Homemade Naan (Soft Flatbread)

Ingredients

• 6 g (2 tsp)active dry yeast
• 4 g (1 tsp)granulated sugar
• 120 ml (1/2 cup)warm water
• 60 ml (1/4 cup)olive oil
• 80 ml (1/3 cup)plain yoghurt
• 1 largeegg
• 300–360 g (2 1/2–3 cups), dividedplain flour
• 2.5 g (1/2 tsp)kosher salt
• 3 g (1 tsp), optionalgarlic powder

Instructions

1. 1

   Activate the yeast

   In a medium bowl, whisk the yeast, sugar and warm water together. Leave for about 10 minutes, until the yeast has dissolved and started to foam. Whisk in the olive oil, yoghurt and egg until combined.

2. 2

   Mix the dough

   In a separate large bowl, combine 1 cup of the flour with the salt and garlic powder, if using. Add the wet mixture and stir well. Keep adding flour in 1/2-cup portions until the dough becomes too firm to stir with a spoon; this should take about 1 to 1 1/2 cups more.

3. 3

   Knead until smooth

   Turn the dough out onto a lightly floured surface and knead for about 3 minutes, adding small amounts of flour to prevent sticking. You will use 2 1/2 to 3 cups of flour in total. Aim for a smooth, soft dough that is not sticky, and avoid adding so much flour that it becomes dry or stiff.

4. 4

   Rise and shape

   Cover the dough loosely with a clean kitchen towel and leave it to rise until doubled in size, about 1–2 hours. Gently flatten it into a disc and cut it into 8 equal pieces, then shape each piece into a ball. Roll out one ball at a time to about 1/4 inch thick or approximately 6 inches in diameter.

5. 5

   Cook the naan

   Heat a large skillet over medium-high heat. Cook the dough pieces in the hot skillet until golden brown and large bubbles have formed on the surface, flipping each piece once. Stack the cooked flatbreads on a plate and cover them with a towel to keep warm.

6. 6

   Serve warm

   Serve the naan plain, or brush it with melted butter and sprinkle with fresh herbs.

What is naan?

Naan is a soft, leavened flatbread associated with South Asian cooking, traditionally baked in a very hot tandoor. This home version cooks in a skillet, so it can be made without specialised equipment.

Yeast gives the dough its rise, while yoghurt, egg and olive oil help make the bread tender. The method describes dividing the dough into 8 pieces, although the recipe description says it makes 16.

Nutrition and macros by portion

The nutrition label shows one serving as written: 335 calories, 9g protein, 48g carbs, 11g fat.

Most of the carbohydrates come from the flour, while olive oil, egg and yoghurt contribute much of the fat; the egg and yoghurt also provide some protein. Pair a portion with vegetables and a protein-rich main dish for a more balanced plate.

Why this dough uses yoghurt and egg

Yoghurt: it adds moisture and a gentle tang to the dough. Stir it in with the oil and egg so the wet mixture is evenly combined before it meets the flour.

Egg: it enriches the dough and helps give the cooked bread a soft bite. Use a large egg as listed.

Keep the flour measured

Add the flour gradually: begin with 1 cup, then stir in more in 1/2-cup portions until the mixture is too firm to stir. Flour absorbs liquid differently, so the full amount may vary within the listed range.

During kneading: dust the surface lightly and add only small amounts as needed. Too much extra flour can leave the naan dry and stiff.

Let the dough rise fully

Yeast check: after about 10 minutes in warm water with sugar, the mixture should look foamy. This is a useful cue before adding the remaining wet ingredients.

First rise: cover the dough loosely and wait until it has doubled, allowing about 1–2 hours. The time can vary with room conditions, so use the dough’s size as the cue.

Roll for even cooking

Portion size: the method calls for 8 equal pieces, each shaped into a ball. Even portions help the flatbreads cook at a similar rate.

Thickness: roll each piece to about 1/4 inch or around 6 inches across. Keeping the pieces close to the same thickness makes it easier to judge when they are ready.

Watch the skillet cues

Heat: preheat the skillet over medium-high before adding the dough. A hot surface helps the bread develop golden patches and bubbles.

Doneness: look for a golden-brown surface and large bubbles, then flip once. Stack the cooked naan under a towel so it stays warm while you finish the batch.

How to serve it

Serve the naan warm alongside a curry, soup or a dish with a sauce to scoop up. It also works as a table bread with a simple meal.

For the suggested finish, brush with melted butter and sprinkle with fresh herbs just before serving. Plain naan keeps the focus on the soft, lightly tangy bread.

Recipe notes & tips

• Check that the yeast mixture begins to foam before continuing.
• Keep the kneading surface lightly floured rather than adding large amounts to the dough.
• Roll the pieces to a similar thickness so they cook evenly.
• Wait for bubbles and golden patches before flipping each naan.
• Cover the cooked flatbreads with a towel to keep them warm and soft.

Variations

• Garlic finish: brush the cooked naan with melted butter and add a little extra garlic.
• Herb topping: scatter chopped fresh herbs over the buttered naan just before serving.
• Plain version: leave out the optional garlic powder for a milder flavour.
• Dipping bread: roll the dough into smaller pieces for naan to serve with dips.
• Spiced dough: add a pinch of ground cumin to the flour mixture for a warm savoury note.

Common mistakes to avoid

• Adding too much flour: the dough can turn stiff and dry, so add it gradually and stop when the dough is smooth and soft.
• Skipping the yeast check: wait for foam to appear before mixing in the oil, yoghurt and egg.
• Rushing the rise: let the covered dough double in size, using the dough’s appearance rather than the clock alone.
• Uneven portions: divide the dough evenly so the pieces cook at a similar pace.
• Flipping too soon: wait until golden patches and large bubbles form before turning the naan.

How to store

Cool leftover naan and store it in an airtight container at room temperature for up to 2 days, or freeze it for up to 2 months. Reheat in a warm skillet until soft and heated through, or thaw frozen pieces before warming.

Frequently asked questions