Homemade Naan Recipe
Homemade Naan Recipe is a easy Indian recipe that serves 8. 246 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 1 hr 23 min | Cook: 36 min | Total: 2 hrs 14 min
Cost: $1.69 total, $0.21 per serving
Ingredients
- 1/2 cup Water (Warm to 105‑110°F (40‑43°C) in microwave)
- 2 1/4 teaspoons Active Dry Yeast (or one 1/4‑oz packet; ensure it is fresh)
- 1 teaspoon Granulated Sugar (Feeds the yeast)
- 270 grams All-Purpose Flour (Sifted; about 2 1/4 cups)
- 1 teaspoon Salt
- 1 tablespoon Olive Oil (Any neutral oil works)
- 1/3 cup Plain Yogurt (Full‑fat for moisture and tang)
- 1/2 cup Unsalted Butter (For making ghee; 1 stick)
- 2 cloves Garlic (Minced; optional for flavored ghee)
Instructions
Warm Water
Microwave 1/2 cup (120 ml) water for about 30 seconds until it reaches 105‑110°F (40‑43°C).
Time: PT1M
Activate Yeast
Add 2 ¼ tsp active dry yeast and 1 tsp sugar to the warm water, stir gently, and let sit at room temperature for 5‑10 minutes until foamy.
Time: PT10M
Combine Dry Ingredients
In the bowl of a stand mixer, whisk together 270 g all‑purpose flour and 1 tsp salt.
Time: PT2M
Mix Dough
Add the yeast mixture, 1 Tbsp olive oil, and 1/3 cup plain yogurt to the flour. Mix on low speed until just combined, then increase to medium and knead for 8‑10 minutes until the dough is smooth, elastic, and slightly tacky.
Time: PT10M
First Rise
Lightly oil the mixing bowl, turn the dough out, cover with a clean kitchen towel or plastic wrap, and let rise in a warm spot for about 1 hour, or until doubled in size.
Time: PT60M
Make Ghee
While the dough rises, melt 1/2 cup unsalted butter in a small saucepan over low heat. Simmer gently for 15‑20 minutes, skimming the milk solids that rise to the surface. Once the liquid is clear, strain and set aside; divide half for plain ghee and half for garlic‑infused ghee.
Time: PT20M
Punch Down & Portion
Gently punch the risen dough to release air, then divide into eight equal pieces (about 80 g each). Shape each piece into a smooth ball.
Time: PT5M
Preheat Skillet
Place a cast‑iron skillet over medium heat and let it heat for 2‑3 minutes until hot.
Time: PT3M
Roll Out Naan
On a lightly floured pastry mat, roll each ball into an oval about ¼‑inch thick. Lightly dampen your fingertips with water to help the dough stick to the pan.
Time: PT8M
Cook Naan – Method A (Standard)
Place the rolled dough onto the hot skillet. Cook 1‑2 minutes until large bubbles form on the surface, then flip and cook another minute until lightly charred.
Time: PT8M
Cook Naan – Method B (Pan‑Flip)
For a puffier result, after the first side shows bubbles, grab the skillet and flip the entire pan so the dough falls onto the top surface. Cook 30‑45 seconds, then flip back and finish the other side.
Time: PT8M
Brush with Ghee
Immediately brush the hot naan with plain ghee or garlic‑infused ghee. Serve warm.
Time: PT2M
Nutrition Facts
- Calories
- 246
- Protein
- 3.8 g
- Carbohydrates
- 25 g
- Fat
- 12.5 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Wheat, Dairy, Garlic
Ingredient Substitutions
- Instead of Active Dry Yeast: Instant yeast (same amount)
- Instead of Granulated Sugar: Honey (1 tsp, reduces liquid slightly)
- Instead of All-Purpose Flour: Bread flour (same amount, gives more chew)
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Plain Yogurt: Greek yogurt (same amount), Buttermilk (slightly thinner)
- Instead of Unsalted Butter: Ghee (store‑bought, 1/2 cup), Coconut oil (for dairy‑free version, same amount)
- Instead of Garlic: Garlic powder (1/4 tsp), Shallots (1 small, minced)
Equipment Needed
- Microwave
- Measuring Cups
- Kitchen Scale
- Mixing Bowl
- Stand Mixer
- Spatula
- Small Saucepan
- Pastry Mat (optional)
- Rolling Pin
- Cast Iron Skillet
- Brush
- Plate
Critical Steps — Do Not Skip
- Activating the yeast without overheating the water.
- Kneading the dough until smooth and elastic (8‑10 min).
- Allowing the dough to rise until doubled (about 1 hour).
- Making ghee slowly to avoid burning milk solids.
- Cooking naan on a properly heated skillet to achieve bubbles.
Chef Tips from the Video
- Dampen fingertips lightly to help the dough adhere to the pan without making it soggy.
- Brush ghee on the naan right after it leaves the skillet for maximum flavor.
- For extra char, finish the naan under a broiler for 30 seconds.
Troubleshooting
Yeast does not foam after 10 minutes.
The water was likely too hot; re‑warm water to 105‑110°F and try again with fresh yeast.
Dough feels too dry and crumbly.
Add a tablespoon of water or extra yogurt gradually until the dough comes together.
Naan does not puff or form bubbles.
Make sure the skillet is hot enough before adding the dough; also avoid pressing the naan while it cooks.
Ghee turns brown or smells burnt.
Cook butter on low heat and skim off milk solids as they rise; remove from heat once the liquid is clear.
Storage
Refrigerator: Store cooked naan in an airtight container for up to 3 days; reheat in a skillet or oven.
Freezer: Freeze individual naan wrapped in foil and a freezer bag for up to 2 months; thaw and reheat before serving.
Room temperature: Best eaten fresh; can sit uncovered for up to 2 hours.
Make-Ahead Tips
- The dough can be refrigerated after the first rise for up to 24 hours; bring to room temperature before shaping.
- Ghee stores in a sealed jar at room temperature for several weeks.
Frequently Asked Questions
What is the cultural significance and history of naan in Indian cuisine?
Naan is a traditional leavened flatbread baked in a tandoor oven, originating in the Indian subcontinent. It has been a staple accompaniment to curries and kebabs for centuries, symbolizing hospitality and communal dining.
What are the traditional regional variations of naan in Indian cuisine?
In North India, naan is often brushed with ghee or butter and may be topped with garlic, cilantro, or nigella seeds. In Kashmir, it is made with milk and yogurt for extra softness, while in Punjab, it may be stuffed with potatoes or paneer.
How is naan traditionally served in Indian households?
Naan is usually served hot, brushed with melted ghee or butter, and placed in a basket or on a plate alongside curries, dal, or tandoori dishes. It is torn by hand and used to scoop up sauces.
During which occasions is naan commonly prepared in Indian culture?
Naan appears at family meals, festive celebrations like Diwali and weddings, and during special gatherings where tandoor‑cooked dishes are served. Its quick cooking makes it ideal for both everyday meals and celebrations.
What authentic ingredients are essential for traditional naan versus acceptable substitutes?
Traditional naan uses all‑purpose flour, active dry yeast, yogurt, and ghee. Acceptable substitutes include instant yeast (same amount), plain yogurt with a splash of milk, and neutral oil in place of olive oil. Store‑bought ghee can replace homemade ghee.
What other Indian dishes pair well with this homemade naan from Preppy Kitchen?
This naan pairs beautifully with butter chicken, paneer tikka masala, chana masala, dal makhani, or any rich tomato‑based curry. It also works well with raita or a simple cucumber salad.
What makes this Easy Amazing Naan special in Indian flatbread cuisine?
John Kannell’s version adapts tandoor‑style naan to a stovetop cast‑iron skillet, using yogurt for tang and homemade ghee for authentic flavor, while keeping the process simple enough for home cooks without a tandoor.
Why does this naan recipe use a stand mixer for kneading instead of hand‑kneading?
The stand mixer provides consistent, hands‑free kneading for the 8‑10 minute gluten development needed for a chewy texture, reducing effort and ensuring uniform dough consistency.
What are the most common mistakes to avoid when making Easy Amazing Naan?
Common errors include using water that’s too hot (killing the yeast), under‑kneading the dough (resulting in a dense texture), cooking the skillet on low heat (no bubbles), and over‑browning the ghee while making it.
How do I know when the naan is done cooking?
The naan is done when the surface shows large, golden‑brown bubbles, the underside is lightly charred, and the top is cooked through but still soft. It should puff up and lift easily from the skillet.
Can I make this Easy Amazing Naan ahead of time and how should I store it?
Yes. After the first rise, you can refrigerate the dough for up to 24 hours, then bring to room temperature before shaping. Cooked naan can be stored in an airtight container in the refrigerator for 3 days or frozen for up to 2 months.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen, hosted by John Kannell, specializes in approachable, home‑cooked recipes that blend classic techniques with modern twists, focusing on breads, comfort foods, and quick weeknight meals.
How does the YouTube channel Preppy Kitchen's approach to Indian cooking differ from other Indian cooking channels?
Preppy Kitchen adapts traditional Indian dishes for a typical American kitchen, using equipment like stand mixers and cast‑iron skillets instead of a tandoor, and emphasizes clear, step‑by‑step instructions with a focus on convenience.
Last updated: September 6, 2026
