Make homemade naan bread today with this authentic, yet simple recipe that uses a cast-iron skillet—no tandoori oven required. Just 6 ingredients is all you need! The brush the warm naan with a super simple honey-garlic butter for even more flavor.
For the naan:
- ½ cup ice-cold water
- ⅓ cup plain full-fat Greek yogurt
- 3 tablespoons olive oil
- 1 large egg yolk
- 2 teaspoons honey
- 2 cups all-purpose flour (10 ounces)
- ½ teaspoon instant or rapid-rise yeast
- 1 teaspoon kosher salt
- 2 teaspoons vegetable oil
For the honey-garlic butter (optional):
- 2 tablespoons unsalted butter
- 2 teaspoons honey
- ½ tsp minced garlic
- Salt and black pepper to taste
For the naan, combine water, yogurt, oil, yolk, and honey in a liquid measuring cup or bowl.
Process flour and yeast in a food processor to combine. With processor running, slowly stream in water mixture until just combined and no dry flour remains, about 10 seconds. Let dough rest 10 minutes.
Add salt to dough and process until a satiny, sticky dough ball forms and clears the sides of the bowl, about 60 seconds.
Transfer dough to a lightly flour surface and knead until smooth, 1 minute. Shape dough into a tight ball and place in a large, lightly oiled bowl. Cover tightly with plastic wrap and let rise at room temperature 30 minutes.
After 30 minutes, fold partially risen dough over itself 8 times by gently lifting and folding edge of dough toward middle, rotating bowl 90-degrees after each fold. Cover with plastic wrap and let rise 30 minutes more. Repeat folding, then cover tightly and let rise one last time for 30 minutes.
Transfer dough to a lightly floured surface and divide into 4 equal pieces. Shape each piece into a smooth, tight ball and transfer to a lightly oiled baking sheet, spacing two inches apart. Cover loosely with lightly oiled plastic wrap and let rise 20 minutes.
Preheat oven to 200°F with a baking sheet set inside.
Transfer 1 ball to lightly floured surface and sprinkle with flour. Roll piece of dough into an 8–8½-inch round of even thickness, sprinkling with more flour as needed. Using a fork, poke entire surface of round 30 times.
Heat 1 teaspoon oil in a cast-iron skillet over medium until shimmering, wipe oil out of skillet with paper towels.
Mist top of dough with water, then transfer to skillet, moist-side down; mist top surface of dough with water and cover. Cook dough until bottom is brown in spots across surface, about 2 minutes. Flip naan, cover and cook until golden brown in spots across surface, about 2 minutes. Transfer naan to baking sheet in oven to keep warm.
Repeat rolling and cooking with 1 more dough ball. Add last teaspoon of oil to cast-iron skillet, wipe out oil, then repeat rolling and cooking remaining 2 dough balls.
For the honey-garlic butter, combine butter, honey, and garlic in a small microwave-safe bowl. Microwave 30–45 seconds on high until butter is melted; whisk to combine then season with salt and pepper. Brush butter mixture over top of cooked naan and serve.
Make ahead tips
Don’t want to make this recipe all in one day? You can prep the dough 1 day ahead and let it slow rise overnight.
Follow recipe through kneading and placing in large oiled bowl. Cover tightly with plastic wrap and refrigerate for 16–24 hours. Then follow recipe instructions beginning with forming into four equal dough balls.
What you’ll need to make homemade naan
- Food processor
- Liquid measuring cups
- Dry measuring cups
- Baking sheet
- Rolling pin
- Instant or rapid-rise yeast
- Greek yogurt
- Egg yolk
- All-purpose flour
- Olive oil