Authentic Indian Naan Recipe

If you’ve ever wanted to make soft, pillowy naan at home just like the kind you enjoy at your favorite Indian restaurant, this easy recipe is for you. No fancy equipment, no stress, just simple ingredients, a little kneading, and perfectly fluffy naan in under 90 minutes.

homemade Indian naan with yeast, garnished with cilantro
 

Homemade naan has always been a favorite in our house, especially with my kids. There’s something so comforting about warm, fluffy naan fresh off the skillet, and it’s one of those recipes that instantly brings everyone to the table. I’ve been making this version for a few years now, and it never fails to impress.

Back when yeast was hard to find, I developed a naan recipe without yeast as a quick alternative. Both versions are incredibly simple and have become staples in my kitchen. For the longest time, I didn’t think a recipe was even necessary; it felt like second nature. But every time I put out a call for recipe requests, homemade naan kept popping up as one of the most asked-for dishes.

So here it is, a tried, tested, and truly family-approved authentic Indian naan recipe that you can make right at home.

soft and fluffy homemade naan

Ingredient highlights

ingredients to make homemade naan bread with yeast
  • Flour: This recipe uses 2 cups of all-purpose flour, which comes to about 9.25 ounces by weight. For the best results, sift the flour before mixing to help prevent lumps and ensure a smoother dough. If you don’t have a kitchen scale, use the spoon-and-level method: gently spoon the flour into your measuring cup, then level it off with a knife without packing.
  • Yeast: I recommend using pre-measured packets of active dry yeast. Each packet contains just the right amount for most recipes, making it super convenient. It’s a great way to avoid waste, especially if you don’t bake with yeast often and might not finish a full jar before it expires. Active dry yeast is reliable and easy to work with, and those single packets help keep things simple and fresh.
  • Sugar: When mixed with warm water, sugar helps “activate” the yeast by giving it something to consume right away. As the yeast eats the sugar, it produces carbon dioxide gas, which helps the dough rise.

Top 3 Tips for Soft, Fluffy Homemade Naan

  1. Use Warm Water and Fresh Yeast
    Make sure the water is around 110°F, warm to the touch, not hot. Equally important, always check that your yeast is fresh and not expired. If the yeast + water mixture doesn’t get frothy, the yeast may be old. Fresh yeast combined with the right temperature gives your dough the perfect start.
  2. Texture Matters
    The dough should be soft, slightly sticky, and smooth. If it feels dry, add a splash of water. This texture helps create that signature pillowy center.
  3. Let It Rise in a Warm Spot
    Don’t rush the rise. This is when the dough develops structure and softness. The Instant Pot yogurt setting is ideal for consistent, gentle proofing. If you’re not using an Instant Pot, place the dough in a warm spot until it doubles in size. If needed, give it an extra 15 minutes.

Bonus Tip: A hot cast iron skillet gives the best results with golden-brown spots and restaurant-style texture every time.

How to make Indian Naan with Yeast

yeast added to warm water in a cup
1. Activate yeast in warm water.
activated yeast in a cup
2. Here is what the activated yeast looks like.
 
activated yeast, yogurt and oil added to flour
3. Add the activated yeast and yogurt to flour
naan bread dough in a bowl
4. Knead the dough.
covered naan dough in Instant Pot
5. Proof the dough in the Instant Pot.
doubled naan dough in the Instant Pot
6. Here is the doubled dough after proofing.
dough divided into six parts
7. Divide the dough into six parts.
shaped dough ball
6. Shape each part into a round ball.
dough ball on flour dusted surface.
7. Lightly flour your surface and place the dough ball on it to roll.
rolled naan.
8. Using a rolling pin, gently roll the dough into an oval shape, about 6 to 7 inches long.
naan on a hot pan.
9. Transfer the rolled naan to the hot griddle and cook until bubbles start to form.
turned over naan on a hot pan.
10. Turn the naan over and let the other side cook through.

Serving

stack of homemade naan

Storing

Once the naan has completely cooled, stack them and wrap them in foil or place them in an airtight container. You can store them at room temperature for a day or refrigerate them for 3 to 4 days.

If you are not going to use naan in 1 to 2 days, I highly recommend freezing them. Place a piece of parchment paper between each naan to prevent sticking, then store in a freezer-safe ziplock bag or airtight container for up to 2 months.

To Reheat:

  • Stovetop: Warm on a preheated skillet over medium heat for 1 to 2 minutes per side.
  • Oven: Wrap in foil and warm in a preheated oven at 350°F for 5 minutes.
  • Microwave: Wrap in a damp paper towel and microwave for 15–20 seconds.

For best results, brush with a little butter or ghee after reheating to bring back that fresh-off-the-skillet flavor.

Recipe Video