How to Make Homemade Naan

There’s something truly magical about homemade bread, especially when it’s as soft and delicious as naan. Homemade naan is something I’ve made over the years and is the perfect bread when you don’t have hours for a more tradition baked bread. Naan is made on the stovetop and just gets just a one hour rise. Whether you pair it with curries, soups, or just slather it with butter straight off the skillet, this naan recipe is a keeper!

Below I share the exact recipe to make my favorite naan but you might also like some of the my other favorite homemade breads:

• How to Make White Crusty Bread
• How to Make Homemade Bagels
• How to Make English Muffins from Scratch
  

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This article is part of my homestead cooking series where I share how to make from-scratch food instead of buying it at the grocery story.  From homemade bread and jelly to homemade condiments.  I'm Gretchen and I've been homesteading for over 15 years.  Here at the Backyard Farming Connection, I connect the lines between growing your own food, raising your own animals, and putting it all together in the kitchen.

Why You’ll Love This Recipe

Naan feels fancy, but it’s actually surprisingly simple and forgiving. While you can make naan with ingredients from the store, you can also use your own yogurt and fresh grown herbs.

• Your own dairy: warm milk or homemade yogurt adds a rich, soft texture.
• Hand-grown herbsL top with garden-fresh cilantro, parsley, or chives.
• Cast-iron skillet skills: Cooking it hot in cast iron gives that authentic char and bubbles.

Ingredients You’ll Need

(This makes about 8 pieces of naan)

• ¼ cup hot water (not boiling)
• 1 tablespoon sugar
• ¾ teaspoon active dry yeast
• ¾ cup warm milk
• 1 cup plain Greek yogurt
• 4 cups all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• Melted butter for brushing
• Fresh herbs (like cilantro), salt, or spices for topping

This combination of warm milk + yogurt is what gives the naan its incredibly soft and slightly tangy texture: something store-bought just can’t match.

Step-by-Step

• Activate the yeast. Mix warm water, sugar, and yeast in a bowl. Let it sit about 10 minutes, until foamy and bread-like in aroma.
• Make the dough. Add the warm milk and yogurt to the foamy yeast, then mix in the flour, baking powder, baking soda, and salt. Mix until it forms a sticky but cohesive ball.

• Rest and rise. Cover with a damp towel and let rise in a warm spot for about an hour until it puffs up.
• Shape your naan. Divide dough into eight balls. Roll each into an oval about 6–8 inches long and roughly ¼-inch thick.

• Cook in cast iron. Heat a skillet over medium-high. Brush each side of the naan with butter (or olive oil), place it in the hot pan, cover, and cook until bubbles form (about 1 minute). Flip and sear the other side until golden spots appear.
• Finish & serve. Brush with extra melted butter and sprinkle with salt and herbs if you like. Serve warm!

Garden-Fresh Variations

One of the bets things about making naan is that you can use fresh ingredients to make a number of variations.

Get creative using your backyard harvest:

🌱 Herb-butter naan: Mix chopped basil, dill, or thyme into your melted butter for brushing.

🌶️ Spiced naan: Sprinkle cumin, crushed red pepper, or garlic powder before cooking.

🧄 Garlic naan grilled-cheese snack: Fold naan over cheese and cook for a quick mid-day treat.

What to Eat With It

Naan is incredibly versatile! Pair with:

• Curries or stews
• Dal or lentil soups
• Homemade butter chicken
• Yogurt raita and fresh vegetable salads

It’s also fantastic on its own: especially right out of the skillet with melted butter and a sprinkle of garden herbs. This is when my kids like to eat it!

Homemade Naan

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Ingredients Equipment Method

Ingredients

  

• ¼ cup hot water not boiling
• 1 tablespoon sugar
• ¾ teaspoon active dry yeast
• ¾ cup warm milk
• 1 cup plain Greek yogurt
• 4 cups all-purpose flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• Melted butter for brushing
• Fresh herbs like cilantro, salt, or spices for topping

Equipment

• Cast Iron Pan

Method

 

1. ¼ cup hot water (not boiling)
2. 1 tablespoon sugar
3. ¾ teaspoon active dry yeast
4. Activate the yeast. Mix warm water, sugar, and yeast in a bowl. Let it sit about 10 minutes, until foamy and bread-like in aroma.
5. Make the dough. Add the warm milk and yogurt to the foamy yeast, then mix in the flour, baking powder, baking soda, and salt. Mix until it forms a sticky but cohesive ball.
6. Rest and rise. Cover with a damp towel and let rise in a warm spot for about an hour until it puffs up.
7. Shape your naan. Divide dough into eight balls. Roll each into an oval about 6–8 inches long and roughly ¼-inch thick.
8. Cook in cast iron. Heat a skillet over medium-high. Brush each side of the naan with butter (or olive oil), place it in the hot pan, cover, and cook until bubbles form (about 1 minute). Flip and sear the other side until golden spots appear.
9. Finish & serve. Brush with extra melted butter and sprinkle with salt and herbs if you like. Serve warm!