Description
Make soft, fluffy, restaurant-style homemade naan bread right in your kitchen using a simple skillet method. This recipe delivers that perfect chewy texture without needing a tandoor. We include instructions for a popular Garlic Butter Naan variation.
Ingredients
Scale
- 1 cup warm water (about 105-115°F)
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons plain yogurt
- 2 tablespoons milk
- 2 tablespoons oil or melted ghee, plus more for brushing
- For Garlic Butter Variation: 3 tablespoons melted butter mixed with 2 cloves minced garlic and 1 tablespoon chopped cilantro
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until foamy. This shows the yeast is active.
- In a large bowl, whisk together the flour and salt.
- Add the yogurt, milk, and yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
- Lightly grease a clean bowl with oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp cloth. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Gently punch down the risen dough. Divide it into 6 equal pieces. Roll each piece into a smooth ball. Cover the balls and let them rest for 10 minutes.
- Heat a heavy-bottomed skillet (cast iron works best) over medium-high heat until it is very hot.
- Working with one ball at a time, roll the dough out to an oval or teardrop shape, about 1/8 inch thick.
- Place one rolled naan directly onto the dry, hot skillet. Cook for about 1 to 2 minutes until bubbles start to form on the surface and the bottom is golden brown.
- Flip the naan. Cook the second side for about 1 minute until light brown spots appear. If you want more char, briefly hold the naan directly over an open gas flame using tongs (use caution).
- Remove the naan from the skillet. Immediately brush the top generously with melted butter or the garlic butter mixture.
- Stack the cooked naans and cover them with a clean kitchen towel to keep them warm and soft while you cook the rest.
Notes
- Using warm water is key for activating the yeast properly.
- Do not skip the resting period after kneading; this develops the gluten for a chewy texture.
- The skillet must be very hot to create the characteristic bubbles and puffing.
- For extra soft naan, brush with ghee instead of butter after cooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Skillet/Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 Naan
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg