You’ll love how the yogurt and warm dough create that tender, slightly tangy interior that gives naan its characteristic softness.
The hot skillet or cast‑iron surface gives you those golden, blistered spots and slight charring that make this bread flavorful and visually appealing.
It’s versatile and quick enough for weekday meals yet special enough for entertaining—serve it with curry, stews, grilled meats, or simply enjoy with garlic butter.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All‑purpose flour (or a combination with bread flour for extra chew)
Instant or active dry yeast
Sugar (to help the yeast activate)
Salt
Plain yogurt (helps softness and flavor)
Warm water (or milk)
Olive oil or vegetable oil (optional, for richness)
Activate yeast (if using active yeast): Combine warm water (about ~40 °C / 100 °F) with yeast and a bit of sugar. Let it sit until foamy.
Mix dough: In a large bowl, whisk together flour, salt, and sugar. Add yogurt, oil (if using), and the yeast mixture (or just combine if using instant yeast). Mix until a soft, slightly sticky dough forms.
Knead: On a lightly floured surface (or in a stand mixer with dough hook) knead until the dough is smooth and elastic, about 5‑10 minutes. Some methods skip heavy kneading but still yield good results.
First rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and allow it to rise in a warm place until doubled in size—typically 1 to 1½ hours.
Divide and rest: Punch down the dough, divide into equal portions (for example 6 pieces), shape into balls, cover and let rest ~10‑15 minutes so the dough relaxes.
Roll/Shape: Dust your work surface lightly and roll each dough ball into an oval or teardrop shape about ⅛‑inch thick (or use your hands to stretch gently) to preserve airiness.
Heat skillet: Pre‑heat a cast‑iron skillet or heavy‑bottomed pan over high heat until very hot (slight wisps of smoke appear). This high heat is essential for blistering.
Cook naan: Place a rolled dough piece in the hot skillet. Cook for about 1‑2 minutes until bubbles form and underside is browned in spots, then flip and cook another minute or so until cooked through and spotted. Some recommend flipping again to get char on both sides.
Finish: Remove from skillet, brush generously with melted butter or ghee, optionally sprinkle garlic, cilantro or seeds. Serve warm.
Servings and timing
Serves: Makes about 6 naans (depending on size) using standard dough quantities.Prep time: ~15‑20 minutes
Dough rising time: ~1 to 1½ hours
Cook time: ~10‑15 minutes total for the batch
Variations
Garlic naan: Mix minced garlic into the dough slightly or brush garlic‑butter after cooking for irresistible aroma and flavour.
Nigella seed or sesame topping: After rolling, brush a bit of water on the surface and sprinkle seeds before cooking for visual and flavour interest. RecipeTin Eats
Whole wheat or whole‑wheat blend: Substitute part of the flour with whole wheat for a more rustic texture (though the bread may be slightly denser).
Cheese naan: After cooking one side, add a layer of shredded cheese, fold or cover until melted—great for indulgent treat.
Milk or buttermilk in dough: Using warm milk instead of water (or a mix) improves softness and browning.
Storage/Reheating
Store: Once cooled slightly, put in a sealed bag or container. At room temperature, naan is best eaten within ~1 day. If you have yogurt or butter in the dough, refrigerate for up to 2 days.
Freezing: Lay naans flat with parchment between, freeze; to reheat, thaw and warm in hot skillet or oven.
Reheating: To refresh, warm in a skillet over medium heat for 30‑60 seconds each side, or wrap in foil and heat in a 180 °C (350 °F) oven for ~5‑10 minutes. If bread becomes slightly dry, brush with melted butter or water before heating.
FAQs
1. Why is yogurt used in naan dough?
Yogurt adds moisture, slight acidity (which aids softness), and contributes to the signature tender texture of naan.
2. Can I make naan without yeast?
Yes—there are quick recipes using baking powder or no leavening that yield decent flatbreads, but the texture won’t exactly match yeasted naan.
3. Why is my naan not bubbly or charred?
Likely because the skillet isn’t hot enough. A very hot, heavy skillet (like cast‑iron) is key to getting blistering and char. Also, stretching the dough and not over‑rolling helps.
4. My dough sticks or is too hard to roll—what should I do?
The dough should be soft and slightly sticky. Use a bit of flour to dust the surface, oil your hands, and allow dough to rest after dividing so gluten relaxes. Avoid excess flour that will dry it out.
5. Can I cook naan in the oven or on the grill instead?
Yes. While stovetop skillet is easiest, you can use a pre‑heated baking stone or grill (hot direct heat) to mimic the tandoor effect. The key is high heat.
6. How thin should I roll the dough?
Aim for about ⅛‑inch thick (≈3 mm) or roll gently/stretched to maintain air for puffing—not too thin, else it cooks too quickly and may be crisp rather than soft.
7. How do I get that “pillowy” interior texture?
A combination of yogurt, warm liquids, proper rise, and gentle handling helps. Also, once the naan hits the hot skillet, bubbles form quickly which help create the airy interior.
8. Should I brush with butter or ghee?
Yes—brushing with melted butter or ghee right after cooking enhances flavor and gives a rich finish. Ghee adds nuttier flavour especially.
9. Can I add herbs or garlic?
Definitely. Adding minced garlic into the dough or brushing garlic‑butter on top after cooking is a popular variation (garlic naan). Chopped cilantro or parsley adds freshness too.
10. What should I serve naan with?
Naan works brilliantly with curries (chicken, lamb, vegetarian), stews, grilled meats, or simply as a bread for dips (hummus, chutney). You can also use it as a base for sandwiches or wrap.
Conclusion
Making “Ultimate Homemade Naan” brings restaurant‑quality flatbread into your home kitchen with relatively simple ingredients and technique. By using yogurt for softness, a very hot skillet for blistering and char, and brushing it with butter or ghee, you’ll achieve naan that is soft, flavorful and satisfying. Whether you serve it alongside your favourite curry or use it as a delicious flatbread for wraps, this recipe will quickly become a staple. Enjoy the warm, buttery, pillowy goodness fresh from your skillet!
Ultimate Homemade Naan is a soft, pillowy flatbread with charred blisters and a buttery finish—made easily at home in a hot skillet to replicate the flavors and textures of traditional tandoor-baked naan.
Author:Catherine
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:1 hour 45 minutes (including rising)
Yield:6 naan breads
Category:Bread
Method:Stovetop
Cuisine:Indian
Diet:Vegetarian
Ingredients
2 1/4 cups all-purpose flour (plus extra for rolling)
1 tsp instant or active dry yeast
1 tsp sugar
3/4 tsp salt
1/3 cup plain yogurt (room temperature)
2/3 cup warm water (approx. 100°F / 40°C)
1 tbsp olive oil or vegetable oil (optional, for richness)
2 tbsp melted butter or ghee (for brushing)
Optional toppings: minced garlic, chopped cilantro, nigella or sesame seeds
Instructions
If using active dry yeast, mix it with warm water and sugar. Let it sit for 5–10 minutes until foamy. If using instant yeast, skip activation and combine directly.
In a large bowl, mix flour, salt, sugar, yogurt, oil (if using), and yeast mixture (or water if using instant yeast). Mix until a soft dough forms.
Knead on a lightly floured surface or in a mixer with dough hook for 5–10 minutes until dough is smooth and elastic.
Place dough in a lightly oiled bowl, cover with damp cloth or plastic wrap, and let rise in a warm place for 1 to 1.5 hours or until doubled.
Punch down dough, divide into 6 equal pieces, and roll into balls. Let rest 10–15 minutes covered to relax the gluten.
Heat a cast-iron skillet or heavy pan over high heat until very hot (light smoke may appear).
Roll each dough ball into a teardrop or oval shape about 1/8-inch thick. Dust lightly with flour as needed.
Place naan into hot skillet. Cook for 1–2 minutes until bubbles form and underside has golden spots. Flip and cook another minute. Optionally flip again briefly for extra charring.
Remove and brush immediately with melted butter or ghee. Sprinkle with garlic, herbs, or seeds if desired. Serve warm.
Notes
Yogurt adds moisture and tenderness to the naan.For bubbly, blistered naan, ensure the skillet is very hot before cooking.Wet toppings like garlic or seeds can be added before cooking (press lightly into dough) or after via butter brushing.Substitute part of flour with whole wheat for a more rustic texture.Store in a sealed container once slightly cooled to keep soft.
