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Easy Homemade Naan Bread Recipe (Ready in 90 Minutes!)

This easy homemade naan bread recipe creates soft, fluffy, and buttery Indian flatbread using simple ingredients—no tandoor required! Ready in just 90 minutes, this authentic-style naan is perfect for scooping up curries, serving as a side, or enjoying on its own.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 naan
Course: Bread
Cuisine: Indian
Calories: 231
Ingredients Method Notes

Ingredients
  

  • 0.5 cup warm water 110°F
  • 2 teaspoons instant yeast
  • 1 teaspoon granulated sugar
  • 3 tablespoons olive oil
  • 0.25 cup plain yogurt
  • 1 whole egg room temperature
  • 0.5 teaspoon salt
  • 2.5 cups all-purpose flour up to 3 cups as needed
  • 2 tablespoons butter melted
  • 2 teaspoons minced garlic optional
  • Fresh herbs cilantro or parsley for garnish

Method
 

  1. Combine warm water, yeast, and sugar in a large bowl. Let rest 5 minutes until foamy.
  2. Add olive oil, yogurt, egg, and salt to the yeast mixture. Stir to combine.
  3. Gradually add flour, stirring until a soft, slightly sticky dough forms. If too wet, add extra flour one tablespoon at a time.
  4. Knead on a lightly floured surface for 3–4 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise for 1 hour until doubled in size.
  5. Punch down dough and divide into 8 equal portions. Roll each into a ball, then flatten into 6-inch ovals, 3–4mm thick.
  6. Heat a cast-iron skillet over medium heat with a thin layer of oil. Cook each naan 2–3 minutes per side until puffed and golden brown.
  7. Brush hot naan with melted butter or garlic butter and sprinkle with fresh herbs. Serve warm.

Notes

Store leftover naan wrapped in a clean towel at room temperature for up to 2 days or freeze for 3 months. Reheat in a skillet or microwave with damp paper towel. For a healthier option, replace half the flour with whole wheat or use plant-based yogurt for dairy-free naan.