There are some recipes that instantly make a meal feel special, and homemade naan is one of them. Warm, pillowy, and brushed with butter while it’s still hot, this naan turns even the simplest dinner into something you’d happily order at your favorite restaurant.
For years, naan felt like one of those things you only ordered out. It seemed complicated. Fancy. Maybe even a little intimidating. But once you realize it can be made right on the stovetop with everyday ingredients, it becomes one of those recipes you wonder how you ever lived without.
This naan is soft and tender with just the right amount of chew. It bubbles beautifully in a hot skillet, gets those classic golden charred spots, and stays fluffy long after it comes off the heat. It’s the kind of bread you tear instead of slice. The kind you swipe through sauces. The kind your family starts grabbing straight from the pan before you’ve even finished cooking the batch.
Once you make it at home, there’s no going back!
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Why You’ll Love This Recipe
This naan is everything good bread should be — comforting, reliable, and deeply satisfying.
- It’s soft and pillowy, not dry or stiff
- Made with simple pantry ingredients
- Cooked right on the stovetop — no oven or tandoor required
- Perfect alongside curries, soups, stews, or even as a wrap
- Tastes just as good (if not better) than restaurant naan
It’s also incredibly forgiving. Even if your shapes aren’t perfect or your bubbles go a little wild, the end result is still warm, buttery naan that disappears fast.
Ingredients You’ll Need
This recipe uses basic ingredients, but each one plays an important role in creating that signature naan texture.
- Warm milk – Adds softness and richness
- Sugar – Just enough to activate the yeast and balance flavor
- Instant yeast – Gives naan its lift and fluff
- Plain yogurt – The secret to tender, restaurant-style naan
- Oil or melted butter – Keeps the dough soft, not bready
- Salt – Essential for flavor
- All-purpose flour – Creates structure while staying tender
For finishing:
- Melted butter or ghee
- Optional garlic, herbs, or flaky salt
Why This Recipe Works
This naan works because it balances moisture, fat, and heat perfectly. The combination of yogurt and milk creates a soft, tender crumb that stays fluffy instead of drying out. Oil in the dough keeps it flexible, so it stretches easily and cooks up chewy without becoming tough.
Cooking the naan in a very hot skillet is what creates those classic bubbles and lightly charred spots. That quick, high heat mimics the effect of a tandoor, giving the bread its signature look and flavor without any special equipment.
Brushing the naan with butter or ghee while it’s still hot allows the fat to soak right into the surface, locking in moisture and adding that irresistible richness. It’s simple, old-school technique — and it works every single time.
Instructions
- Step 1: Following instructions, mix dough. Cover and allow to rise in a warm area for 1 hour.
- Step 2: Divide dough into 8 even balls, cover and allow to rest for about 10 minutes.
- Step 3: Roll into thin rounds (about ⅛ inch thickness).
- Step 4: Heat pan throughly, add naan and cook for about 1 minute each side, or until bubbly and crisp to desired liking. Brush with butter and enjoy!
Step-by-Step: How to Make Soft Homemade Naan
Step 1: Activate the Yeast
In a large bowl, combine warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes, until foamy. This step ensures your yeast is active and ready to work.
Step 2: Mix the Dough
Add the yogurt, oil (or melted butter), and salt. Stir to combine. Begin adding flour one cup at a time until a soft dough forms. It should be slightly sticky but manageable.
Step 3: Knead
Knead the dough for 5–7 minutes, either by hand or with a mixer, until smooth and elastic. A well-kneaded dough is the key to soft, stretchy naan.
Step 4: Let It Rise
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
Step 5: Divide and Rest
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, cover lightly, and let rest for 10 minutes. This relaxes the gluten and makes rolling easier.
Step 6: Roll the Naan
Roll each dough ball into an oval or circle make it ⅛ of an inch- think thin! Don’t over-flour — naan likes a little grip.
Step 7: Cook
Heat a cast-iron skillet or heavy pan over medium-high heat until very hot. Place one naan in the dry skillet and cook until bubbles form and the underside is charred in spots, about 1–2 minutes. Flip and cook another 30–60 seconds.
Step 8: Finish
Remove from the pan and immediately brush with melted butter or ghee. Stack cooked naan in a clean towel to keep warm while you finish the batch.
Variations to Try
One of the best things about naan is how easily it adapts.
Garlic Naan
Brush cooked naan with butter mixed with minced garlic.
Butter Naan
Use ghee instead of butter for a deeper, richer flavor.
Herb Naan
Finish with chopped cilantro or parsley.
Cheese Naan
Sprinkle shredded mozzarella or naan-friendly cheese inside before cooking and fold slightly.
What to Serve With Naan
This naan pairs beautifully with:
- Indian-inspired curries
- Butter chicken or tikka masala
- Lentil soups and stews
- Chili or hearty soups
- Used as a wrap for grilled meats
It’s also incredible on its own, torn and dipped into melted butter or hummus.
Storage & Reheating
- Store cooled naan in an airtight bag for up to 3 days
- Freeze for up to 2 months
- Reheat in a dry skillet or wrapped in foil at 350°F
A quick reheat brings it right back to life.
Frequently Asked Questions
Can I make this ahead of time?
Yes. You can prepare the dough and refrigerate it overnight. Let it come to room temperature before rolling and cooking.
Can I use Greek yogurt?
Yes, but thin it slightly with milk for best results.
Do I need a cast-iron skillet?
Cast iron works best, but any heavy skillet will do.
Why didn’t my naan bubble?
Your pan likely wasn’t hot enough. Heat is key.
Final Thoughts
Homemade naan is one of those recipes that instantly makes cooking feel more rewarding. There’s something deeply satisfying about pulling warm, blistered bread from the skillet, brushing it with butter, and watching it disappear almost as fast as you make it.
This naan is soft, comforting, and wonderfully simple — the kind of recipe that becomes part of your regular rotation without even trying. Whether you’re serving it alongside a cozy dinner or just tearing pieces off straight from the pan, it brings that little extra magic to the table.
Once you make naan this way, you’ll never look at store-bought the same again.
Love Indian Food? Try out some of my favorites:
Authentic Butter Chicken (Murgh-Mikhani)
Restaurant Style Chicken Tikka Masala
Best Homemade Naan Bread
Ingredients
Equipment
Method
- In a large bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit 5–10 minutes until foamy.
- Add yogurt, oil, and salt. Stir to combine.
- Add flour 1 cup at a time until a soft, slightly sticky dough forms.
- Knead by hand or mixer for about 5–7 minutes, until smooth and elastic. The dough should be soft but not wet.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour, or until doubled.
- Punch down dough and divide into 8 equal pieces. Roll into balls, cover, and rest 10 minutes (this makes rolling easier).
- Roll each ball into an oval or circle about ⅛ inch thick- think thin! Don’t over-flour — naan likes a little stick.
- Heat a cast iron or heavy skillet over medium-high until very hot. Place naan in dry skillet.
- Cook 1–2 minutes until bubbles form and the bottom is charred in spots
- Flip and cook another 30–60 seconds
- Immediately brush with melted butter or ghee.
- Stack naan in a clean towel to keep warm while you cook the rest.
Notes
-
Dough Texture:
The dough should be soft and slightly tacky, but not sticky. If it feels wet, add flour 1 tablespoon at a time. Soft dough = soft naan. -
Resting Matters:
Letting the dough rest allows the gluten to relax, which makes the naan easier to roll and gives it that fluffy, pillowy texture once cooked. -
Cooking Temperature:
A hot skillet is key. You want the pan hot enough that the naan bubbles and chars lightly, but not so hot that it burns before cooking through. -
Butter Finish:
Brushing the naan with butter while it’s still warm helps keep it soft and adds classic flavor. You can also mix butter with garlic or herbs if desired.
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