What ingredients do I need to make naan at home?

A standard batch of six naan pieces requires all-purpose flour (about 2 cups), plain yogurt (¾ cup), one packet of active dry yeast, olive oil (1–2 tablespoons), salt, and baking powder. For garlic naan, add 2–4 minced garlic cloves and fresh cilantro brushed on after cooking. Water and salt add negligible cost.

Homemade Naan Bread Cost Calculator

Q: Is homemade naan cheaper than buying it at the grocery store?

Yes, substantially. Grocery store naan typically costs $1.50–$2.00 per piece in a standard 2-count pack, while homemade naan costs $0.30–$0.40 per piece — roughly 75–80% less. Restaurant naan at $2.50–$5.00 per piece offers even greater savings potential when you bake at home.

Is Homemade Naan Bread Worth Making from Scratch?

Naan is one of those breads that feels indulgent — pillowy, slightly charred on the edges, perfect for scooping up a curry or serving alongside a charcuterie spread. But naan is also surprisingly affordable to make at home, especially when you consider that restaurant naan can run $3–$5 per piece and grocery store naan packs are often $3–$4 for just two pieces. Understanding exactly what goes into a batch helps you decide whether the effort is worth the savings.

What Is Naan Made From?

Traditional naan is a leavened flatbread cooked in a tandoor oven. The home version skips the tandoor and uses a very hot cast-iron skillet or grill, producing results that are remarkably close to restaurant quality. A standard home batch of six pieces typically calls for:

All-purpose flour: About 2 cups (9 oz), which costs roughly $0.45–$0.60 at mainstream grocery prices ($0.80–$1.10 per pound).
Plain yogurt: About ¾ cup (6 oz), the key ingredient that gives naan its signature tang and tenderness. Whole-milk or Greek yogurt both work; whole-milk plain yogurt in a 32-oz tub costs about $0.75–$0.80 per ¾ cup serving.
Active dry yeast: One packet (2¼ tsp) at about $0.40–$0.50 each, or significantly less if you buy yeast in bulk.
Olive oil: About one tablespoon used in the dough and another for brushing. A 16-oz bottle spread across many batches adds only $0.30–$0.50 per batch.
Salt and baking powder: Negligible cost — under $0.05 combined for a full batch.

Total base ingredient cost for six pieces of plain naan typically runs $1.70–$2.30, or about $0.28–$0.38 per piece.

Garlic Naan: A Small Upcharge for Big Flavor

Garlic naan adds two ingredients to the basic recipe: minced garlic and fresh cilantro, brushed over the naan with melted butter or olive oil right off the skillet. A whole garlic bulb costs about $0.60–$1.00 and contains 8–12 cloves; a typical batch uses 2–4 cloves, putting the garlic cost at $0.10–$0.25 per batch. A bunch of fresh cilantro runs $0.79–$1.29 at most stores, and a batch uses roughly a quarter of the bunch, adding $0.20–$0.35. All told, garlic naan costs only $0.30–$0.60 more per batch than plain naan — a negligible premium for the upgrade.

Store-Bought Naan: Convenient but Pricey Per Piece

Packaged naan at the grocery store is almost always sold in 2-count or 4-count packs. Common national brands (Stonefire, Toufayan, Trader Joe's) price their 2-count packs at $2.99–$3.99, which works out to $1.50–$2.00 per piece. Some specialty or whole-grain varieties top $4.99 for two pieces. Store naan is also often smaller than what you would make at home — typically 6 to 7 inches versus a homemade piece that can easily reach 8 to 10 inches. On a per-ounce basis, the homemade advantage is even larger than the per-piece numbers suggest.

Restaurant Naan: The Biggest Savings Opportunity

At Indian restaurants, naan is priced as an a la carte item and typically runs $2.50–$5.00 per piece depending on the restaurant tier and city. Garlic or cheese naan is usually $0.50–$1.00 more. If your household regularly orders Indian takeout or dines in, homemade naan can represent savings of $2–$4 per piece — adding up to $20–$40 per restaurant-equivalent meal for a family of four. Even accounting for time and effort, the economic case for homemade naan is strong for frequent consumers.

Tips for Getting Maximum Value from Your Batch

Let the dough rise for at least one hour (two is better) — a proper rise gives you those desirable air bubbles and a chewy interior.
Get your skillet screaming hot before adding the naan. A cast-iron skillet preheated for 5–10 minutes is ideal; the quick high heat mimics a tandoor and creates charred spots that are a hallmark of authentic naan.
Brush each piece immediately after it comes off the heat — the oil or butter soaks in while the bread is still hot and makes an enormous difference in flavor and texture.
Freeze leftover naan in a zip-lock bag with parchment between pieces. Reheat straight from frozen in a dry skillet for 90 seconds per side — it comes back to nearly fresh quality.
Buy yeast in a jar rather than individual packets. A 4-oz jar (about $5–$6) contains enough yeast for 20+ batches, cutting yeast cost from $0.45 per batch to about $0.20.

Frequently Asked Questions

How much does it cost to make homemade naan per piece?

Using mid-range grocery prices, a batch of six plain naan pieces costs roughly $1.80–$2.30 in ingredients, working out to about $0.30–$0.38 per piece. Garlic naan adds $0.05–$0.10 per piece for the garlic and cilantro. The biggest cost drivers are plain yogurt (about $0.75 per batch) and flour (about $0.50 per batch); yeast and oil make up most of the rest.

Is homemade naan cheaper than store-bought?

Yes, significantly. Grocery store naan typically costs $1.50–$2.00 per piece in a standard 2-count pack, while homemade naan costs $0.30–$0.40 per piece — roughly 75–80% less. Restaurant naan is even more expensive at $2.50–$5.00 per piece, making the homemade savings even more dramatic. The main trade-off is about 20 minutes of active prep time plus an hour of rise time.

Can I use Greek yogurt instead of plain yogurt in naan?

Yes. Full-fat Greek yogurt works very well and produces a slightly richer, chewier naan. Because Greek yogurt is thicker than regular plain yogurt, you may need to add a tablespoon or two of water to keep the dough from being too stiff. Greek yogurt in large tubs (32–48 oz) is often priced similarly to plain yogurt on a per-ounce basis, so the cost impact is minimal.

Do I need a special pan or oven to make good naan at home?

No special equipment is required. A cast-iron skillet or any heavy-bottomed pan works excellently. Preheat it over high heat for at least 5 minutes before adding the dough. Alternatively, a gas burner grill or an outdoor grill on high heat produces excellent charring. The main goal is very high, direct heat — something a regular stovetop handles well. You do not need a tandoor or pizza stone.

How long does homemade naan stay fresh?

Homemade naan is best eaten the day it is made. Stored in an airtight bag at room temperature, it stays acceptable for up to two days, though it loses some of its soft texture. For longer storage, freeze pieces the same day with a layer of parchment between them; they keep well for up to three months. Reheat directly from frozen in a dry hot skillet for about 90 seconds per side — the quality is nearly indistinguishable from fresh.