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Homemade Naan Bread
Homemade Naan Bread
Simple and Delicious

Homemade Naan Bread


Makes 6 to 8 flatbreads
  • 1 teaspoon active dry yeast
  • 1 teaspoon honey
  • 3/4 cup warm (100 degrees) water
  • 2 cups all-purpose flour*, plus extra for rolling
  • 1 teaspoon fine sea salt
  • 1/8 teaspoon baking powder
  • 3 tablespoons regular (not Greek!) yogurt
  • 2 tablespoons extra-virgin olive oil
  • Melted butter and course sea salt, for serving
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Sample step.
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This recipe is adapted from Aarti Sequeira’s recipe on Food Network.

In a liquid measuring cup, whisk together the yeast, honey, and warm water. (Use a thermometer to make sure the water is 100 degrees – if it’s too hot, the yeast won’t activate.) Let sit for 10 minutes until frothy.

In a large bowl, whisk together the flour, salt, and baking powder. Add the yogurt and olive oil to the yeast mixture, and whisk until smooth. Pour the wet ingredients into the flour mixture and stir just until a sticky dough forms. Use your hands to knead the dough – it will feel really sticky, but keep kneading until a smooth, pliable (but still sticky!) dough forms. You can sprinkle a little flour in during this process if it’s too hard to work with. Cover the dough with plastic wrap or a moist towel and let sit in a warm place for about 2 hours.

Sprinkle some flour on the puffy dough (it will have nearly doubled in size) and knead it until a smooth ball of dough forms. Divide the dough into 6-8 pieces (depending on how big you want to make the naan) and roll them into smooth balls. Let sit on a parchment-lined sheet tray for 30 minutes.

Sprinkle a clean work surface with flour, and have a little bowl of extra flour handy. Using a rolling pin, roll each ball into a thin, oval-shaped flatbread. You can use your fingers to stretch them out further, if you like.

Heat a large cast iron or nonstick skillet until nearly smoking and cook the naan one by one (or two by two, depending on the size of your pan) for about 2 minutes on the first side until bubbles form – flip and cook for an additional 2 minutes or until puffy and slightly blackened on each side. Brush the naans with melted butter and sprinkle with sea salt and serve immediately! (If you want to make them a few hours ahead, reheat them for a few minutes in a 400 degree oven before serving.)

*Feel free to use a combination of whole wheat and all-purpose flours if you prefer. I tried it with 1 cup and 1 cup, but I’d actually recommend using 1/2 cup wheat and 1 1/2 cup white. You can also substitute 2 1/4 cup gluten-free flour mix and 1 1/4 teaspoon xanthum gum – I haven’t tried the gluten-free version, so let me know how it turns out if you try it!

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