I made this naan bread for dinner on a Mediterranean snack plate and it is so good! I like to serve it with homemade hummus but you could easily put some chicken and tzatziki on it and make it a gyro. It tastes like the delicious kind you get a restaurant and is best served warm and fresh. Naan is traditionally Indian/Persian- but I find that the flavor pairs just as well with Greek food, almost like Pita bread.
To start making homemade naan bread, you’ll want to gather your ingredients. You will need to let this naan bread rise for about 30-45 minutes so make sure you have the time to do that before you start. It is a breeze to make after that, though.
- Add warm water and yeast to a stand mixer or and let it get foamy.
- Then, using the hook (or paddle) attachment, turn the mixer on medium-low and gradually add in the dough ingredients.
- Once dough is smooth, shape it into a ball using olive oil greased hands, and place into a large mixing bowl to rise. Cover the bowl with a towel and place it in a warm environment to rise (a laundry room when the dryer is on, or sunny window works great!) for about 30-45 minutes.
Once risen, the naan bread dough should be roughly doubled in size. Like this:
Once the dough has risen (roughly doubled in size) place the naan bread dough on a floured surface and divide it into 8-10 pieces. How you divide the dough really depends on how big you want your naan bread to be, so it is up to you depending on how big you want your naan slices.
After dividing naan dough, roll them into flat pieces about 1/3 inch thick. Heat 2 tsp butter in a stove top skillet on medium heat, and once butter is melted and bubbly, add flat piece of naan dough to pan. After about 1-2 minutes, and once you start to notice bubbles forming from the underside, give it a flip and repeat for the other side.
Continue to cook additional pieces of naan bread and if needed, add more butter to pan. The butter will help keep the naan bread golden and moist (P.S. I hate that word). Transfer to a paper towel lined plate to soak up the excess butter. Before serving, I like to cut mine into quarters- it’s easiest to dip in hummus and makes the BEST snack!
Like most homemade bread, I recommend making homemade naan before serving it as I find that it doesn’t last as long as store-bought (no preservatives are to thank for that). I find that it lasts for about 1-2 days after making it if sealed well (wrapped in plastic wrap). Give it a quick 20 second ‘zap’ in the microwave if enjoying it later to freshen it up.
What can you serve homemade naan bread with?
- Homemade Hummus without Tahini
- Slow Cooker Greek Chicken
- Avocado Hummus
- Avgolemono (Greek Chicken and Rice Soup)
- Greek Salad Meal Prep Lunches with Roasted Garbanzo Beans
- Greek Baked Shrimp with Feta
- Layered Greek Dip
Enjoy this delicious snack! – Rachel
Homemade Naan Bread
Naan Bread Ingredients
- 1 cup warm water
- 1 .25 oz package of yeast (equivalent to about 2 1/4 tspns)
- 3.5 cups all purpose flour
- 1/4 cup plain greek yogurt
- 2 tsp salt
- 1 tsp baking powder
- 1 egg
- 2 tsp butter (with additional 2 tsp on hand if needed)
- 1 tbsp olive oil (to coat hands with)
- 2 tbsp flour (for coating surface)
- 1 tsp chopped parsley (optional for topping)
- Combine water and yeast. Mix well and let sit for roughly 5-7 minutes until foamy.
- Using the hook (or paddle) attachment, turn the mixer on medium-low and gradually add in the dough ingredients. Once dough is smooth, shape it into a ball using olive oil greased hands, and place into a large mixing bowl to rise. Cover the bowl with a towel and place it in a warm environment to rise (a laundry room when the dryer is on, or sunny window works great!) for about 30-45 minutes
- Once dough is smooth, shape it into a ball using olive oil greased hands, and place into a large mixing bowl to rise.
- Cover the bowl with a dish towel and place it in a warm environment to rise (a laundry room when the dryer is on, or sunny window works great!) for about 30-45 minutes.
- Once dough has nearly doubled in size, add to flour coated surface and divide into 8-10 pieces, depending on how large you want your naan bread to be. Using rolling pin, flatten into 1/3 inch thick pieces.
- Add butter to pan on medium heat. Once butter is melted, add flattened piece of naan dough and cook for 1-2 minutes or until underside of naan is light browned and bubbles have formed. Flip over.Repeat this process for each piece of dough, adding more butter to pan if needed.
- Garnish with parsley if desired and enjoy!
Jan Steinbauer says
/which kind of yeast< Avtive Dry or Quick Rise?
Kathi & Rachel says
Either will work, they are interchangeable.
For the naan bread , can you maki it without a mixer ? Barbara
I finally made these last night, and I had to eat one straight off the cast iron! I froze the rest to be used for pizzas and chicken naans later this week. Thanks for the excellent recipe!
Ronna Smith says
I made this tonight! Easy and delicious. Unfortunately I was already committed before I realized I didn’t have greek yogurt. I substituted sour cream and it was fine.