Soft, fluffy, and beautifully blistered, this homemade naan rivals restaurant versions—without the need for a tandoor. Enriched with yogurt for tenderness and cooked quickly on a hot skillet or pizza steel, it’s perfect for scooping up curries, daal, or creamy saag paneer.
Ingredients
- ¾ cup warm water (about 110°F / 43°C)
- 2¼ tsp (1 packet) active dry yeast
- 1 tsp sugar
- ⅓ cup whole milk plain yogurt
- 2 tbsp neutral oil (avocado, canola, sunflower, or vegetable)
- 1 tbsp milk or melted butter (optional)
- ⅛ tsp baking powder (optional)
- 1 tsp salt
- 2–2½ cups all-purpose flour, plus more for dusting
- Melted ghee or butter, for brushing
- Chopped cilantro, garlic, or nigella seeds
Optional Toppings
Directions
Prepare the Dough
In a large bowl, combine warm water, yeast, and sugar; stir and let sit 5–10 minutes, until foamy.
Add yogurt, oil, milk or melted butter (if using), baking powder (if using), and salt. Mix in about 2 cups flour (starting with 1¾ cups and adding more as needed) until a soft, slightly sticky dough forms. Knead 6–8 minutes by hand or 5 minutes in a stand mixer, until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise in a warm spot 1–2 hours, or until doubled in size.
Shape the Naan
Punch down dough. Divide into 8 equal pieces and shape into balls. Cover and rest 10 minutes.
Roll each ball into a teardrop or oval about ¼-inch thick, dusting with flour as needed to prevent sticking.
Cook the Naan
Heat a cast-iron skillet or heavy nonstick pan over medium-high heat until very hot. Place one rolled naan in the dry skillet.
Cook for 45–60 seconds, until bubbles form and golden brown spots appear. Flip and cook the other side 30–45 seconds. Optional: Flip once more and press gently with a spatula to encourage blistering.
Repeat with remaining dough, adjusting heat as needed. Brush hot naan with melted butter or ghee and sprinkle with toppings if desired.
Oven or Pizza Steel Option
For a tandoor-style finish, place rolled dough on a preheated pizza steel in a 500°F (260°C) oven and bake 2–3 minutes until puffed and blistered. Brush immediately with ghee or butter after removing from the oven.
Notes
Preparation
- Adding 1 tbsp milk or melted butter to the dough enhances softness and browning.
- A pinch (⅛–¼ tsp) of baking powder can help naan puff more evenly on the stovetop.
- Lightly misting the skillet or dough with water before cooking adds steam for tenderness.
- Keep cooked naan warm in a towel-lined bowl or low oven (175°F) until serving.
Serving Suggestions
- Serve warm with curries, daal, Saag Paneer, or kebabs.
- Brush with garlic butter and cilantro for restaurant-style garlic naan.
- Use as a wrap for butter chicken or other saucy entrées.
Variations
- Garlic–Cilantro Naan: Brush rolled dough with garlic butter, sprinkle with chopped cilantro, then cook as usual.
- Cheese-Stuffed Naan: Seal 2–3 tbsp grated cheese (paneer, mozzarella, or cheddar mix) inside each ball before rolling out.
- Whole Wheat Naan: Substitute up to 50% white whole wheat flour and add 1–2 tsp extra water as needed.
- Chilli–Herb Naan: Add ½ tsp crushed red pepper and 1 tbsp chopped herbs (cilantro, mint, or parsley) to dough.
- Sweet Coconut Naan: Add 1 tbsp sugar to dough and fill with coconut, nuts, and a touch of cardamom.
- Sesame or Nigella Seed Naan: Brush surface lightly with water, sprinkle seeds, and press gently before cooking.
Make-Ahead & Storage
- Refrigerate dough up to 24 hours; bring to room temperature before rolling.
- Cooked naan can be frozen up to 1 month. Reheat in a 350°F oven for 5–7 minutes or on a hot skillet until warm and soft.
- Brush with fresh ghee or butter just before serving for best flavor.
