Soft and Fluffy Naan

Homemade naan that’s soft, golden, and fluffy—perfect for pairing with Indian dishes or serving as a side with soups and dips. Quick to make, easy to customize with garlic or herbs.

Ingredients

2 teaspoons active dry yeast
1 teaspoon granulated sugar
3/4 cup warm water
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 Tablespoons plain yogurt
2 Tablespoons butter melted (plus extra for brushing)
1/4 cup warm milk
2 Tablespoons olive oil or any neutral oil

Instructions

Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit 5–10 minutes until frothy.
Mix Wet Ingredients: In the bowl of a stand mixer fitted with the dough hook (or in a large mixing bowl with a hand mixer), combine the yeast mixture, yogurt, melted butter, warm milk, and oil. Mix on low speed until well blended.
Add Dry Ingredients: Add the flour, salt, and baking powder to the wet ingredients. Mix on low speed until a dough forms. Increase to medium speed and knead for 5–7 minutes until smooth and elastic. If the dough is too sticky, add flour 1 tablespoon at a time.
Let Dough Rise: Lightly grease a large bowl and place the dough inside. Cover with a clean kitchen towel and let rise 1–1.5 hours, until doubled in size.
Shape the Naan: Punch down the dough, divide into 8 equal portions, and roll each into a ball. Using a rolling pin, flatten each ball into an oval or round about 1/4-inch thick.
Cook the Naan: Heat a skillet over medium-high heat. Add a small amount of oil, place one naan in the skillet, and cook 1–2 minutes until bubbles form. Flip and cook another 1–2 minutes until golden and slightly charred.
Serve: Brush warm naan with melted butter and serve immediately.

Notes

Storage: Best enjoyed fresh. Store in an airtight container for up to 2 days and reheat in a skillet or oven.
Flavor Variations: Add minced garlic or chopped cilantro to the dough for extra flavor.
Tips: Naan is versatile—serve as a wrap, for sandwiches, or alongside soups and salads.