Soft Homemade Naan Bread with Yeast, Yogurt and Garlic Herbs
This tender, pillowy naan combines the tang of Greek yogurt with the lift of both yeast and baking powder for exceptional softness. The dough rises beautifully before being rolled thin and cooked in a hot cast-iron skillet until bubbled and spotted. Each piece gets brushed with garlic herb butter while warm, creating an aromatic bread perfect for scooping curries, wrapping gyros, or enjoying on its own. The yogurt keeps the bread moist while the double leavening creates the signature fluffy texture that makes homemade naan so much better than store-bought.
Ingredients
- ½ cup water, warm
- 2 tablespoons honey
- 1 ½ teaspoons active dry yeast
- 1 ½ cups whole milk, warm
- 2 cups Greek yogurt, full-fat, plain
- 8 cups all-purpose flour, sifted then measuredgluten-free flour blend1:1gluten-freegluten-free
add xanthan gum if not included
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup butter, salted, melted and divided in half
- 6 cloves garlic, minced or grated
- ¾ cup herbs, chopped (chives and dill used)
- olive oil, for pan
Instructions
- 1
Stir together warm water, honey, and yeast in stand mixer bowl and let sit until mixture bubbles
- 2
Add warm milk, yogurt, flour, baking powder, baking soda, and salt and mix with dough hook until completely incorporated
- 3
Knead sticky dough into a ball on floured counter, place in oiled bowl, cover and let rise in warm place until doubled
- 4
Divide dough into 16 equal balls and roll each into large circles about 1/4-inch thick
- 5
Heat cast-iron skillet over medium-high heat and brush naan with melted butter on both sides
- 6
Cook naan in oiled hot skillet covered for 1 minute, flip and cook uncovered until toasted spots appear
- 7
Wrap cooked naan in kitchen towel to keep warm while cooking remaining pieces
- 8
Melt remaining butter with garlic over low heat, remove from heat, add herbs and brush over warm naan
Tips
Keep the cast-iron skillet really hot for proper bubbling and char spots on the naan.
Wrap cooked naan in a kitchen towel immediately to keep them soft and warm.
The garlic herb butter step is optional if making naan for gyros or other wrapping uses.
Good to Know
Store in airtight container or zip-top bag for up to 3-4 days at room temperature.
Dough can be refrigerated after rising, bring to room temperature before rolling and cooking.
Serve hot off the skillet brushed with garlic herb butter while warm.
Common Mistakes
Keep skillet very hot to avoid dense, tough naan that won't bubble properly.
Don't skip the towel wrapping to prevent naan from drying out and becoming stiff.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
add xanthan gum if not included
General Alternatives
FAQ
Can I freeze the cooked naan?
Yes, freeze cooked naan for up to 2 months in freezer bags. Reheat in skillet or oven until warmed through.
What if my dough is too sticky to handle?
Dust your hands and counter with flour as needed, but don't add too much or the naan will become dense.
Can I make the dough ahead of time?
Yes, refrigerate risen dough and bring to room temperature before rolling. It keeps for several days chilled.