I’ve perfected this easy homemade naan recipe to bring soft, pillowy Indian bread right into my kitchen. Whether I make it traditionally or in the air fryer, each naan turns out warm, fluffy, and ideal for scooping up curries, dals, or just enjoying with a smear of butter.
Why You’ll Love This Recipe
I love this recipe because it delivers restaurant-quality naan without needing a tandoor oven. The dough is simple to mix and easy to roll, and the option to cook in the air fryer makes it even more convenient. I can customize the topping with herbs or spices, and the melted butter finish makes each bite irresistible.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups all-purpose flour
1/3 cup milk, warmed
1 tablespoon sugar
1 teaspoon salt
3 tablespoons plain yogurt
3 tablespoons water
1 tablespoon oil
1 tablespoon active dry yeast
1/3 cup butter, melted
1 tablespoon nigella seeds (optional)
2 tablespoons cilantro, diced (optional)
directions
I begin by whisking the warm milk, active dry yeast, and sugar in a bowl. I let it sit covered for about 5 minutes, until frothy. If the mixture doesn’t foam up, I start over with fresh yeast to ensure the dough will rise properly.
In a separate large bowl, I combine the flour, salt, yogurt, and water. Then I pour in the activated yeast mixture and stir everything until a dough forms. I knead it briefly, then rub a little oil over the dough, cover it with plastic wrap, and let it rise in a warm spot for at least 2 hours.
Once the dough has doubled, I punch it down and divide it into 10 equal balls. Using a rolling pin, I roll each one into an oval about 4–5 inches long and 1/4 inch thick.
To cook, I preheat the air fryer to 350°F and brush the basket with melted butter. If I’m using toppings, I brush water on top of each naan and sprinkle on nigella seeds and chopped cilantro.
I place the naan in the air fryer basket (one at a time) and cook for 4 minutes on one side only—no flipping. This helps keep the naan soft rather than dry or hard. As soon as it comes out, I brush it with melted butter and serve warm.
Servings and timing
This recipe makes 10 naan. It takes 15 minutes to prep, 2 hours for the dough to rise, and 4 minutes per naan to cook, totaling approximately 2 hours and 55 minutes including all cook time.
Variations
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I sometimes add minced garlic or garlic butter to the top for a flavorful garlic naan.
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For a cheese-stuffed version, I roll the dough around a spoonful of grated mozzarella before flattening.
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To make it vegan, I use dairy-free yogurt, plant-based milk, and vegan butter.
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If I’m using a skillet or griddle instead of the air fryer, I cook each side for 1–2 minutes over medium-high heat.
storage/reheating
I store cooled naan in a zip-top bag at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm them on a skillet or in the microwave wrapped in a damp paper towel for 10–15 seconds. I also freeze extras and reheat directly from frozen in the toaster or air fryer.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, I substitute the same amount and skip the proofing step. I mix it directly with the flour and warm milk.
Do I need an air fryer to make naan?
Not at all—I often cook it on a hot skillet or griddle, and it turns out just as soft and golden.
What does yogurt do in naan dough?
Yogurt helps keep the dough soft and adds a light tang that mimics the traditional tandoor flavor.
Can I let the dough rise overnight?
Yes, I sometimes let it rise in the fridge overnight. I bring it to room temperature before shaping and cooking.
Why do I only cook one side in the air fryer?
Cooking both sides makes naan hard. I find one-sided air frying keeps them soft and chewy, just like in a tandoor.
Can I make the dough ahead of time?
Yes, I prepare and refrigerate the dough up to 24 hours ahead. I let it sit out for 30 minutes before rolling.
How do I make the naan fluffier?
A well-risen dough and high heat are key. I also avoid overworking the dough to keep the texture light.
Can I use whole wheat flour instead of all-purpose?
Yes, I’ve done a 50/50 mix of whole wheat and all-purpose flour for more fiber with still great texture.
Is it okay to skip the butter topping?
You can, but I think it adds great flavor and softness. I sometimes use olive oil for a lighter version.
How do I keep naan warm for serving?
I wrap them in a clean kitchen towel and place in a warm oven (around 200°F) until ready to eat.
Conclusion
This homemade naan recipe has become one of my favorite go-to breads. It’s soft, flexible, and full of flavor—plus, it’s surprisingly easy to make from scratch. Whether I’m serving it with curry, using it for wraps, or enjoying it on its own with a pat of butter, I know it’ll always be a hit. I hope you love it as much as I do
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Homemade Naan Recipe
- Total Time: 2 hours 55 minutes (including rise time)
- Yield: 10 naan
- Diet: Vegetarian
Description
This Homemade Naan recipe is soft, fluffy, and easy to make with or without an air fryer. Made with warm milk, yogurt, and active dry yeast, this naan has a pillowy texture and a rich, buttery finish. Perfect for scooping curries or enjoying solo, this recipe gives you restaurant-style Indian flatbread from your own kitchen—no tandoor required!
Ingredients
3 cups all-purpose flour
1/3 cup warm milk
1 tablespoon sugar
1 teaspoon salt
3 tablespoons plain yogurt
3 tablespoons water
1 tablespoon oil
1 tablespoon active dry yeast
1/3 cup butter, melted (for brushing)
1 tablespoon nigella seeds (optional)
2 tablespoons chopped cilantro (optional)
Instructions
In a small bowl, mix warm milk, sugar, and active dry yeast. Cover and let sit for 5 minutes until frothy.
In a large mixing bowl, combine flour, salt, yogurt, water, and oil. Add yeast mixture and stir until a dough forms.
Knead lightly, coat with a little oil, cover, and let rise in a warm place for 2 hours until doubled.
Punch down dough and divide into 10 equal portions. Roll each into an oval about 4–5 inches long and 1/4 inch thick.
Air Fryer Method: Preheat to 350°F. Brush air fryer basket with butter. Optional: brush water on each naan and sprinkle with nigella seeds and cilantro. Cook each naan for 4 minutes (one side only).
Skillet Method: Heat a skillet over medium-high. Cook each side of naan for 1–2 minutes until puffed and golden.
Brush hot naan with melted butter and serve warm.
Notes
Store naan at room temp for 2 days or in the fridge up to 5 days.
Freeze in a zip-top bag and reheat in a toaster or air fryer.
To make vegan, use plant-based yogurt, milk, and butter.
Use whole wheat flour for a more wholesome version (50/50 works well).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Indian
