A few years ago our small family had the chance to live in Japan. One of my favorite parts of that time was discovering new foods. We ate great Japanese dishes and tried many other cuisines. Our top pick was a tiny family-run Indian restaurant with only eight to ten tables. The air was always full of fragrant curries, and the naan loaves were enormous—perfect for tearing and dipping. I still remember the garlic-cheese naan I ordered every time, piping hot from the tandoor. This homemade version recreates that soft, pillowy, cheesy naan and brings back those delicious memories.
After our youngest was born in Japan, one of the first real meals I craved was this naan. Our children loved going to that restaurant because they could help themselves to as much soft naan as they wanted. When we returned to the United States, we looked for a local Indian restaurant that matched those memories, but nothing measured up — and flying a family of six back to Japan just for dinner wasn’t realistic.
So I started making naan at home. The first time we tore into this version—slick with garlic butter and stuffed with melting cheese—it brought back every memory of that restaurant in Japan. This recipe adapts the classic naan: I use warmed milk instead of yogurt and cook on a griddle instead of a tandoor. The results are soft, chewy, and irresistibly good.
Looking for Naan Bread in a Pizza Oven?
This naan is perfect for dipping into vegetable curry, butter chicken, or saag. Adding cheese and brushing with garlicky butter elevates the bread into something indulgent and memorable. More than the flavor, making this naan brings back the warmth of our family meals abroad.
Homemade Naan Bread
Equipment
- mixer (or bowl for kneading by hand)
- rolling pin
- frying pan or griddle
Ingredients
- 1 ½ cups milk, warmed (see notes)
- ½ teaspoon instant yeast
- ½ teaspoon granulated sugar
- 1 teaspoon salt
- 3–3.5 cups all-purpose flour
- 3–4 tablespoons melted butter
- 2 cloves garlic, minced (optional)
- 12 slices Havarti or another creamy, melty cheese (optional)
Instructions
- Warm the milk on the stove or in the microwave until it reaches about 90–100°F (warm to the touch). Stir in the instant yeast and sugar.
- Pour the milk mixture into the bowl of a stand mixer (or a bowl if kneading by hand). Add the salt and most of the flour. Knead for 5 minutes in a mixer or 8–10 minutes by hand until the dough is smooth and forms a ball. Let the dough rise for about an hour, or until doubled in size.
- Divide the dough into 12 equal pieces and shape each into a loose ball. Cover and let them rest for 20–30 minutes.
- While the dough rests, preheat a griddle to about 400°F or warm a frying pan over medium-high heat. A pizza stone in a very hot oven (450–500°F) also works.
- Roll each dough ball into a circle roughly 6–8 inches in diameter. If the dough resists, let it rest for a few seconds and then continue rolling to your desired thinness.
- For plain naan: Cook on the griddle about 1–2 minutes per side until golden brown spots appear. Brush with melted butter and serve warm.
- For garlic cheese naan: Place a slice of cheese in the center of the rolled dough, fold the dough over the cheese and seal the edges, then gently roll again to enclose the cheese (the shape may become more rectangular). Cook about 2 minutes per side until golden and the cheese is melted. Mix minced garlic with melted butter and brush the finished naan before serving.
Notes
Milk temperature: Warm milk helps activate the yeast and encourages a good rise. Aim for roughly 90–100°F.
Instant yeast: Instant yeast works well here and can be mixed directly into the warm milk.
Nutrition
Nutrition values are approximate.
- Calories: 256 kcal
- Carbohydrates: 26 g
- Protein: 11 g
- Fat: 12 g (Saturated fat: 7 g)
- Sodium: 440 mg