Naan Bread Recipe - Easy Naan From Scratch (2024)

Published: · Modified: by Colleen 18 Comments

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I love this easy Naan Bread Recipe. Naan is one of the reasons that I love to go out for Indian food. Indian restaurants always have amazing naan bread, usually because they make it on-site, and it comes out of a tandoor oven, fresh and warm. Restraint is always required to keep from filling up on that warm bubbly bread while we wait for all the other dishes to come out.

Naan Bread Recipe - Easy Naan From Scratch (1)

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Versatile Naan Bread

I love to cook curries at home, and commercially made store-bought naan just isn't good, so I make my own. Making your own at home is easy. Once you try this naan bread recipe, you'll never want to buy it in a package again. You don't have to limit naan to just curries, either. Once you learn how easy it is to make it at home, you can use it for pizza, sandwiches, wraps, or anything else that you would use a tortilla or pita.

Naan Bread is Freezer Friendly

Homemade naan freezes well, too, so I like to make extra for the freezer. Just take it out of the freezer, wrapit upin foil, and re-warm it in the oven anytime.

Once your dough has risen, it doesn't take very long to have warm, puffy naan bread to dip into your curry. Make it right on the stovetop while your curry is simmering. It's so worth it. This recipe is even easier if you do it in a stand mixer, but even by hand, it's a cinch.

How to Cook Your Naan

I use a cast-iron skillet to make these. Cast iron retains the heat at a steady temperature, which is important. If you use a non-stick pan, keep your eye on the temperature. You may have to adjust if your pan gets too hot. If you have a griddle, you can make short work of cooking more at a time. Just make sure your electric griddle gets hot enough.

Keep Your Elevation in Mind

Note: This recipe, like most recipes, is written for sea-level elevations. If you live at a high elevation, check out a conversion chart like this one by King Arthur FlourHigh Altitude Baking

And: Some Delicious Ways to Enjoy Your Homemade Naan

If you want to try naan in a whole different way, check out my Chicken Tikka Masala Naan Pizza.This naan also makes a delicious side for a curry dish, like these ones for Roasted Cauliflower Red Lentil Curry, or Chickpea Curry with Sweet Potato.

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Easy Naan Bread Recipe

This Easy Naan Bread Recipe is so easy to make and tastes so good freshly made, that you'll never want to eat store- bought again.

4.75 from 12 votes

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Course: Side Dish

Cuisine: Indian

Prep Time: 2 hours hours

Cook Time: 20 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 8 servings

Calories: 155kcal


  • 1 teaspoon active dry yeast 5 ml
  • 1 cup warm water 250 ml
  • 1 teaspoon salt
  • 2 tablespoon sugar 30 ml
  • 2.5 cups all-purpose flour 625 ml

US Customary - Metric


  • In a large bowl, combine yeast, sugar and salt with warm water and let stand until yeast is dissolved about 5 minutes. Stir in flour to make a soft dough.

  • Knead for about 5 minutes on a floured surface. Shape into a ball.

  • Put the dough in an oiled bowl, cover with plastic wrap, and let stand for about an hour in a warm place, until it has doubled in size.

  • Punch the dough down, and divide it into eight balls. Cover with plastic wrap and allow to rise again until doubled in size, about 30 minutes.

  • Heat a non- stick pan, or lightly oil a cast iron pan or griddle over medium-high heat.

  • While the pan is heating, roll out one of the dough balls into a thin oblong, and place on pan, cooking for about 3 minutes on each side until golden and bubbly. It's important for the dough to be very thin so the bread cooks through. Use kitchen tongs to turn the naans, and to remove them from the pan.

  • Remove from pan, and continue with the remaining dough. You can brush each naan with melted butter if you like.

  • Serve warm


Prep time indicated includes mostly rising time, while you do other things.

Keep your cooked naans warm in a very low oven while you finish cooking the rest.


Serving: 1g | Calories: 155kcal | Carbohydrates: 33g | Protein: 4g | Sodium: 291mg | Potassium: 46mg | Fiber: 1g | Sugar: 3g | Calcium: 6mg | Iron: 1.8mg

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  1. Eileen Misrahi

    In reviewing your recipe, I would like confirmation on the amount of sugar used. Other recipes use teaspoon, but yours uses tablespoons. Is this correct? Also, if using a KitchenAid Stand Mixer, how long do you mix for and on what speed and the amount of time? thank's.



    • Colleen

      Hi Eileen. I confirm that the amount of sugar is correct for this recipe. The sugar allows the yeast to act faster, and also retains moisture so that the naan is not dry. If you use a stand mixer, first combine the ingredients using the dough hook at speed 2 for 60 seconds, then on speed 6 for 3-4 minutes, until the dough is smooth and stretchy. I hope this helps, and I would love if you can come back and share how it went!

  2. Kathy The Fun Baker

    Hi Colleen,
    I absolutely Love naan bread, but I have never tried to make my own. Your recipe does sound easy, but what I am wondering is how thin to roll out the dough before cooking the naan. I know you said thin, but can you give an estimation of the thickness? Do you mean like say one-eighth inch thick? Also, I love whole wheat naan. Would it work to substitute half of the flour with whole wheat flour?? (I live in North Florida so I don't think elevation will be a problem.) Thank you & Happy Cooking!!! <3


    • Colleen

      Hi Kathy! Thanks for your question, because I will add the answer to the recipe. Since Nann is supposed to be a thicker, pillowy bread, for this recipe you should roll it 1/8 - 1/4" thick. And you can substitute 1/2 of the all-purpose flour with whole wheat. (I would keep it at half and half, though. Any more and the liquid will need to be increased). Good luck and I would love to hear how it turns out for you!


  3. Linda

    I used warm whole milk in place of water, and added 1/2 cup of sour cream. It turned out beautifully and I will be making it often from now on. My whole family loved it. Next time. I will divide the dry ingredients mix in half and add fresh crushed and sauteed garlic to one half.


  4. rachel

    Not sure what I did wrong, but it tastes very yeasty and nothing at all like Naan. As well, it barely rose until I but it in the oven on low. Any ideas?


    • Colleen

      Hi Rachel, I'm sorry to hear that it didn't turn out for you. It sounds like your yeast did not activate, which is why it didn't rise and also why your recipe tastes yeasty. The yeast you used may have expired, or the water it was dissolved in may have been too hot, which will kill the yeast. The water should be just warm, not hot. Also, be sure that your yeast is Active Dry Yeast, as stated in the recipe, and not instant yeast. Without being in your kitchen with you, this is my best guess. I hope you'll try again, because this recipe turns out perfect for me every time.


  5. Nikki C

    Hi there.
    I definitely want to try this. Do you know what quantity of fresh yeast one would use instead of dried yeast?
    Also is it simple to make one with coconut in like peshwari? I am guessing I would sprinkle coconut over it and then fold it? Is this an option?
    Many thanks


    • Colleen

      Hi Nikki, I always use dried yeast because it's easy to keep around and I don't find that there is a difference when I've used perishable fresh yeast. Here is the ratio for fresh vs dried yeast: 2 1/4 teaspoons dry active, instant, or rapid-rise yeast granules (usually one 1/4-ounce packet) = 2/3 ounce fresh yeast.
      And, although I have eaten, (and loved) peshwari, I have never made it, so I would love to hear about how it went for you! Thanks so much for stopping by. 🙂


  6. Heather

    I followed your receipt exactly, waited 10 mins for yeast to dissolve and then added in flour. I had one huge sticky mess! Stuck to my hands and my floured cutting board. ? Any ideas why?? I had to add in about 1/2 cup more flour plus more to my hands and floured surface to be able to manage it. I am at an elevation of 6500. Thank you for your help!


    • Colleen

      Hi Heather, I'm so sorry that you ended up with a sticky mess, but thanks for letting me know about it! 🙁 This recipe, like most recipes, is written for sea level elevations. Your high elevation gives you extra challenges when doing yeast breads, or any baking. Extra flour is usually needed. The flour should be added slowly until you get the right consistency, which should be quite soft, though not overly sticky. I wouldn't add more than the 1/2 cup extra flour that you did. If after that extra 1/2 cup of flour, your dough is still sticky, oil your hands and surfaces rather than flouring them. Also, use about 1/3 less yeast, and dissolve the yeast in cold, rather than warm water, with no wait time. And be sure not to skip the salt. I hope your naan turned out OK for you in the end, but if not; hopefully you'll try again with more success! If you do, I would love to hear from you on how it went!


  7. Dina

    I agree, naan bread is my sine qua non of Indian foods. I should try this recipe, sounds easy and delish. Good idea to make it while the curry is simmering. Thanks for posting.


  8. Wanda

    How much salt do you use?


    • admin

      Hi Wanda, thanks for your comment, because whoops, I left out the salt. It's 1 tsp, and I have now fixed that!


  9. Karly

    I love naan, but I've never tried making my own! This sounds so easy!


    • admin

      Hey Karly! It really is easy, and so worth it!


  10. Shadi

    This is an easy, wonderful recipe that I love to try because it is very close to the naan we have in my country and I miss it. Just a question, I use instant yeast that comes in small packets, is half of that packet enough for this recipe? Thanks a lot!


    • admin

      Hi Shadi, yes half the packate of instant yeast is just right!


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