This easy homemade naan recipe is made with yogurt, yeast, and simple pantry ingredients for soft, fluffy, restaurant-style naan. Cooked on the stovetop and ready in under an hour, it’s perfect for wraps, dips, and easy dinners.
Why You’ll Love This Recipe
This is one of those recipes that feels impressive but is actually so simple to make. There’s nothing better than warm, homemade naan straight from the pan—soft, pillowy, and perfect for scooping up your favorite meals.
We love using this for wraps, quick lunches, or serving alongside dinner. Once you make it from scratch, it’s hard to go back to store-bought!
What It Tastes Like
- Soft, fluffy, and slightly chewy
- Lightly golden with crisp edges
- Slight tang from the yogurt
- Perfect for dipping, wrapping, or eating warm with butter
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Rolling pin
- Large non-stick skillet
- Spatula
- Clean work surface
Ingredients
Naan Dough
- 1 cup plain Greek yogurt (we used 2%, but any will work)
- 2 cups regular all-purpose flour (plus more for rolling)
- 1 tablespoon olive oil (plus more for frying)
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- ½ teaspoon salt
Instructions
- Activate the yeast:
In a large mixing bowl, add ¼ cup warm water, sugar, and yeast. Stir and let sit for about 5 minutes until foamy. - Make the dough:
Add yogurt, olive oil, salt, and flour. Mix until a soft dough forms and all flour is absorbed. If dough feels dry, add a little more yogurt.
- Let it rise:
Cover and let the dough sit for about 1 hour, until doubled in size.
- Divide and shape:
Lightly flour your hands and divide the dough into 12 balls.
- Roll the dough:
On a floured surface, roll each ball into a thin round (about ⅛–¼ inch thick). - Cook the naan:
Heat a large skillet over medium heat and coat lightly with oil. Cook each piece until bubbles form (less than a minute), flip, and cook until golden brown on both sides.
- Serve:
Serve warm with butter, herbs, or use for wraps and meals.
Helpful Tips
- Make sure your yeast is foamy before mixing—this ensures a good rise
- Don’t roll too thick or too thin—aim for that perfect soft texture
- Cook on medium heat so it browns without burning
- Keep cooked naan covered with a towel to stay warm and soft
Notes from Jill
- This is perfect for meal prep—store extras and reheat in a skillet
- Great for wraps, flatbread pizzas, or dipping into soups and curries
- You can brush with garlic butter or herbs for extra flavor
Frequently Asked Questions
Can I make naan without yeast?
Yes! I recommend skipping the yeast step in this recipe and incorporating 1 teaspoon of baking powder into your flour before mixing instead. You can also try my sourdough naan recipe here!
Can I freeze naan?
Yes! We do this at home! Let it cool completely, then separate each piece with parchment paper and freeze in an airtight bag for up to 2–3 months.
How do I reheat naan?
Warm in a skillet for best texture or microwave briefly with a damp paper towel.
The Softest Homemade Naan
This homemade naan is soft, fluffy, and slightly chewy with golden, bubbly edges. Made with simple ingredients like yogurt and yeast, it’s the perfect easy flatbread for wraps, dipping, or serving alongside your favorite meals.
Ingredients
Naan Dough
- 1 cup plain greek yogurt we used 2% but any will work
- 2 cups regular all purpose flour plus more for rolling
- 1 tablespoon olive oil plus more for frying
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- ½ teaspoon salt
Instructions
How to Make Homemade Naan
- Begin by pouring ¼ cup of warm water into a large mixing bowl. Add the sugar and yeast and stir a few times. Allow this to sit for 5 minutes until the yeast is active and foaming.
- Add your yogurt, oil, salt, and flour. Mix until a dough soft dough is formed and all of the flour has absorbed the liquid. If your dough is dry and crumbly, add a little more yogurt until it resembles the photo mentioned earlier in this recipe. Shape the dough into a mound.
- Cover the dough in the bowl and let this sit for an hour until it has doubled in size. Once it has risen, flour your hands, and divide the dough into 12 balls.
- Bring a large flat non-stick skillet to medium heat. Coat the skillet well with olive oil.
- Flour a clean surface and use a floured rolling pin to roll a dough ball until it is about ⅛-1/4 inch thick (think thinner than a pizza crust).
- Place the rolled dough into the skillet and cook just until bubbles form on the top -- It will take less than a minute. Flip and you should see golden spots formed on the dough. Cook for another minute or just until golden brown parts form on either side (see photos above). Remove from the skillet and place on a plate. Repeat rolling the dough, oiling your pan, and frying your dough until all of the dough balls are fried into naan.
- Serve warm! We like to use them for greek wraps but you can also use these in middle eastern dishes or just with a little butter and herbs brushed on.
Nutrition
Serving: 1naanCalories: 99kcalCarbohydrates: 17gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 104mgPotassium: 49mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 0.001mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!
Nancy says
Can this be made gluten and dairy free?