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Delicious & Easy Naan Bread

naan bread recipe

Today we’re sharing a recipe from one of our very favorite and most inspiring bloggers: Tieghan Gerard of Half Baked Harvest!

Have you ever tried any of her recipes? She’s amazing! Today we’re sharing her delicious naan bread recipe! Naan is a yummy Indian flatbread that is thin but fluffy! It’s the perfect side dish for spicy curry or a yummy salad!

This naan bread recipe is super easy and comes together in a little over an hour. It’s also cooked on the stovetop, so is perfect when you want some warm and delicious bread but don’t want to turn your oven on!

First, you’ll make bread dough that includes all the basics + greek yogurt. Then you’ll let it rise for about an hour, roll it out paper-thin, and cook it on a skillet for 2 minutes! That’s it. You’ll never go back to store-bought naan.

We’ve adjusted the recipe ever so slightly, but the process remains mostly the same. You can view the original recipe here.

naan bread recipe

Serve this naan with a yummy yogurt dip, hummus, or load it with greek chicken and veggies. The options are endless!

If you make this naan bread recipe, take a photo and share it with us on social media. Tag us on Instagram and Facebook @lehimills and use the hashtag #LehiFamily. We love to see you all enjoying Lehi Mills products and might even feature your photo on our account. We can’t wait for you to try out this recipe and to see what you think!

Delicious & Easy Naan Bread


1/4 cup warm water

1 tablespoon honey

3/4 teaspoon active dry yeast

3/4 cup warm low-fat milk

1 cup 2% plain Greek yogurt

4 cups Lehi Mills Peacock All-Purpose Flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

½  teaspoon salt

Melted butter and chopped parsley, for garnish


  1. In a large mixing bowl or the bowl of a stand mixer, combine the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top.
  2. Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, or a wooden spoon, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.
  3. When ready to cook divide the dough into 8 equal balls. Using a rolling pin, roll each piece of dough into a large oval, about 8 inches long and about 1/4-inch thick. Repeat with the remaining dough. If you want smaller naan, split the dough into 16 equal pieces.
  4. Heat a large cast iron skillet over medium-high heat. Drizzle the the skillet with oil. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel or place in a tortilla warmer. Repeat with the rest of the naan, keeping them wrapped in a towel while you work.
  5. Brush the naan with melted butter and garnish with parsley.



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