February 24, 2023

Easy Homemade Naan Bread

Easy Homemade Naan Bread

This soft and fluffy naan bread definitely deserves a spot at your dinner table! Naan bread is commonly used in Indian cuisines but it's actually quite easy to make at homemade on your stovetop using a hot skillet.

While not traditional, we love eating naan bread with dips such as hummus and tzatziki or uisng it as our base for a good flatbread pizza.

What is Naan Bread?

Naan, much like many popular foods throughout history, is constantly debated in regards to its origin. Almost everyone agrees that it originated somewhere between India and the Middle East. Traditionally, naan was cooked over hot stones but eventually an oven called a Tandori Oven was created and became the traditional method for cooking naan. The most important part of cooking naan is that it is cooked at a hot temperature, quickly, so that the outside is charred, while the inside is soft and fluffy. A Tandori Oven typically cooks at a temperature 900 F or hotter, but not many people have access to them at home. To achieve a similar texture as if you had used a tandori oven, you want to cook the bread at a high temperature (400 F or above), ideally on a hot stone/pan to ensure a crisp exterior.

The Difference Between Naan and Pita

The biggest difference between naan and pita is that naan is typically made with either an egg or some yogurt, whereas pita is typically leaner with oils, such as olive oil, providing the fat for the bread. With the presence of the fat provided from eggs or yogurt, naan stays light, soft, and fluffy after being cooked. Naan is also made into more of an irregular/free-flowing oval shape that is not as uniform as pita. Naan also tends to have additional flavors and varieties added to it but pita is typically left neutrally-flavored because it is used as a vessel for other things such as dips or spreads.

Ingredients for Naan Bread

Making Naan at home is so easy and only 7 ingredients! Here's what you'll need:

  • Flour: I use a mixture of all purpose flour and bread. The bread flour helps give it a sturdy structure while the all purpose flour keeps it light and fluffy.
  • Wet Ingredients: Keeping it simple here with whole milk and honey!
  • Flavoring: Wanting to keep this as a versatile recipe, the flavor here comes from the salt and the olive oil or melted butter. You could add garlic or other spices though!
  • Leavener: I like to use yeast (active-dry yeast) for the leavener for this recipe. While some naan recipes may feature baking soda/powder, the flavor that is created through yeast and proofing is too good to skip.

The Best Way to Cook Naan at Home

When you're cooking the naan keep in mind that the faster the bread bakes, the softer the inside will be. For this reason, it is important to use a pan/stone that holds a hot temperature and cook the bread quickly to ensure the bread remains nice and soft.

We recommend using a skillet for this recipe!

You need this naan recipe and we can't wait to see what you pair it with. Cheers and eat well!

Easy Homemade Naan Bread

This soft and fluffy flatbread is the perfect bread recipe to have in your repertoire. You can enjoy it with dips, a base for a flatbread, or just simply by itself. Once you make this recipe once, we promise you that it will become a favorite!















  • 2 ½ cups of all-purpose flour
  • 1 cup of bread flour
  • 1 teaspoon of salt
  • 1 cup plus 2 tablespoons of whole milk
  • 2 teaspoons of active dry yeast
  • 2 teaspoons of honey
  • 1 whole egg
  • 2 tablespoons of extra-virgin olive oil

To finish:

  • 2 Tablespoons of olive oil or melted butter
  • Sea salt

This recipe makes nine 7-inch naan breads.


  1. Using a small pot, add the milk and the honey and gently heat till about 90 F, making sure to knock the chill off but not overheat.
  2. Add the yeast to the milk & honey and whisk to dissolve the yeast. Allow the yeast to “bloom” for about 5-10 minutes, or until it starts to foam.
  3. Once the yeast starts to foam, add the milk/honey/yeast mixture into your stand mixer with a dough hook, followed by the olive oil, the egg, the salt, and the two flours. Mix the dough on a low speed for about 3 minutes or until the dough forms and the ball of dough no longer sticks to the sides of the bowl.
  4. Stop the mixer, scrape the dough down from the dough hook and then continue to mix on a low speed for another minute to develop some texture in the dough.
  5. Once the dough has mixed for another minute, turn off the mixer and transfer the dough to a bowl that has been lightly coated in olive oil. Wrap the dough with plastic and allow it to proof at room temperature for about 1 hour, or until it doubles in size.
  6. After the dough doubles in size, transfer the dough to your counter and divide it into nine equal portions of about 3 ounces each. Roll each portion into a ball and gently coat in olive oil.
  7. Loosely cover the balls of dough with plastic wrap and allow them to gently proof again for about 30 minutes.
  8. After 30 minutes, using either a rolling pin or the palms of your hands, flatten each ball of dough down and stretch it out as though you were making mini pizzas. While you are flattening the balls of dough, heat your cast-iron pan on medium-high heat.
  9. Once the pan is hot, brush the flattened dough with olive oil and gently transfer it into the cast-iron pan. Cook the dough on one side for about 2-3 minutes or until you see nice charred spots in the dough but it is not burnt. Flip the dough and continue cooking for about 1 more minute or until the dough puffs up slightly.
  10. Transfer the cooked dough to your cutting board and brush with melted butter or olive oil and top with large flakes of sea salt.
  11. Repeat the same steps to cook the remaining portions of dough.


Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
August 16, 2021
Rocio Rauda
Best watermelon salad recipe ever!