Naan Bread

Homemade naan is easier than it looks and is so delicious! Make an extra batch and freeze the balls in baggies.


  • 3.5 C all purpose flour
  • .5 t salt
  • 1 t instant yeast
  • 1.5 C warm milk (between 95-100 degrees)
  • 1 t sugar
  • 2 T butter for cooking

Dissolve the yeast and sugar in the warm milk – let rest for 10 minutes.

In a large bowl, mix the flour with the yeast/milk mixture – near the end add the salt. Knead until soft and elastic.

Cover with a damp towel and let rise for 2 hours.

De-gas and split into 10 balls. Melt the butter. Pat and roll out the balls into thin discs, about the size of an LP.

Heat a large frying to medium high heat. Coat one side of bread disc with butter using a basting brush. Toss in frying pan, butter side down – then baste the other side with butter.

Flip once or twice until semi brown and bubbly. Pull off head and sprinkle with kosher salt.

Pro-tip: extra dough balls can be put in freezer – freeze first on a plate, then pop into freezer baggies.

You might also like …