ovens will not produce the same char as a tandoor; a deeply browned surface is unnecessary. Brush the finished breads and wrap them in a clean towel while they are warm.
How to Serve
Serve one flatbread per person with curry, a bowl of tomato soup, or another sauce that can be scooped up with the bread. Tear it at the table rather than slicing it into strips well ahead, which exposes more edges to drying. Keep the covered stack within reach and uncover only the portion being served.
Storage
Cool the breads before sealing them in a bag. Keep at room temperature for up to 2 days, or freeze individually wrapped for up to 1 month. Thaw covered and warm briefly in a moderate oven or dry skillet until flexible. A light water mist before warming helps a dry surface soften; avoid a long reheating time that turns the edges crisp. See federal cold-storage guidance for refrigerated foods.
Tips and Variations
- Keep the dough covered during both rising and shaping.
- Use a metal baking sheet rated for 450°F.
- Roll each portion to a similar thickness.
- For a garlic finish, stir a little finely minced garlic into the brushing butter.
Frequently Asked Questions
Can I use instant yeast?
The same amount of instant yeast can be mixed with the flour. Still use warm water and let the dough rise until expanded.
Can I leave out the yogurt?
It contributes liquid as well as tenderness. Choose a yogurt-free flatbread formula rather than simply removing it.
Why did my naan turn crisp?
Thin edges or extra baking time can dry it out. Brush and cover each batch promptly.
Can I double the recipe?
Yes, double the measured dough ingredients and divide into eight breads. Allow additional oven batches.
Does every bread need to puff fully?
No, partial bubbles are normal in a home oven. Check that the center is baked through rather than expecting a complete pocket.
More Recipe Ideas
- Best Homemade Tomato Soup Recipe
- Easy Chicken Curry
- Chicken Tortilla Soup
- Homemade Flour Tortilla Recipe
Homemade Naan
Ingredients
Dough Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 cup warm water about 100–110°F
- 2 tablespoons plain yogurt unflavored
- 1 tablespoon olive oil for the dough
- butter or ghee melted, for brushing
As Needed
- warm water as needed to soften the dough
- olive oil as needed to lightly oil the rising bowl
- all-purpose flour as needed for rolling and dusting the baking sheet
Instructions
Make the Dough
- Stir yeast and sugar into 1/2 cup warm water, about 100–110°F, and stand for 5–10 minutes until foamy.
- Mix flour and salt, then add yogurt, olive oil, and yeast mixture. Knead for 5–7 minutes until smooth and soft, adding warm water 1 tablespoon at a time only if the dough is dry.
- Place in a lightly oiled bowl, cover, and rise in a warm spot for about 60 minutes until doubled.
Bake
- Heat the oven to 450°F with a rack in the lower third. Divide dough into 4 equal portions and roll each into an oval about 1/8 inch thick.
- Bake 2 rounds at a time on a lightly floured oven-safe metal sheet for 6–8 minutes until puffed, lightly golden, and cooked through. Brush warm breads with melted butter or ghee and keep covered in a towel.
Notes
- Store cooled naan tightly wrapped at room temperature for up to 2 days.
- Freeze individually wrapped for up to 1 month; thaw covered before warming.
