INTRODUCTION
Restaurant Quality Naan Bread is soft, warm, and full of flavor. This easy recipe uses simple ingredients like Greek yogurt and an egg to make a tender dough. It also gives you a chance to make a healthier version of a restaurant favorite. You can make it for weeknight dinners, for meal prep, or as a lighter option at parties. For more easy bread ideas, you might like our cheesy Halloween breadstick bones that are fun and simple.
This article will show clear steps, health tips, storage advice, and easy variations. The language is simple and the steps are easy to follow. You will find ways to make this naan good for weight loss goals or to boost protein for a high protein meal.
WHY YOU WILL LOVE THIS RECIPE
- Fast and simple: The dough comes together in one bowl. It is great for meal prep when you want something quick and tasty.
- Soft and flexible: The naan stays soft and wraps well for sandwiches or wraps.
- Health-focused: Greek yogurt and an egg add protein. If you choose whole wheat flour, you add fiber for a heart healthy and diabetic-friendly choice.
- Lighter option: You can reduce the butter or use olive oil to make a lighter option that still tastes rich.
- Versatile: Serve with soups, salads, grilled proteins, or use as flatbread for wraps.
This naan can fit into many diets when you make small swaps. It is a healthy version of restaurant naan when you use less butter and more whole grains.
HOW TO MAKE Restaurant Quality Naan Bread
This section walks you through the full process. You will learn how to mix, knead, rest, and cook the naan. The dough is flexible and forgiving. You can make it ahead and cook later. This is a great recipe if you want a reliable high protein meal option when paired with lean meats or legumes.
EQUIPMENT NEEDED
- Mixing bowl or stand mixer with dough hook
- Measuring cups and spoons
- Rolling pin
- Skillet or cast iron pan
- Plastic wrap and a clean towel
- Spatula and pastry brush
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. Keep portions to one or two pieces per person for a balanced plate. Here are healthy serving ideas:
- Use one naan with grilled chicken, lots of salad greens, and a light yogurt sauce for a high protein meal.
- Cut naan into wedges and serve with a vegetable soup to add fiber and control calories.
- Make small wraps with lean turkey and lots of raw veggies for a lighter option.
- For diabetic-friendly meals, pair naan with a protein and non-starchy vegetables to slow blood sugar rise.
Portion control tip: One medium naan can be split between two people with a salad or bowl to lower calories and increase fiber per serving. This makes the dish good for weight loss when paired with lean proteins and vegetables.
STORAGE & FREEZING : Restaurant Quality Naan Bread
- Short term: Store cooled naan in an airtight container or zip-top bag at room temperature for up to 2 days.
- Refrigerate: Keep in the fridge up to 5 days. Reheat in a skillet or oven to keep it soft.
- Freeze: Stack cooled naan with parchment between each piece. Wrap in foil and place in a freezer bag for up to 3 months. Thaw at room temperature or in the fridge, then warm in a skillet or oven.
- Reheat tip: For a fresh texture, warm naan on medium heat in a dry skillet for 30–60 seconds per side, or heat in a 350°F oven for 5–7 minutes covered with foil.
These storage methods make naan great for meal prep and for busy weeks.
SERVING SUGGESTIONS
- Balanced plate: One naan, one grilled salmon or chicken breast, and a side of roasted vegetables for a heart healthy meal.
- Vegetarian option: Spoon chana masala or lentil dal into naan with a side salad for a high protein meal using plant proteins.
- Low calorie idea: Use half a naan with a large salad topped with firm tofu or chickpeas to keep calories low and protein high.
- For winter or holiday spreads, pair naan with sweet breads and pastries like the cranberry star bread to offer both savory and sweet options.
Choose sides that add fiber and lean protein to keep the meal balanced and to support weight loss goals.
VARIATIONS
- Healthier version: Use half whole wheat flour and half all-purpose flour to add fiber. Reduce melted butter to 2 Tbsp and brush with olive oil instead of full butter. This makes a lighter option that still tastes good.
- High-protein / low-carb version: Replace part of the flour with chickpea flour or add a scoop of unflavored protein powder (start with 1/4 cup) and increase yogurt slightly. For a true low carb option, try a cauliflower flatbread recipe or make a keto naan using almond flour and psyllium husk — the texture will change but it keeps carbs low.
- Air fryer or oven-baked version: Preheat the air fryer to 400°F. Lightly brush naan with oil and cook 2–3 minutes until warm and slightly crisp, or place on a baking sheet and bake at 450°F for 3–5 minutes. This gives a slightly crisp edge and is a quick way to reheat multiple pieces.
- Garlic herb butter swap: Use a light brush of olive oil mixed with minced garlic and fresh herbs for a lower saturated fat finish.
- Diabetic-friendly tweak: Use sugar substitutes for the 2 tsp sugar or skip it and rely on yeast proofing with a bit of honey in the warm water for quicker rise; pair the naan with protein and fiber-rich sides.
These swaps let you tailor the recipe to specific health goals while keeping great flavor.
FAQs
Q: Is this naan good for weight loss?
A: Yes. Use whole wheat flour, reduce the butter, and pair each piece with lean protein and vegetables. Eating one piece with a large salad can be a good for weight loss meal.
Q: Can I make this recipe diabetic-friendly?
A: Yes. Use whole grain flour, reduce sugar, and serve naan with protein and non-starchy vegetables. This combination helps lower the meal’s blood sugar impact.
Q: How long does the dough last in the fridge?
A: Dough can rest in the fridge for up to 24 hours after the first rise. Cover tightly. Bring to room temperature before shaping and cooking.
Q: Can I freeze cooked naan and reheat later?
A: Yes. Freeze cooled naan stacked with parchment between each piece. Reheat in a hot skillet, oven, or air fryer for best texture.
Q: Is this a high protein meal?
A: It can be. The dough contains Greek yogurt and an egg for extra protein. Pair naan with lean meats, fish, or legumes to make a complete high protein meal.
Q: Can I make this gluten free?
A: Traditional naan uses wheat flour, so it is not gluten free. For a gluten free option, use a tested gluten free flatbread or almond flour base recipe. Texture will be different.
MAKE-AHEAD TIPS FOR Restaurant Quality Naan Bread
- Make dough the night before: After the first rise, punch down and wrap in plastic. Store in the fridge for up to 24 hours. This makes mornings and busy nights fast.
- Par-cook and finish later: Cook naan most of the way, cool, and store. Reheat in a hot skillet or air fryer to finish and crisp edges.
- Freeze dough balls: Shape the dough into balls and freeze on a tray. Once frozen, bag them. Thaw in the fridge overnight and roll out before cooking.
- Batch cooking: Cook a large batch on a weekend. Freeze cooked naan and reheat for quick lunches and dinners. This makes the recipe great for meal prep.
- Time saver: Keep melted garlic herb butter ready in a jar in the fridge. Warm slightly and brush on warm naan for quick serving.
These tips help you plan and save time. Meal prep with naan gives you quick, healthy meals later in the week.
Naan Bread
Ingredients
Method
- In a small bowl, add the warm water, yeast, and sugar. Let sit until the yeast is bubbly.
- In a mixing bowl, whisk together the milk and egg.
- Add Greek yogurt, yeast mixture, 2-1/2 cups of flour, salt, and melted butter. Stir until combined.
- Knead the dough with a dough hook on low speed for 4-5 minutes, adding more flour if necessary until a ball forms.
- Roll the dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 1 to 1-1/2 hours until doubled in size.
- Punch down the dough, roll back into a ball, and you can refrigerate it to use up to 24 hours later if desired.
- When ready to cook, cut the dough into 8 equal portions.
- Preheat a skillet or cast iron pan over medium heat. Coat with 1 tsp of oil and wipe away excess.
- Roll out each portion of dough into a rough circle about 1/4 inch thick.
- Cook each naan in the preheated pan for 2-3 minutes until puffed and golden brown, then flip and cook the other side.
- Brush the naan with garlic herb butter as they come out of the pan and serve warm.