Naan Bread
This homemade naan bread comes together in just 30 minutes using simple pantry staples and a hot skillet — no tandoor oven required. Made with yogurt for a signature tangy flavor and tender crumb, each piece puffs up beautifully with golden charred spots, then gets brushed with fragrant garlic butter for an irresistible finish that rivals any restaurant.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Rolling Pin French tapered rolling pin recommended for even pressure
- Cast iron skillet or heavy-bottomed pan Cast iron recommended for best charring
- Clean kitchen towel For covering dough during rising and keeping cooked naan warm
- Pastry brush For brushing garlic butter
Ingredients
- 2 cups all-purpose flour 240g, plus extra for dusting
- 1 tsp instant yeast
- 1 tsp sugar
- ¾ tsp salt
- ½ cup warm water 120ml, about 110°F / 43°C
- ¼ cup plain yogurt 60g, Greek or regular both work
- 2 tbsp olive oil or melted butter 30ml, for the dough
For Brushing
- 2 tbsp melted butter 30g
- 2 cloves garlic minced, optional
- fresh cilantro chopped, optional garnish
Instructions
- Combine the warm water, sugar, and instant yeast in a large bowl, stir gently, and let sit for 5 minutes until foamy. If the mixture doesn't foam, start over with fresh yeast.
- Add the yogurt and olive oil to the yeast mixture, then gradually stir in the combined flour and salt until a shaggy dough forms. Switch to using your hands to bring it fully together.
- Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. The dough should be soft and slightly tacky; add flour one tablespoon at a time if too sticky.
- Place the dough in a lightly oiled bowl, turn to coat, cover with a kitchen towel, and let rise in a warm spot for about 1 hour until doubled in size.
- Punch down the risen dough, turn it out onto a floured surface, and divide into 8 equal pieces (roughly golf ball–sized). Roll each into a smooth ball and cover with a damp towel.
- Flatten one dough ball with your palm, then roll it into an oval or teardrop shape about ¼ inch (6mm) thick. Keep remaining dough balls covered to prevent drying out.
- Heat a cast iron skillet over medium-high until very hot, then place one naan in the dry pan and cook for about 2 minutes until bubbles form and the bottom is golden-brown. Flip and cook 1–2 minutes more until puffed and charred in spots.
- Immediately brush hot naan with melted butter (mixed with minced garlic if using) and sprinkle with fresh cilantro. Stack on a plate under a towel to stay warm while cooking the rest.
Notes
- Water temperature matters: Use water around 110°F (43°C) — it should feel like a warm bath. Too hot and it will kill the yeast.
- Don't skip the yogurt: It's what gives naan its signature tang and tender crumb. Greek or regular yogurt both work well.
- Hot pan is essential: A thoroughly preheated cast iron skillet creates those beautiful charred spots. If your naan isn't puffing, the pan needs to be hotter.
- Don't over-roll: Keep the dough about ¼ inch thick — rolling too thin prevents the bread from puffing properly.
- No-yeast shortcut: Replace instant yeast with 2 teaspoons of baking powder and skip the rise time for a quicker version with slightly different texture.
- Cheese naan variation: Sprinkle shredded mozzarella or crumbled feta on the rolled dough and fold it over before cooking.
- Whole wheat option: Swap half the all-purpose flour with whole wheat flour for added fiber and a heartier flavor.
- Storage: Keep in an airtight container at room temperature for up to 2 days, refrigerated for up to 5 days, or freeze (layered with parchment) for up to 3 months.
- Reheating: Warm in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and bake at 350°F (175°C) for 10 minutes.
- Keep cooked naan warm: Stack finished pieces on a plate under a clean towel — they'll stay soft and pliable until ready to serve.
Nutrition
Serving: 1pieceCalories: 165kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 220mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 2IUCalcium: 3mgIron: 8mg
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