Homemade Naan Recipe (Easy No-Knead Recipe + Video)
Have you ever tried making your own naan bread at home? It's surprisingly easy with my no-knead recipe! You can make soft and pillowy naan bread that's perfectly elastic and chewy, without the need for a stand mixer. Once you try this fail-proof easy recipe, you won't want to go back to store-bought naan. Pair it with your favorite curry or use it to make wraps and sandwiches to enjoy a delicious and convenient meal that's perfect for any occasion. With its soft and fluffy texture, this homemade naan bread will add a touch of sophistication and flavor to any dish you serve it with.
Naan needs no introduction and is probably one of the most ordered items in Indian restaurants. This bread is among the simplest to prepare in your own kitchen and complements your preferred curries beautifully.
This recipe for no-knead naan is made without eggs and the enriched dough has yogurt, melted butter, and milk. I am using an Instant Pot to make and proof the dough, which results in perfect fermentation, yielding soft and fluffy naan. By following this recipe, you'll achieve the fluffy, bubbly, chewy, and perfectly elastic texture that you typically find in restaurants.
Typically, traditional naan is prepared in a tandoor or clay oven, resulting in a slightly charred texture from the high heat. However, in this homemade naan bread recipe, I'm using a cast iron skillet to cook the naan. This method still creates the characteristic crumbs and char that you would typically get from a tandoor, making it a delicious and convenient alternative.
This amazing yet ridiculously simple recipe for pillowy naan with perfect air pockets is perfect for soaking up the flavors of your favorite curry. Using basic ingredients that you likely already have in your kitchen, this recipe is both accessible and delicious. Keep reading for details on ingredients, variations, and useful tips that will help you make the BEST no-knead naan bread in the comfort of your own home.
Flour: Bread flour works best for this recipe. However, if it is not available, use all-purpose flour.
Yeast: I have used instant dry yeast which does not need dissolving or blooming. If you use active dry yeast, bloom it first in sugar and lukewarm milk.
Melted butter: Use unsalted melted butter. It can be replaced with olive oil.
Dairy: Use whole milk and full-fat yogurt. You can also use greek yogurt.
Other ingredients: Salt and sugar. I have used raw sugar here, however, white sugar can also be used.
Step 1: In the inner pot of the Instant Pot (or a large mixing bowl), add milk, sugar, instant dry yeast, yogurt, and melted butter.
Step 2: Mix well until the sugar dissolves. Add salt and mix.
Step 3: Add flour to the yogurt mixture in batches and mix using a wooden spoon.
Step 4: Combine the flour and bring it together making sure there are no dry bits.
Step 5: Form a slightly sticky, soft dough that will come together like a ball.
Step 6: Place the inner pot in the Instant Pot and set it to 'Yogurt' mode for one hour. If you are mixing flour in a large bowl, transfer it to the inner pot of the Instant Pot.
Step 7: The dough is ready when it is almost double in size.
Step 8: Transfer it to a lightly floured surface or board. Divide it into 8 equal portions.
Step 9: Bring each part into a ball and place it on a tray. Cover with a clean and damp tea towel (or plastic wrap) and let it sit for 15 minutes.
Step 10: The dough rises after the second proofing.
Step 11: After 15 minutes, take one ball of dough and gently spread it into oval discs using your fingers. Alternatively, roll it using a rolling pin into a teardrop shape or oval shape.
Step 12: Optionally, you can top it with nigella seeds, garlic, or cilantro.
Step 13: Heat a large cast-iron skillet. Place the rolled dough on the hot skillet. Bubbles begin to appear as it cooks. Let it cook for about 2 minutes on medium-high heat or until the underside is charred and golden brown.
Step 14: Flip and cook on the other side for one more minute. The naan is done when bubbles will turn golden brown.
Pairing naan with your favorite chana masala or chicken tikka masala is the ultimate comfort food experience. If you're looking for more inspiration, here are some other delicious Indian recipes to try out.
Never run out of ideas on what to serve with naan with this detailed guide. If you have leftover naan, don't worry. Check out these resources to learn how to freeze naan properly and the ultimate guide to reheating naan.
Why is my naan not having bubbles?This happens if the skillet is not hot enough when cooking, or if the dough is too dry. Heat the skillet before you place the dough on it.
Is naan the same as pita bread?While both are leavened flatbread and are made using flour and leavened using yeast, they are quite different in taste and texture. Naan dough is enriched with milk, butter, and yogurt. It is large, soft, and lighter whereas the pita is small, dry, and used as a pocket for fillings.
Homemade Naan Recipe (Easy No-Knead Recipe + Video)
- 2 1/2 cups bread flour or all-purpose flour
- 2 teaspoon instant dried yeast see notes
- 2 teaspoon sugar
- 1/2 cup milk (plus 1-2 tablespoons)
- 1/4 cup melted butter
- 1/2 cup yogurt
- 1 teaspoon salt
Make and proof the dough:
- In the inner pot of the Instant Pot, add milk, sugar, yeast, yogurt, and melted butter. Mix well until the sugar dissolves.
- Add the salt and give it a good mix.
- Add the flour in batches. Mix using a wooden spoon.
- Combine the flour and bring it together making sure there are no dry bits.
- The moisture from the liquids is sufficient to make the dough.
- Form a soft and slightly sticky dough that will come together like a ball.
- If the dough is too sticky, add ½ cup of flour. If it is too dry, add one tablespoon of water.
- Cover the Instant Pot and set it to 'Yogurt' mode for one hour.
- The dough is ready when it is almost double in size.
Making the naan:
- Once the dough is ready, transfer it to a lightly dusted surface. Divide it into 8 equal parts.
- Bring each part into a ball and place it on a tray. Cover with a clean kitchen towel and let it sit for 15 minutes.
- Meanwhile, start heating a cast iron pan or skillet.
- After 15 minutes, take one ball of dough and gently spread it into oval discs using your fingers. Alternatively, roll it using a rolling pin.
- Sprinkle nigella seeds, finely chopped garlic, and cilantro.
- Place it on the hot skillet. Bubbles begin to appear as it cooks. Let it cook for about 2 minutes or until the underside is charred.
- Flip and cook on the other side for one more minute. The naan is done when bubbles will turn brown.
- Remove from the skillet and set it aside.
- Repeat with the rest of the dough balls.
- Serve hot with curry of your choice.
- In this recipe, I am using instant dried yeast that does not require blooming. If you use active dry yeast, bloom it in lukewarm milk (or warm water) and sugar first, and then use the yeast mixture.
- See the tips section above for more useful tips to make this dish.