Homemade Easy Naan Bread with Garlic Butter

Prep Time 15 minutes
Cook Time 15 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours
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Homemade Easy Naan Bread with Garlic Butter

Naan is a leavened, oven-baked or fried flatbread which is found in India, west and central Asian countries. It is thought than naan was developed by the Persians and now we are lucky to be able to make it in our our kitchens!

Close up on naan bread on light grey plate. Top piece of naan is folded over

For our household, this recipe has the magic of versatility! Used in so many different ways; as flatbread with curry, ripped and dipped into dukkah or dips when entertaining, made into quesadillas and so much more.

Why this Naan recipe is amazing

Flavour & texture: Chewy, fluffy with huge bubbles of deliciousness. Awesome on it’s own but better paired with a garlic butter to level up even further. I promise, this is the next weapon in your cooking arsenal, your own secret weapon.

Time & Difficulty: 1/5. So darn simple, you can make it with your eyes closed! Maybe not the frying part, but close your eyes and eat in heaven! We often make this as a last minute side dish and to be honest, I sometimes rush the proofing step a little but it works out in a pinch.

Versatility: The recipe itself is simple but the toppings and mix ins can be versatile. Add herbs into the dough or create a pizza-pocket style and fill with feta and spinach or sundried tomatoes. It can be so much more than a flatbread!

What ingredients are needed for Naan

Bread or plain flour: Bread flour is recommended due to its higher protein (more gluten) levels which leads to a stronger structure and chewier texture. Plain flour is certainly okay for this recipe but your naan will be significantly lighter and missing the characteristic chewy texture. Gluten free flour cannot be used if you want a chewy, bubbly texture.

Instant yeast: Only a small amount needed as that yeast will then feed on the honey and starches in the flour to keep it alive. Instant yeast is stronger, faster and more stable than dry yeast but you can substitute with what you have. You can also use around 50-100gm sourdough starter (reduce the water slightly) but I will be realising a specific sourdough naan recipe soon.

Salt: A huge part of bread baking but all cooking needs SALT! While enhancing the flavour of all ingredients in the recipe and giving the naan the ‘bready’ flavour we all love, it helps to tighten the gluten structure. That strengthening allows the dough to trap and hold more carbon dioxide more efficiently.

Greek yoghurt: Greek yoghurt adds a wonderful tangy flavour to the bread. The higher fat content also helps lend to a softer, more pliable texture. You can sub for sour cream if you would like too.

Olive oil: A huge secret to adding amazing flavour to naan is using a great-tasting olive oil. You don’t need to spend a lot of money, but find a good quality extra-virgin oil. Extra virgin oil is the least processed, it retains more vitamins and minerals and has a fruity, peppery flavour. There is a reason why Italians live and love harder than others. They love their oil!

Warm Water: This is a high percentage of water in this recipe, 83%. Water helps create a light, airy, pillowy dough and work to activate the yeast initially too. A temperature of around 41-46°C/110-115°F is ideal but cooler water is okay just ensure that it is not above the aforementioned temperature as it risks killing the yeast.

Large bowl of curry with dollop of Greek yoghurt and piece of ripped naan bread sitting inside. Plate of naan in background
Naan with butter chicken

How to make Homemade Naan Bread

  • Make the dough
    • In a large bowl, combine all ingredients for the dough and mix with a chopstick or spatula. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading.
    • Clean the bowl then lightly oil. Transfer the dough to the bowl and cover with plastic wrap or a damp kitchen towel (I like to use a reusable shower cap). Let sit in a warm place for 1 to 1.5 hours, or until about doubled in size.
  • Garlic Butter (optional)
    • In a small bowl, place melted butter, finely minced garlic and chopped parsley. Sprinkle 1/4-1/2 tsp salt and mix well. Get a pastry brush ready to baste the Naan.
  • Cooking the Naan
    • When the dough is ready, dust the bench or silicone mat with enough flour so that it doesn’t stick. Place the dough onto bench. Divide into 6 portions, dusting with extra flour as necessary so the dough doesn’t stick.
    • Using a rolling pin, roll one of the dough balls into an oval shape about (3mm or 1/8-inch thick). Remove any excess flour. Place a large cast iron or non stick pan over medium-high heat until hot.
    • Gently baste each side with oil or optional garlic butter then lay the dough in the skillet and cook until the top is bursting with air bubbles and the bottom is golden and browned in spots, 2-3 minutes.
    • Remove & place the naan in a tea towel-lined dish to keep warm. Serve warm on their own or with a yummy curry!
Ripped piece of naan bread on grey plate with larb in foreground, Glass of orange drink and plate of larb in background
Naan used in our Larb recipe

Setting you up for success – Tips, Tricks & FAQs

  • Why is my Naan dense and tough?
    • Your yeast could be dead. If you finish step 2 and after 10 minutes there is no bubbles present, your yeast is dead or the water may have been too hot. Try again with a new batch of yeast.
    • Not allowing the naan to sit for enough time to proof! You need to allow the yeast enough time to create little air bubbles and make your naan light and chewy.
  • How do I store naan? It won’t last long, i promise you! If you do have leftovers, store in an airtight container in the fridge for 2-3 days.
  • Can I make flavoured naan? Of course! The recipe itself is simple but the toppings and mix ins can be versatile. Add herbs into the dough or create a pizza-pocket style and fill with feta and spinach or sundried tomatoes. It can be so much more than a flatbread!
  • Can you freeze Naan? Certainly! You can freeze the dough however its easier to freeze semi-fried. Place in an airtight freezer bag or wrap in cling film and store for up to 3 months. Simply defrost and fry with a little oil until desired.
Close up of ripped naan on grey plate
Ripped Naan

What to Serve with Naan

Larb- Crunchy Asian Chopped Meat Salad
Larb is salad with ground or minced meat and vegetables originating in Laos. It has a savoury, sweet elements and perfect a light lunch or dinner.
Check out this recipe

Did you make this recipe?

Let us know how it turned out for you! Comment below, tag @missmolly_makes on Instagram using #missmollymakes or visit us LIVE at twitch.tv/missmollymakes.com

Homemade Naan Bread

Servings 8 flatbread
THE best accompaniment to your favourite curry, dip or just eaten on their own!
Prep Time 15 mins
Cook Time 15 mins
Rising Time 1 hr 30 mins
Total Time 2 hrs

Ingredients
 

  • 345 g ( cups) bread or plain flour + extra for dusting
  • 6 g ( tsp) instant yeast
  • 7 g (1 tsp) salt
  • 70 g (4 tbsp) Greek yoghurt
  • 30 g (3 tbsp) olive oil
  • 165 g ( cups) water warmed (about 37°C/100°F)

Garlic Butter (optional)

  • 125 g (½ cups) butter
  • 4 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • ½ tsp salt

Instructions

  • In a large bowl, combine all ingredients for the dough and mix with a chopstick or spatula. When the dough is about to come together, dust your hands with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading.
  • Clean the bowl then lightly oil. Transfer the dough to the bowl and cover with plastic wrap or a damp kitchen towel (I like to use a reusable shower cap). Let sit in a warm place for 1 to 1.5 hours, or until about doubled in size.

Garlic Butter

  • In a small bowl, place melted butter, finely minced garlic and chopped parsley. Sprinkle 1/4-1/2 tsp salt and mix well. Get a pastry brush ready to baste the Naan.

Cooking the Naan

  • When the dough is ready, dust the bench or silicone mat with enough flour so that it doesn't stick. Place the dough onto bench.
    Divide into 6 portions, dusting with more flour as necessary so the dough doesn't stick.
  • Using a rolling pin, roll one of the dough balls into an oval shape about (3mm or 1/8-inch thick). Remove any excess flour. Allow the flatbreads to sit for 10 minutes before frying to proof.
    Place a large cast iron or pan over medium-high heat until hot.
  • Gently baste each side with oil or optional garlic butter then lay the dough in the skillet and cook until the top is bursting with air bubbles and the bottom is golden and browned in spots, 2-3 minutes.
    Flip the naan and cook about 1-2 minutes more until the the bottom is browned.
    Remove & place the naan in a tea towel-lined dish to keep warm. Serve warm on their own or with a yummy curry!

Nutrition

Calories: 210kcal | Carbohydrates: 33g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 510mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

Please let us know how it turned out for you! Leave a comment below and tag @missmollymakes on Instagram and hashtag it #missmollymakes.

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Leave a Comment

  1. 5 stars
    No special skills required to make this recipe, it’s just simple and delicious! This will beat anything you buy yourself at the store and you’ll be super proud of yourself too.

    1. Miss Molly Makes Author says:

      I am proud of your too Hayley. Thanks for the review 🙂

  2. 5 stars
    I made these for a party, and they were so good people didn’t believe they were homemade! Super-easy and super tasty! If you are a bread person, make two batches, because you will eat one all by yourself. 🙂

    1. Miss Molly Author says:

      This is the best! Thanks for sharing casvelyn, I’m thrilled to hear the naan was a hit.

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