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Easy Naan Bread

Soft, slightly chewy homemade naan made with yogurt, egg, and warm water—quick to prepare and cooked in a skillet for restaurant-style results.

  • Total Time: 1 hour 25 minutes
  • Yield: 6–8 naan 1x

Ingredients

Scale
  • 1/2 cup warm water (105–115°F)
  • 2 teaspoons instant yeast
  • 1 teaspoon granulated sugar
  • 3 tablespoons olive oil (plus extra for skillet)
  • 1/4 cup plain yogurt
  • 1 large egg, beaten
  • 1/2 teaspoon salt
  • 2 1/2 to 3 cups all-purpose flour, plus extra for dusting
  • 2 tablespoons melted butter (for brushing)
  • 2 teaspoons minced garlic (optional, for butter)

Instructions

  1. In a large bowl combine warm water, instant yeast, and sugar; let sit 5–10 minutes until foamy[2].
  2. Stir in olive oil, plain yogurt, and the beaten egg until combined[1][4].
  3. Add 2 1/2 cups all-purpose flour and 1/2 teaspoon salt; mix until a soft dough forms, adding up to 1/2 cup more flour if dough is too sticky[4][2].
  4. Turn dough out onto a lightly floured surface and knead briefly (about 1–3 minutes) until smooth[3][5].
  5. Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.25 hours[3][2].
  6. Divide dough into 6–8 equal pieces and roll each piece into a ball; on a floured surface, roll or stretch each ball into a 6–8 inch oval or teardrop shape[5][2].
  7. Heat a heavy skillet or cast-iron pan over medium-high heat and brush lightly with oil[6].
  8. Cook each naan in the hot skillet 1–2 minutes until bubbles form and the bottom has brown spots, then flip and cook the other side 1–2 minutes until cooked through[6][5].
  9. Brush hot naan with melted butter mixed with minced garlic (if using) and sprinkle with chopped herbs if desired[2][6].
  10. Serve warm.

Notes

Allowing the dough to rise until doubled gives a softer texture; for quicker naan, use a no-rise hot-water + yogurt method but expect slightly different texture[3]. If skillet gets too smoky, reduce heat slightly and preheat longer for even cooking[6]. Leftover naan keeps wrapped at room temperature 1 day or refrigerated up to 3 days; reheat in a skillet or oven.

  • Author: Olivia Bennett
  • Prep Time: 15 minutes (plus 1–1.25 hours rise)
  • Cook Time: 10–15 minutes
  • Method: Bread / Side
  • Cuisine: Indian-inspired

Nutrition

  • Calories: 220
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 35mg