Delicious Homemade Naan Bread

When I was 18, my mother sent me a care package from across the country. I had just moved from my tiny town in Northern Minnesota to what I considered a bustling HUGE city in Washington state (apparently, 30,000 people really isn’t that giant). Making something always gave me comfort, so finding new projects in a new city was a welcomed distraction. As I opened my mailbox, I was hit with a wave of incredible smells. Little packets of cardamom, coriander seeds, clove, and crushed pepper were tucked in a small box with a recipe attached to make my own garam masala. I can still remember the way my studio apartment smelled after roasting those spices. It was like it permeated the walls, the flooring, the whole spirit of the place. I dreamt of curry for weeks. Maybe that’s where my love for Indian food began. It’s been a comfort food ever since.

It seems as a nation, we’ve all become obsessed with bread over the past few weeks, and our household has been no exception. No, we aren’t making sourdough…yet (the starter has begun though! Lack of yeast calls for adaptation) but Naan has definitely been on our heavy rotation. I wouldn’t call myself a picky eater but, I’d say I’m picky about the quality of what I eat, and I’ve struggled with any time we’ve purchased Naan off a store shelf.  Naan needs to be fresh, So, I said forget it! I’m learning making my own.

This Naan recipe is fairly simple and produces and lovely flavored flat bread. In the final process, the thinner you roll it, the crispier it will fry (makes sense, no?). We’ve tried it a few ways in our house, the version pictured, I rolled to a very thin dough, almost translucent. I loved the texture, great for scooping Tikka Masala from our bowls (That recipe, we’ll show you soon) but we’ve also loved the fluffier, less rolled out version. Either way, it’s been a hit every time! Try it this week and tell us what you think!

I found this recipe on Lil Luna, original can be found HERE.

Naan Bread


  • 1/2 cup warm water
  • 2 tsp instant yeast
  • 1 tsp sugar
  • 3 Tbsp olive oil
  • 1/4 cup plain yogurt
  • 1 egg
  • 1/2 tsp salt
  • 2 1/2-3 cups all purpose flour
  • 2 Tbsp melted butter
  • 2 tsp garlic, minced (optional)


  1. Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.
  2. Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth. About 3 minutes.
  3. Place dough in a greased bowl. Cover with a lint free, wet towel and let rise in a warm place until doubled.
  4. Preheat a skillet to medium heat.
  5. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6″ circle. The thinner, the crispier your bread will be.
  6. Add a little oil or non-stick spray to the skillet. Cook each circle for 2 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 1:30- 2 minutes.
  7. Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.