Soft and Fluffy Homemade Naan Bread
An essential Indian side that’s easy, versatile, and unbelievably satisfying
There’s nothing quite like the aroma of freshly baked naan bread filling the kitchen. Soft, warm, and slightly chewy, naan is the perfect companion to Indian dishes like curries, dals, or creamy mango chicken. Whether you keep it simple or top it with garlic, coriander, or nigella seeds, this homemade version is worlds better than store-bought. Plus, it’s easier than you might think — the dough is forgiving, and the results are rewarding.
Yields 6 naan breads (about 3–4 servings depending on size/appetite)
What Makes This Naan So Good?
Naan bread is all about texture — pillowy soft, with a slight chew and golden brown spots that give it character. The secret? A touch of yeast for rise, yogurt for tenderness, and a hot oven or pizza stone to puff the breads up quickly. It’s the kind of side dish that turns a good Indian meal into a great one.
Ingredient Breakdown: Why Each One Matters
- Milk
Warm milk activates the yeast and gives the dough a soft, slightly rich texture. - Fresh yeast (or dry active yeast)
Helps the dough rise and become light and airy. Letting it foam first ensures it’s active and ready to work. - Sugar
Feeds the yeast and contributes to the golden color of the finished bread. - Wheat flour (all-purpose)
The structure of the naan. A high-gluten content gives the bread its stretch and chewy bite. - Baking powder
Boosts leavening and adds lightness to complement the yeast. - Salt
Essential for balancing flavors and enhancing the bread’s character. - Plain yogurt
Keeps the naan soft and gives it a slight tang that’s characteristic of traditional recipes. - Neutral oil (like canola or sunflower)
Makes the dough easy to work with and keeps it moist.
Optional toppings:
- Room-temperature butter — brushed on top for richness and shine.
- Nigella seeds or sesame seeds — traditional and nutty, adding a visual and flavor boost.
- Fresh coriander — aromatic and herbaceous, adds a touch of green.
- Grated garlic — for garlic naan lovers, brings depth and warmth.
Storing (Fridge)
- Store baked naan in an airtight container or wrapped in foil at room temperature for up to 2 days.
- For fridge storage, wrap tightly and store for up to 4 days.
- Reheat briefly before serving to bring back softness.
Freezing
- Cool the naan completely after baking.
- Wrap individually in plastic wrap and place in a freezer bag.
- Freeze for up to 3 months.
- To thaw, leave at room temperature, then warm in the oven or skillet.
Reheating
- Oven: Wrap in foil and bake at 350°F (175°C) for 5–7 minutes.
- Skillet: Reheat dry or with a touch of butter over medium heat for 1–2 minutes per side.
- Microwave: Wrap in a damp paper towel and heat for 15–20 seconds.
Prep Time, Cook Time, Total Time
- Prep time: 20 minutes (plus 1 hour rise)
- Cook time: 10–15 minutes
- Total time: About 1½ hours
- Yields: 6 naan breads
Instructions
- Activate the yeast: Warm the milk until lukewarm. Crumble in the yeast and stir in the sugar. Let the mixture sit for 5 minutes until foamy.
- Mix the dry ingredients: In a large mixing bowl, stir together the flour, baking powder, and salt.
- Form the dough: Add the yeast mixture, yogurt, and oil to the flour. Knead the dough for 8–10 minutes until smooth and slightly sticky. Add a bit more flour or yogurt as needed.
- Let it rise: Cover the bowl and let the dough rise in a warm spot until doubled, about 1 hour.
- Shape the naan: Divide the dough into 6 portions. Roll or press each into a teardrop or oval shape about 5 mm (¼ inch) thick.
- Second rise: Place the shaped breads on parchment, cover with a cloth, and let rise for 20 minutes.
- Prepare oven or stone: Preheat your oven to 250°C (480°F). If using a pizza stone, place it in the cold oven before preheating.
- Top and bake: Prick the dough with a fork to prevent puffing. Brush with butter and sprinkle with toppings if desired. Bake on a tray or pizza stone until golden brown — about 2–3 minutes on a stone or 5–7 minutes on a tray.
- Cool and serve: Transfer to a wire rack and cover with a clean kitchen towel to keep warm and soft until serving.
Ingredients (with Measurements)
For the dough:
- 150 ml milk (⅔ cup)
- 25 g fresh yeast (or 2¼ tsp dry active yeast)
- 1 tbsp sugar
- 500 g all-purpose flour (about 4 cups)
- 1 tsp baking powder
- 1 tsp salt
- 150 ml plain yogurt (⅔ cup)
- 4 tbsp neutral oil (¼ cup)
Optional toppings:
- 50 g butter (3½ tbsp), room temperature
- 1 tbsp nigella seeds or sesame seeds
- ¼ cup chopped fresh coriander
- 2 garlic cloves, grated
Nutritional Info
per portion/serving
Calories: 2719 kcal Fat: 104 g Protein: 85 g Carbohydrates: 327 g
Soft and Fluffy Homemade Naan Bread
There’s nothing quite like the aroma of freshly baked naan bread filling the kitchen. Soft, warm, and slightly chewy, naan is the perfect companion to Indian dishes like curries, dals, or creamy mango chicken. Whether you keep it simple or top it with garlic, coriander, or nigella seeds, this homemade version is worlds better than store-bought. Plus, it’s easier than you might think — the dough is forgiving, and the results are rewarding.
Ingredients
- ⅔ cup milk (150 ml)
- 2¼ tsp dry active yeast or 25 g fresh yeast
- 1 tbsp sugar
- 4 cups all-purpose flour (500 g)
- 1 tsp baking powder
- 1 tsp salt
- ⅔ cup plain yogurt (150 ml)
- ¼ cup neutral oil (4 tbsp)
Optional toppings:
- 3½ tbsp butter (50g) room temperature
- 1 tbsp nigella seeds or sesame seeds
- ¼ cup chopped fresh coriander
- 2 garlic cloves grated
Instructions
Step 1: Activate the Yeast
- Warm the milk until lukewarm (or use room temperature milk).
- Crumble the yeast into the milk, add the sugar, and stir. Let stand for about 5 minutes until it begins to foam slightly.
Step 2: Make the Dough
- In a large mixing bowl, combine the flour, baking powder, and salt.
- Add the yeast mixture, plain yogurt, and oil. Knead the dough for about 10 minutes until smooth. It should be slightly sticky; adjust with a little flour or yogurt if necessary.
Step 3: First Rise
- Cover the bowl and let the dough rise in a warm spot until doubled in size, about 1 hour.
Step 4: Shape the Naan
- Punch down the risen dough and divide it into six equal pieces.
- Roll each piece into a rough ball, then let them rest for about 20 minutes, covered with a clean cloth.
Step 5: Preheat Oven
- Set your oven to 250°C (482°F). If using a pizza stone, place it inside while the oven heats up.
Step 6: Roll Out and Decorate
- Roll each dough ball into a teardrop or oval shape about 5 mm (0.2″) thick.
- Poke a few holes with a fork to prevent ballooning.
- Brush with softened butter and sprinkle with toppings if desired.
Step 7: Bake the Naan
- Bake on a baking sheet lined with parchment paper or directly on a hot pizza stone.
- Bake until puffed and golden brown:
- About 2 minutes on a pizza stone
- About 4–5 minutes on a baking sheet
Step 8: Cool and Serve
- Transfer baked naan to a wire rack.
- Wrap them in a clean kitchen cloth to stay warm until serving.