1. Home
  2. Recipes
  3. Effortless Fluffy Homemade Naan

Effortless Fluffy Homemade Naan

Featured in: Bake Warm Breads and Pastries at Home

This version gives you soft Indian-style flatbread with a chewy bite and plenty of bubbles, just like the real thing. Instead of a tandoor, a crazy hot cast iron pan gets those perfect marks. Using part of an egg keeps your bread light but sturdy, and letting the yeast bloom (even instant) makes it super fluffy. Two rising times means tons of flavor and texture. Ghee or butter at the end adds irresistible shine and rich taste. Lots of folks end up with dense, heavy naan—this one puffs right up into soft pillows. You can even switch up the mix-ins, like garlic or cheese, to match what you love from restaurants. Try this and you’ll crave homemade every time.
Pin it Share it Send it Print it Jump To Recipe
A woman with blonde hair and a white shirt smiles at the camera.
Updated on Wed, 11 Jun 2025 18:58:14 GMT
Stacked flatbreads topped with fresh herbs. Pin it
Stacked flatbreads topped with fresh herbs. | tastefullyrecipe.com

Making naan in your own kitchen fills the air with a warm, amazing smell—just like a true tandoori spot. Each one puffs up with classic bubbles and those toasty dark spots you want. It’s soft inside and chews just right. The best part? This dough is super easy and totally forgiving, so anyone can make Indian bread that rivals restaurants. Brush on that garlic butter while it’s fresh out of the pan and you’ll have something that tastes just as good as your favorite takeout place.

I started working on this because store-bought naan was always a bust—never had the right feel or flavor. My first shot at this blew my mind since it was super close to what I’d get eating out. The real moment of truth? I made it for my friend whose family actually runs an Indian restaurant. She tried it and came back asking to know how I did it, telling me it tasted like her grandma’s.

Delicious Flour Choices

  • Bread flour: Gives you a seriously nice chew thanks to extra protein.
  • Unbleached kinds: Will get you a better taste and more reliable results.
  • All-purpose flour: Totally works if you want something a bit softer.

Crucial Leaven Boosts

  • Instant yeast: Skips the proofing step and always rises right.
  • Egg: Makes sure your naan puffs up and stays super fluffy.

Simple Steps for Naan

Getting Your Dough Ready:
First, blend all the dry stuff together then mix in the liquids so it’s all even.
Create the Best Rise:
Toss a damp towel over the dough so it doesn’t get crusty as it sits.
Shape It Up Right:
Pat or roll your dough into long ovals—not circles—for the real naan look.
Heat That Pan:
Let your skillet get extra hot for five minutes for those awesome bubbles.
A stack of pita bread with oil on top. Pin it
A stack of pita bread with oil on top. | tastefullyrecipe.com

My mom didn’t believe I could make naan as good as the place we always go to. But when she tried my homemade version, she looked surprised and said, 'Wow, this is just how it’s supposed to taste.' She asked me to show her exactly how I did it.

Best Pairing Ideas

Homemade naan can turn any meal into a standout dinner. Pair it up with butter chicken or chana masala. Just tear pieces and scoop up all the saucy goodness. Or keep things easy—smother warm naan with garlic butter and serve it alongside some cucumber raita.

Fun Mix-Ups

  • Garlic Naan: Throw minced garlic straight into your dough for a bold kick.
  • Herb Style: Toss in mint or cilantro for a fresh twist.
  • Sweet Treat: Stuff it with sugary coconut and cardamom for dessert naan.

Smart Storage Moves

Keep It Soft for Days:
Pop leftover naan into a zip-top bag, press out the air, and it’ll stay soft for three days.
Freezer Plan:
Once the naan cools, freeze each piece flat before bagging so they don’t stick.
A stack of pita bread with toppings. Pin it
A stack of pita bread with toppings. | tastefullyrecipe.com

To me, making this naan is what real home cooking’s all about—keeping things traditional but totally doable for anyone. Watching plain dough puff up and toast in a hot pan always makes me grin.

Frequently Asked Questions

→ Why use just half an egg here?
Only part of an egg adds a little structure and softness without turning the bread eggy or cakey. A full egg dries it out. If splitting an egg is a hassle, just double all the ingredients and make a big batch. They freeze great, so you won't waste a thing.
→ Is cast iron required for cooking naan?
Cast iron works best because it gets super hot and gives you those classic sear spots. But you can swap in a sturdy stainless or carbon steel pan. Any heavy frying pan's fine—just skip non-stick, since you need lots of heat, which can ruin the coating.
→ How should I keep leftover naan and for how many days?
Best straight from the pan, but you can totally save extras. After they cool, stash them in a sealed container or bag. They'll stay nice for 2 days on the counter or a few more in the fridge. For longer, freeze them with paper in between so they don't stick. To heat them up, splash with water and pop in the oven for a couple minutes, zap in the microwave, or toast over a gas flame.
→ Why won’t my naan puff up or bubble?
A few things could be off. The pan might not be hot enough—you want to see some smoke before cooking. If the dough didn't rise well, you won't get bubbles. Make sure you're rolling them thin enough, about as thick as two stacked coins. Also, old or sleepy yeast or water that's too hot or cold can mess things up. You want the dough to feel soft and a little sticky, not tough or dry.
→ Can I make this work for vegan or dairy-free folks?
Totally! Use plant milk instead of regular milk and a mild oil or non-dairy butter. For fully vegan, swap the egg for some unsweetened non-dairy yogurt and a touch of extra oil. The bread might not be as tender but it's still tasty—just keep an eye on your dough’s feel and add flour if it gets sticky.
→ Fun ways to eat naan besides curry?
Of course! Warm naan's awesome for scooping up saucy Indian food, but it's great for homemade pizza, wraps with grilled stuff and sauce, little breakfast flatbreads topped with eggs or avocado, or smeared with chocolate spread and fruit. For snacks, cut into chips, toast, and dip away!

Effortless Fluffy Homemade Naan

Whip up naan at home that’s springy, light, and full of those signature air pockets. Tastes just like what you’d get at an Indian place. Great with any meal.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: Indian

Yield: 6 Servings (6 naans)

Dietary: Vegetarian

Ingredients

→ Dough

01 1 3/4 cups plain or bread flour
02 1 tsp rapid-rise or instant yeast
03 1 tbsp white sugar
04 1/2 tsp salt (kosher or regular cooking salt)
05 1/2 cup warm water (around 40°C/105°F)
06 1 1/2 tbsp whisked egg at room temperature (half an egg)
07 2 tbsp full-fat milk (or lower fat if you prefer)
08 30g (2 tbsp) melted ghee or butter (unsalted)

→ Finishes

09 Chopped cilantro/coriander (optional)
10 A pinch of nigella seeds (optional)
11 1 garlic clove for garlic butter topping (optional)
12 30g (2 tbsp) melted butter or ghee

→ Cheese Naan Option

13 Shredded cheese—pick a melty one like Monterey Jack, cheddar, tasty, or colby

Instructions

Step 01

Stir the yeast, warm water, and sugar together in a small bowl. Seal it with some plastic wrap and let it sit for about 10 minutes, until it gets bubbly on top. This step jumpstarts the yeast to give the naan its soft texture.

Step 02

Combine the milk and whisked egg in a separate bowl. Use a small whisk or fork to mix until fully blended.

Step 03

Sift the salt and flour together into a big bowl to ensure there are no clumps.

Step 04

Create a hollow in the middle of the dry mix. Add in the foamy yeast, melted butter or ghee, and the egg-milk mix. Use a spatula to fold it all together, then switch to your hands to form it into a dough ball. No kneading needed just yet.

Step 05

Cover the bowl with plastic wrap, and place it somewhere warm. Leave it there for an hour to 1.5 hours, so the dough doubles in size.

Step 06

Put the risen dough onto a floured surface. Divide it into six equal-sized portions. For each piece, use your hands to stretch and tuck the edges under to form smooth balls.

Step 07

Dust a tray or plate lightly with flour, then arrange the dough balls on it. Sprinkle a little flour on top and cover loosely with a soft kitchen towel. Let them rise in a warm spot for about 15 minutes, until they puff up a bit.

Step 08

Place one ball on a floured surface and press it down gently with your palm. Use a rolling pin to roll it out into a circle, 16cm across (roughly 6.5 inches) and 3-4mm thick.

Step 09

Put a cast iron skillet on high heat until it's incredibly hot. To lightly grease the surface, rub a tiny amount of oil onto it using a paper towel.

Step 10

Take a rolled naan and place it on the skillet. Cook for 1–1.5 minutes, until it develops golden-brown patches on the bottom and bubbles form on top. Flip it, and cook for another minute until the bubbles turn golden.

Step 11

After cooking, set the naan aside. Repeat with the rest of the dough, rolling and frying each as you go. Adjust the heat if the pan gets too hot between batches.

Step 12

Brush the warm naan with melted butter, ghee, or garlic butter. If you'd like, you can sprinkle cilantro or nigella seeds on top for extra flavor. Enjoy them right away!

Notes

  1. For fluffier results, use bread flour, though plain flour works just fine.
  2. To make garlic butter: Mix 2 tbsp (30g) melted ghee or butter with 1/2 tsp crushed garlic. Let it sit for a couple of minutes to infuse, then brush on the naan.
  3. The dough stores well—after the first rise, refrigerate it for up to 24 hours. Let it come back to room temp (about 2 hours) before rolling and cooking.
  4. For cheesy versions, stuff 1/4 cup of shredded cheese in the middle of a rolled naan. Close it up like a pouch, flip seam-side down, and roll out again to 6-7mm thick.

Tools You'll Need

  • Iron skillet for cooking.
  • Bowls for mixing ingredients.
  • Plastic wrap to cover the dough.
  • Lightweight towel to cover dough balls.
  • Rolling pin for shaping.
  • Tools for measuring out ingredients.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes flour, so not gluten-free.
  • Uses dairy like milk, butter, or ghee.
  • Contains eggs, so egg-free eaters take note.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 223
  • Total Fat: 10 g
  • Total Carbohydrate: 29 g
  • Protein: 5 g