Simple Homemade Naan (5 Ingredients)

Making naan right in your kitchen is honestly so simple. No kneading required! After a quick rise, you just divide the dough, roll it out, and cook it up on the stove. Thanks to creamy yogurt in the mix, these naan turn out soft and tender every time. And brushing them with melted butter right after cooking? Absolute game changer — seriously irresistible!

If you’ve ever poked around online looking for naan recipes, you’ll see there are tons of ways to make it. Some use yogurt, others oil, and some even add eggs. Then there’s the whole yeast versus baking powder debate — sometimes folks even mix both!

After testing out a bunch of versions, I settled on the simplest recipe you can find — only five ingredients: flour, salt, instant yeast, yogurt, and water. The yogurt is my secret weapon because it gives a subtle tang and keeps the bread wonderfully tender. This no-knead dough comes together quickly, rises in just over an hour, and rolls out like a dream once it’s divided.

Naan hails from the Indian subcontinent and is traditionally cooked in a super-hot tandoor oven, but don’t worry—you don’t need fancy gear for this recipe. A hot skillet on your stove works perfectly, and each naan cooks in under two minutes. How great is that?

Honestly, I could eat naan plain, especially if it’s brushed with a little sea salt. But it’s also fantastic alongside hearty stews, lentil dishes, and curries. Here are some of my favorite pairings:

• One-Pot Thai Chicken Curry
• Curried Lentils with Kale and Coconut Milk
• Black Lentils with Spinach and Labneh
• Curried Chickpeas with Cauliflower

PS: If you’re loving the idea of homemade breads, definitely check out my simple recipe for homemade pita bread too!

How to Make Naan Step by Step

Start by whisking together 2 cups of flour, 1 teaspoon instant yeast, and 1 teaspoon kosher salt in a big mixing bowl. Quick tip: a digital scale makes measuring super precise. I’ve added weight measurements below to make things easy.

In another bowl, mix ½ cup Greek yogurt with ½ cup plus 2 tablespoons boiling water.

Pour that yogurt and water mixture into the dry ingredients. Stir everything together with a spatula until the dough starts to come together. Then, you’ll want to knead it by hand for about a minute until it forms a sticky, soft ball. (If you want an extra hand, there’s a video that walks you through it.)

Cover your bowl with a clean towel and set it somewhere cozy to rise for about 1 hour and 15 minutes, or until the dough puffs up nicely.

Dump your dough out onto a floured surface or board.

Slice the dough into four equal parts.

Roll each piece into a round ball.

Take a rolling pin and flatten each ball into an 8- to 9-inch circle.

Heat up a heavy skillet—cast iron is my favorite—over high heat until it’s really hot and steaming. Place one naan in the pan, cover it with a lid, and cook for about 1 minute.

Flip the naan and cook uncovered for another 30 seconds. Right when it comes off the pan, brush it generously with melted butter—oh, that aroma!

Stack your buttered naan on a plate and cover them with a towel to keep them warm and soft while you cook the rest.

Friends, these naan turn out so good, I promise you’ll want to make them again and again…

Storage Tips

You can keep any leftover naan stored in an airtight container or wrapped tightly in plastic wrap at room temperature for up to two days. To refresh them, pop them in a warm skillet for a minute or in a hot oven wrapped in foil. For longer storage, naan freezes really well—just wrap tightly and freeze for up to 3 months. Thaw at room temp, then warm up before serving.

Make-Ahead Tips

If you want to get ahead, make the dough the night before. After mixing, coat it lightly with oil, cover, and pop it in the fridge. When you’re ready to cook, divide and shape into balls, then let them rest at room temperature for about an hour so the dough relaxes a bit. It’ll make the rolling and cooking even easier!

Variations

• Garlic Naan: Mix some finely minced garlic into the dough or brush garlic butter on the naan right after cooking for a super flavorful twist.
• Herbed Naan: Add fresh herbs like chopped cilantro, parsley, or chives to the dough or sprinkle on top after cooking.
• Spiced Naan: Try mixing in a pinch of cumin or turmeric to the flour for a warm, earthy flavor.
• Cheese Naan: Stuff naan with grated cheese before cooking for a melty surprise inside.

Serving Suggestions

Naan is wonderfully versatile! Serve it warm alongside your favorite curries or stews, or use it as a base for wraps and sandwiches. It also makes a great side for dips like hummus, baba ganoush, or tzatziki. And don’t forget, naan is fantastic smeared with a little butter and sprinkled with sea salt for a quick snack!

Recipe FAQs

• Can I use plain yogurt instead of Greek yogurt? Yes! Plain yogurt works fine, just try to use thicker, strained yogurt for the best texture. You may need to adjust the liquid slightly if it’s thinner.
• What if I don’t have instant yeast? You can use active dry yeast, but you’ll need to proof it first by dissolving in warm water with a bit of sugar and waiting until it foams.
• Why is the dough sticky? Sticky dough is normal here — it makes the naan soft and tender. Just flour your hands and work surface a little to handle it.
• Can I cook naan on a grill? Absolutely! Cook it over medium-high heat on a grill for a delicious smoky flavor. Just watch closely as it cooks fast.
• How do I know when naan is done? It’s ready when you see golden bubbles and lightly charred spots on the bottom and it puffs up a bit. Cooking times may vary slightly depending on your stove and pan.