Making Homemade Naan Bread from Scratch
Ordering naan at restaurants always left me wondering why homemade bread seemed so intimidating when this pillowy flatbread was clearly achievable at home. The ingredient list was simple enough, but I'd convinced myself that without a tandoor oven, I couldn't possibly recreate those soft, chewy results. Then I discovered that a hot skillet produces naan that rivals any restaurant version, proving that good bread really doesn't require specialized equipment.
Soft, chewy, and pan-cooked naan transforms basic pantry staples into something that feels almost magical. With flour and yogurt you can create restaurant-quality bread in your own kitchen. The process is straightforward, the results are impressive, and the satisfaction of pulling warm, fresh naan from your own pan never gets old.
Is This Project For Me?
If you want fresh, warm bread without the time commitment of traditional yeast breads, this technique is perfect for you. You're looking for something that pairs beautifully with curries and soups but also stands alone as a satisfying snack straight from the pan. This works whether you're comfortable with basic dough handling or still building your bread-making confidence. You'll need flour, yogurt, and a hot skillet, but no special equipment or lengthy rising times. If you love the idea of impressive homemade bread that comes together quickly enough for weeknight dinners, this belongs in your cooking rotation. Make sure to check out our free printable Grain & Flour Quick Guide below.
Get The Guide
Ready to stop wondering what grain to buy or how to use it once you mill it? This guide covers heritage grain selection, storage basics, and beginner-friendly techniques for milling and baking with fresh flour. No more staring at wheat berries wondering what comes next, just clear steps and practical tips so you can actually taste the difference fresh-milled flour makes in your kitchen.
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Troubleshooting and Safety
Dough too sticky to handle: Add flour gradually while kneading until the dough becomes manageable. Different yogurts have varying moisture content, so adjust flour amounts accordingly. Avoid adding too much flour at once, which can make the naan tough.
Naan turning out tough or dense: Over-kneading develops too much gluten in this quick bread. Knead just until the dough comes together and feels smooth. Also, make sure your baking powder is fresh for proper leavening.
Uneven cooking or burning: Your pan temperature may be too high, or the naan pieces aren't rolled to consistent thickness. Medium-high heat works best, and aim for uniform thickness when rolling out each piece.
Naan not puffing or staying flat: The pan might not be hot enough, or the rolled naan is too thick. Preheat your skillet properly and roll naan thin enough to cook through but not so thin it becomes crispy rather than soft.
Dough tearing when rolling: Let the dough rest for 10-15 minutes after mixing to relax the gluten, making it easier to roll out. If it continues tearing, the dough may need a bit more moisture or less flour.
Sticking to the pan: Make sure your skillet is properly heated and lightly oiled. Cast iron or non-stick pans work best. Don't flip too early, let the first side cook enough to release naturally from the pan.
Frequently Asked Questions
Grain & Flour Quick Guide
Simple chart and tips for choosing grains, flour types, and blends for fresh milled and store flour.
Best for bread: Hard red or hard white
Best for tender bakes: Soft white
Mild flavor: Hard white • Robust flavor: Hard red
Flatbreads and tortillas: Hard white or a red and white blend
Grain comparison
| Grain | Typical protein | Best for | Flavor notes | Notes |
|---|---|---|---|---|
| Hard Red Wheat | ~12–15% | Yeasted bread, sourdough, pizza, bagels | Nutty, fuller flavor, tan crumb | Strong gluten for rise. Great for 100% whole grain loaves. |
| Hard White Wheat | ~11–14% | Sandwich bread, rolls, tortillas | Mild, slightly sweet, lighter color | Kid friendly flavor with good rise and soft crumb. |
| Soft White Wheat | ~8–10% | Cookies, cakes, muffins, crackers | Delicate, pale crumb | Low gluten. Blend with hard wheat for tall loaves. |
| Einkorn | ~9–12% | Pastry, cookies, quick breads, flatbreads | Buttery, sweet, golden | Weaker gluten. Mix gently. Often lower hydration than modern wheat. |
| Spelt | ~11–15% | Bread blends, pancakes, muffins | Sweet, slightly nutty | Extensible gluten. Handle gently to avoid spread in loaves. |
| Rye | ~7–10% | Rye breads, crackers, blends | Earthy, tangy | Little gluten. Great at 10–40% in blends for flavor and keeping. |
Fresh milled flour tips
- Hydration: plan a bit more water than store flour. Add gradually.
- Autolyse: rest flour and water 20–30 minutes before kneading to soften bran.
- Mixing: shorter knead, more folds. Whole grain tightens if overworked.
- Proofing: whole grain ferments faster. Watch the dough, not the clock.
- Sifting option: sift coarse bran, soak it in a little water, then fold in.
Simple substitutions
- Red and white (hard): swap 1:1. Flavor and color shift slightly.
- Soft white in bread: blend 25–40% soft with hard wheat. Reduce water slightly.
- No bread flour on hand: use hard white or hard red and add a touch more water.
- Einkorn swap: use by itself for cookies and quick bakes or blend 25–50% in bread.
Quick reference
| Use | Best choice | Backup blend |
|---|---|---|
| Everyday sandwich bread | Hard white | 50 50 hard red and hard white |
| Rustic sourdough or pizza | Hard red | 70% hard red + 30% hard white |
| Tender cookies and cakes | Soft white | Soft white + 10–20% hard white |
| Tortillas and flatbreads | Hard white | 60% hard white + 40% soft white |
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