There is something so satisfying about making your own naan from scratch. Soft, warm, lightly golden, and brushed with melted ghee, homemade naan has a way of making any meal feel extra special. This naan recipe is simple to make, wonderfully soft, and perfect for serving with curries, chutneys, or even just as it is.
Made with flour, yeast, warm milk, yoghurt, and oil, this dough comes together beautifully and creates naan that is soft with lovely little bubbles and that classic tender texture. Cooked on a hot thawa or non-stick pan and finished with melted ghee, it is the kind of bread that disappears quickly the moment it hits the table.
If you have ever wanted to make easy homemade naan at home, this is a lovely recipe to keep on hand.
The combination of warm milk, yoghurt, oil, and yeast creates a dough that is soft, pliable, and easy to work with. The yoghurt helps give the naan a lovely tenderness, while the milk adds softness and richness. Once rolled out and cooked in a hot pan, the naan puffs in little places and develops those beautiful bubbles that give it so much character.
Brushing the naan with melted ghee while it cooks makes it even better. It adds flavour, softness, and that irresistible finish that makes homemade naan so hard to resist.
This recipe begins by combining all the dry ingredients in a bowl. The warm milk, yoghurt, and oil are then added, and the dough is mixed using a dough hook until it comes together into a ball. Starting on a lower speed and gradually increasing the speed helps the dough knead smoothly and evenly.
Once the dough has formed, it is covered and left to rest for about an hour. This resting time is important, as it allows the dough to rise and become softer and easier to shape.
After resting, the dough is divided into 10 to 12 portions, depending on the size of naan you want. Each portion is rolled out, but not too thin, so the naan can still puff and stay soft when cooked.
A hot thawa or non-stick frying pan is then used to cook the naan. As it cooks, you will notice little bubbles rising – almost like tiny clouds forming on the surface. Once golden and cooked through, the naan is brushed with melted ghee, flipped, brushed again, and cooked briefly before being removed from the pan.
This easy homemade naan bread is perfect served with all kinds of curries and saucy dishes. It works beautifully with chicken curry, lamb curry, bean curry, chicken tikka, butter chicken, tomato chutney, or even alongside grilled meats and dips.
It is also lovely served warm straight from the pan with just a little extra ghee brushed over the top.
Store leftover naan in an airtight container or wrapped well once fully cooled. It is best enjoyed fresh, but can be kept for up to 2 days and reheated in a pan, oven, or microwave.
Naan also freezes well. Freeze with baking paper between each one, then reheat as needed.
Yes, absolutely. You can mix and knead the dough by hand until it becomes smooth and pliable.
The pan may not be hot enough, or the dough may have been rolled too thin. A properly heated pan and slightly thicker dough help create those lovely bubbles.
Yes. You can prepare the dough ahead and keep it chilled, then bring it closer to room temperature before rolling and cooking.
Melted ghee is especially delicious, but melted butter also works well.
Yes, naan freezes very well and can be reheated when needed.
This naan recipe is soft, simple, and so worth making at home. Once you see those little bubbles rise in the pan and brush the warm naan with melted ghee, you will understand why homemade naan is such a treat.
If you love warm, fluffy breads to serve with your favourite curries, this is definitely one to save and make again.
Here are some recipes that you can serve with Naan. Click on the image for the recipe.
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This naan recipe makes soft, fluffy homemade naan bread using flour, yeast, warm milk, yoghurt, and oil. Cooked on a hot thawa or pan and brushed with melted ghee, it is perfect with curries and chutneys.
