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Soft Homemade Naan

Featured in Fresh-Baked Happiness.

This method ensures perfectly soft naan every time, mimicking the delicious texture of restaurant favorites. The half-egg addition keeps the dough tender but firm, while two separate rises enhance flavor and softness. Cooking over a hot pan replicates a tandoor effect, delivering perfect bubbles and charming char spots. Unlike dense homemade versions, this one turns out light with just the right chew. Customize with toppings like garlic or cheese for endless varieties. Brush with butter or ghee for a beautiful finish, and serve it fresh with curries or as a snack on its own. The tips here take the guesswork out, letting you craft authentic flatbread easily.
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Updated on Tue, 18 Mar 2025 10:00:01 GMT
Warm, golden naan stacked with a sprinkle of fresh herbs on top. Pin it
Warm, golden naan stacked with a sprinkle of fresh herbs on top. | mecooking.com

Your kitchen will smell like a local tandoor when this handmade naan bread puffs up with those tell-tale bubbles and dark spots. Inside stays chewy and soft - just what you want. The best part? The dough forgives mistakes and doesn't need hard kneading, so even beginners can make Indian bread that tastes like it's from a restaurant. Add some garlic butter while it's hot and you won't believe you made it yourself.

I came up with this after buying disappointing naan from stores that never matched what restaurants serve. My first try shocked me - it was just like what I'd eaten at my favorite Indian spots. The real win came when my friend whose family runs an Indian restaurant tried it and immediately wanted the recipe, saying it reminded her of her grandmother's version.

Picking Your Flour

  • Bread flour: Makes it perfectly chewy because it has more protein.
  • Unbleached kinds: Taste better and work more reliably.
  • All-purpose flour: Can work too if you want a softer naan.

Key Rising Agents

  • Instant yeast: Makes it rise every time without needing to activate it first.
  • Egg: Helps make your naan soft and puffy with better texture.

Making Your Naan

Mix It Right:
Stir all dry stuff together first, then add wet ingredients for the best mix.
Let It Rise Well:
Put a wet cloth over your dough so it won't dry out while rising.
Shape It Correctly:
Make each piece oval instead of round to get that classic teardrop naan shape.
Heat Your Pan Properly:
Let your skillet get hot for at least 5 minutes so you'll get good bubbles.
A stack of pita bread with oil on top. Pin it
A stack of pita bread with oil on top. | mecooking.com

When I told my mom this homemade naan would be as good as our favorite restaurant's, she didn't believe me. Then she took a bite and her eyes got big. 'This really is just like the real thing,' she said, and wanted to know how to make it right away.

Great Food Combos

Make your naan part of an awesome meal. Eat it with butter chicken or chana masala and use it to scoop up all that tasty sauce. For something simpler, just add garlic butter to warm naan and serve with cucumber raita on the side.

Fun Twists

  • Garlic Naan: Mix chopped garlic right into the dough for extra flavor.
  • Herbed Naan: Add fresh chopped herbs like cilantro or mint to the mix.
  • Sweet Naan: Stuff with coconut and cardamom sugar for a dessert version.

Keeping It Fresh

For A Few Days:
Keep in a ziplock with the air pushed out to stay soft up to three days.
For Later Use:
Cool completely then freeze flat before putting in a freezer bag.
A stack of pita bread with toppings. Pin it
A stack of pita bread with toppings. | mecooking.com

This naan shows what I think good cooking is all about - keeping traditions but making them doable for everyday cooks. I still get excited watching simple dough turn into something amazing on a hot pan.

Frequently Asked Questions

→ Why does this recipe call for half an egg?
Using just half an egg (1 1/2 tablespoons of it whisked) helps strike the ideal balance. It makes naan soft but not overly eggy in flavor or texture. Too much egg would dry it out inside. To save effort, you can double the dough recipe—this will let you use one full egg and make extra to freeze for later.
→ Can I use another type of pan instead of cast iron?
Definitely! Cast iron is the gold standard because of its ability to trap and distribute heat evenly for those charred spots, but there are alternatives. A heavy steel or carbon pan works too. If you’re short on options, a sturdy frying pan can suffice—just crank up the heat! Non-stick pans aren’t a good choice here though, as they can’t handle the high temperatures.
→ How should leftovers be stored, and how long are they good for?
Fresh naan tastes best warm, but any extras can be carefully stored. Once they’ve cooled, keep them in a sealed container or bag at room temp for 2 days. Refrigerate to keep them fresh up to 5 days, or freeze (with parchment between pieces) for longer—up to 3 months. Reheat them in the oven with a sprinkle of water to maintain softness, or briefly warm over a gas flame for a fresh-from-the-stove touch.
→ Why doesn’t my naan puff up?
If your naan stays flat, run through these possibilities: make sure the pan is piping hot first—you should see faint smoke before cooking. Verify the dough rose fully during both resting periods, as proofing is key for bubbles. Roll the dough thin; thick sections won’t puff evenly. Also, ensure your yeast is lively and frothy during blooming—it might’ve been inactive or mismeasured otherwise.
→ How can this recipe be made vegan or dairy-free?
Swap the dairy and egg with plant-based swaps! Replace milk with a non-dairy option like oat or almond. Vegan butter or a neutral oil can be brushed over instead of ghee. For the egg, try 1 1/2 tablespoons of dairy-free yogurt with a touch of oil—your naan will still be delicious!
→ What are some fun ways to serve naan?
Traditionally perfect with curries and dahl, but don’t stop there! Turn naan into quick personal pizzas, stuffed wraps, or a creative breakfast base. Sweeten things up with sugar and butter, or try Nutella and fruit. Bake naan chips for snacking or serve alongside dips—it’s endlessly versatile!

Fluffy Naan Loaf

Create soft, airy naan with that classic chew and signature bubbles. This guide showcases how to make your favorite flatbread like a pro.

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

Category: Breads & Muffins

Difficulty: Intermediate

Cuisine: Indian

Yield: 6 Servings (6 breads)

Dietary: Vegetarian

Ingredients

→ Dough

01 1 3/4 cups of plain or bread flour
02 1 tsp fast-acting yeast
03 1 tbsp granulated sugar
04 2 tbsp full-fat milk (or reduced-fat is fine too)
05 30g (2 tbsp) melted unsalted butter or ghee
06 1/2 tsp kosher or regular salt
07 1 1/2 tbsp beaten egg (about half an egg, brought to room temp)
08 1/2 cup warm tap water (roughly 40°C/105°F)

→ Toppings

09 2 tbsp (30g) melted butter or ghee
10 A small clove of garlic, optional for garlic butter
11 Fresh coriander/cilantro, chopped (if you like)
12 Nigella seeds, optional shake

→ Cheesy Option

13 Grated cheese of your choice (like cheddar, colby, Monterey Jack, or any variety that melts)

Instructions

Step 01

Mix the warm water, sugar, and yeast in a little bowl. Cover the top with some cling film and let it sit for about 10 minutes. When it's frothy, it’s ready to get your naan to be softer and puffier.

Step 02

In another small dish, stir the egg and milk together until it’s smooth.

Step 03

Put the salt and flour into a big bowl and sift them together.

Step 04

Make a little hole in the middle of the flour. Pour in the bubbly yeast mix, along with the melted butter (or ghee) and the egg-milk combo. Use a spoon or spatula to start combining, then switch to your hands to bring it all together into one dough ball—there’s no kneading needed just yet.

Step 05

Cover the bowl with plastic wrap and leave it in a warm area for an hour or a little more until the dough has doubled in size.

Step 06

Put the dough onto a lightly floured counter. Slice it into six pieces, then form smooth balls by tucking the edges underneath each portion.

Step 07

Dust a plate or tray lightly with flour. Lay your dough balls on it, sprinkle them too, and loosely drape a kitchen towel over the top. Let them puff up for around 15 minutes for a noticeable size increase.

Step 08

Take one of the risen dough balls and flatten it a bit with your hand. Then, with a rolling pin, roll it into a thin circle about 3–4mm thick and roughly 16cm wide.

Step 09

Put a cast-iron skillet on the stove and heat it until it’s really hot—you should just see faint wisps of smoke. To oil it lightly, wipe the surface with a paper towel dipped in a tiny bit of oil.

Step 10

Gently lay the rolled dough in the skillet. Let it cook for about 1–1.5 minutes, until you see a golden base with darker, smoky blisters and bubbles forming on top.

Step 11

Flip the bread and let it cook for about a minute, so the bubbles now take on the same golden color with charred spots as the other side.

Step 12

Pull out the cooked naan, brush on melted butter or ghee, and repeat rolling and cooking for the rest of the dough. Watch the heat to keep the pan from getting too hot.

Step 13

Once the naan is cooked, coat each piece with melted butter or ghee (or add garlic butter if you made it). Sprinkle on coriander or nigella seeds if you'd like, and enjoy while it’s still warm and fluffy.

Notes

  1. If you can, stick with bread flour—it makes the softest naan! All-purpose flour is fine too.
  2. To whip up garlic butter, stir together 2 tbsp melted ghee or butter with 1/2 tsp crushed garlic. Let it sit for a few minutes to soak up the flavor before using.
  3. To prep ahead, after the first rise, put the dough in the fridge and keep it there for up to 24 hours. Let it warm up for at least 2 hours before cooking.
  4. To make a cheese-stuffed naan, pile about 1/4 cup of grated cheese in the middle of your rolled dough. Pull the edges up like a pouch and seal it, then flatten the dough again to about 6–7mm thick and cook.

Tools You'll Need

  • Heavy skillet made of cast iron
  • Bowl for mixing
  • Cling film/plastic wrap
  • Light kitchen cloth or towel
  • Rolling pin or rod
  • Measuring tools (cups and spoons)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has gluten (from the flour)
  • Contains dairy (milk, butter/ghee)
  • Includes eggs

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