If you’ve ever wanted to make soft, pillowy naan at home just like the kind you enjoy at your favorite Indian restaurant, this easy recipe is for you. No fancy equipment, no stress, just simple ingredients, a little kneading, and perfectly fluffy naan in under 90 minutes.
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Homemade naan has always been a favorite in our house, especially with my kids. There’s something so comforting about warm, fluffy naan fresh off the skillet, and it’s one of those recipes that instantly brings everyone to the table. I’ve been making this version for a few years now, and it never fails to impress.
Back when yeast was hard to find, I developed a naan recipe without yeast as a quick alternative. Both versions are incredibly simple and have become staples in my kitchen. For the longest time, I didn’t think a recipe was even necessary; it felt like second nature. But every time I put out a call for recipe requests, homemade naan kept popping up as one of the most asked-for dishes.
So here it is, a tried, tested, and truly family-approved authentic Indian naan recipe that you can make right at home.
Ingredient highlights
- Flour: This recipe uses 2 cups of all-purpose flour, which comes to about 9.25 ounces by weight. For the best results, sift the flour before mixing to help prevent lumps and ensure a smoother dough. If you don’t have a kitchen scale, use the spoon-and-level method: gently spoon the flour into your measuring cup, then level it off with a knife without packing.
- Yeast: I recommend using pre-measured packets of active dry yeast. Each packet contains just the right amount for most recipes, making it super convenient. It’s a great way to avoid waste, especially if you don’t bake with yeast often and might not finish a full jar before it expires. Active dry yeast is reliable and easy to work with, and those single packets help keep things simple and fresh.
- Sugar: When mixed with warm water, sugar helps "activate" the yeast by giving it something to consume right away. As the yeast eats the sugar, it produces carbon dioxide gas, which helps the dough rise.
Top 3 Tips for Soft, Fluffy Homemade Naan
- Use Warm Water and Fresh Yeast
Make sure the water is around 110°F, warm to the touch, not hot. Equally important, always check that your yeast is fresh and not expired. If the yeast + water mixture doesn’t get frothy, the yeast may be old. Fresh yeast combined with the right temperature gives your dough the perfect start. - Texture Matters
The dough should be soft, slightly sticky, and smooth. If it feels dry, add a splash of water. This texture helps create that signature pillowy center. - Let It Rise in a Warm Spot
Don’t rush the rise. This is when the dough develops structure and softness. The Instant Pot yogurt setting is ideal for consistent, gentle proofing. If you're not using an Instant Pot, place the dough in a warm spot until it doubles in size. If needed, give it an extra 15 minutes.
Bonus Tip: A hot cast iron skillet gives the best results with golden-brown spots and restaurant-style texture every time.
How to make Indian Naan with Yeast
Serving
- With Curries: Scoop up rich, flavorful gravies like Butter Chicken, Paneer Makhani, Chana Masala, or Malai Kofta Curry.
- With Dals: Serve alongside comforting dishes like Dal Bukhara or Dal Makhani for a wholesome, satisfying meal.
- As a Wrap or Roll: Use naan as a base for wraps with Paneer Tikka, Chicken Tikka. or Seekh Kebabs.
- With Dips & Chutneys: Tear and dip into Mint Chutney or a side of Raita for a lighter snack or appetizer.
- With Breakfast: Pair it with Egg Bhurji or Indian-style Shakshuka with Masala Chai for a cozy start to your day.
If you are hosting an Indian party, stack warm naan in a basket lined with a kitchen towel to keep it soft and warm until ready to serve.
Storing
Once the naan has completely cooled, stack them and wrap them in foil or place them in an airtight container. You can store them at room temperature for a day or refrigerate them for 3 to 4 days.
If you are not going to use naan in 1 to 2 days, I highly recommend freezing them. Place a piece of parchment paper between each naan to prevent sticking, then store in a freezer-safe ziplock bag or airtight container for up to 2 months.
To Reheat:
- Stovetop: Warm on a preheated skillet over medium heat for 1 to 2 minutes per side.
- Oven: Wrap in foil and warm in a preheated oven at 350°F for 5 minutes.
- Microwave: Wrap in a damp paper towel and microwave for 15–20 seconds.
For best results, brush with a little butter or ghee after reheating to bring back that fresh-off-the-skillet flavor.
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Soft & Fluffy Homemade Naan – Restaurant-Style!
Equipment
Ingredients
- ½ cup warm water about 110°F (use digital thermometer for accuracy)
- 1 teaspoon sugar
- 1 teaspoon Rapid Rise Instant Yeast
- 2 cups all-purpose flour or use half whole wheat flour – 9.25 oz total
- 1 teaspoon kosher salt
- 1 tablespoon oil
- ½ cup plain yogurt
Optional for Serving
- 2 tablespoons butter or oil for brushing
Instructions
Activate the Yeast and Prepare Dough
- In a small cup, mix warm water, sugar, and yeast. Stir gently, cover, and set aside for 10 minutes until foamy. This step ensures your yeast is active, giving you light and airy naan.
- In a mixing bowl, combine flour, salt, and yogurt. Pour in the yeast mixture and mix with a silicone spatula or fork until most of the flour is absorbed. If the dough feels too dry, add a few splashes of water. Apply a few drops of oil to your hand and knead until you have a smooth, soft dough ball.
Proof the Dough
- Brush the Instant Pot stainless steel insert with oil and place the dough inside.
- Set the Instant Pot to yogurt mode at 91°F and let the dough rise for 1 hour. It will double in size, becoming soft, airy, and easy to roll out.Tip: If you don’t have an Instant Pot, cover the dough and let it rise in a warm place, or in the oven with the light on, for 1 to 1.5 hours until it has doubled in size.
Roll and Cook
- Divide the dough into 6 equal portions using a knife or dough scraper.
- Lightly flour your surface and roll each ball into an oval (6-7 inches long, 4-5 inches wide). See notes for garlic naan.
- Heat a cast iron skillet over medium-high heat.
- Place the rolled naan on the hot pan. Cook for 1-2 minutes until bubbles appear and the bottom turns golden.
- Flip and cook for another 2-3 minutes until the other side is cooked and gets some golden char marks.
- Brush the hot naan with butter or oil. Serve warm with curries, dal, or even as a wrap!
Video
Notes
- Preheat the oven to 400°F.
- Place rolled-out naan on a baking sheet.
- Bake for 4-5 minutes, then broil for 1 minute to get golden char marks. Brush the hot naan with butter or oil.
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