Easy Homemade Naan Recipe
This easy homemade naan recipe delivers fluffy, bubbly, chewy flatbread brushed with rich herby butter for the ultimate comfort food experience. Simple to make and best served warm, this soft naan bread is perfect for pairing with curry, dips, or enjoying straight from the pan.
ingredients you’ll need:
- Instant Yeast
- Warm Water
- Honey
- Milk
- Egg
- Salt
- All Purpose Flour, or bread flour
- Olive Oil, or melted butter
- Melted Butter, for serving
- Chopped Parsley, for serving
My Favorite Indian Dishes to Serve with Naan:
how to store leftover naan? how to reheat?
Store leftover naan at room temperature in an airtight container for up to 3-4 days. To reheat, you can place it in a toaster oven for a few minutes or in a cast iron skillet for 30 seconds on each side. Just keep a close eye on it (especially when using any type of oven to reheat) since it can dry out quickly if reheated too long.
Cook with me!
Easy Homemade Naan Recipe
Ingredients
- 1 tsp. Instant Yeast
- 1/2 cup Warm Water
- 1 tbsp. Honey
- 2 tbsp. Milk
- 1 beaten Egg
- 1/2 tsp. Salt
- 2 cups All Purpose Flour or bread flour
- 2 tbsp. Olive Oil or melted butter
- Melted Butter for serving
- Chopped Parsley for serving
Instructions
- Bloom the yeast by giving the yeast, warm water, and honey a quick mix in a large bowl. Set aside for 10 minutes, until foamy.
- Whisk in the beaten egg, milk, salt, and olive oil.
- Add the flour, mix in the bowl until a shaggy dough, then transfer to a clean surface to knead 1-2 minutes, until a smooth and pliable dough, adding more flour as needed.
- Place back in the bowl, cover, and set aside in a warm environment for 1-2 hours, until doubled in size.
- Slice the risen dough into 6 equal pieces. Use the palm of your hands to roll into individual balls, then cover to rest 15-20 more minutes.
- Heat up a cast iron skillet with a very light coat of olive oil over medium high heat, until you see wisps of smoke.
- Roll out the naan thin, about 1/8″ thick, then place in the hot skillet to cook for 1 minute, until the underside is a deep golden brown. Flip and cook for 1 more minute, until the bubbles are deeply golden brown, as well. Repeat with remaining dough.
- Before serving, mix melted butter and freshly chopped parsley together to brush onto the warm naan. Enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Excited to make this. I wonder if I can use sourdough discard instead of instant yeast? How much do you think should I use? Thank you!
Soooooo good! This worked exactly as written, thanks!
Sooooo good! And your butter chicken is also AMAZING!!
This worked exactly as written, thanks!
My whole family, inlcuding two picky kids, loved this along with your Butter CHicken! This worked exactly as written, thanks!
My family loved this!
Amazing
So straightforward and turned out perfect
Great recipe! Paired it with Naan for dinner on mother’s day.
This is the best naan I’ve ever had. I was so pillowy and delicious!
OMG, I think I think I have new obsession these naan breads are literally amazing my dad says it’s the best naan breads he has ever had and I completely agree with him.
My family loved this! I doubled it so we could make Naan pizza later.
I’ve made this plenty of times paired with chicken tikka masala and it’s so delicious. The bread is so fluffy!
This recipe is great, I’ve made it several times and the whole family loves it! My dough is always SO sticky though—is that right? Am I doing something wrong? Please advise because I feel like so much dough ends up sticking to my hands when I knead it!