Naan recipe

This easy homemade naan recipe yields soft, pillowy, and lightly chewy flatbreads—just like the kind served at your favorite Indian restaurant! Made with yogurt, olive oil, and pantry staples, these skillet-cooked naans are brushed with melted butter or ghee for that authentic flavor and irresistible golden char. Serve warm with curries, soups, or enjoy as a wrap!

this Recipe

Ingredients

For the Dough:

• 2 ¼ cups all-purpose flour (plus extra for dusting)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 2 tablespoons plain yogurt
• 2 tablespoons olive oil (or vegetable oil)
• ¾ cup warm water (about 110°F / 43°C)

For Cooking & Topping:

• 2 tablespoons melted butter or ghee (plus extra for brushing)
• Optional: chopped cilantro, minced garlic, or nigella seeds for garnish

Instructions

1. Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, salt, and instant yeast until well combined.

2. Add Wet Ingredients

Stir in the yogurt and olive oil. Gradually add warm water while mixing until a sticky, shaggy dough forms.

3. Knead the Dough

Transfer the dough to a lightly floured surface. Knead for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky.

4. Let the Dough Rise

Place the dough in a lightly oiled bowl, turning once to coat. Cover with a damp towel or plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

5. Divide and Shape

Punch down the risen dough to deflate. Divide into 6 equal portions and shape into balls. Cover and let rest for 10 minutes.

Using a rolling pin, roll each ball into a teardrop or oval shape, about ¼ inch thick. They don’t need to be perfect!

6. Cook the Naan

Heat a cast-iron skillet or nonstick pan over medium-high heat until very hot.

Place one rolled dough piece onto the dry skillet. Cook for 1–2 minutes, until bubbles form and the bottom has golden brown spots. Flip and cook the other side for 1–2 minutes more.

7. Brush and Garnish

Immediately brush the hot naan with melted butter or ghee. Sprinkle with chopped cilantro, minced garlic, or nigella seeds if desired.

Repeat with remaining dough, stacking naans in a towel to keep warm.

Recipe Notes

• Using active dry yeast? Activate it by mixing with the warm water and sugar first. Let sit for 10 minutes until foamy, then proceed with the recipe.
• Want garlic naan? Add 1–2 teaspoons of minced garlic to the dough, or brush finished naan with garlic-infused butter.
• For crispy spots: Cook over higher heat and press gently with a spatula for a light char effect.

Storage & Reheating

• Room Temp: Store cooled naan in an airtight bag for up to 2 days.
• Freezer: Freeze cooled naan in a zip-top bag with parchment between pieces. Keeps well for 1–2 months.
• Reheat: Warm in a hot skillet or wrap in foil and place in a 300°F (150°C) oven for 5–10 minutes.

Serving Ideas

Pair naan with:

• Chicken Tikka Masala
• Paneer Butter Masala
• Dal Tadka or Lentil Soup
• Hummus, curry dips, or even for wraps and flatbread pizzas!

FAQs

Can I use whole wheat flour?
Yes, but naan will be slightly denser. Try 50/50 with all-purpose flour for the best balance.

Can I make it without yeast?
You can substitute 1 tsp baking powder + ½ tsp baking soda, but the flavor and texture will differ slightly.

Do I need a tandoor oven?
Nope! A hot cast-iron skillet works great to give it puff, browning, and even a bit of char.

This naan recipe calls for just a handful of pantry staples, but each one plays an essential role, combining for the perfect flavor and signature pillowy texture. Gather these basics, and you’ll be on your way to amazing homemade bread in no time.

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