Naan Bread Recipe (Easy, Soft & Chewy)
What can I say other than WOW!! Brought these to a dinner party as an appetizer – gone within minutes! My kids who eat nothing but mac n’ cheese were even digging in! … Jill
This easy naan bread recipe may change how you think about store-bought. Made with 5 pantry ingredients and no special equipment, it cooks beautifully in a skillet or on a grill. Warm, tender, and versatile – perfect for dipping, scooping, or wrapping around your favorite fillings.
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
Unlike many naan bread recipes that rely on yogurt, eggs, long rise times, or stand mixers, this version keeps things simple with all-purpose flour, yeast, salt, sugar, and water—no special equipment is needed.
You can cook the naan in a skillet or on the grill. The recipe makes four generous pieces (serves 4-6) and easily doubles or triples.
The result: lightly crisp on one side, beautifully puckered on the other, and soft and chewy inside.
Ingredients
Basic bread ingredients: This naan uses all-purpose flour, dry active yeast, sugar, salt, and water. Make sure the yeast is fresh (not expired). Let it sit in warm water for about 10 minutes until foamy.
Substitutions
- Yeast: You can also use instant (rapid-rise) yeast. See recipe notes for the adjustment.
Variations
- Finishes: Once the naan is cooked, brush it with oil, butter or garlic butter. Then add some flavors if you like, such as:
- Granulated garlic
- Sea salt
- Toasted sesame seeds
- Everything bagel seasoning
- Fresh herbs
- Za’atar
- Gluten-free naan: Here is a recipe for gluten-free naan using a different process.
Step by step instructions
Quick overview
- Activate (‘bloom’) the yeast in warm water (10 minutes)
- Mix in flour, salt (and sugar) then knead 3 minutes.
- Allow dough to double in size (about 1 hour).
- Divide into 4 pieces and roll/stretch into ovals.
- Cook in a skillet or on the grill.
Prefer visuals? Scroll for step-by-step photos. Full details are in the recipe card.
Pan fry or grill?
If you’re making a single batch, either method works beautifully – the texture and flavor are very similar. For larger batches, the grill saves time.
Grill method (fast and efficient): I prefer the grill method because you can make multiple naan at once. The grilling takes one minute per side and you also get nice grill marks.
Pan (dry fry) method (longer): Generally, you can only cook one naan at a time in a cast-iron pan or non-stick skillet. Expect about 2 minutes per side since the pan is not covered.
Shortcuts
- Use instant yeast (also called rapid-rise yeast) to save ~ 10 minutes. Skip the proofing step and mix it directly with the flour and salt, then add the warm water.
- Speed up the rise time: Place the dough in a warm spot to shorten the rise time. You can:
- Preheat the oven to the lowest setting for a few minutes, then turn it off and place the dough inside with the door slightly ajar
- Use a proof setting if your oven has one
- Let it rise near a warm stove
- Grill the naan: You will save about 20 minutes (or a lot more if you double the recipe) since you don’t have to cook one naan at a time in the skillet.
How to serve naan bread
The options are endless! Here are a few.
- With dips: hummus, eggplant dip, guacamole, salsa, peach chutney, olive tepenade, 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.
- 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.
- Flavored or garlic naan – Brush with butter and sprinkle with herbs or seeds. For garlic naan, mix butter with finely minced garlic or a pinch of garlic powder.
- As a side for saucy dishes: 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 soft, leavened flatbread traditionally cooked in a tandoor (clay oven). It’s popular in India, Pakistan, Afghanistan, Iran, and surrounding regions, and commonly served in Indian restaurants around the world.
Classic naan is made with flour, yeast, water, salt, and sugar. Some versions include yogurt, eggs, or oil. This recipe keeps it simple with pantry ingredients.
Traditional naan is baked in a hot clay oven called a tandoor. At home, you can cook naan in a cast-iron skillet or on a grill over high heat. Both methods create the signature bubbles and light charring.
Naan puffs when the dough is properly hydrated and cooked over high heat. Make sure your yeast is active, your dough has risen fully, and your pan or grill is hot before cooking.
Yes.
Bread flour: Works well and won’t significantly change the texture.
Whole wheat flour: Adds a nutty flavor and creates slightly denser naan. For best results, use half whole wheat and half all-purpose flour.
Yes. You can prepare either the dough or the cooked naan in advance.
Dough: After the first rise, punch it down and refrigerate for up to 2 days or freeze for up to 2 months. Thaw in the refrigerator, then bring to room temperature before shaping and cooking.
Cooked naan: Store at room temperature for up to 2 days, refrigerate for 3–4 days, or freeze for up to 2 months.
Reheat naan at 350–375°F (177–190°C) for 4–5 minutes, either wrapped in foil or directly on the oven rack. You can also warm it briefly on the grill. Watch carefully to prevent over-browning.
No. Naan is softer and slightly richer because it’s made with yeast and sometimes enriched ingredients. Pita is leaner and typically forms a pocket when baked.
More simple bread recipes
- Homemade English muffin recipe– soft inside with those signature nooks and crannies (easy step-by-step).
- Montreal bagel recipe – slightly sweet, chewy, and boiled before baking for that classic texture.
- Skillet pizza (using store-bought dough) – crisp bottom, bubbly top, and ready in 22 minutes.
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thank you so much!
Naan Bread Recipe (Soft & Fluffy)
Ingredients
- ¾ cup warm water (105-110F if you want to measure. I don't)
- 1 teaspoon active dry yeast Note 1
- ½ tablespoon granulated sugar (or honey)
- 1 ½ cups all purpose flour plus up to an extra ¼ 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 ¼ 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 is fresh (not expired). If using instant or rapid-rise yeast, you can mix it directly with the flour and salt, then add the warm water. For slightly fluffier naan, you can still dissolve it in warm water first – optional.
- Dry Fry/Pan Fry Method:
- Heat a large cast-iron skillet or nonstick pan over medium-high heat.
- Lightly spray one side of the naan with oil and place it oil-side down in the pan. Spray the top lightly as well.
- Cook about 2 minutes, until bubbles form.
- Flip and cook another 2–3 minutes until golden brown spots appear. Repeat with remaining naan. No need to cover the pan.
- How to reheat naan: Reheat at 350–375°F (177–190°C) for 4–5 minutes, either wrapped in foil or directly on the oven rack. You can also warm it briefly on the grill. Watch carefully to prevent over-browning..
- Flavor variations:
Brush warm naan with oil or melted butter, then sprinkle with:
- Granulated garlic
- Sea salt
- Toasted sesame seeds
- Everything bagel seasoning
- Fresh herbs
- Za’atar
- Make ahead
- Dough: After the first rise, punch down and refrigerate for up to 2 days or freeze for up to 2 months. Thaw in the refrigerator and bring to room temperature before shaping and cooking.
- Cooked naan: Store in an airtight container:
- Room temperature: up to 2 days
- Refrigerator: 3–4 days
- Freezer: up to 2 months
- Reheat at 350–375°F (177–190°C) for 4–5 minutes
Nutrition
This easy recipe was adapted from Mavis Butterfield’s naan bread 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.