Restaurant Quality Naan Bread

---

INTRODUCTION

Restaurant Quality Naan Bread is soft, warm, and easy to make at home. This naan has a tender inside and a light char on the outside, just like you get at a good restaurant. It is simple to make with basic ingredients and a little time for the dough to rise. If you enjoy soft bread with dinner, you might also like the homemade Italian focaccia bread recipe for a different style of flatbread. Making this naan at home lets you control the butter and salt so it can be a healthier version of restaurant bread.

This recipe is flexible. You can make a lighter option by using less butter or swap in low-fat yogurt. It can be a great choice for meal prep because the dough stores well and cooks quickly when you are ready. With small changes, naan can fit into plans for weight loss, be part of a balanced meal, or become a high protein meal when served with protein-rich fillings.

WHY YOU WILL LOVE THIS RECIPE

You will love this Restaurant Quality Naan Bread because it is quick to mix, simple to shape, and fast to cook. It gives restaurant-style texture without the wait or cost. This recipe works for busy families and anyone who likes to plan meals. It is a great option for meal prep — make a batch, freeze extra rounds, and reheat for fast lunches or dinners.

Health and lifestyle benefits:

• Lighter option: Use less melted butter or swap in a light oil to cut calories.
• Balanced meal: Pair naan with lean protein and vegetables for a full plate.
• Good for weight loss when portion-controlled and paired with low-calorie sides.
• High protein meal: Use Greek yogurt in the dough and serve with a protein-rich filling to boost protein.
  If you want a gluten-free bread idea for another meal, try this healthy vegan gluten-free banana bread as a different baking option.

---

HOW TO MAKE Restaurant Quality Naan Bread

This section shows how to make the dough, let it rise, and cook the naan to get the best texture. Follow each step and keep the dough tacky but not sticky. Use the step-by-step list below to make sure your naan is soft and puffy.

EQUIPMENT NEEDED

• Large mixing bowl or stand mixer with dough hook
• Measuring cups and spoons
• Rolling pin
• Clean towel and plastic wrap
• Cast iron skillet or heavy-bottomed non-stick pan
• Small bowl for yeast proofing
• 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 and fresh. It goes well with curries, grilled vegetables, and lean proteins like chicken breast, fish, or tofu. For a healthy version, keep portions to one or two pieces per person and pair with a big salad or steamed vegetables to fill the plate with fiber and nutrients.

Portion control tips:

• One piece (about the size in this recipe) is a standard serving for a side.
• For weight loss or low calorie goals, serve half a naan with a large salad and a protein.
• If using naan as a wrap, choose lean fillings (grilled chicken, beans for fiber, or Greek yogurt sauce) to make a balanced meal.

A bowl of lentil soup or a leafy green salad makes a balanced and heart healthy plate with naan. For more ideas for bread-based meals and fast sides, see this easy cornbread waffle recipe that works well for brunch or a savory side.

STORAGE & FREEZING : Restaurant Quality Naan Bread

Store cooled naan in an airtight container or zip bag at room temperature for up to 2 days. For longer storage, stack cooled naan with parchment between layers and freeze in a freezer-safe bag for up to 3 months. Reheat from frozen in a hot skillet or in the oven wrapped in foil. For a quick reheat, toast briefly in a skillet with a little butter or brush and warm air fryer.

For meal prep, freeze single portions so you can pull one or two from the freezer at a time. This makes naan great for busy weeks and supports portion control for good for weight loss plans. If you need to thaw, place frozen naan in the refrigerator overnight, or reheat directly from frozen on low heat until warmed through.

SERVING SUGGESTIONS

• Balanced plate: Serve naan with grilled chicken, a cucumber-yogurt sauce, and a green salad for a balanced and protein-rich meal. This combination makes a high protein meal that will keep you full longer.
• Lighter option: Spread a thin layer of hummus and top with veggies for a lighter sandwich.
• Diabetic-friendly pairing: Choose lean protein and non-starchy vegetables as sides to keep carbs steady.
• Family dinner: Use naan as a base for homemade flatbread pizzas topped with veggies and lean turkey sausage.

For a sweet finish, a small piece of spiced cookie or fruit is a good end to the meal. If you want a festive bread idea, try this fun cheesy Christmas tree bread for a holiday table.

VARIATIONS

• Healthier version:
  Use low-fat Greek yogurt and 1 Tbsp less melted butter in the dough. Brush with a light spray of olive oil instead of full butter. This creates a lighter option with fewer calories while keeping softness.

• High-protein or low-carb version:
  For a high-protein meal option, replace half the flour with a high-protein flour blend or add protein powder designed for baking (adjust liquid as needed). Another route for low-carb is to use a gluten-free low-carb flour mix with xanthan gum and add extra egg whites for structure. Serve with grilled chicken or beans to keep the whole meal high protein and filling.

• Air fryer or oven-baked version:
  You can cook naan in an air fryer: preheat to 400°F, brush naan with a little oil, and cook for 3–5 minutes until puffed and golden. For the oven, place on a preheated baking stone or hot sheet pan at 500°F for 3–5 minutes. Both methods make naan quickly and give a nice texture for those who prefer not to use a stovetop.

If you like breads with different flavors, try pairing spices like cumin or za’atar in the butter brush for variation. For a dessert spin, brush warmed naan with a drizzle of honey and a sprinkle of cinnamon.

FAQs

Q: Is this naan good for weight loss plans?
A: Yes. When you control portion size and pair naan with lean protein and vegetables, it can be part of a meal that supports good for weight loss goals. Choose the lighter option by using less butter.

Q: Can I make this recipe diabetic-friendly?
A: Yes. Use whole grain or higher-fiber flour blends, watch portions, and pair naan with protein and non-starchy vegetables to help manage blood sugar. A smaller serving or using half a naan per meal can make it more diabetic-friendly.

Q: How long does the dough keep in the fridge?
A: The dough can be refrigerated for up to 24 hours after the first rise. Wrap it tightly and bring it to room temperature before shaping and cooking.

Q: Can I use gluten-free flour?
A: Yes. Use a trustworthy gluten-free flour blend that is meant for baking and includes binding agents. You may need to adjust liquid and rest time for best texture.

Q: How do I freeze cooked naan?
A: Cool completely, layer with parchment paper, place in a freezer bag, and freeze up to 3 months. Reheat in a skillet, oven, or air fryer.

Q: Is this bread low calorie?
A: The standard recipe is not very low calorie because of butter, but you can make a lower calorie version by reducing butter and using low-fat yogurt. Portion control also helps lower calorie intake.

MAKE-AHEAD TIPS FOR Restaurant Quality Naan Bread

• Dough in advance: Make the dough and refrigerate after the first rise for up to 24 hours. This makes it great for meal prep and saves time on cooking day.
• Freeze cooked naan: Cook a full batch and freeze individual pieces for quick meals later. Reheat in a skillet or air fryer for 1–2 minutes.
• Prep toppings: Mix the garlic herb butter and store in the fridge so you can brush hot naan right away.
• Batch cook: Make extra naan on a slow day and freeze for busy nights. This approach supports healthy meal planning and helps control portions for weight loss.

By planning ahead, naan becomes a quick base for a healthy, balanced meal.

---

Print