Description

This easy homemade naan recipe yields soft, pillowy flatbreads just like restaurant-style Indian naan. Cooked on a skillet and brushed with ghee or butter, it’s perfect for pairing with curries, soups, or dips.

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

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Instructions

Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, salt, and instant yeast.
Add Wet Ingredients
Stir in the yogurt and olive oil. Gradually add warm water, mixing until a sticky dough forms.
Knead the Dough
Turn the dough onto a floured surface and knead for 6–8 minutes, until smooth and elastic.
Let the Dough Rise
Transfer to a lightly oiled bowl, cover, and let rise for 1 to 1.5 hours until doubled in size.
Divide & Shape
Punch down the dough and divide into 6 balls. Rest 10 minutes, then roll each into an oval about ¼ inch thick.
Cook the Naan
Heat a skillet over medium-high. Cook each naan for 1–2 minutes per side until puffed and golden.
Brush & Serve
Brush with melted butter or ghee immediately after cooking. Garnish as desired and serve warm.

Notes

Using active dry yeast? Activate it in warm water with sugar for 10 minutes before adding to flour.
Garlic Naan Option: Mix garlic into the dough or brush cooked naan with garlic butter.
Storage: Store in an airtight container for 2 days or freeze up to 2 months.
Reheat: Warm in a skillet or oven. Microwave with a damp paper towel for a soft result.