Naan Recipe – Soft Indian flatbread
Naan is a soft and fluffy Indian flatbread made with all-purpose flour, yogurt, and yeast, cooked until golden and slightly charred. This homemade naan recipe delivers the same restaurant-style Indian naan bread taste right from your kitchen, no tandoor needed. Lightly crisp on the outside and soft on the inside, naan perfectly complements Indian curries, paneer dishes, butter chicken, and dal makhani.
Traditionally, naan is baked in a tandoor oven, giving it that signature smoky flavor, but you can easily make naan on tawa, naan in oven, or even garlic butter naan on stovetop. It’s the most loved Indian bread recipe served in Indian restaurants from garlic naan to butter naan, cheese naan, and whole wheat naan variations. Whether you’re cooking an Indian dinner at home or craving a comforting side for curry night, this easy homemade naan bread recipe without tandoor is soft, chewy, and full of flavor. Once you try making it fresh at home, you’ll never go back to store-bought naan again.
Ingredients and Substitutes
- All-purpose flour (maida): The main ingredient that gives naan its soft and chewy texture. You can substitute it with whole wheat flour for a slightly denser and more wholesome version, though the naan will be less fluffy.
- Yogurt (curd): Yogurt helps tenderize the dough and adds a slight tang to the flavor. If you don’t have yogurt, you can use buttermilk or a mix of milk with a teaspoon of vinegar as an alternative.
- Instant yeast: Yeast helps the dough rise and gives naan its light airy texture. If you prefer to make naan without yeast, use baking powder and a little baking soda instead for a quick and easy version.
- Sugar: A small amount of sugar activates the yeast and adds a mild sweetness to balance the salt. You can also use honey or jaggery powder as a natural alternative.
- Salt: Enhances flavor and balances the dough. Regular table salt or Himalayan pink salt both work well.
- Warm water: Used to activate the yeast and bring the dough together. Make sure the water is lukewarm, not hot, to avoid killing the yeast.
- Oil or ghee: Adds softness and moisture to the dough while preventing it from sticking. Olive oil or butter can be used instead of ghee if you prefer.
- Garlic (optional): Finely chopped or minced garlic can be added to make garlic naan for extra flavor. You can also use garlic powder if fresh garlic isn’t available.
- Butter (for brushing): Melted butter is brushed over hot naan for a rich taste and soft texture. Vegan versions can use coconut oil or plant-based butter instead.
- Coriander leaves (optional): Fresh coriander adds color and aroma. You can skip it or replace it with parsley if preferred.
Tips for Making Perfect Naan
When making soft and fluffy naan at home, knead the dough well to develop gluten, which gives the bread its signature elasticity and chew. Allow the dough to rest long enough to rise properly; this fermentation helps make the naan airy and light. Cook naan on a very hot tawa, skillet, or griddle, as high heat quickly puffs the bread and creates those beautiful brown blisters just like in a tandoor. You can brush each naan with melted butter or ghee right after cooking to lock in moisture and flavor.
To make naan in oven, preheat your oven to the highest temperature (usually around 250°C or 480°F) and place a baking tray or pizza stone inside to heat. Place the rolled naan on the hot tray and bake for 2–3 minutes until golden spots appear. You can then broil it for 30 seconds to add a tandoor-like char.
Avoid using cold water or over-proofing the dough, as that can make naan dense or sour. Don’t roll the dough too thin, it should be around ¼-inch thick for the perfect balance of crisp edges and a soft center. If you’re using garlic or herbs, press them gently into the dough so they stick well and don’t burn. Always cook one naan at a time for best control over heat and texture, you’ll make restaurant-quality naan at home every time.
Serving Suggestions for Naan
Naan pairs beautifully with almost every Indian curry and gravy dish. You can serve it alongside paneer butter masala, chicken tikka masala, dal makhani, or chana masala for a complete restaurant-style Indian meal. The soft, buttery texture of naan perfectly soaks up rich gravies, making every bite flavorful and satisfying. For a lighter meal, pair naan with a refreshing cucumber raita, pickled onions, or mint chutney on the side.
For variety, try brushing naan with garlic butter or stuffing it with cheese or herbs to create a fusion version for parties or family dinners. It also works wonderfully as a base for naan pizza, wraps, or kebabs. Whether served fresh from the pan at a cozy family dinner or as part of an Indian feast, naan always adds warmth, aroma, and authenticity to your meal.
Frequently asked questions
Yes, you can easily make naan without yeast by using baking powder and a pinch of baking soda. The yogurt in the dough helps with fermentation, giving the naan a soft and fluffy texture even without yeast.
If your naan turns out hard or dry, the dough might have been over-kneaded or rolled too thin. Also, cooking it for too long or at low heat can make it firm. Always cook naan on a hot tawa or skillet to get soft, bubbly results.
Yes, you can replace yogurt with buttermilk or a mix of milk and lemon juice. The acidity helps tenderize the dough, giving a soft and slightly tangy naan similar to the traditional version.
Yes, once cooled, you can freeze naan in airtight bags for up to a month. Reheat directly on a tawa or in the oven, it will taste almost as good as fresh.
Recipe Card
Naan
Equipment
- 1 Mixing bowl
- 1 Rolling Pin
- 1 Heavy skillet
- 2 Measuring cups and spoons
- 1 Pastry brush
- 1 Damp cloth for proofing
Ingredients
- 2 cups All-purpose flour maida
- 1 tsp Instant yeast
- 1 tsp Sugar
- ½ tsp Salt
- ¼ cup Yogurt curd
- ¾ cup Warm water as needed for soft dough
- 1 tbsp Oil or ghee for dough and brushing
- 2 tbsp Butter melted, for brushing after cooking
- 1 tbsp Chopped garlic optional, for garlic naan
- 1 tbsp Fresh coriander leaves optional, for garnish
Instructions
- In a small bowl, mix warm water with sugar and yeast. Let it sit for about 10 minutes until it becomes frothy. This shows that the yeast is active and ready to use.
- In a large mixing bowl, add all-purpose flour, salt, and yogurt. Pour in the activated yeast mixture and a little oil. Mix everything together using your hands until a soft dough starts to form. If the dough feels too sticky, sprinkle a little more flour.
- Transfer the dough to a lightly floured surface and knead it for about 5–6 minutes until smooth and elastic. This helps develop gluten, which gives naan its chewy texture. Lightly coat the dough with oil, place it in a bowl, and cover with a damp cloth. Let it rest for 1 to 1½ hours, or until it doubles in size.
- Once the dough has risen, punch it down gently to release air. Divide it into equal portions (about 6–8 balls). Roll each ball between your palms until smooth. Using a rolling pin, flatten one ball into an oval or tear-drop shape about ¼-inch thick.
- Heat a cast iron tawa or heavy skillet over medium-high heat until hot. Lightly sprinkle water on one side of the rolled dough and place that side down on the tawa. When bubbles begin to form, flip the tawa upside down (if possible) over the flame to cook the top directly until brown spots appear. Alternatively, flip the naan and cook both sides on the skillet.
- Once cooked, brush hot naan with melted butter or ghee. For extra flavor, sprinkle chopped garlic, coriander, or sesame seeds on top.
- Serve the naan hot with your favorite Indian curries like paneer butter masala, dal makhani, or tandoori chicken. Freshly made naan is best enjoyed warm, straight from the pan.
Notes
- For yeast-free naan, replace yeast with ½ tsp baking powder and a pinch of baking soda.
- Always use warm water, not hot, to activate yeast properly.
- To make whole wheat naan, replace half the all-purpose flour with wheat flour.
- Cook naan on a hot tawa for best puff and texture. After cooking, brush naan immediately with butter or ghee to keep it soft and flavorful.
