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Homemade Naan

If you have never made this flatbread before, then my friends, it is the time for you to make homemade naan. It’s easy, delicious, and perfect for wraps, with grilled food or you can simply make naan pizza.

You all know that I love bread as much as I love making it. We were not able to eat anything without it for so long, but this one is requested in my house almost daily.

Homemade Naan

Once you succeed making it there is no going back to store-bought, and I have a perfect recipe for it. I have been testing this one many times because I could not find regular instant yeast.

So with that in mind, I found yeast for pizza this time around which is fast-acting yeast and was actually perfect for quick naan. Anyways, I wanted to test it just because I assume at this time many people have a hard time finding regular yeast.

It took me 5 minutes to put it together, 30 minutes to rise, and about 20 minutes or so to flatten out and cook in my skillet.


Homemade Naan

I tested my first one with a generous drop of oil, which I smeared all over the skillet’s bottom and dropped my first naan. The pockets start to form and I was jumping for joy. Small things make me happy so this was really joyful moment for me – successfully made naan.

My dear family asked for another batch, then another, and soon after it became one of their favorite flatbread.

Homemade Naan







I hope you guys like my HOMEMADE NAAN RECIPE. If you do place tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

Also, I would love to see your tasty creations. Thank you so much for your love and support.

Homemade Naan

Homemade Naan

Yield: 10 Naan
Prep Time: 7 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 27 minutes

If you have never made this flatbread before, then my friends, it is the time for you to make homemade naan. It’s easy, delicious, and perfect for wraps, with grilled food or you can simply make naan pizza.


  • 1 and 1/4 cup warm water (10 fl oz/295ml, you can add a splash more if needed)
  • 1 tablespoon sugar (15g)
  • 1 package active dry yeast *read notes (2 1/4 teaspoon)
  • 3 1/2 cups all-purpose flour + 1/2 cup extra for later (500g)
  • 2 teaspoons salt (11.70g)
  • 1/4 cup plain yogurt (65g)
  • 1 large egg, mixed
  • 1/8 cup oil, approximately (30 ml) + 1 tablespoon to grease a bowl


  • 1/4 cup unsalted butter, melted (57g)
  • 1 teaspoon garlic powder or 2 to 3 minced
  • 1 tablespoon dried parsley


  1. Stir together warm water and sugar, then add yeast and mix.
  2. In the other large bowl or a bowl of your standup mixer combine salt and flour, then stir.
  3. Turn your mixer to the lower speed with hook attachment or use a wooden spoon to mix and add water with sugar and yeast a bit at the time, then add yogurt and finally drop in the mixed egg.
  4. Increase the speed until you form a dough, about two minutes.
  5. It will be a bit sticky but remove dough from the mixing bowl, and use your hands to shape it into a ball.
  6. Grease a bowl with approx one tablespoon of oil. Place dough it back in the greased bowl, cover, and allow it to rise for 45 to 60 minutes at room temperature. I like keeping mine either in the microwave or turned off oven. If you are using Pizza yeast, fast and easy then I allow the dough just to rest for 20 to 30 minutes before working with it.
  7. Once the dough is ready, transfer it to a floured work area. I just keep dusting with flour as I roll out each naan.
  8. Using a knife or a pastry scraper, cut the dough into 10 equal pieces.
  9. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into whatever shape it takes you until the dough is about 1/8 to 1/4-inch thick. They need to be thinner so there is no need to measure. They are perfectly imperfect.
  10. Now, heat a large cast-iron skillet or any type of skillet/pan over medium-high heat.
  11. Brush with oil then drop naan to the skillet and cook for a minute or two, flipping a few times. When naan begins to bubble and the bottom turns lightly golden and darker flip. I would say about 30-40 seconds before flipping on the other side. Make sure to work with the heat. I keep mine at medium temperature but manipulate as I go, meaning I turn the temperature a bit down if naan needs to cook more.
  12. Then transfer the naan to a separate plate, and cover with a towel. Repeat with remaining dough until all of the naan pieces are cooked.
  13. This part is optional: I made them plain so kids could make "sweet" sandwiches however, with garlic butter they are even better. Heat the butter in a small pan over medium heat until melted. Add garlic powder or raw minced garlic and cook for a minute then add about 1 tablespoon of dried parsley. Then remove butter from heat. Brush on each of naan on both sides.
  14. Cover if you are not going to serve right away and heat before serving.
  15. After they are cooled enough pack them in some wax paper or parchment paper and in an airtight container. They are amazing even the next day if you have any leftovers.


I used regular instant yeast as well as Fleischmann’s fast and easy pizza yeast. I liked using Fleischmann’s yeast designed for pizza because it is really quick.
Like I said if you are going with instant yeast you can expect the dough to double in size in less than one hour but with Fleischmann’s pizza yeast less than 30 minutes.

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Thursday 28th of May 2020

the first ingredient in this recipe, the water, is listed at 1 1/4 cup / 12 oz - but 1 1/4 cup is 10 oz. not sure if i should follow the cup or oz measurement, so going to go with the cup measurement. actually splitting recipe in half, so i'm going to be using 5oz, lol.

Sandra Mihic

Saturday 30th of May 2020

Jamie, it is one cup and a quarter cup (1.25c) which is about 10 oz-12 oz. approximately. I hope that clears the confusion.

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