Fluffy Homemade Naan Bread

This homemade naan bread recipe creates fluffy, bubbly flatbreads with the perfect chewy texture just like those from your favorite Indian restaurant. It’s designed to be approachable enough for home cooks while delivering that authentic taste and soft texture that makes naan so irresistible.

I first made this naan during a cozy weekend when I wanted to bring a taste of India to my home. The whole family loved how soft and fresh it was, and now it’s a must-have whenever we serve curry or dips

Gather Your Ingredients

• Instant or rapid rise yeast: activates quickly to give a light fluffy dough make sure it is fresh for best results
• Warm tap water: around 40 degrees Celsius or 105 Fahrenheit to gently activate yeast without killing it
• White sugar: feeds the yeast and enhances soft texture
• Full fat milk: adds richness and tenderizes the dough but low fat works too if needed
• Whisked egg at room temperature: creates a silkier dough and helps with browning
• Salt: brings out the flavors use cooking or kosher salt for better control
• Bread flour or all-purpose flour: bread flour gives the fluffiest and chewy naan but all-purpose works fine if that’s what you have
• Ghee or unsalted butter melted: adds authentic richness and flavor to the dough and for finishing use good quality for best results
• Optional finishes like garlic nigella seeds and fresh coriander: add delicious complexity and a personal touch
• Cheese like Monterey Jack or cheddar: can make a wonderful melty cheese naan variation

How to Make It

Sponge Activation:

Combine instant yeast with warm water and sugar in a small bowl. Cover with plastic wrap and let it sit for 10 minutes until the mixture becomes foamy. This step awakens the yeast to create a soft fluffy dough.

Mix Wet Ingredients:

In a separate bowl whisk together the milk and whisked egg until completely blended to ensure even richness in the dough.

Prepare Dry Ingredients:

Sift the bread flour or all-purpose flour along with the salt into a large mixing bowl. This aerates the flour for lighter texture and evenly distributes salt.

Form Dough:

Make a well in the center of the flour mixture and pour in the foamy yeast mixture melted ghee or butter and the egg-milk mixture. Using a spatula combine until mostly incorporated then switch to your hands to gather into a cohesive ball. At this stage no further kneading is required.

First Rise:

Cover the bowl with plastic wrap and place it in a warm spot for 1 to 1.5 hours until doubled in size. This resting allows the dough to develop air pockets and a tender crumb.

Divide and Shape:

Turn the risen dough out onto a lightly floured surface. Cut into six equal pieces. Shape each piece into a smooth ball by stretching and tucking the edges underneath. This creates surface tension for better rising.

Second Rise:

Arrange the dough balls on a floured tray or plate and sprinkle lightly with flour. Cover loosely with a clean lightweight kitchen towel. Set them back in a warm place for 15 minutes until they grow by about half again.

Roll Out Naan:

Take one ball and place on a floured surface. Press with your palm to flatten slightly then use a rolling pin to roll to about 3 to 4 millimeters thickness roughly 16 centimeters or 6.5 inches in diameter.

Heat Skillet:

Preheat a cast iron skillet over high heat until very hot just before smoking. Lightly oil the surface by rubbing half a teaspoon of oil on a paper towel and wiping the skillet to prevent sticking.

Cook Naan:

Place the rolled dough in the skillet. Cook for 1 to 1.5 minutes until the bottom is deep golden with some charred spots and bubbles form on top. Flip and cook the other side for about 1 minute until it has deep golden brown bubbles.

Repeat:

Remove cooked naan and set aside. Repeat rolling and cooking the remaining dough balls adjusting the heat of the skillet to prevent burning.

Finish and Serve:

Brush warm naans with melted ghee or butter or garlic butter if you prefer. Optionally sprinkle with nigella seeds and freshly chopped coriander. Serve immediately while still fluffy and warm.

My favorite part about this naan is brushing it with garlic butter while it is steaming hot. It always reminds me of family dinners where laughter filled the air and the naan was gone before the main dish. The balance of charred spots with the soft chewy interior is a magic combo that keeps me coming back for more.

Flavor Boosters

Store leftover cooked naan in an airtight container or ziplock bag at room temperature for up to two days. For longer storage wrap each piece in foil and freeze for up to one month. Reheat in a hot oven wrapped in foil or place directly on a hot skillet.

Serving Suggestions

Naan is perfect served alongside Indian curries stews or as a base for wraps and sandwiches. It also works as a delicious vehicle for dips such as raita hummus or chutneys. For a quick snack brush with garlic butter and sprinkle with fresh herbs.

Creative Twists

You can personalize naan with seasonal herbs or finely chopped greens added on top before cooking. In colder months try warming spices like cumin or coriander in the dough for a cozy twist. Summer naan with fresh garlic and cilantro is bright and fresh tasting.

Making this naan at home brings restaurant-quality flavor to your kitchen with simple ingredients and steps, perfect for any occasion.

Recipe FAQs

→ What flour is best for fluffy naan?

Bread flour is preferred as it yields the softest and fluffiest texture, though all-purpose flour can also be used effectively.

→ How does the yeast mixture affect the dough?

Activating yeast in warm water with sugar creates foam that helps the dough rise, resulting in a light, airy texture.

→ Can garlic butter be added after cooking?

Yes, brushing melted butter infused with crushed garlic immediately after cooking adds a delicious aromatic layer.

→ How do you achieve the characteristic bubbles on naan?

Cooking the rolled dough on a very hot skillet causes steam to form, creating bubbles and slight charring on the surface.

→ Is it possible to prepare dough ahead of time?

After the first rise, the dough can be refrigerated for up to 24 hours and should be brought back to room temperature before cooking.

→ What is cheese naan and how is it made?

Cheese naan includes shredded melting cheese sealed inside the dough before rolling and cooking, adding a rich, gooey center.