Homemade Naan

Let me tell you, once you make homemade naan from scratch, you will never reach for the store-bought stuff again. This recipe produces pillowy, golden, slightly charred flatbread that is genuinely one of the most satisfying things to pull out of a hot skillet, and it comes together with pantry staples you already have on hand. Serve it alongside a Hummus Bar with Naan Crisps for the ultimate spread, tear it up and drag it through a bowl of Roasted Eggplant Dip (Zaalouk), or use it as the base for a quick Greek Chicken Stuffed Pitas-style situation. The possibilities are honestly endless, and I cannot wait for you to try this one.

 

Why I Love This Recipe

Have you ever made homemade naan? It's quite possibly the easiest of all homemade breads—soft, buttery, and endlessly versatile. Whether you’re scooping up creamy Hummus and Herbed Baked Pita Chips, wrapping up Chicken Gyros, or just devouring it fresh off the skillet with a brush of garlic butter, naan is a total game-changer.

Let me issue a quick warning, though: making homemade naan is dangerous. Very dangerous. The kind of dangerous where you’ll tell yourself, “I’ll just have one piece,” but suddenly, you’ve polished off the entire batch. Been there, done that, no regrets.

If you’ve been hanging around WGC for a while, you know I don’t make homemade bread often. Between the rise times and the kneading, it’s usually more than I want to tackle on a busy weeknight. But naan? Naan is different. It’s quick, foolproof, and you won’t find anything this fresh at your local bakery (believe me, I’ve tried!).

And the payoff is supreme. There’s nothing quite like tearing into a warm piece of homemade naan, slathered in garlic butter, with those perfectly charred, bubbly edges. It’s a little bit of heaven, whether you’re using it as a side, a base for pizza, or a wrap for tzatziki-drenched chicken or Greek lamb meatballs. Trust me—you need this in your life. You're welcome.

Ingredients & Substitutions

• Active dry yeast
• Water
• Sugar
• All-purpose flour
• Kosher salt
• Baking powder
• Plain Greek yogurt
• Olive oil
• Butter
• Garlic

How to Make

Activate the Yeast:
In a large glass, dissolve the yeast and 1 teaspoon of sugar in ¾ cup of warm water (about 100 degrees F). Let it sit on your counter until frothy, about 10 minutes.

Mix Dry Ingredients:
Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar, and baking powder into a large, deep bowl.

Combine Wet and Dry Ingredients:
Once the yeast is frothy, add the yogurt and olive oil to the glass and stir to combine. Pour the yogurt mixture into the dry ingredients and gently mix with a fork. When the dough is about to come together, use your hands to mix. Stop kneading as soon as it comes together—the dough should feel a bit sticky.

Let the Dough Rise:
Cover the dough with plastic wrap and let it sit in a warm, draft-free place for 3 hours.

Prepare for Shaping:
After 3 hours, prepare 2 bowls: one with extra flour and one with water. The dough will still be sticky. Separate it into 6 equal portions and lightly roll each one in the flour to keep them from sticking to each other.

Shape the Naan:
Using a rolling pin, roll each piece of dough into a circle about ¼ inch thick. Repeat this process with the remaining dough.

Cook the Naan:
Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and a bowl of melted butter ready.

Dampen and Cook:
Dampen your hands in the bowl of water and pick up a piece of naan, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set a timer for 1 minute. The dough should start to bubble.

Flip and Cover:
After about 1 minute, flip the naan. It should be blistered and somewhat blackened. Cover the skillet with the lid and cook for about 1 minute more.

Finish and Serve:
Remove the naan from the skillet, brush generously with the garlic butter, and sprinkle with a little kosher salt. Place the homemade naan in a tea towel-lined dish to keep warm. Repeat with the remaining naan and serve immediately.

Tips & Tricks

• Temperature Check: Make sure your water is around 100 degrees F when activating the yeast. Too hot, and you’ll kill the yeast; too cold, and it won’t activate.
• Sticky Dough is Good Dough: The dough should be a little sticky when you first mix it—don’t over-knead! This helps keep the naan soft and pillowy.
• High Heat for Blistering: Get your cast-iron skillet really hot before adding the dough. This is how you get those beautiful charred bubbles.
• Butter It Up: Don’t hold back on the garlic butter! Brushing the homemade naan with melted butter right off the skillet keeps it extra soft and adds a ton of flavor.
• Keep It Warm: Store cooked naan in a towel-lined dish to keep it warm and soft until you’re ready to serve.

FAQ's

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