Homemade Indian-Style Naan Bread with Yogurt and Seeds

Prep: 1 hr 5 minCook: 10 min6 servingsmediumIndian
Homemade Indian-Style Naan Bread with Yogurt and Seeds

This traditional Indian flatbread features a soft, pillowy texture achieved through yogurt and yeast fermentation. The dough incorporates aromatic whole seeds like nigella or cumin, and optional garlic for extra flavor. Cooked in a hot cast iron skillet until golden and bubbly, these naan breads puff beautifully and develop characteristic charred spots. Perfect alongside curries, dal, or tandoori dishes, this authentic recipe creates restaurant-quality naan at home without requiring a tandoor oven.

VeganVegetarianDairy-FreeNut-Free

Ingredients

6 servings
  • 2 cups AP flour
    bread flour1:1noneadds gluten

    creates chewier texture

  • 1 ½ teaspoons salt
  • 1 teaspoon instant yeast or rapid-rise yeast
    active dry yeast1:1none

    requires proofing in warm water first

    Full guide →
  • 1 teaspoon sugar
  • ¾ cup warm water, 100F
  • ¼ cup plain yogurt
    vegan yogurt1:1vegan

    makes dairy-free

    Full guide →
  • 1 tablespoon olive oil
  • ½ teaspoon whole seeds, nigella, cumin, fennel, caraway, anise, or sesame
  • 2 tablespoons garlic, finely chopped(optional)
  • ghee, for brushing
  • salt, for sprinkling
  • cilantro, parsley, or scallions, chopped(optional)

Instructions

  1. 1

    Whisk flour, sugar, yeast, salt, and whole spices together in a large bowl

  2. 2

    Stir warm water with olive oil and yogurt in a medium bowl

  3. 3

    Pour yogurt mixture into flour mixture and combine with a fork

  4. 4

    Knead dough with floured hands for 1-2 minutes until soft but not sticky

  5. 5

    Form into a ball, coat with olive oil, cover with plastic wrap

  6. 6

    Let rise in warm spot until almost doubled in size

  7. 7

    Roll risen dough into 10-inch log and divide into 10 pieces

  8. 8

    Roll each piece into 1/8-1/4 inch thick oval about 4 by 7 inches

  9. 9

    Press minced garlic into dough if using

  10. 10

    Heat dry cast iron skillet over medium to medium-high heat

  11. 11

    Cook naan one at a time until bubbles appear and bottom is golden

  12. 12

    Flip and cook until bubbles are deeply golden

  13. 13

    Optionally char over gas flame for extra puffing

  14. 14

    Brush with ghee and sprinkle with salt

  15. 15

    Garnish with chopped cilantro, parsley, or scallions before serving

Tips

Tip 1

Place rising dough on top of stove with oven set to lowest setting for faster rising in a warm environment.

Tip 2

Check naan bottom for golden color after a couple minutes to avoid burning in the hot skillet.

Tip 3

Use gas flame directly on cooked naan to create extra puffing and authentic charred flavor.

Good to Know

Storage

Store wrapped in foil at room temperature for up to 2 days, or freeze for up to 3 months

Make Ahead

Dough can be made up to 24 hours ahead and refrigerated, bring to room temperature before shaping

Serve With

Serve warm immediately after cooking, or keep wrapped in foil in warm oven until ready to serve

See pairing guide →

Common Mistakes

Watch

Don't skip the rising time or naan will be dense

Watch

Don't roll too thick or centers won't cook through

Watch

Don't use wet pan or naan will steam instead of developing golden bubbles

Substitutions

Vegan Options

plain yogurt→
vegan yogurt1:1vegan

makes dairy-free

Full guide →

General Alternatives

instant yeast→
active dry yeast1:1none

requires proofing in warm water first

Full guide →
AP flour→
bread flour1:1noneadds gluten

creates chewier texture

Full guide →
Find more substitutions →

FAQ

Can I make this without yogurt?

Yes, substitute with equal amount of milk or water, though texture will be less tender and tangy.

What if I don't have a cast iron skillet?

Any heavy-bottomed pan works, but cast iron retains heat best for proper bubbling and charring.

How long will these keep fresh?

Best eaten immediately, but store wrapped at room temperature for 2 days or freeze for 3 months.