If you have ever craved that irresistible, pillowy bread served alongside your favorite Indian dishes, then you are in for a treat with this Fluffy Homemade Naan Bread Recipe. This recipe transforms a few simple ingredients into soft, bubbly, chewy naan that feels like a warm hug with every bite. Whether you are a novice baker or an enthusiast looking to master naan, this Fluffy Homemade Naan Bread Recipe promises an easy, rewarding experience that brings the authentic taste of India right into your kitchen.
Ingredients You’ll Need
The magic behind this Fluffy Homemade Naan Bread Recipe starts with humble ingredients that each play a vital role in building its classic texture and rich flavor. From yeast that creates the perfect rise to ghee that adds that signature buttery richness, these essentials provide everything you need to make naan that’s soft yet sturdy enough to scoop up your favorite curries.
- 1 tsp instant or rapid rise yeast: This active agent helps your naan rise into those fluffy bubbles everyone loves.
- 1/2 cup warm tap water (~40°C/105°F): Warm enough to activate the yeast without killing it.
- 1 tbsp white sugar: Feeds the yeast and adds just a touch of sweetness to balance the bread.
- 2 tbsp full-fat milk (low fat is fine too): Adds creaminess for a tender crumb.
- 1 1/2 tbsp whisked egg (about half an egg): Enhances the texture and helps the dough hold together beautifully.
- 1/2 tsp salt: Essential for flavor balance.
- 1 3/4 cups bread flour or all-purpose flour: The foundation for your dough’s structure.
- 30g (2 tbsp) ghee or unsalted butter, melted: Adds richness and helps create that golden finish.
- Garlic clove (optional): For making a luscious garlic butter if you want a flavor twist.
- Nigella seeds: Traditional garnish that adds a subtle onion-like flavor and rustic look.
- Finely chopped coriander/cilantro: Freshness that brightens each bite.
- Shredded cheese (optional, for cheese naan): Choose melty types like Monterey Jack or cheddar for an indulgent variation.
How to Make Fluffy Homemade Naan Bread Recipe
Step 1: Bloom Your Yeast
Begin by mixing your yeast with warm water and sugar in a small bowl. Cover it up and give it about 10 minutes to get nice and foamy. This step is critical because it tells you the yeast is alive and kicking, ready to puff up your dough beautifully.
Step 2: Combine Egg and Milk
Whisk the milk and egg together until smooth. This mixture adds moisture and richness that ultimately result in softer naan with a tender crumb.
Step 3: Sift Flour and Salt
In a separate bowl, sift your flour and salt to ensure great texture throughout your dough. This little step prevents lumps and results in smoother dough handling.
Step 4: Bring Wet and Dry Together
Make a well in your flour mixture and pour in the yeast mixture, melted butter or ghee, and egg-milk mix. Start mixing with a spatula, then use your hands to bring everything into a soft, cohesive ball. The best news? No kneading required here—making it a perfect jump-in-anytime recipe!
Step 5: First Proof
Cover the bowl tightly with cling film and leave it in a warm spot to rise for 1 to 1.5 hours until doubled in size. This slow magic gives your naan that luscious fluffiness.
Step 6: Divide and Shape Dough Balls
Transfer the dough to a floured surface and cut it into 6 equal pieces. Shape each piece into a smooth ball by stretching and tucking the surface underneath, creating tension. This shaping step sets you up for naan that holds its shape well when cooking.
Step 7: Second Proof
Place the dough balls on a floured tray, sprinkle with a bit more flour to avoid sticking, then cover loosely with a clean tea towel. Leave these to rise again for about 15 minutes until they puff up by around 50%.
Step 8: Roll Out Your Naan
On a lightly floured surface, flatten each dough ball with your hand, then roll out into 3 to 4 mm thick rounds about 16 cm or 6.5 inches wide. Getting the right thickness here is key—too thin and you lose the fluff, too thick and the naan becomes dense.
Step 9: Heat Up Your Skillet
Rub your cast iron skillet lightly with oil on a paper towel and heat it over high until faint smoke appears. The pan must be hot enough to create those beloved golden brown charred spots that give naan its iconic flavor and texture.
Step 10: Cook the Naan
Place a rolled naan round in the skillet and cook for about 1 to 1.5 minutes until the bottom turns a deep golden brown with lovely bubbles forming on top. Flip it over and cook the other side for about one minute to develop similar bubbles and brown spots.
Step 11: Repeat Cooking
Remove your cooked naan and set aside to keep warm. Continue cooking the remaining dough rounds, monitoring your skillet’s heat to avoid burning. A hot pan with that perfect temperature is your best friend during this step!
Step 12: Finish with Butter and Garnishes
Brush each hot naan with melted butter or ghee immediately after cooking, or make a quick garlic butter by blending melted butter with crushed garlic for an extra kick. Finally, sprinkle on nigella seeds and chopped coriander for that traditional look and fresh flavor boost.
How to Serve Fluffy Homemade Naan Bread Recipe
Garnishes
Simple garnishes like Nigella seeds and chopped cilantro not only add stunning visual appeal but also deliver subtle bursts of flavor. For those who love a garlicky punch, brushing with garlic-infused butter right after cooking transforms the naan into something irresistibly aromatic.
Side Dishes
Naan is the perfect partner for just about any Indian curry, from creamy butter chicken to spicy chana masala. It also pairs beautifully with lentil dals or even as a scoop for vibrant chutneys. Don’t forget you can use naan as a base for wraps or even mini pizzas!
Creative Ways to Present
Why not try serving your Fluffy Homemade Naan Bread Recipe alongside a colorful platter of dips: mango chutney, raita, and spicy hummus? You can cut the naan into pieces and use it to create a communal sharing board or stuff the dough with cheese before cooking for a delightful surprise.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftover naan in an airtight container or resealable bag at room temperature for up to two days. Keeping it wrapped well ensures it stays soft and ready to reheat.
Freezing
Naan freezes beautifully—wrap each piece individually in plastic wrap, then place in a freezer bag. This way you can enjoy fresh-tasting naan anytime you want for up to two months.
Reheating
For best results, reheat naan in a hot skillet or under a broiler until warm and slightly crisp on the edges. You can also microwave it for convenience, but a quick pan reheat makes all the difference in reclaiming that signature chew and fluffiness.
FAQs
Can I use all-purpose flour instead of bread flour?
Absolutely! All-purpose flour works just fine in this Fluffy Homemade Naan Bread Recipe. Bread flour just gives a slightly chewier texture, but both produce excellent results for soft, fluffy naan.
Do I really need to proof the dough twice?
The two-proof process helps develop flavor and texture. The first proof allows the dough to rise fully, and the shorter second proof after shaping lets the naan relax and puff up properly when cooked.
Can I make this naan without eggs?
If you want to keep it egg-free, you can substitute the egg with extra milk or a dairy alternative. The egg adds richness and softness, but the recipe will still work nicely without it.
What if I don’t have ghee? Can I use regular butter?
Yes, unsalted butter works perfectly as a substitute for ghee. Ghee has a higher smoke point and a nutty flavor, but butter still imparts the buttery richness traditional naan is known for.
Is it possible to bake this naan instead of using a skillet?
While this recipe shines when cooked in a hot skillet for those characteristic bubbles and char, you can bake the naan on a preheated baking stone or tray at high heat (around 250°C/480°F) for 4-5 minutes. It won’t be exactly the same but still incredibly delicious.
Final Thoughts
This Fluffy Homemade Naan Bread Recipe is your new kitchen best friend when it comes to making authentic Indian bread that feels straight from a restaurant. Easy, quick, and full of that soft chew and subtle char, it elevates any meal it joins. I encourage you to try it, experiment with flavors, and most importantly, enjoy every warm, buttery bite alongside your favorite dishes.
Print
Fluffy Homemade Naan Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 naan breads
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
Description
This recipe yields fluffy, bubbly, and chewy naan bread, perfect for accompanying Indian dishes or enjoying on its own. The naan is made with simple ingredients including yeast, milk, egg, and butter or ghee, and cooked quickly on a hot skillet for a deliciously soft texture. Variations such as garlic butter, nigella seeds, coriander, or cheese can easily be added to customize your naan.
Ingredients
Dough Ingredients
- 1 tsp instant / rapid rise yeast
- 1/2 cup warm tap water (~40°C/105°F)
- 1 tbsp white sugar
- 2 tbsp full fat milk (low fat ok too)
- 1 1/2 tbsp whisked egg (around 1/2 an egg, room temp)
- 1/2 tsp salt (cooking / kosher)
- 1 3/4 cups bread flour or all-purpose/plain flour
- 30g / 2 tbsp ghee or unsalted butter (melted)
Toppings and Finish
- 30g / 2 tbsp ghee or butter (melted for brushing)
- 1 small garlic clove (for garlic butter option)
- Nigella seeds (for sprinkling)
- Coriander/cilantro, finely chopped (for sprinkling)
- Shredded cheese (Monterey Jack, cheddar, tasty, colby or any melting cheese, optional for cheese naan)
Instructions
- Bloom yeast: Mix the instant yeast with warm water and sugar in a small bowl. Cover with cling wrap and leave for 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Egg and milk: Whisk together the milk and egg until fully combined and set aside for later use in the dough.
- Flour: Sift the bread flour and salt into a separate large bowl to ensure even distribution of the salt and to aerate the flour.
- Add wet ingredients: Make a well in the center of the flour mixture. Pour in the foamy yeast mixture, melted butter or ghee, and the milk and egg mixture. Stir with a spatula until mostly combined, then use your hands to bring it all together into a ball. No kneading is required for this dough.
- Proof 1: Cover the bowl tightly with cling wrap, place in a warm spot, and let the dough rise for 1 to 1.5 hours until it has doubled in size.
- Cut into 6 pieces: Turn the dough onto a lightly floured surface. Cut it into 6 equal pieces, then shape each piece into a smooth ball by stretching the surface and tucking it underneath.
- Proof 2: Place the dough balls on a lightly floured tray or plate. Lightly sprinkle them with flour and cover loosely with a thin tea towel. Let them rise in a warm place for 15 minutes until they have increased about 50% in size.
- Roll out: Take one dough ball and flatten it with your hand on a lightly floured surface. Roll out into a round about 3 to 4 mm thick (roughly 16 cm / 6.5 inches in diameter).
- Heat skillet: Lightly oil a cast iron skillet by rubbing about 1/2 teaspoon of oil on a paper towel and wiping the surface. Heat the skillet over high heat until wisps of smoke appear, indicating it is very hot.
- Cook naan: Place the rolled-out dough in the hot skillet. Cook for 1 to 1.5 minutes until the bottom is deep golden or slightly charred and the surface develops bubbles. Flip the naan and cook the other side for about 1 minute until the bubbles turn deep golden brown.
- Cook remaining naan: Remove the cooked naan and keep warm. Repeat the cooking process with remaining dough pieces, adjusting the heat as needed to prevent burning.
- Finishing: Brush the hot naan with melted butter or ghee, or with garlic butter if desired. Sprinkle with nigella seeds and chopped coriander. Serve immediately while hot.
Notes
- Use instant or rapid rise yeast for best results and quicker proofing.
- The whisked egg in the recipe is about half an egg; this contributes to the soft texture.
- Bread flour is preferred for chewiness, but all-purpose flour works as a substitute.
- Butter or ghee can be used interchangeably in the dough and for finishing.
- For garlic butter, finely mince the garlic clove and mix into the melted butter before brushing on naan.
- Cheese naan can be made by adding shredded melting cheese inside the rolled dough before cooking.
- Proofing time is flexible but the dough should roughly double in size during the first proof.
- Use a cast iron skillet or similar heavy-based pan; adjust heat to avoid burning but still attain charring.
