Easy Naan Bread Recipe: Soft, Fluffy, and Perfectly Golden

Serving: Naan is best served warm, but it can also be wrapped in foil and reheated in the oven. Pair it with curries, stews, or even use it for wraps and sandwiches.
Storage: Leftover naan can be stored in an airtight container at room temperature for 1-2 days. For longer storage, wrap the naan in plastic wrap and freeze for up to 2 months. Reheat by warming in the oven or on a stovetop.
Variants:

Garlic Naan: Before cooking, sprinkle the naan with finely minced garlic and brush with garlic butter after cooking for extra flavor.
Cheese Naan: Add shredded cheese (like mozzarella or cheddar) on top of the dough before cooking and fold it over to create a cheesy filling.
Whole Wheat Naan: Substitute half or all of the all-purpose flour with whole wheat flour for a healthier, nutty variation.
FAQ:
Q: Can I use a different type of yogurt?
A: Yes, you can use any plain yogurt, including Greek yogurt, for a slightly thicker texture. Just make sure it’s not flavored.

Q: Can I make naan without yeast?
A: Yes, you can try a quick naan recipe that doesn’t require yeast, but it won’t be as fluffy and airy. The yeast gives it that classic texture.

Q: How do I get the naan to be soft?
A: The key to soft naan is making sure the dough is kneaded well and not too dry. Be sure to let the dough rise properly, and don’t overcook the naan on the stove—keep an eye on it and cook until golden and slightly puffy.