Avocado Naan
I use mashed avocado instead of oil, and it adds the prettiest hint of green while making the naan incredibly soft and fluffy. You might not go back to plain naan!
Avocado in naan? I know it sounds a little unexpected, but hear me out. I took my garlic butter naan recipe and swapped the oil with mashed avocado, and it turned out so soft, fluffy, and good. It adds the prettiest hint of green, but honestly, no one would ever guess there’s avocado in it.
Avocado works surprisingly well in baking and breads because of its naturally rich, buttery texture. I’ve even used it before in chocolate avocado truffles on the blog. In this naan, it adds moisture and softness without really changing the flavor at all.
And funny enough, this whole idea actually started years ago when I shared a no-knead avocado dinner roll. Ever since then, I’ve loved experimenting with avocado in unexpected ways.
One thing I really love about this avocado naan is that, unlike most restaurant-style naan, it actually stays soft even after it cools. The secret is using both yeast and baking powder in the dough.
The yeast gives the naan that classic flavor, softness, and light chew, while the baking powder helps it puff up quickly once it hits the hot skillet. Together, they create naan that’s soft, airy, slightly chewy, and beautifully puffed—even with quick stovetop cooking on a skillet or tawa.
And the best part? It stays soft even after it cools, which makes it perfect for wraps and quick meals later on. I usually freeze any leftovers, so I always have homemade naan ready whenever I need a quick wrap or easy meal.
Ingredient Notes
All purpose flour - It gives the avocado naan that perfect balance of structure and softness. But if you like a little more chew, you can totally swap in bread flour instead.
Sugar - It helps wake up the yeast and get the dough rising nicely. It also helps with that beautiful golden color when you cook the naan, plus just a subtle touch of flavor in the background.
Avocado - I always use a very ripe one, no brown spots, and mash it really smooth before mixing it in. It blends right into the dough and keeps everything soft and tender.
Yogurt - Use it at room temperature. If it’s cold, it can slow the dough down a bit, so I’ll sometimes warm it very gently for a few seconds if needed. Refer to recipe notes to use Greek yogurt.
Yeast - You can use active dry yeast, instant or rapid-rise yeast.
Baking powder - While yeast gives naan its flavor, softness, and light chew through fermentation, baking powder provides an extra lift so the dough puffs quickly in the hot pan. Together, they create naan that’s both airy and tender with that signature restaurant-style texture.
Quick Video
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If you’re wondering how to serve this avocado naan, I usually like to keep things fun and a little themed. I paired it with palak chicken kofta to keep that beautiful green vibe going on the table. But honestly, it goes with so many things—especially comforting dals like zucchini dal or kale dal. It’s one of those breads that just fits right in with any curry.
Avocado Naan
Makes 8 naans
Cook time: 20 minutes | Prep time: 10 minutes | Resting time: 70 mins
Ingredients
1 teaspoon rapid-rise or instant yeast
1 teaspoon sugar, divided
1/4 cup lukewarm water, refer to notes
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 cup + 2 tablespoons plain yogurt, at room temperature
1/4 cup + 2 tablespoons mashed avocado, at room temperature (about 1 medium)
salted butter, for brushing
Method
Proof yeast. Add 1 tsp yeast and 1/2 tsp sugar to 1/4 cup lukewarm water in a small cup and stir gently. Cover with plastic wrap and let it sit for about 10 minutes. (Lukewarm water is crucial for proofing-refer to notes for more details)
Combine dry ingredients. Meanwhile, in a large bowl, add 2 cups flour, 1 tsp salt, 1 tsp baking powder and the remaining 1/2 tsp sugar. Whisk together for a few seconds.
Knead the dough. After 10 minutes, add the proofed yeast mixture, 1/4 cup + 2 tbsp yogurt, and 1/4 cup + 2 tbsp mashed avocado to the bowl. Stir with a wooden spoon until the dough comes together and is evenly moistened. Then knead for 1–2 minutes, until the dough is soft and fairly smooth. If it feels too sticky, add a little more flour as needed.
👉 The dough should be soft, but not so sticky that it’s hard to knead. If it feels too sticky, add 1-2 tablespoons of flour as needed.
👉 Use room-temperature yogurt. Cold yogurt can slow down the dough’s rise. If your yogurt is cold, warm it briefly in the microwave for 8–12 seconds, stirring every 4 seconds.
Rise. Cover the dough with plastic wrap, then place a tea towel over it. Let it rise for one hour.
Roll into balls. Once the dough has risen, divide it into 8 pieces. Gently roll each piece into a roughly even ball—you don’t need to make them perfectly smooth. (Lightly dust your hands with flour if the dough feels sticky and starts to cling) Keep the dough covered with a kitchen towel to prevent it from drying out.
Cook. Heat a large, heavy-bottomed pan (cast iron preferred) over medium-high heat. Take a piece of the dough and roll it on a lightly floured surface into a circle or oval shape (less than ⅛ inch thick). Keep the dough moving between rolling, so that it doesn’t stick to the counter.
Place the dough on the hot pan (make sure it’s hot to ensure good puffing) and cook until large bubbles have formed and the bottom is golden brown (about 2 to 3 minutes). Flip and cook 1-2 minutes more until the other side is golden brown as well. Maintain a medium-high heat!
Brush with butter. Transfer the hot naan to a pan lined with a kitchen towel. Brush with butter and keep the pan covered—this helps the naan stay soft and warm until serving time! Repeat with the remaining pieces.
👉 Loosely drape the towel over the last naan or place a paper towel on top, then cover the pan until serving. This helps absorb steam and prevents condensation from dripping back down, keeping the naan soft without turning the first piece soggy.
Recipe Notes
Use lukewarm water: The foolproof method is to use a thermometer - aim for a reading between 105°F to 110°F (40°C to 43°C). An easier method is to place a few drops of water on the inside of your wrist or the back of your hand. The water should feel neither hot nor cold, and barely be warm to the touch. This method is similar to testing a baby's bottle temperature.
To use Greek yogurt: Use 1/4 cup plain Greek yogurt and 2 tablespoons of water (both at room temperature).
Cooking temperature: Cook naans over medium-high heat. Low heat takes too long to brown the naan and can make it turn out less soft. Whereas high heat will brown it much faster, before it cooks through.
Choice of pan: A cast-iron skillet is best since it holds heat well. If not, use any heavy-bottomed pan.
Rolling the dough: Roll the dough to just under ⅛-inch thickness—slightly thinner than a typical naan.
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