Soft, fluffy, and lightly charred—Naan is the beloved Indian flatbread that’s found a home in kitchens across the world. Traditionally made in a hot tandoor oven, this easy naan bread recipe brings the same soft texture and delicious flavor into your kitchen using basic ingredients and a skillet or cast-iron pan. Whether you’re looking to impress dinner guests or just want something fresh and homemade to accompany your butter chicken or creamy lentil dal, this recipe is an absolute winner. No fancy tools or hard-to-find ingredients—just pantry staples, a bit of patience, and the result is golden, fluffy naan you’ll want to eat straight off the pan!
Ingredients
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon sugar
- ¾ cup warm water (around 110°F or 43°C)
- 2 ½ cups all-purpose flour (plus more for rolling)
- ½ teaspoon salt
- ¼ cup plain yogurt (Greek or regular)
- 2 tablespoons olive oil (or melted butter)
- 2 tablespoons melted butter or ghee (for brushing)
- 2 cloves garlic, minced (for garlic naan)
- Fresh chopped cilantro or parsley
- Sea salt for sprinkling
Instructions
- Step 1: Activate the yeast (10 minutes) In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until the mixture becomes foamy on top. If the yeast doesn’t foam, discard it and start again—it may be expired or the water temperature could be off.
- Step 2: Make the dough (15 minutes) In a large mixing bowl, combine the flour and salt. Create a well in the center and add the yogurt, olive oil, and the foamy yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes until it’s smooth and elastic. You can also use a stand mixer with a dough hook on low speed for about 5 minutes.
- Step 3: First rise (1 hour) Place the dough in a lightly oiled bowl and cover it with a damp kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 hour, or until doubled in size.
- Step 4: Divide and rest (10 minutes) Once risen, punch down the dough and turn it out onto a lightly floured surface. Divide it into 8 equal pieces and roll each into a ball. Cover them with a towel and let rest for 10 minutes.
- Step 5: Roll out the naan (10 minutes) Using a rolling pin, roll each dough ball into an oval or teardrop shape about 6–8 inches long and ¼-inch thick. Lightly flour the surface to prevent sticking.
- Step 6: Cook the naan (15 minutes) Heat a dry cast iron skillet or non-stick pan over medium-high heat until hot. Do not grease the pan. Place one rolled-out naan on the skillet. Cook for 1–2 minutes until bubbles form on the surface. Flip and cook the other side for another 1–2 minutes. You should see nice brown charred spots. If needed, press gently with a spatula to ensure even cooking. Repeat with the remaining dough, adjusting the heat if necessary.
- Optional Step: Flavor it up! While the naan is still warm, brush it with melted butter or ghee. Add minced garlic before cooking for garlic naan, or sprinkle with herbs like cilantro after cooking for a fresh finish.
Notes
Serving Suggestions: Dip it into hummus, baba ganoush, or tzatziki; serve alongside Indian curries like chicken tikka masala, palak paneer, or chana masala; wrap it around grilled meats or roasted vegetables; make it a pizza by topping with sauce, cheese, and toppings then broiling; or brush with butter and sprinkle with cinnamon sugar for a dessert naan. Storage and Reheating: Let the naan cool completely, then wrap in foil or store in an airtight container. Keep at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze: Place cooled naan in a zip-top bag with parchment between layers and freeze for up to 2 months. To reheat: Warm in a dry skillet, toaster oven, or microwave for 15–20 seconds per piece. Tips for Success: Use a hot skillet for puff and charring; don’t overwork the dough; rest the dough balls after dividing; brush with butter or ghee immediately after cooking.
