How to Make Naan at Home: Authentic Indian Flatbread

The irresistible, pull-apart texture of this Indian naan recipe is perfect for wraps, creamy dips, flatbread pizzas, and for scooping up curries and thick sauces. You’ll be surprised how simple it is to make soft, garlicky naan on the stovetop.

On my first trip to India I visited New Delhi, Jaipur, Agra and Ranthambore and found myself eating dal makhani and naan almost every day. I collected tips and techniques from those experiences and refined this recipe to deliver reliably tender, flavorful naan at home.

This Indian flatbread is loved across South Asia and beyond. It’s tender, slightly chewy, and wonderfully fluffy when made correctly. After cooking, I brush the naan with melted ghee or butter mixed with garlic and chopped cilantro for a deeply aromatic finish.

Table of Contents

• Ingredient Notes and Substitutions
• Preparing the Naan Dough
• Ghee or Butter
• How to Make This Naan Recipe
• Recommended Tools
• Storing and Reheating
• Frequently Asked Questions
• Recipe Card

Ingredient Notes and Substitutions

(See the recipe card below for exact quantities.)

• Lukewarm water, sugar, and active dry yeast – Use water around 110°F (43°C) to activate yeast. Cooler than 120°F is important so you don’t kill the yeast. A little sugar helps the yeast bloom.
• All-purpose flour – Regular all-purpose flour works well; no specialty flour is required for this style of naan.
• Salt – A small amount balances and enhances the dough’s flavor and helps regulate yeast activity.
• Baking powder – Adds extra lift and helps create a puffy, soft crumb.
• Ghee or butter – Either will work. Ghee (clarified butter) gives a slightly nuttier, more concentrated flavor; butter provides rich, familiar notes.
• Garnish – Melted ghee or butter with minced garlic and chopped cilantro is the classic finish for garlic naan.

Preparing the Naan Dough

1. Activate the yeast. Stir the sugar into lukewarm water, add the yeast, and whisk until combined. Let it rest for about 15 minutes until foamy.
2. Mix the dry ingredients. Sift or whisk together the flour, salt, and baking powder in a large bowl. Add the yeast mixture and melted ghee or butter, stirring until a loose, shaggy dough forms.
3. Knead. Turn the dough onto a clean surface, oil your hands, and knead for 5–6 minutes until the dough becomes soft and elastic. Oil your hands as needed to prevent sticking.
4. Let rise. Oil a bowl, place the dough ball inside and turn to coat. Cover with a towel and place in a warm, draft-free spot for about 90 minutes, until doubled in size.
5. Portion the dough. Punch the risen dough to release air, shape into a smooth ball, and divide into 6–8 equal pieces. Roll each portion into a ball, place on a lined tray about an inch apart, cover, and let proof for 10 minutes.

Ghee or Butter

Ghee is clarified butter with the water and milk solids removed, leaving pure butterfat. It adds a richer, slightly nutty flavor than regular butter. Both ghee and butter will enhance the naan; choose based on what you prefer or have on hand.

How to Make This Naan Recipe

1. Make the garnish. Just before cooking, melt the ghee or butter with minced garlic. Stir in half the chopped cilantro and set aside with a pastry brush. Keep a small bowl of water nearby.
2. Preheat. Preheat the oven to 200°F (95°C) to keep finished naan warm. Heat a cast-iron skillet or heavy flat pan over medium-high heat until very hot (several minutes).
3. Roll and wet the dough. Roll each dough ball into an oval about 8″ x 5″. Brush one side lightly with water—this helps the naan stick to the pan and develop bubbles.
4. Cook the naan. Place the dough water-side down on the hot skillet. Cook 45–60 seconds until bubbles form and edges begin to dry. Then cook the top by flipping the skillet over a flame or briefly using the oven broiler until blistered and slightly charred.
5. Finish and serve. Remove with a metal spatula, brush immediately with the garlic-ghee mixture, and sprinkle with remaining cilantro. Keep finished naan warm in the oven while you cook the rest. Serve warm.

Recommended Tools

• Pastry cutter or knife – for dividing the dough cleanly into portions.
• Cast iron skillet – a heavy, hot pan gives results closest to a tandoor for blistered naan.
• Metal spatula – useful for handling hot bread at high temperatures.

Storing and Reheating

Store naan in an airtight container or resealable bag to keep it from drying out. It will keep at room temperature for several days or longer in the refrigerator.

To reheat, wrap a piece in a damp paper towel and microwave for about 20 seconds, or reheat briefly in a hot skillet.

Frequently Asked Questions

Naan Recipe (Indian Flatbread)

Servings: 6–8 | Prep: 30 mins | Cook: 16 mins | Total: ~2 hrs 26 mins (includes rise time)

Ingredients

• 2/3 cup lukewarm water (about 110°F / 43°C)
• 2 teaspoons sugar
• 1 1/2 teaspoons active dry yeast
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 tablespoon ghee or butter, melted (in the dough)

Garnish

• 3 tablespoons ghee or butter, melted
• 3 cloves garlic, minced
• 1/4 cup cilantro, chopped

Instructions (Brief)

1. Whisk water and sugar, add yeast, and let foam for 15 minutes.
2. Combine flour, salt, and baking powder. Add yeast mixture and melted ghee. Stir to form a shaggy dough.
3. Knead on a lightly oiled surface for 5–6 minutes until smooth and elastic. Oil a bowl, coat the dough, and let rise for 90 minutes until doubled.
4. Punch down, divide into 6–8 portions, roll into balls, and proof 10 minutes.
5. Mix melted ghee or butter with garlic and half the cilantro. Preheat oven to 200°F to keep naan warm. Heat a skillet until very hot.
6. Roll each dough ball into an 8″ x 5″ oval, brush one side with water, and place water-side down in the hot skillet. Cook until bubbled, then briefly cook or broil the top until blistered and slightly charred.
7. Brush with garlic-ghee, sprinkle with remaining cilantro, and serve warm.

Nutrition (per piece, approximate)

Calories: 192 kcal | Carbs: 26 g | Protein: 4 g | Fat: 8 g | Saturated Fat: 5 g | Sodium: 162 mg