I make this naan because I love carbs, and also because pretending to be a pop-up Indian street-food vendor in my tiny kitchen is cheaper than therapy. It’s pillowy, slightly charred in the best possible places, and so much better than the sad grocery-store packages that have commitment issues. Make it once and you’ll toss restaurant naan under the “good for camping” category — which is to say, avoid it unless marshmallows are involved.

Once, I tried impressing my husband by making a double batch. He “helped” by enthusiastically flipping a naan like a frisbee and somehow hit the smoke detector. The kids cheered like a sporting event. I spent the next ten minutes waving a tea towel at the alarm while he mourned his naan-flipping career. Yes, this pan is too small. No, I won’t wash fewer dishes. He still tells guests about the Great Naan Toss of 2023.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🧡

MORE OF OUR FAVORITE…

Why You’ll Love This Easy Homemade Naan Bread Recipe

– It’s ridiculous how fast soft, warm naan makes everyone forget your questionable life choices (meal-wise).
– You get that charred, slightly blistered edge without needing to buy a tandoor or take out a small loan.
– It’s infinitely customizable: garlic, butter, cilantro, or absolutely nothing if you’re having an existential crisis.
– Kids will eat it. Pets will beg. Your stoic neighbor will suddenly be your best friend.

Time-Saving Hacks

– Use Greek yogurt instead of waiting forever for dough to rise like it’s pondering life choices. It speeds things up and adds tang.
– Roll on a cutting board, not the counter — fewer surfaces to clean means you can lie to yourself about “saving time.”
– Cook multiple naans at once by stacking them on a baking sheet with parchment between — reheat in the pan for that fake-char finish.
– Buy pre-minced garlic. The judgmental thing to admit is also the correct thing to do when you’re late.

Serving Ideas

– Serve with a generous swipe of butter and a sprinkling of flaky salt. The butter fixes everything.
– Dunk into curry, dal, or that jar of semi-respectable chutney you bought at a farmer’s market and then forgot about.
– Fold around kebabs or use as a pizza base for the night you refuse to adult.
– Serve with wine if the kids drove you nuts. Serve with sparkling water if you’re trying to impress someone you’ve just met. Serve alone if honesty is your vibe.

What to Serve It With

Warm curries, tangy chutneys, yogurt raita, grilled veggies, or anything that’s willing to be spooned, spread, or wrapped. Also good as a broom for leftover sauce.

Tips & Mistakes

– Don’t over-flour the surface. It ruins the pillowy texture and makes your naan audition for the role of cracker.
– If the dough is too sticky, wait five minutes and try again — or blame humidity and carry on.
– Too many bubbles? That’s not a mistake, that’s artisan air. Embrace it.
– Burned on the skillet? Lower the heat and remember you’re a human, not a restaurant stove.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– For longer storage, wrap individual naans in foil and freeze. Thaw and reheat in a hot skillet or oven.
– Reheat in a nonstick pan with a sprinkle of water and a lid for steam — you’ll revive softness like a naan whisperer.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add minced garlic and chopped cilantro for garlic naan vibes.
– Brush with melted ghee for extra decadence and immediate approval from your taste buds.
– Make mini naans for appetizers or big ones to hide dinner’s failures under cheese.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!