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Homemade naan flatbread stacked on a red and white kitchen towel.
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5 from 8 votes

Naan Flatbread Recipe

Pillowy, soft, fresh homemade naan flatbread! Our favorite for gyros.
Prep Time3 hours
Cook Time4 minutes
Total Time3 hours 4 minutes
Course: Dinner, Entree, Main Course
Cuisine: Greek
Keyword: flatbread, naan
Servings: 12
Calories: 161kcal
Author: Leigh Harris

Ingredients

  • 3-4 cups All-purpose flour
  • 1 tsp. Salt
  • 1/2 tsp. Active dry or instant yeast
  • 1 1/2 cups Milk
  • 1 tsp Sugar
  • 3-4 Tbsp. Unsalted butter melted

Instructions

  • Pour the milk into a liquid measure and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). If using active dry yeast, mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy and the yeast has activated.
    1/2 tsp. Active dry or instant yeast, 1 1/2 cups Milk, 1 tsp Sugar
  • Once the yeast/milk mixture is foamy, pour the mixture into a large bowl or the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour (proceed with step 3 of the recipe). If using instant yeast, pour the warm milk into a large bowl or the bowl of an electric stand mixer. Add the sugar, instant yeast, salt and 2 1/2 cups of the flour. Proceed as directed below.
    3-4 cups All-purpose flour, 1 tsp. Salt
  • Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl.
  • Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.
  • Place the dough in a lightly greased bowl and let it rise at room temperature, covered lightly with greased plastic wrap, for about 2 hours.
  • After the dough has risen, turn it onto a lightly floured surface and divide the dough into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rise for 30 minutes.
  • While the dough rises, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven.
  • Once the dough balls has risen for 30 minutes, one by one, roll each piece into a circle about 6-8 inches wide, depending on how thin or thick you want your naan. Lay the circle of dough on the hot pizza stone and spritz lightly with water.
  • Close the oven and bake the naan for 2-4 minutes, until it is lightly puffed (some pieces will puff more than others) and brown spots begin to appear on the top.
  • Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven.
    3-4 Tbsp. Unsalted butter
  • Cover with a towel and let the naan cool completely or serve warm.

Notes

To Cook in a Skillet - Heat a cast iron skillet over medium-high heat. Brush one side of the dough with water. Once the skillet is hot, add the dough wet side down. Cover with a lid and cook for 30 to 60 seconds, until it bubbles. Flip it and cook for about 10 seconds uncovered. Brush with melted butter.
Storage - Store in an airtight bag for 3-5 days in the refrigerator. Freeze in a freezer-safe bag or container stacked between pieces of parchment paper for up to 2 months.

Nutrition

Calories: 161kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 199mg | Potassium: 74mg | Fiber: 1g | Sugar: 2g | Vitamin A: 142IU | Calcium: 40mg | Iron: 1mg