Naan Bread

Skip the store-bought naan bread and make soft, oven-baked naan at home in just a few simple steps. It comes together quickly, freezes beautifully, and is absolutely perfect for dipping into your favorite curry.

Recipe Ingredients

Grab your active dried yeast and pantry staples. That’s all you need to make soft naan bread with golden crispy edges. Make sure to check the recipe card below for full details:

• milk – use lukewarm milk for the yeast to activate. This makes the naan light, airy, and soft
• sugar – the sugar feeds the yeast in the lukewarm milk, allowing it to activate and produce gas so the dough will rise
• active dried yeast – this recipe calls for active yeast, not instant yeast. While active yeast requires activation in warm liquid, instant yeast can be added directly to the dry ingredients without prior proofing
• all purpose flour – bread flour is another option
• salt – enhances and balances flavors
• baking powder – to produce a good rise in the naan dough
• seasoning – a combination of dried coriander, garlic powder, and pepper
• oil – adds richness and keeps the dough subtle. You can use olive oil or another neutral oil, such as vegetable oil
• Greek yogurt – take your yogurt out of the fridge for a while before you make the dough. It adds moisture and creates soft, flexible naan

How To Make Soft Naan Bread

First, grab a small bowl and mix together the lukewarm milk, 1 teaspoon sugar, and the dried yeast. Give it a quick stir, then let the yeast mixture sit for about 10 to 15 minutes. You’ll know it’s ready when it gets all bubbly on top.

In a larger bowl, toss together the flour, salt, baking powder, the remaining sugar, dried coriander, garlic powder, and a little pepper. Stir briefly to combine.

Once the milk mixture is bubbly, pour it into the bowl of flour. Add the oil and Greek yogurt, then knead everything together for about 10 minutes until you have a smooth, stretchy dough.

Lightly grease the bowl with a little oil, form the dough into a ball, and put it back in. Cover the bowl and let it rise for 45 to 60 minutes. It should double in size.

While the dough is rising, preheat your oven to 480°F/250°C (conventional oven) with a baking sheet inside.

Roll out the dough

Punch down on the dough, then divide the dough into 8 equal pieces. Roll each piece out as thin as you can into an oval shape. Keep the other dough balls covered while you work.

Carefully take the hot baking sheet out of the oven, place one rolled out naan directly onto it (no parchment paper needed), and slide it back in right away. Bake for about 3 to 5 minutes and keep an eye on the first one to see what amount of time works best in your oven. Repeat for the rest.

BAKING TIP: For smaller naan bread, simply divide the dough into smaller pieces to roll out.

Storing Naan Bread

Store leftover naan bread, wrapped in plastic wrap or foil, in the refrigerator for 2-4 days.

Can I freeze naan bread?

Yes, wrap it tightly and store it in the freezer for up to a month. Thaw on the countertop before you reheat.

Reheating naan bread

Sprinkle your leftover naan bread lightly with water, wrap it in foil, and warm it in the oven at 350°F/180°C (conventional oven) for 5-10 minutes. You can also reheat it quickly in a dry skillet over medium heat for 30-60 seconds per side.

Other Homemade Bread Recipes

• Cheesy Bread Sticks
• No knead whole wheat bread
• Easy Greek yogurt bread
• Braided bread