INTRODUCTION
Restaurant Quality Naan Bread is soft, warm, and easy to make at home. This naan uses Greek yogurt and an egg for a tender crumb and added protein. It is a healthier version of restaurant naan because it uses yogurt and less oil than many takeout recipes. You can make a batch and use it for many meals. For a cozy drink to pair with your warm bread, try the cozy gingerbread latte recipe to finish the meal.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is fast, reliable, and great for meal prep. The dough is simple and rises in about an hour. Using Greek yogurt and an egg makes the bread a lighter option and gives some extra protein compared to plain white naan. This recipe is also easy to portion and freeze, which makes it a great choice if you want a quick side for weeknight dinners. If you are watching calories, you can enjoy naan in controlled portions as part of a balanced meal that supports weight loss goals. It is a good choice for anyone who wants a tasty, home-made bread that can fit into healthy plans.
HOW TO MAKE Restaurant Quality Naan Bread
This recipe uses quick-rise yeast, a touch of sugar, yogurt, and butter for flavor. The dough is mixed, kneaded, left to rise, and then cooked on a hot skillet or cast iron pan. You can cook the naan in a pan, oven, or air fryer with simple adjustments. Below you will find the tools, ingredients, and exact step-by-step directions to finish the bread. See the Equipment Needed and Step-by-Step sections for details.
EQUIPMENT NEEDED
- Large mixing bowl or stand mixer with dough hook
- Measuring cups and spoons
- Small bowl for proofing yeast
- Rolling pin or bottle to roll dough
- Cast iron skillet or heavy non-stick pan (or air fryer/oven-safe sheet)
- Plastic wrap or clean kitchen towel
- Pastry brush for butter
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 naan warm for best texture. For a healthy meal, pair one piece of naan with lean protein and a large salad. For example, serve with grilled chicken breast, roasted chickpeas, or a bowl of lentil soup. This gives a balanced plate of protein, fiber, and healthy carbs. Use one naan per person for controlled portions, or tear into small pieces and use for dipping as a light side. If you want a warm drink, you can pair the bread with a flavored coffee or creamer — try a homemade gingerbread coffee creamer recipe for a cozy taste at breakfast or brunch.
Portion control tips:
- One naan with 4–6 oz lean protein and a cup of vegetables is a balanced meal.
- For weight loss or lower calories, keep naan pieces smaller and fill your plate with veggies and protein.
- Use Greek yogurt-based dips to add protein without a lot of fat.
STORAGE & FREEZING : Restaurant Quality Naan Bread
Store cooled naan in an airtight container or a resealable bag in the fridge for up to 5 days. For longer storage, freeze individual pieces in a single layer on a baking sheet until firm, then move them into a freezer bag. Frozen naan keeps well for up to 3 months.
To reheat:
- Skillet: Heat over medium for 1–2 minutes per side until warm and soft.
- Oven: Wrap in foil and warm at 350°F (175°C) for 8–10 minutes.
- Microwave: Wrap in a damp paper towel and heat 15–30 seconds (best for quick warming, but not as crisp).
Reheating on a skillet restores some of the fresh-cooked texture and gives a nice char.
SERVING SUGGESTIONS
Balanced side ideas:
- Grilled vegetables and a lemon-tahini dressing for a heart healthy plate.
- A bowl of dal or lentil soup for a high protein meal that is vegetarian.
- A platter with hummus, cucumber, tomato, and sliced chicken for a light, balanced meal.
If you want a warm drink or dessert pairing, try a spiced coffee and experiment with the gingerbread coffee for a festive touch. This keeps the meal feeling cozy without adding too much sugar if you control the creamer.
VARIATIONS
Healthier version:
- Use half white flour and half whole wheat flour for more fiber and a slightly nutty taste. This makes the bread a healthier version that adds fiber and slows digestion for better blood sugar control.
High-protein or low-carb version:
- High-protein: Add 2–4 tablespoons of unflavored protein powder (whey or plant-based) and reduce flour by the same amount. Or replace some flour with chickpea flour for extra protein and fiber. These changes create a higher protein meal that helps keep you full.
- Low-carb: For a low-carb, flatbread-style option, use a mixture of almond flour and coconut flour with an egg and Greek yogurt. Note: texture will change and you may need to adjust liquid amounts.
Air fryer or oven-baked version:
- Air fryer: Preheat air fryer to 400°F (200°C). Lightly brush naan with oil and air fry 2–3 minutes per side until puffed and charred at the edges. This is a quick, lower-oil method.
- Oven-baked: Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet. Slide rolled naan onto the hot surface and bake 3–5 minutes until puffed and lightly charred. This method works well when you need to cook many at once.
These variations let you make naan that fits into many diet plans — from a lighter option to a high protein meal.
FAQs
Q: Is this naan a healthy option?
A: Yes. This naan can be part of a healthy meal if you watch portion size and pair it with lean protein and vegetables. The use of Greek yogurt adds protein and reduces the need for extra fats. For a lighter option, use whole wheat or half whole wheat flour.
Q: Can I freeze the dough or cooked naan?
A: Yes. You can refrigerate the dough up to 24 hours before cooking. Cooked naan freezes well for up to 3 months. Thaw and reheat on a skillet to restore texture.
Q: Is this good for weight loss?
A: Naan can fit into a weight loss plan when eaten in controlled portions and paired with high fiber vegetables and lean protein. One naan with a big salad and a lean protein is a filling, balanced meal that is good for weight loss when calories are controlled.
Q: Can I make this diabetic-friendly?
A: Yes. Use whole wheat flour, control portions, and pair naan with protein and fiber-rich sides like lentils or salads to reduce blood sugar spikes. You can also try lower-carb variations if you need stricter carbohydrate control.
Q: What if my yeast does not bubble?
A: If the yeast does not bubble in the warm water and sugar, the yeast may be old or the water too hot or cold. Start over with fresh yeast and make sure the water is about 110°F (warm, not hot).
Q: Can I skip the egg for a vegetarian or egg-free diet?
A: Yes. You can omit the egg and add 1–2 tablespoons extra yogurt or milk as a binder. The texture will be slightly different but still tasty.
MAKE-AHEAD TIPS FOR Restaurant Quality Naan Bread
- Dough ahead: Make the dough the night before and refrigerate. Punch it down and shape the next day. This slow-rise gives good flavor and makes the recipe great for meal prep.
- Cook ahead: Bake or cook a large batch and freeze individual pieces. Pull out what you need for lunches or quick dinners. This saves time and makes weeknight meals fast.
- Portion and pack: For meal prep, pack one naan with a lean protein and a salad or roasted veg for a ready-to-go balanced meal. The naan works well as part of a prepared lunch box or a quick dinner base.
These make-ahead steps make the recipe work for busy schedules and for people who want a lighter option without fuss. The naan keeps well and reheats simply, making it a smart choice for meal prep and for those who want a tasty, healthy version of restaurant bread.
Naan Bread
Ingredients
Method
- In a small bowl, add the warm water, yeast, and sugar. Let sit for a few minutes until the yeast starts to bubble.
- In a mixing 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. Stir together.
- With the dough hook, knead on low speed for 4-5 minutes, adding extra flour by the tablespoon until a ball forms.
- Roll the dough into a ball, place in a greased bowl, and cover with plastic wrap and a towel.
- Let rise in a warm place for about 1 to 1-1/2 hours until doubled in size.
- Punch down the dough and roll back into a ball. (Refrigerate if made more than 24 hours earlier.)
- Cut the dough into 8 equal portions. Preheat the skillet or cast iron pan over medium heat.
- Coat the pan with a tsp of oil, wiping away excess.
- Roll out each portion of dough into a rough circle about 1/4 inch thick.
- Place the dough in the preheated pan and cook for 2-3 minutes until puffed and golden. Flip and cook the other side.
- Brush with garlic herb butter as it comes out of the pan and serve warm!