Why You’ll Love This Recipe

I love this naan recipe because I can make soft, restaurant-style flatbread in my own kitchen without any special equipment. A hot cast-iron skillet gives me those characteristic bubbles and browned spots while keeping the center tender.

I also like how easily I can customize naan. I can brush it with butter or ghee, add garlic and herbs, sprinkle it with seeds, or keep it plain for dipping into sauces.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1 teaspoon granulated sugar
1 teaspoon salt
3/4 cup warm water
1/2 cup plain yogurt
2 tablespoons olive oil or melted ghee
2 tablespoons melted butter or ghee, for brushing
Chopped fresh cilantro, optional

Directions

I combine the warm water, sugar, and yeast in a small bowl. I let the mixture sit for 5–10 minutes, until it looks foamy.
I place the flour and salt in a large mixing bowl. I add the activated yeast mixture, yogurt, and olive oil or melted ghee.
I mix everything together until a soft dough forms. If the dough feels extremely sticky, I add a little flour at a time, but I avoid adding too much.
I transfer the dough to a lightly floured surface and knead it for about 6–8 minutes, until it becomes smooth and elastic.
I place the dough in a lightly greased bowl and cover it. I let it rise in a warm place for about 1 hour, or until roughly doubled in size.
I gently deflate the dough and divide it into 8 equal portions. I shape each portion into a ball and let the balls rest for about 10 minutes.
I heat a cast-iron skillet or heavy frying pan over medium-high to high heat until very hot.
I roll one dough ball into an oval or teardrop shape about 1/8-inch thick. I keep the remaining dough covered while I work.
I place the rolled naan directly into the hot, dry skillet. I cook it for about 1–2 minutes, until large bubbles form and the underside develops golden-brown spots.
I flip the naan and cook the second side for approximately 1 minute, until browned in spots and completely cooked.
I remove the naan from the skillet and immediately brush it with melted butter or ghee.
I repeat the process with the remaining dough and keep my cooked naan covered with a clean kitchen towel until I’m ready to serve it.

Servings and Timing

I get approximately 8 medium naan breads from this recipe. I usually serve one naan per person as a side dish, although serving sizes depend on the meal.

Prep time: 20 minutes
Rise time: 1 hour
Resting time: 10 minutes
Cook time: 15–20 minutes
Total time: About 1 hour 45 minutes
Yield: 8 naan breads
Servings: Approximately 8

Variations

Garlic Naan

I mix minced garlic with melted butter or ghee and brush it generously over each naan immediately after cooking. I finish it with chopped cilantro or parsley.

Butter Naan

I brush each freshly cooked naan generously with melted butter. I like this simple variation when I’m serving naan with a rich curry or another saucy dish.

Cheese Naan

I place shredded mozzarella, cheddar, or another melting cheese in the center of a dough ball. I carefully seal the dough around the cheese before rolling and cooking it.

Herb Naan

I add chopped cilantro, parsley, or another fresh herb to my dough or sprinkle the herbs over the naan after brushing it with butter.

Whole Wheat Naan

I replace about half of the all-purpose flour with whole wheat flour. I sometimes add a little extra water or yogurt if the dough feels too dry.

Storage/Reheating

I let leftover naan cool completely before storing it. I place it in an airtight container or resealable bag and keep it at room temperature for about 1–2 days. For longer storage, I refrigerate it for up to 4 days.

I can also freeze naan for up to 2–3 months. I place parchment paper between each piece before transferring the stack to a freezer-safe bag, which makes it easy for me to remove individual portions.

For reheating, I prefer a hot skillet. I warm each naan for about 30–60 seconds per side and brush it with a little butter or ghee afterward. I can also wrap several naan breads in foil and warm them in a 350°F (175°C) oven for about 5–10 minutes.

FAQs

Can I make naan without a tandoor?

Yes. I make homemade naan in a very hot cast-iron skillet or heavy frying pan. The intense heat helps create bubbles, browned patches, and a lightly charred appearance similar to traditionally cooked naan.

Why do I use yogurt in naan dough?

I use yogurt because it adds moisture and richness to the dough and contributes to a tender, slightly chewy texture. Its mild tang also adds flavor to the finished naan.

Why isn’t my naan bubbling?

When my naan doesn’t bubble properly, I usually check the temperature of my skillet. I need the pan to be very hot before adding the dough. I also make sure the dough has risen properly and isn’t rolled excessively thick.

Can I make naan dough ahead of time?

Yes. I can prepare the dough in advance and let it rise slowly in the refrigerator overnight. I bring it closer to room temperature before dividing, rolling, and cooking it.

What can I serve with naan?

I love serving naan with curries, dal, butter chicken, tikka masala, grilled meats, roasted vegetables, and lentil dishes. I also use it for scooping up hummus and other dips or turn it into a quick flatbread pizza.

Conclusion

Homemade naan bread is a recipe I love because I can create soft, fluffy, beautifully blistered flatbread without needing a traditional tandoor. With a hot skillet and a straightforward yeast dough, I get warm naan with tender centers and delicious golden spots. Whether I keep it plain, brush it with butter, cover it with garlic, or fill it with cheese, I find freshly cooked naan an irresistible addition to a wide variety of meals.

Naan Bread Recipe

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Homemade naan bread is soft, fluffy, and slightly chewy with beautiful bubbles and golden, lightly charred spots. This easy skillet version uses yogurt-enriched yeast dough and requires no traditional tandoor.

Author: Laura
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: About 1 hour 45 minutes
Yield: 8 naan breads
Category: Bread
Method: Skillet
Cuisine: Indian
Diet: Vegetarian

Instructions

Combine the warm water, sugar, and yeast in a small bowl. Let the mixture sit for 5–10 minutes, until foamy.
Place the flour and salt in a large mixing bowl. Add the activated yeast mixture, yogurt, and olive oil or melted ghee.
Mix until a soft dough forms. If the dough is extremely sticky, add a little flour at a time without making the dough too dry.
Transfer the dough to a lightly floured surface and knead for 6–8 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until roughly doubled in size.
Gently deflate the dough and divide it into 8 equal portions. Shape each portion into a ball and let the dough balls rest for about 10 minutes.
Heat a cast-iron skillet or heavy frying pan over medium-high to high heat until very hot.
Roll one dough ball into an oval or teardrop shape about 1/8-inch thick. Keep the remaining dough covered.
Place the rolled naan directly into the hot, dry skillet. Cook for 1–2 minutes, until large bubbles form and the underside develops golden-brown spots.
Flip the naan and cook for approximately 1 minute, until the second side is browned in spots and the bread is cooked through.
Remove the naan from the skillet and immediately brush it with melted butter or ghee.
Repeat with the remaining dough and keep the cooked naan covered with a clean kitchen towel until ready to serve.

Notes

Make sure the skillet is very hot before cooking each naan to encourage bubbles and browned spots.
Avoid adding excessive flour to the dough, as a soft dough helps produce tender naan.
For garlic naan, combine minced garlic with melted butter or ghee and brush it over each freshly cooked naan. Finish with chopped cilantro or parsley.
For butter naan, generously brush each freshly cooked bread with melted butter.
For cheese naan, place shredded mozzarella, cheddar, or another melting cheese inside a dough ball, seal it carefully, then roll and cook.
For herb naan, add chopped cilantro, parsley, or other fresh herbs to the dough or sprinkle them over the finished bread.
For whole wheat naan, replace about half of the all-purpose flour with whole wheat flour and add a little extra water or yogurt if needed.
The dough can be prepared ahead and allowed to rise slowly in the refrigerator overnight. Bring it closer to room temperature before dividing and cooking.
Store cooled naan at room temperature for 1–2 days or refrigerate in an airtight container for up to 4 days.
Freeze naan separated with parchment paper in a freezer-safe bag for up to 2–3 months.
Reheat naan in a hot skillet for 30–60 seconds per side or wrap several pieces in foil and warm at 350°F (175°C) for 5–10 minutes.

Nutrition

Serving Size: 1 naan bread
Calories: 245 kcal
Sugar: 2 g
Sodium: 330 mg
Fat: 7 g
Saturated Fat: 2.5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 1.5 g
Protein: 7 g
Cholesterol: 9 mg