Restaurant-Style Homemade Naan: Indian Flat Bread Recipe

How do you make great naan at home?

If you’ve ever had warm, freshly made naan with dinner, you know just how good it is. Soft, slightly chewy, and full of flavor—it’s no wonder it’s a favorite in so many homes. This homemade naan recipe is one I’ve made dozens of times, and every time I serve it, someone asks if it came from a restaurant. It’s that good.

A quick note: “naan” already means bread in many South Asian languages, so saying “naan bread” is technically like saying “bread bread.”

---

Ingredients (Makes 8 pieces)

• 2 teaspoons active dry yeast
• 1 teaspoon sugar
• ½ cup warm water
• 2½ to 3 cups all-purpose flour
• ½ teaspoon salt
• ¼ cup olive oil
• ⅓ cup plain yogurt
• 1 large egg

---

How to Make Naan at Home

Follow these steps for great naan bread at home!

In a small bowl, mix the warm water, sugar, and yeast. Stir and let it sit for about 5–10 minutes until it looks foamy on top.

In another bowl, whisk together the olive oil, yogurt, and egg.

In a medium bowl, mix 1 cup of flour with the salt. Add the yeast mixture and the oil/yogurt/egg combo. Stir it all together. Start adding more flour, about half a cup at a time, until it becomes too thick to stir.

Knead it

Move the dough to a floured surface and knead for about 3 minutes, adding a little more flour if it sticks. The dough should feel soft and smooth—kind of like a squishy pillow but not too sticky.

Let it rise

Put the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot until it doubles in size. This usually takes about an hour.

Shape it

Once it’s risen, press the dough down gently and divide it into 8 pieces. Roll each piece into a small, flattened ball. Cover the balls with a clean kitchen towel, and let rest for about 10 minutes.

Heat a large skillet (cast iron works great!) over medium heat. Roll out one dough ball until it’s about 6 inches wide and ¼ inch thick. (I like to roll out all of my dough balls at one time, so I can cook the naan quickly.). Allowing the dough to rest again helps if you have time. Before cooking, stretch the dough as thin as you can without tearing it. Place it on the hot skillet, and cover with a lid for a couple of minutes until bubbles form and the bottom is golden. Remove the lid, and flip and cook the other side, leaving uncovered. Repeat with the rest of the dough balls.

Stack your cooked naan in a deep bowl with a lid and brush them with melted ghee. This will keep them soft and warm until you serve them.

Enjoy!

---

Shortcut: Use a Bread Machine

Here’s a tip I use almost every time: I let my bread machine handle the dough. Just toss all the ingredients in, select the dough cycle, and let it do its thing. You don’t even have to wait for the full cycle to finish—once it’s started to rise, you’re good to go. It’s a big time-saver.

If you don’t have a bread machine, they’re easy to find second-hand at thrift stores. Or, if you’re looking to buy one, here are some great options. (These are affiliate links, so I may earn a small commission at no extra cost to you.)

Shop Bread Machines on Amazon 

Some popular choices:

• Zojirushi Home Bakery Virtuoso Plus
• Cuisinart CBK-200
• Hamilton Beach 2 lb Digital Bread Maker

---

FAQs

Can I use instant yeast instead of active dry yeast?
Yes, you can. Just skip the step where you activate it in water—mix it straight in with the flour.

How do I store leftovers?
Store naan in an airtight container at room temperature for up to 2 days. You can also freeze it. To reheat, use a skillet or warm oven for best texture.

Can I make it without a bread machine?
Definitely. The recipe works just fine by hand or with a stand mixer. The bread machine just saves time.

Can I add other flavors?
Yes! Try adding minced garlic, chopped cilantro, or a bit of nigella seed either to the dough or on top after cooking.

---

Final Thoughts

Homemade naan isn’t hard to make, and once you try it, you might not want store-bought again. It’s perfect with curry, grilled meats, or just slathered in butter. The leftovers (if you have any!) make a great personal pizza base. We like to add leftover butter chicken and top with mozzarella for an Indian pizza! The bread machine trick makes homemade naan even easier on busy nights—and trust me, once your family tries it, they’ll ask for it again and again.

Give it a try and let me know how it turns out. I’d love to hear what you serve it with—or how you make it your own!