One-Bowl Homemade Naan

How about treating yourself to One-Bowl Homemade Naan?  Everything you need to know is in the title of this recipe…one bowl (yippee!), homemade (fresh, delicious, inexpensive), naan (soft Indian flatbread, perfect for mopping up a yummy curry).

This recipe is so easy, you’ll only need one bowl and a handful of ingredients like flour, yeast, sugar, salt, baking powder, baking soda, yogurt, milk, and oil. Simply mix everything together, let it rest, and roll it out. You don’t even have to knead it!  Cook it on a skillet and, voila! You’ve got fresh and scrumptious naan bread ready to be served with your favorite spicy dish.

No need to break the bank at a restaurant when you can be your own chef at home. Impress your friends and family with your culinary skills and enjoy warm and fresh naan anytime you want!

My favorite part about this recipe is for those people that are unfamiliar or uncomfortable with yeast doughs.  Using instant yeast, you can mix all he ingredients together, starting with the dry ingredients and then adding in the butter, milk and Greek yogurt and not even have to knead the dough.

Once combined, cover the dough with plastic wrap and let it sit until it doubles in size.  This can take up to 90 minutes.

Divide the dough into 8 equal pieces and form each piece into a ball and let them all rest for another 15 minutes.  Then roll each portion into an oval and stack them up.

It’s helpful to set up a work station prior to cooking the naan.  Have a bowl with melted butter in it, a small pastry brush, herbs, a small bowl of water and another brush, a clean kitchen towel and a spatula.

I also like to have oil and paper towels close by.

Heat up a large nonstick pan and add a bit of olive oil.  Use a paper towel and wipe the oil around the pan (you just want a light coating).

Brush one side of the naan with water and place it in the pan, wet side down.  Cover it immediately and allow the naan to cook for 30 seconds or so.  Uncover and flip the naan over and cook for another 20 seconds or so until there are bubbles on the bottom and it’s a deep golden brown.

Remove the naan from the pan to a kitchen towel, brush with butter and sprinkle with herbs and flaky sea salt.

Repeat with the remaining naan.  Serve the naan immediately or allow to cool and rewarm in a hot oven.

The naan are delicious for mopping up curry or alongside a bowl of soup or chili.

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Lastly, if you make One-Bowl Homemade Naan, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

One-Bowl Homemade Naan

Makes: 6-8 servings

Prep Time: 25 minutes

Bake Time: 10 minutes

Total Time: 3 hours & 5 minutes


For the Dough:

  • 2 cups all-purpose flour
  • 2 & 1/2 tsp (1 packet) instant dry yeast, not active dry yeast
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 2 tbsp butter
  • 2/3 cup whole milk
  • 1/2 cup full fat plain greek yogurt, cold

To Finish:

  • 2 tbsp melted butter
  • 1/4 cup finely chopped fresh cilantro or parsley, optional
  • flaky sea salt, optional


For the Dough:

Combine the flour, instant yeast, sugar, baking powder, baking soda and salt in a large bowl. Stir well to combine.

Combine 2 tablespoons butter and the milk in a microwave-safe, measuring cup. Microwave on high power for 1-1 & 1/2 minutes or until butter is almost completely melted. Whisk in the Greek yogurt until well combined.

Make a well in the middle of the flour and add the yogurt mixture. Stir with a sturdy spoon or rubber spatula until all of the flour is incorporated and the dough comes together. Drizzle a little oil over the dough and turn to coat. Cover tightly with plastic wrap and place in a warm spot to rise until doubled in bulk, 60-90 minutes.

Turn out the dough onto a generously floured work surface. Flip the dough over several times to coat it completely with flour. Divide the dough into 6-8 equal pieces (depending on how large you want your finished naans) and form each one into a ball on the floured work surface. Cover the dough balls with a clean kitchen towel and let them rest for 15 minutes.

To Finish:

Roll out each portion into an oval, approximately 4×6 inches (for 8 naans) or 5×7 inches (for 6 naans). If the dough is sticky, dust it with a bit more flour. Keep your rolling pin, lightly coated with flour. Stack the naan on top of each other as you roll them.

Set up a work area with the stack of naan, a cup or bowl with 2 tablespoons melted butter and a small pastry brush, the chopped herbs (if desired), a small bowl of water and a second pastry brush (or you can use your fingers here), a clean kitchen towel and a metal spatula for flipping.

Heat a 9-12-inch nonstick sauté pan over medium heat. When the pan is hot, add a 1/2 teaspoon of olive oil. Wad up a few paper towels and wipe the oil around the pan. You want the pan to be just very lightly coated with oil.


When the pan is heated, brush one side of one naan with water (or use your fingers to lightly coat one surface with water) and place it in the pan, wet side down. Immediately cover the pan and allow the naan to cook for about 30-40 seconds or until bubbles appear over the top surface and the bottom is golden brown. Uncover and flip the naan to the opposite side. Cook for another 20-30 seconds (uncovered) until there are bubbles on the bottom or deep golden brown. (You may have to adjust your heat a bit, up or down, so that the bubbles appear by 20-30 seconds.)

Remove the naan from the pan to the towel, brush lightly with butter (and sprinkle with fresh herbs and flaky sea salt, if desired). Repeat for remaining naan, stacking them on top of each other, covered with the other half of the towel. (You can also stack them between pieces of parchment paper, if desired.) If the pan seems to be accumulating flour, repeat the oiling and wiping with a wad of paper towels.

Serve immediately or allow to cool and reheat when desired. Naan can also be frozen.

Recipe from The Cafe Sucre Farine


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