My kids would eat homemade naan bread with every meal, so sometimes that exactly what I do! And I’ve spent the last few years perfecting the best homemade naan bread recipe.
It took me a while to perfect my homemade naan bread recipe, but these days I think I could make it with my eyes closed!
In the process I’ve tried several recipes, changed out ingredients, and had some fabulous disasters! And while this is probably far from authentic, I am confident to say this is a really easy, really delicious homemade naan bread recipe.
It’s also a great recipe to try if you are a beginner with using yeast to make bread. Because naan bread is flat, it’s very forgiving when it comes to kneading and rising.
But if yeast breads scare you a bit, get a bread machine! I use our ancient bread machine to mix, knead and rise all kinds of dough which I then shape and bake in my oven. It’s great for making Naan and cuts out a fair bit of time too,
The hardest part about making these naan breads is rolling them out, and my 8 year old can manage that, although they don’t turn out all that round!
Naan Bread Recipe
This homemade naan bread is easy to make and worth the time it takes to make it. It's so good fresh and warm, served with dip or your favourite meal.
Ingredients
- 3 1/2 cups of bread flour
- 1/2 cup of natural yoghurt
- 1/4 cup butter
- 2 tsp sugar
- 3/4 cup of warm water
- 2 tsp of granular yeast
- 1 egg – beaten
- a pinch of salt.
Instructions
Melt the butter and set it aside to cool, but not harden.
In a medium sized bowl or container, add the yeast and sugar to the warm (but not hot) water and set it aside for a minute or two. You should see the mixture start to froth a little, that tells you that the yeast is doing it's thing.
In a large bowl, or the bowl of your mixer or bread machine (we do ours in the bread machine) mix the salt into the flour.
Add the beaten egg, yoghurt and cooled melted butter to the yeast and water, and stir gently.
Make a well in the middle of the flour and add the yeast mix.
Mix gently until combined and then knead well for at least ten minutes. Leave to rise for 1.5-2 hours or until it has doubled. Or – wack it in the bread machine to knead and rise.
Punch down the dough and knead for a few minutes then divide it into 10-12 balls (more or less depending on how big you want your naans).
Using lots of flour, roll out each ball into a rough circle, about .5 cms thick, or there abouts.
Cook them in a hot pan with quick brush of melted butter or oil in the pan. As you cook the first side you'll see the bubbles begin to puff up, once it's nicely puffed, flip it over and cook the other side.
Set the naans aside on a warm plate covered with a tea towel... serve as soon as you can! Yum!
Nutrition Information:
Yield: 10-12 Serving Size: 1 breadAmount Per Serving: Calories: 220
Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find our printable cooking conversion chart here.
Now the only thing left to do is decide what to have with these yummy naan breads.
We make a really simple yoghurt dip which is delicious on warm soft naan. It’s also a great addition to any curry, or even as a wrap or flatbread substitute when having veggie burgers.
What’s your favourite thing to have with naan?
Looks like great Naan bread Kate! We tend to make roti a lot as that is what my partner grew up with…although i leave out the copious amounts of ghee his grandmother used to put in the pan each time lol!
I shall give your recipe a try…looks very easy!
I love to have some Naan bread with hot vegetable soup. I know it’s not so well matched culturally, but it’s much tastier than bread or toast! I’ve never considered making it though. I wonder how difficult it would be to make a garlic and cheese Naan?
Oh I can’t tell you how much I LOVE naan bread. To be honest, I actually really like it by itself. Thanks for the recipe Kate.
It looks so soft and puffy! I’ve never had much success with Naan. I need to try your recipe. Our favourite is with Butter Chicken and Basmati Rice. A little Channa Masala and Raita on the side. Mmmm. Ok. I’m drooling now.
We’ve been using this recipe from Picklebuns for years and I always recommend it to others. Made it today as part of our “falafel feast”! Takes a little extra time but so much better (and less expensive) than store bought!