# Homemade Naan Bread

A super simple and easy recipe for homemade naan bread, perfect for a curry night.

- Servings: 5 servings
- Cuisine: Indian
- Category: Baked Goods
- Language: en

## Ingredients

- 2 tbsp warm water
- 1 tsp instant yeast
- 1 tsp white sugar
- 0.33 cup warm milk
- 2 tbsp melted butter
- 0.33 cup Greek yogurt
- 2 cups all-purpose flour
- 0.5 tsp salt
- a little bit oil
- some garlic butter

## Instructions

1. Add 2 tablespoons of warm water, 1 teaspoon of instant yeast, and 1 teaspoon of white sugar into a bowl and mix.
2. Let it sit for a moment to ensure the yeast is active (optional for instant yeast).
3. Add 1/3 cup of warm milk, 2 tablespoons of melted butter, and 1/3 cup of Greek yogurt (lactose-free if desired) and mix.
4. Add 2 cups of all-purpose flour and 1/2 teaspoon of salt to the mixture.
5. Knead the dough with a dough hook attachment for 2-3 minutes until it comes together.
6. Finish kneading the dough by hand until it becomes nice and smooth.
7. Place the dough in a bowl with a lid and let it double in size for about an hour in a warm place.
8. Divide the dough into 5 equal-sized balls.
9. Shape each piece into a ball and let them rest again.
10. Cover the naan balls with a slightly damp towel and let them rest for 15 minutes.
11. Roll out one naan ball into the desired size, keeping it relatively thin.
12. Heat a cast iron skillet with a little bit of oil and garlic butter.
13. Place the rolled naan in the hot skillet and cover with a lid for about a minute.
14. Remove the lid and brush the top side with garlic butter.
15. Flip the naan once the bottom side starts to get slightly brown.
16. Brush the other side with garlic butter and let it cook until it bubbles and gets air pockets.
17. Flip it one more time to get more air in there.
18. Repeat for the remaining naan balls.

## Equipment

- bowl
- dough hook attachment
- lid
- damp towel
- cast iron skillet

## Tips

- You don't technically have to wait for instant yeast to activate, but it's good to ensure it's alive.
- The dough should be a little sticky but manageable.
- Let the dough double in size for about an hour in a warm place.
- Cover the shaped naan balls with a slightly damp towel to prevent them from drying out during the second rest.
- Be relatively gentle when rolling out the naan.
- Roll the naan pretty thin for best results.
- Put the lid on the skillet for about a minute to help the naan bubble up.
- Brush with garlic butter on both sides while cooking.

## Source

- Original video: https://vt.tiktok.com/ZSmgkFMkG/
- Recipe page: https://www.cliprecipe.com/recipe/a359d995-b21c-4009-a9a1-feb72fd5690d
- Extracted: 2026-02-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt