There’s something incredibly satisfying about making your own bread from scratch – and this homemade naan is no exception. Soft, fluffy and lightly charred with those signature bubbles, this recipe brings authentic, take-away style naan straight into your kitchen without the need for a tandoor oven.
Made with simple pantry staples and a quick fuss-free method, this naan is perfect for busy weeknights, family dinners, or when you just want to elevate your favourite curry night at home. the addition of yoghurt gives it that signature softness, while a hot pan creates the irresistible golden spots and chewy texture we all love.
Whether you brush it with garlic butter, use it to scoop up rich sauces, or turn into wraps or pizzas, this naan bread is as versatile as it is delicious. Once you try it, you’ll never want to go back to store bought again.
And true to Saavy Family Kitchen style, it’s not just about how it tastes – we let you know up front how much it costs so you can make the best use of your budget. This is one of those recipes that is far cheaper to make yourself than to buy.
Why You’ll Love This Homemade Naan Bread!
- Soft, fluffy and slightly chewy (just like takeaway!)
- Made with simple pantry staples
- Cooked in a pan – no tandoor needed
- Freezer-friendly and perfect for meal prep
- Way cheaper than store-bought or take-away
Ingredients
Makes 8 Naan
- 2 Cups Plain Flour
- 1 tsp Sugar
- 1 tsp Salt
- 1 tsp Intant Yeast
- 3/4 Cup Warm Water
- 2 tbsp Plain Yogurt
- 1 tbsp Olive Oil
Optional Garlic Butter topping:
- 2tbsp Butter (melted)
- 2 Cloves Ginger (minced)
- Fresh Parsley (optional)
Ingredient Cost
Estimated Ingredient Cost in Australia as at May 10, 2026 – $2.30 per batch, $0.29 per naan
| Ingredient | Quantity | Estimated Cost |
| Plain Flour | 2 Cups | $0.40 |
| Yeast | 1 tsp | $0.30 |
| Yoghurt | 2 tbsp | $0.50 |
| Oil, Sugar & Salt | 1 tsp Salt 1 tsp Sugar 1tbsp Olive Oil | $0.30 |
| Garlic Butter Topping (optional_ | 1 tbsp Butter 2 Cloves Garlic handful fresh parsley | $0.80 |
Instructions
- Make the dough
- In a bowl, mix flour, sugar, salt and yeast. Add warm water, yogurt and oil. Mix until a soft dough forms.
- Knead
- Knead for 8-10 minutes until the dough is smooth and elastic.
- Let it Rise
- Cover and let it rest for 1 hour (or until the dough is doubled in size)
- Divide and roll
- Divide into 8 balls. Roll each into an oval or circle (about 1/2 cm thick)
- Cook
- Heat a pan over medium-high. Cook each naan for 1-2 minutes per side until bubbly and lightly charred.
- Add topping
- Brush with garlic butter whilst hot and sprinkle with parsley.
Tips for Perfectly Cooked Butter Chicken!
- Get your pan HOT
- This is the secret to those signature bubbles and charred spots. A hot pan mimics a traditional tandoor and gives you that authentic texture.
- Use warm, not hot water
- Water that is too hot will kill the yeast, Water that is too cool won’t activate it properly. Aim for warm to the touch.
- Don’t over-flour the dough
- Adding too much flour when rolling can make the dough dense rather than soft and fluffy
- Knead until smooth and elastic
- Proper kneading develops thegluten, which gives the naan its soft, chewy texture.
- Let the dough rest properly
- Don’t rush this step – resting allows the dough to rise and creates that light, airy result.
- Roll to the right thickness
- Too thin = crispy, too thick = doughy. 1/2 cm is ideal.
- Cook quickly
- Naan should be cooked fast – about 1-2 minutes per side. Overcooking will dry it out.
- Look for Visual Cues, not just time
- Bubbles forming and golden char spots mean its ready to flip.
- Brush with butter and parsley while still hot
- This locks in moisture and adds that irresistible flavour (especially the garlic butter)
- Keep them covered after cooking
- Stack and cover with a clean tea twoel to keep them soft and warm
Common Mistakes to Avoid
- Water too hot – Kills the yeast
- Too much flour – creates naan that is dense and stodgy
- Pan not hot enough – no bubbles will form
- Overcooking – leads to a dry texture
Pro “Saavy’ Hack
Pair with butter chicken or curry. Our Butter chicken with a twist is an amazing combination with this recipe.
Other ideas include using as a wrap for quick lunches, serving it with dips like hummus or tzatziki, or using it to make mini naan pizzas for the kids.
Storage & Freezing
- Fridge: 2-3 days (reheat in a pan or microwave)
- Freezer: up to 2 months
- Reheat straight from frozen for best results