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If you’re not enjoying your curry with Homemade Naan, you’re doing it all wrong! This easy to make naan is a staple in my kitchen, and once you try it, it’ll be one in yours as well.

Pieces of naan are placed on top of one another in a wicker basket.
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Soft, chewy, flavorful, and SO easy to make – there isn’t anything about this homemade naan recipe that I’m not obsessed with. It takes me right back to Dishoom in London and honestly all the Indian food in London because it is just the very best there.

The naan is ideal for lapping up every last drop of curry so that none of it goes to waste, but make no mistake… This naan is delicious all on its own, too.

This recipe calls for simple and authentic ingredients, which is what I love so much about it.

In a world filled with creative variants of popular recipes, sometimes it’s satisfying to just stick to the classics. While this naan recipe is simple and authentic, it’s also mind-blowingly (not a real word, but still applicable) delicious!

Whenever I made homemade breads/flatbreads, my dinner guests always seem so impressed. I get it – it’s always easier to just buy the store-bought stuff.

However, it’s way more of a pay off to serve deliciously homemade breads! This naan is so much better than anything I’ve had from a grocery aisle or bakery.

Naan is presented on a wooden cutting board.

Ingredients to make homemade naan

  • Flour – All-purpose is what you need.
  • Milk – Whole milk works best, and make sure it’s warm.
  • Water – You’ll need to measure it based on the quality of flour you use.
  • Yogurt – Make sure it’s plain – no flavors!
  • Salt – Just a pinch!
  • Yeast – I used rapid yeast, so I added it directly with the dry ingredients.
  • Sugar – White granulated sugar is all that’s called for.
  • Oil – Vegetable works best.
  • Nigella seeds – Also known as black cumin!
  • Butter – This is for brushing on the naan. You can also toss some garlic into it to make garlic naan.
Black seeds and shredded green herbs are spread across freshly baked naan.

What else can I add to homemade naan?

You can also add chopped green chilies, chopped cilantro to the melted butter to get chilly or coriander flavor to the naan.

Also, to make garlic naan, all you need to do it add chopped garlic to the melted butter. It’s super easy and my favorite out of all the variations!

What should I serve naan with?

If you’re looking for a pairing that’s to die for, serve homemade naan with your favorite curry or saucy dish that needs sopping up. You can thank me later!

These are some recipes that would pair perfectly with the homemade naan:

Several pieces of cooked and garnished naan are placed on top of each other.

How long will homemade naan stay fresh?

In an airtight container at room temperature, this naan will stay wonderfully fresh for up to 5-7 days. I love how long it lasts!

Round pieces of naan are in a stack on a wooden surface.

Why buy it when you can bake it?

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5 from 1 vote

Homemade Naan

If you have never made homemade naan before, you're missing out on the most tender and chewy breads to sop up your favorite curry!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 naans


  • 2 ½ cups (313 g) all-purpose flour
  • ½ cup (118 ml) warm milk
  • ½ cup (118 ml) water, more or less will be needed depending on the quality of flour you use
  • 2 tablespoons plain yogurt
  • 1 teaspoon kosher salt
  • 2 teaspoon yeast, I used rapid rise yeast, so I added the yeast directly with dry ingredients
  • 2 teaspoon granulated sugar
  • 2 tablespoons oil
  • 1 tablespoon nigella seeds
  • 3 tablespoons (42 g) melted butter for brushing on the naan, add 2 tsp minced garlic to the butter if you want to make garlic naan
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  • In a bowl mix the dry ingredients- flour, salt, sugar, yeast and mix well.
  • Add the warm milk, yogurt, oil to a bowl and mix.
  • Add the wet ingredients to the dry ingredients add the water in small batches and knead the dough.
  • You can knead the dough using hands or using the dough hook in your stand or hand mixer.
  • Knead until the dough is smooth.
  • Place the dough in a greased bowl.
  • Cover it with a towel and keep it in a warm place for about 60 to 75 minutes.
  • The dough will double in size.
  • Now make equal size balls of the dough.
  • Let the dough balls rest further for 10 minutes.
  • Heat an iron skillet.
  • Take one dough ball and roll it into an oval shape. You can oil the dough to help make rolling easier.
  • Don’t roll it too thin or make it very thick.
  • Place the rolled dough in the hot iron skillet. Brush the dough with little bit of water and sprinkle some nigella seeds on top. This will help the seeds stick to the naan dough.
  • When you see bubbles starting to appear on the top, brush the naan with butter or garlic butter.
  • Use a tong and remove the naan from the skillet and cook the top side that’s brushed with butter in open flame of your gas stove.
  • Cook until the naan gets nice color. You don’t want to burn them. Some char here and there for some nice flavor is good.
  • Now remove the naan and brush again with butter.
  • Do this for the other dough balls.
  • Serve with a curry of your choice.


You can also add chopped green chilies, chopped cilantro to the melted butter to get chilly or coriander flavor to the naan.


Serving: 1naan, Calories: 316kcal, Carbohydrates: 44g, Protein: 8g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 453mg, Potassium: 133mg, Fiber: 2g, Sugar: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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