INTRODUCTION
Restaurant Quality Naan Bread is soft, warm, and full of flavor. You can make it at home with simple tools and a little time. This recipe gives a light, buttery bread that you can eat with curries, salads, or as a snack. It is an easy, healthy version of the naan you get at restaurants. If you like soft garlic breads, try our best cheesy garlic bread recipe for a similar treat and side idea.
This naan recipe uses Greek yogurt and a small amount of butter to make a tender crumb. That adds protein and keeps the bread softer without too much oil. It also works well for meal prep and makes a great base for balanced meals.
WHY YOU WILL LOVE THIS RECIPE
- Soft and pillowy like restaurant naan.
- Easy steps that fit into a busy week.
- A lighter option than deep-fried breads.
- Great for meal prep — make a batch and freeze for quick meals.
- A healthy version when served with lean proteins and vegetables.
- Works as a high protein meal base when paired with grilled chicken or chickpeas.
This naan is a good fit for people who want tasty bread but are watching calories or trying to add more protein to meals. It is simple, fast, and flexible.
HOW TO MAKE Restaurant Quality Naan Bread
This section walks you through the whole process so you can make soft naan at home. The dough is tender thanks to Greek yogurt and a little milk. When warm and fresh, the naan puffs and browns nicely in a skillet. This bread pairs well with curries, grilled meats, or vegetable bowls like chicken alfredo garlic bread bowls for a filling family meal.
EQUIPMENT NEEDED
- Large mixing bowl or stand mixer with dough hook
- Measuring cups and spoons
- Whisk
- Rolling pin
- Cast iron skillet or heavy non-stick pan
- Plastic wrap and a clean towel
- Pastry brush or small spoon for butter
- Knife or bench scraper for dividing dough
Ingredients You’ll Need :
1/2 cup warm water ((about 110 degrees)), 2-1/4 tsp instant yeast ((1 of the small packages)), 2 tsp sugar, 1/4 cup milk, 1 egg, 1/4 cup Greek yogurt, 2-1/2 to 3 cups flour, 1/2 tsp salt, 3 Tbsp butter (slightly cooled), 4 Tbsp melted salted butter, 1/4 tsp garlic powder ((or 1 tsp finely chopped or grated garlic)), 1 tsp dried parsley or cilantro ((or 1 Tbsp fresh finely chopped parsley or cilantro), Optional: Flakey sea salt and chopped parsley or cilantro for garnish.
STEP-BY-STEP INSTRUCTIONS :
In a small bowl, add the warm water, yeast and the sugar. Let sit a few minutes until the yeast starts to get bubbly so you know your yeast is good.
In your mixer bowl, whisk together the milk and the egg.
Add in the Greek yogurt, yeast mixture, 2-1/2 cups of flour, salt and melted butter and stir together.
With the dough hook, knead on low speed for 4-5 minutes – if the dough is too sticky add the extra 1/2 cup flour by the Tbsp until a ball forms, (you don’t have to add the entire amount, just sprinkle some in until the ball forms and the dough has pulled away from the sides. The dough should feel tacky, but not stick to your fingers.).
Roll the dough in to a ball, place in a greased bowl and cover with saran wrap and a clean towel.
Let rise in a warm place for about 1 to 1-1/2 hours. (It should double in size.).
Punch down the dough and roll back in to a ball. (You can wrap and refrigerate at this point if you want to make the dough up to 24 hours earlier.).
When ready to cook, cut the dough in to 8 equal portions, Preheat a skillet or cast iron pan over medium heat until nice and hot. Carefully coat your pan with a tsp of canola or olive oil, wiping away the excess with a paper towel.
Roll out each portion of dough with a rolling pin in to a rough circle about 1/4 inch thick.
Place the dough in to your preheated pan and let cook on one side for 2-3 minutes or until it starts to puff up with bubbles and has a nice golden brown color on the bottom. Flip over and let it cook on the other side.
Brush the Naan Bread with the garlic herb butter as it comes out of the pan and serve warm! (I like to sprinkle mine with a little flakey sea salt and fresh parsley or cilantro before serving.)
HOW TO SERVE Restaurant Quality Naan Bread
- Serve warm with lean protein like grilled chicken, shrimp, or a bean curry for a balanced meal. This makes a high protein meal when paired with chicken or yogurt-based dips.
- Use naan as a base for a lighter option pizza: top with tomato, lean turkey or veggies and bake briefly.
- Keep portion control in mind: one small naan per person plus a large salad or a cup of vegetables is a balanced plate and good for weight loss plans.
- For a lower calorie meal, use naan as a side rather than the main carb and fill most of your plate with vegetables.
STORAGE & FREEZING : Restaurant Quality Naan Bread
- Room temperature: Store cooled naan in a sealed bag or container for up to 2 days.
- Refrigerator: Keep naan wrapped for up to 5 days. Reheat in a hot skillet or oven for best texture.
- Freezer: Stack cooled naan with parchment between each piece, place in a freezer bag, and freeze up to 3 months. Thaw at room temperature or in the fridge. Reheat in a skillet or oven until warm and pliable.
Freezing makes this recipe great for meal prep. Make a double batch and freeze portions for quick dinners, which is a time saver and helps you eat at home more often.
SERVING SUGGESTIONS
- Pair with a big green salad, roasted vegetables, or a rich lentil dal for a balanced plate and a heart healthy option.
- For a high protein meal, top with shredded chicken, chopped herbs, and a scoop of Greek yogurt.
- Offer a small portion of rice or quinoa and plenty of veggies to keep the meal balanced and suitable for weight loss plans.
- End the meal with a small sweet like candy cane shortbread cookies for a controlled treat after dinner.
VARIATIONS
- Healthier version: Reduce butter in the dough by half and brush with a light olive oil-herb mix after cooking. Use low-fat Greek yogurt to cut calories but keep protein. This lighter option lowers fat while keeping taste.
- High-protein or low-carb version: Replace half the flour with a high-protein flour blend or use chickpea flour in place of 1 cup of the all-purpose flour. Another high protein route is to serve naan with extra lean grilled chicken or a full cup of Greek yogurt dip to make it feel like a high protein meal. Note: fully gluten-free naan requires a separate recipe and alternate flours.
- Air fryer or oven-baked version: Preheat the air fryer to 400°F (200°C). Brush rolled naan with a little oil and place in the air fryer basket for 3-4 minutes until puffed and golden. For oven baking, preheat to 500°F (260°C) with a baking stone or upside-down sheet; bake naan 4-6 minutes until puffed. These methods give a crisp edge and save stove time, making naan great for busy nights and meal prep.
FAQs
Q: Is this naan recipe healthy?
A: It can be part of a healthy diet when you control portion size and pair the naan with lean protein and vegetables. Using Greek yogurt adds protein and reduces the need for more fat.
Q: Can I use this dough for meal prep?
A: Yes. You can make the dough a day ahead and refrigerate it. This saves time and makes this bread great for meal prep.
Q: How long does naan keep in the freezer?
A: You can freeze naan for up to 3 months. Wrap pieces with parchment and store in a tight freezer bag. Thaw and reheat in a hot skillet or oven.
Q: Is this recipe good for weight loss?
A: When used in portion-controlled meals and paired with vegetables and lean protein, this naan can fit a weight loss plan. Choose the lighter option variation and watch butter use to keep calories lower.
Q: Can people with diabetes eat this naan?
A: Naan is a source of carbs, so people with diabetes should track portion sizes and pair it with protein and fiber to limit blood sugar spikes. Talk to your health care provider for personal advice.
Q: Can I make naan gluten free?
A: This recipe uses wheat flour and is not gluten free. For a gluten-free or low-carb diet, try a separate recipe using gluten-free flour blends or cauliflower-based flatbreads.
MAKE-AHEAD TIPS FOR Restaurant Quality Naan Bread
- Make dough the night before: Prepare dough, let first rise, then punch down and refrigerate in a covered bowl. Next day, divide and cook. This saves time and develops more flavor.
- Freeze cooked naan: Cook all the naan, cool, then freeze with parchment between each piece. Reheat in a skillet or in an air fryer for 1-2 minutes. This is a great option for quick meals and helps you avoid takeout.
- Pre-measure dry ingredients: Combine yeast, sugar, salt, and flour in a jar and keep in the pantry for fast mixing. Add chilled wet ingredients when ready.
- Double the batch: Make twice the dough and freeze half of it raw in a sealed bag. Thaw in the fridge and bake when needed. This is perfect for meal prep and busy days.
Restaurant Quality Naan Bread
Ingredients
Method
- In a small bowl, add the warm water, yeast, and sugar. Let sit a few minutes until the yeast starts to get bubbly.
- In your mixer bowl, whisk together the milk and the egg.
- Add the Greek yogurt, yeast mixture, 2-1/2 cups of flour, salt, and melted butter and stir together.
- With the dough hook, knead on low speed for 4-5 minutes. If dough is too sticky, add the extra 1/2 cup flour by the tablespoon until a ball forms.
- Roll the dough into a ball, place in a greased bowl, and cover with saran wrap and a clean towel.
- Let rise in a warm place for about 1 to 1-1/2 hours until it doubles in size.
- Punch down the dough and roll it back into a ball. Optionally, wrap and refrigerate to use up to 24 hours later.
- When ready to cook, cut the dough into 8 equal portions. Preheat a skillet or cast iron pan over medium heat.
- Carefully coat your pan with a teaspoon of oil, wiping away excess with a paper towel.
- Roll out each portion of dough with a rolling pin into a rough circle about 1/4 inch thick.
- Place the rolled dough in the preheated pan and cook on one side for 2-3 minutes until it starts to puff up and turns golden brown.
- Flip and cook on the other side.
- Brush the naan with garlic herb butter as it comes out of the pan and serve warm.