Why didn't my naan bubble up like in restaurants?

The key to those beautiful bubbles is very high heat and making sure your dough has risen properly. A cast iron skillet that's nearly smoking hot is ideal. Also, make sure not to roll the dough too thin or too thick - about 3-4mm is perfect.

Can I make this recipe without eggs?

Yes! You can replace the egg with 2 tablespoons of plain yogurt. The texture will be slightly different but still delicious. You might need a touch more flour if the dough seems too sticky.

My naan is turning out too tough. What am I doing wrong?

Tough naan is usually caused by overworking the dough or cooking at too low a temperature. Remember, this recipe needs minimal handling - just enough to bring the ingredients together. Also, make sure your skillet is properly heated before cooking.

How can I get the restaurant-style char marks on my naan?

For those beautiful char marks, your pan needs to be extremely hot. Cast iron works best as it retains heat well. If you have a kitchen torch, you can also use it to add extra char to spots after cooking. Some restaurants use a tandoor oven, which reaches much higher temperatures than home stoves, so don't expect identical results.

Homemade Naan Bread Recipe

Name: Homemade Naan Bread Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: Indian
Ingredients: 1 tsp instant / rapid rise yeast; 1/2 cup warm tap water (~40°C/105°F); 1 tbsp white sugar; 2 tbsp milk, full fat (low fat ok too); 1 1/2 tbsp whisked egg, at room temp (about 1/2 a large egg); 1/2 tsp salt, cooking / kosher; 1 3/4 cups bread flour, or all-purpose/plain; 30g (2 tbsp) ghee or unsalted butter, melted; 30g (2 tbsp) ghee or butter, melted; 1 small garlic clove (optional, for Garlic Butter option); Nigella seeds (optional); Coriander/cilantro, finely chopped (optional); Shredded cheese (Monterey Jack, cheddar, tasty, Colby, or any melting cheese), about 1/4 cup per naan

This incredible homemade naan bread is absolutely everything you could want – pillowy soft inside, beautifully bubbly, with a perfect chewy texture that simply can’t be matched by store-bought versions. Ready in just a couple of hours (mostly hands-off time), this recipe transforms a few simple pantry ingredients into restaurant-quality bread that will elevate any meal. The smell alone as it cooks will have everyone gathering in the kitchen!

Why You’ll Love This Recipe

Authentic Texture: This naan achieves that perfect balance of chewy, soft, and slightly crisp exterior that defines great naan bread.
Easier Than You Think: Don’t be intimidated by making bread at home! This recipe requires minimal handling and no complicated kneading techniques.
Versatile: Whether you want plain naan, garlic naan, or even cheese-stuffed naan, this base recipe has you covered for all variations.
Make-Ahead Friendly: The dough can be prepared ahead of time and refrigerated overnight, actually improving the flavor.

Ingredients You’ll Need

Yeast: Provides the essential rise and lightness. Instant or rapid-rise yeast works best for the softest texture.
Sugar: Feeds the yeast and helps create that lovely browned exterior.
Milk: Adds richness and tenderness to the dough.
Egg: Creates structure and richness. Yes, we only need half an egg, but the results are worth it!
Flour: Bread flour makes the softest naan, but all-purpose works beautifully too.
Ghee or Butter: Adds wonderful richness and flavor both in the dough and brushed on top.
Salt: Enhances all the flavors and controls the yeast activity.
Garlic: For garlic naan, this aromatic ingredient takes the bread to another level.
Nigella Seeds: These add a traditional flavor that’s slightly oniony and earthy.
Cheese: For cheese naan, any good melting cheese works beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Garlic Butter Naan

Melt ghee or butter with crushed garlic and brush generously over hot naan right after cooking. The heat will help the garlic flavor infuse into the bread.

Cheese-Stuffed Naan

The ultimate indulgence! Stuff your naan with melty cheese before cooking. When you tear into it, you’ll get that irresistible cheese pull that makes everyone happy.

Herb Naan

Add finely chopped fresh herbs like mint, cilantro, or even rosemary to the dough for beautiful flecks of color and flavor.

Spiced Naan

Mix a teaspoon of cumin seeds, ajwain seeds, or even a little turmeric into the dough for more complex flavors.

How to Make Naan Bread

Step 1: Activate the Yeast

Mix yeast with warm water and sugar in a small bowl. Cover and let it sit for 10 minutes until it becomes foamy. This step is crucial for the softest naan, even with instant yeast.

Step 2: Prepare the Wet Ingredients

Whisk together the milk and egg until well combined.

Step 3: Combine the Ingredients

Sift flour and salt into a large bowl. Make a well in the center, then add the yeast mixture, melted butter or ghee, and the egg-milk mixture. Mix everything together with a spatula until mostly incorporated, then use your hands to bring it all together into a ball.

Step 4: First Proof

Cover the bowl with plastic wrap and place it in a warm spot for 1-1.5 hours until the dough doubles in size. The dough will be soft and slightly sticky.

Step 5: Shape the Dough

Divide the dough into 6 equal pieces on a lightly floured surface. Shape each piece into a smooth ball by stretching the surface and tucking it underneath.

Step 6: Second Proof

Place the dough balls on a floured tray, cover with a lightweight tea towel, and let rise in a warm place for 15 minutes until they increase in size by about 50%.

Step 7: Roll Out the Naan

Roll each ball into an oval or round shape about 3-4mm thick. Don’t worry if they’re not perfect – rustic shapes have character!

Step 8: Cook the Naan

Heat a cast iron skillet over high heat until it’s very hot. Cook each naan for 1-1.5 minutes on the first side until it bubbles up and gets golden brown spots, then flip and cook for another minute.

Step 9: Finish with Toppings

Brush the hot naan with melted butter or ghee (plain or garlic-infused) and sprinkle with nigella seeds and chopped cilantro if desired.

Pro Tips for Making the Recipe

Temperature Matters: Make sure your water is warm (around 105°F/40°C) – too hot will kill the yeast, too cool won’t activate it properly.
Watch Your Heat: The skillet needs to be very hot, but if it starts smoking too much, lower the heat slightly. You want char marks, not burnt bread.
Don’t Overwork the Dough: This recipe requires minimal handling – no need for intense kneading.
Let It Bubble: Those beautiful bubbles are the hallmark of great naan, so don’t press down on the dough while it’s cooking.
Work Quickly: Have all your toppings ready to go before you start cooking, as the naan is best served hot off the skillet.

How to Serve

Naan bread is incredibly versatile and elevates just about any meal:

As a Side

Serve alongside your favorite curry dishes – butter chicken, tikka masala, or dal are all perfect companions. The naan is perfect for scooping up rich, flavorful sauces.

As an Appetizer

Cut into triangles and serve with dips like hummus, baba ganoush, or even a quick raita made with yogurt, cucumber, and mint.

As a Base

Turn your naan into individual pizzas by topping with sauce, cheese, and your favorite toppings, then quickly broiling until bubbly.

Make Ahead and Storage

Storing Leftovers

Store cooled naan in an airtight container or bag at room temperature for up to 2 days, or refrigerate for up to 4 days.

Freezing

Naan freezes beautifully! Place sheets of parchment paper between each bread, then seal in a freezer bag. Freeze for up to 3 months.

Reheating

For the best texture, reheat naan in a dry skillet over medium heat for about 1 minute per side. Alternatively, wrap in foil and warm in a 350°F oven for 5-7 minutes, or microwave between damp paper towels for 20 seconds.

Make-Ahead Dough

You can refrigerate the dough after the first rise for up to 24 hours. This actually improves the flavor! Just bring it to room temperature for a couple of hours before shaping and cooking.

FAQs

Why didn’t my naan bubble up like in restaurants?

The key to those beautiful bubbles is very high heat and making sure your dough has risen properly. A cast iron skillet that’s nearly smoking hot is ideal. Also, make sure not to roll the dough too thin or too thick – about 3-4mm is perfect.
Can I make this recipe without eggs?

Yes! You can replace the egg with 2 tablespoons of plain yogurt. The texture will be slightly different but still delicious. You might need a touch more flour if the dough seems too sticky.
My naan is turning out too tough. What am I doing wrong?

Tough naan is usually caused by overworking the dough or cooking at too low a temperature. Remember, this recipe needs minimal handling – just enough to bring the ingredients together. Also, make sure your skillet is properly heated before cooking.
How can I get the restaurant-style char marks on my naan?

For those beautiful char marks, your pan needs to be extremely hot. Cast iron works best as it retains heat well. If you have a kitchen torch, you can also use it to add extra char to spots after cooking. Some restaurants use a tandoor oven, which reaches much higher temperatures than home stoves, so don’t expect identical results.

Final Thoughts

There’s something truly magical about fresh, homemade naan bread. The process of creating it connects you to centuries of tradition, and the reward is a bread that’s infinitely better than anything you can buy. Whether paired with your favorite curry or enjoyed on its own with a simple brush of garlic butter, this naan recipe will become a treasured part of your cooking repertoire. Give yourself the gift of this simple yet spectacular bread – your family and friends will be impressed, and you’ll wonder why you ever settled for store-bought!