Naan Bread Recipe (Soft & Fluffy)
This easy naan bread recipe uses 5 pantry ingredients and cooks beautifully in a skillet or on the grill. Soft, chewy, and versatile. Perfect for dipping, scooping, or wrapping around your favorite fillings.
Servings (change as needed): 4 naan
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.
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
Calories: 186kcal | Carbohydrates: 39g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 79mg | Fiber: 2g | Sugar: 2g | Calcium: 7mg | Iron: 2mg