Warm, pillowy naan bread straight from a hot skillet is one of the most satisfying things you can make at home. This simple recipe produces soft, slightly charred flatbreads with a tender crumb and buttery finish — perfect for scooping up curries, stews or even using as a sandwich wrap.
Why You’ll Love Thisnaan bread Recipe
- Quick and easy to prepare using basic pantry staples and one bowl for the dough.
- Produces authentic-tasting naan with a soft inside and characteristic blistered, charred spots.
- Versatile — finish with garlic butter, nigella seeds, or stuff with cheese for variations.
A Little Background
Naan is a beloved leavened flatbread from South Asia, traditionally baked in a tandoor oven until blistered and smoky. This home-kitchen version recreates that texture on a stovetop or skillet by using yeast, yogurt and a very hot pan. It’s an easy way to enjoy fresh naan any night of the week without special equipment.
Key Ingredients for perfect naan bread
- All-purpose flour: The base that gives the naan structure and softness.
- Instant yeast: Provides lift and those characteristic air pockets.
- Plain yogurt: Adds tang, tenderness and helps create a soft crumb.
- Warm milk: Activates the yeast and creates a pliable dough.
- Melted butter or ghee: Brushed on after cooking for flavor and shine.
Step-by-Step Instructions to make naan bread
- Activate the yeast: Stir a little sugar into warm milk, sprinkle in instant yeast and let sit for a few minutes until foamy (if using active dry yeast) — instant yeast can be mixed straight into the flour if preferred.
- Mix the dough: Combine flour, salt, and the yeast mixture with plain yogurt and a touch of oil. Mix until a shaggy dough forms, then turn out onto a lightly floured surface.
- Knead: Knead the dough for 5–8 minutes until smooth and elastic. The dough should be slightly tacky but not sticky; add a dusting of flour only if needed.
- First rise: Place the dough in a lightly oiled bowl, cover with cling film or a damp cloth and leave in a warm spot until doubled in size — typically 1 to 1½ hours.
- Portion and rest: Divide the risen dough into 6–8 equal pieces and shape into balls. Let them rest for 10–15 minutes to relax the gluten (this makes rolling easier).
- Roll out: On a lightly floured surface, roll each ball into an oval or teardrop shape about 5–7mm thick — thinner for crispier edges, thicker for pillowy bread.
- Cook on high heat: Heat a heavy-bottomed skillet or cast iron over high heat until smoking hot. Place the rolled dough in the skillet and cook until bubbles form and charred spots appear, about 1–2 minutes.
- Flip and finish: Turn the naan over and cook the other side for another 1 minute. Remove from the pan and immediately brush with melted butter or garlic butter. Repeat with remaining pieces.
Pro Tips & Variations
- Use a very hot cast-iron or heavy skillet to get those signature blistered spots — don’t overcrowd the pan.
- Store cooked naan in a sealed container; reheat in a hot skillet or wrapped in foil in a moderate oven to revive softness.
- Try variations: brush with garlic butter, sprinkle with nigella or sesame seeds before cooking, or stuff with cheese for a gooey surprise.
Serving Suggestions
Serve warm alongside rich curries like butter chicken or chana masala, use as a wrap for grilled meats and vegetables, or enjoy with dips such as raita, chutney or hummus. Naan bread also makes a delicious base for quick pizzas or flatbread sandwiches.
