Naan Bread (Easy, Soft, Chewy, 4 Ingredient Recipe)
What can I say other than WOW!! Brought these to a dinner party as an appetizer paired with tzatziki and the whole thing was gone within minutes! My kids who eat nothing but mac n’ cheese were even digging in! … Jill
You will be hard-pressed to go back to eating store-bought naan bread after making this easy recipe. With 4 basic ingredients and no special equipment, get ready for a delicious, versatile bread for dipping, scooping or filling. Grill or pan fry.
Naan bread also makes a great contribution to potluck dinners or picnics when the host is serving a dip or two. I cook it just before I leave the house.
What to expect
Some recipes use eggs and yogurt, others have longer rise times or use mixers. This naan recipe keeps it simple with all-purpose flour, yeast, salt, sugar, and water—no special equipment is needed.
You can pan-fry or grill the naan; see the comparison below, along with some shortcuts. The recipe makes four fairly large naan, serving 4-6 people, and can easily be doubled or tripled.
Bottom line: Crispy on one side, puckered on the other, and soft and chewy texture inside. Absolutely delicious. Once you make this easy naan recipe a couple of times, you’ll be a pro!
Ingredients
Yeast is the only special ingredient. Use active dry yeast – just make sure it is not expired. See the recipe notes if you want to use instant (or rapid rise) yeast. Do not be intimidated by the yeast. You put it in warm water for 10 minutes to do its magic. That’s it.
Flavor variations: Cook the naan, brush it with oil, butter or garlic butter, then add some flavors if you like. Some good options are: granulated garlic, sea salt, toasted sesame seeds, everything bagel seasoning, seeds, fresh herbs or zaatar. Here is a recipe for gluten-free naan using a different process.
Step by step instructions
Here’s a summary of the basic steps.
- Activate the active dry yeast in warm water.
- Combine the yeasty water with flour and salt.
- Knead the dough for 3 minutes into a smooth ball.
- Place the dough in a bowl to let it rise.
- Cut the dough ball into 4 pieces and roll or stretch each piece into an oval.
- Pan fry or grill.
Below are step by step pictures and instructions if you like visuals. You will find detailed instructions in the recipe card (no pics).
Pan fry or grill?
Both methods work well to cook the naan. I prefer the grill method because I can make all the naan in one shot. The grilling literally takes one minute per side. You also get those nice grill marks.
The pan method (or dry fry method) is just as good, but you can generally only do 1 naan at a time in a pan. Use a cast-iron pan or non-stick skillet. I find you need closer to 2 minutes per side since the pan is not covered. So the pan method will take longer. The results are the same, though.
Shortcuts
- Use instant yeast (also sometimes called rapid rise yeast) to save 10 minutes. There’s no need to let it sit in warm water. Just mix it in with the flour and salt. And pour the warm water over.
- Shorten the prep time: You can shortcut the rise time if you place your dough in a warm place. Preheat an oven or toaster oven to the lowest temperature for a few minutes, then turn it off. Place the dough inside with the door slightly ajar to maintain warmth without cooking the dough. Or use the proof setting if you have one. I put it on the edge of the stove top with the warm oven door open.
- Grill the naan: As noted above, it’s much faster to grill the naan instead of using the pan fry method as you don’t have to cook the naan one at a time. You will save about 20 minutes (or a lot more if you double the recipe).
How to serve naan bread
The options are endless! Here are a few.
- With dips: hummus, eggplant dip, guacamole, salsa, peach chutney, olive tepanade, spinach dip, tzatziki, olive oil and balsamic vinegar, herb dip, pesto .
- As an open face sandwich: spread with plain yogurt or cream cheese and top with smoked salmon, dill, lemon zest or capers.
- Use as a grilled pizza base: once the naan is cooked, top with sauce and cheese or other toppings, and grill on medium high for 5-7 minutes.
- As a sandwich or wrap – with any filling you prefer such as egg salad or grilled chicken.
- Brushed with butter and sprinkle with seasonings, seeds or herbs.
- Make garlic naan by brushing it with butter mixed with finely minced garlic or a pinch of garlic powder.
- As a side for dipping: Try scooping up the delicious sauce in curries, Indian-style chicken (sous vide or regular) or easy veg gnocchi Indian style.
Recipe FAQ
Naan is a flatbread eaten in Iran, Afghanistan, Pakistan, India, and other surrounding countries. It is a common Indian food eaten in Indian restaurants around the world and available in most grocery stores now. The typical ingredients are flour, yeast, water, salt and sugar. Many add yogurt, eggs and olive oil. We don’t as we’re making a very easy naan bread recipe.
Traditional naan bread requires a tandoor oven (clay oven), but we use a grill or cast iron skillet and it’s delicious!
Yes, instead of just all-purpose flour, you can use bread flour or whole wheat flour. Bread flour in this recipe will not make a big difference. Whole wheat flour will add a nutty flavor and create slightly denser naan. If using it, I suggest, blending part whole wheat and part all-purpose flour.
Other bread recipes (easier than you think)
- Montreal bagel recipe
- Homemade English muffin recipe (easy step by step)
- Skillet pizza (using store-bought dough)
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Easy Naan Bread Recipe (Grill or Pan-Fry)
Ingredients
- 3/4 cup warm water (105-110F if you want to measure. I don't)
- 1 teaspoon active dry yeast Note 1
- 1/2 tablespoon granulated sugar (or honey)
- 1 1/2 cups all purpose flour plus up to an extra 1/4 cup/32 grams if dough is sticky (climate can affect it)
- 1 teaspoon salt
Instructions
- ACTIVATE YEAST: Measure water is a small bowl or measuring cup. Stir in yeast and sugar. Let sit for 10 minutes until foamy or cloudy.
- MIX DRY INGREDIENTS: Mix flour and salt in medium to large bowl. Make a well in center and set aside.
- MAKE DOUGH: Add yeast mixture to dry ingredients. Stir with wooden spoon until soft dough begins to form. Turn out onto a floured surface (I cover surface with parchment for easy clean up). Knead dough for 3 minutes, adding just enough flour if it's too sticky. You may need up to 1/4 cup/32 grams extra flour. Do not add too much flour or bread will become tough/dense. Fold into a smooth ball of dough and place in a medium to large bowl sprayed with oil. Spray top of dough lightly with oil as well.
- LET DOUGH RISE: Cover bowl loosely with plastic wrap and let it rise in a warm place for 40-60 minutes. Tip: To speed up the rise, I turn my oven to warm, open the oven door a few inches and place the bowl at the edge of the stove top to get warmth from oven. The dough should double in size.
- FORM NAAN: Transfer dough to cutting board with a lightly floured surface. Punch it down. Cut into 4 equal portions. Stretch each piece out by hand or use a rolling pin to flatten and shape dough into approximate ovals (or the traditional teardrop shape) about 7-8" long/20 cm and 1/4 inch thick/63 mm.
- GRILL NAAN: (Note 2 to pan fry). Clean and oil grill. Heat grill to high – about 475-500F/246-260C. Spray one side of naan with oil. When grill is hot, place the 4 naan, oil side down, directly onto grill. As you're transferring each naan to the grill, it will stretch out a bit more, but don't stretch it too thin. You want some fluffiness and chewiness in your naan. Spray the side facing up. Close lid. Cook first side for 1 minute until bubbles appear. Flip over and cook other side for 1 more minute. The finished naan will have golden bubbles or grill marks.If desired, brush with a little oil, melted butter or garlic butter and chopped (or dried) herbs and seasonings of your choice e.g. garlic powder, onions powder, cumin, coriander. Note 3 to reheat naan.
Recipe Notes
- Yeast: Make sure your yeast has not expired. To use instant or rapid rise yeast instead of active dry yeast, I like to still activate it in warm water (it makes the naan fluffier). But if you want to save 10 minutes, just mix it into the flour and salt, then add the warm water.
- Dry Fry/Pan Fry Method: Heat a large cast iron skillet or nonstick pan to medium-high heat. Spray one side of naan with oil. Place one naan, oil side down in pan. Spray side facing up with oil as well. Cook naan for about 2 minutes until bubbles (air pockets) appear. No need to cover pan. Flip over and cook another 2-3 minutes until golden brown spots appear. Transfer to a plate. Repeat with remaining naan.
- How to reheat naan: Naan is best served warm if used for dipping. If making it earlier in the day or the day before, rewarm in 375-400F/204C oven for a couple of minutes or on grill for a minute.
- Flavor variations: Cook the naan, brush it with oil or butter, then add some flavor if you like. Some good options are: granulated garlic, sea salt, toasted sesame seeds, everything bagel seasoning, fresh herbs or zaatar.
- Make Ahead:
-
- Make the dough ahead. After the dough has risen, punch it down, place it in a bag sprayed with a bit of oil and refrigerate for up to two days. Or freeze it for up to 2 months. Heat directly on the oven rack at 350-375F (177-190C) until soft and warm.
- Make the naan, then store it in a sealed bag or container for up to 2 days on the counter, 3-4 days in the fridge or in the freezer for a month. Reheat in 350-375F (177-190C) oven for 4-5 minutes (stacked and wrapped in foil or directly on the oven rack – or warm them on grill for 2 minutes. Watch that they doesn’t burn.
Nutrition
This easy recipe was adapted from Mavis Butterfield’s.
Super easy and delicious naan recipe. Turned out great!! I will definitely skip buying them from the store. They taste way better made at home! Thx for sharing this.
I’m thrilled to hear that Bim! Thanks for taking the time to leave a comment – much appreciated.
A good recipe. I appreciated the minimal ingredients and time frame. I used a pizza stone, started at 450 degrees but found it needed to be 525 degrees. Also discovered it needed to be about 5 minutes per side to get it baked well done. Overall, it was really easy and good. I will make again because it had minimal ingredients. Thank you!
Thanks so much for sharing a baking method for this recipe Caryn! Other readers will appreciate the option I’m sure.
Great treat in mid-afternoon especially on a grill.
This recipe was so easy. I made them to go perfectly with my homemade tzatziki. No more running to Trader Joes for frozen Naan bread. I am making them again right now!
Better than Trader Joe’s – we’re honored 🙂 Thanks Mica – glad you like the recipe!
The recipe is simple and easy. At my age fussing with 15 ingredients – I can’t be bothered with. And it turns out the same way. My grandchildren loved it.
When the grandchildren love a recipe, that’s the best compliment 🙂
Easy to make and my family LOVED it
Phenomenal and EASY!
Thanks Kara! Glad you liked the naan 🙂
What can I say other than WOW!! Brought these to a dinner party as an appetizer paired with tzatziki and the whole thing was gone within minutes! My kids who eat nothing but mac n’ cheese were even digging in! Definitely saving this recipe!
Wow – that’s quite the compliment about the kids digging in! Love it. Thanks Jill – happy you enjoyed the naan.
The dough was incredibly sticky. I ended up adding almost a half cup more flour to make it workable. Really liked the end result, though.
Hi Becky, Sorry to hear your dough was so sticky. At least the naan still turned out well – happy to hear that! With baking and breads, it’s always best to weigh the flour. I find that climate affects the measurement as well (when I was in Florida, my dough was much stickier and I, too, had to add extra flour). May I suggest you give it another try and make a note of what amount of flour works best for you.
I’m addicted to naan bread. Make it every week and place it in deep freezer. When I need it I take it out. Jam and butter every nice. You can do so much with it.
Loved the fresh baked taste.. super with guacamole.
So glad you like the naan Janet. Thanks for leaving a comment!
The only cooking I do is to on the bbq and this recipe is perfect for the grill. Love it with zaatar sprinkled on.
Glad you liked the naan Joel. Here are some other grilled recipes if you want to branch out 🙂 Thanks for the tip on sprinkling on zaatar. Great idea.
So delicious! We made pizza out of them for my little one
great to hear!
Thank you so much for sharing this recipe.years ago i had a covonut na ssf n but have never sern it again. Now i just may try making my own recipe.
You’re very welcome! Go ahead and give it a try. I think you’ll love it.
Made this right away. Two batches. First added some methi (fenugreek leaves dried) to flour cause i remember i loved that. Probably could add more. And cooked it on the iron grill on the stove top. Easy-peasy and great. Second batch (yet to cook) is regular. We’ll compare tonight. Sneaked a corner. Very good.
Glad you found the recipe easy and, most importantly, very good! Lucky you to have an indoor iron grill.