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Naan is the ultimate curry companion—a soft, pillowy leavened flatbread with a slight char and a brush of garlic butter. It looks like restaurant magic, but homemade naan comes together with everyday pantry ingredients and a very hot skillet. Once you’ve made it fresh, store-bought will never satisfy again.
What is naan?
Naan is a traditional leavened flatbread from North India, typically cooked in a tandoor oven. Home versions use a skillet or conventional oven instead. The dough relies on a little yeast or baking powder for lift, yogurt for tanginess and tenderness, and is cooked hot and fast to create a soft, pillowy interior with a slightly charred exterior.
Why you’ll love it
- Soft and pillowy inside, slightly crispy and charred outside
- Pairs perfectly with curries, stews, or even soups
- Simpler than you’d think—no advanced baking skills required
- Garlic butter makes everything better
Ingredients (serves 4; makes 8 naan)
| Ingredient | Amount | Where to find it / Substitutes |
|---|---|---|
| All-purpose flour | 300 g (2.5 cups) | Baking aisle |
| Plain yogurt, full-fat | 120 ml (1/2 cup) | Dairy aisle; adds tenderness |
| Salt | 1 tsp | Pantry staples |
| Sugar | 1 tbsp (12.5 g / 0.4 oz) | Pantry staples; feeds the yeast |
| Instant yeast (dry active or instant) | 1/4 tsp (or 1/2 tsp if using baking powder instead) | Baking aisle; or use 1.5 tsp baking powder for a quicker, less tangy naan |
| Baking powder (optional, for quicker rise) | 1/2 tsp | Baking aisle; alternative to yeast |
| Oil (neutral or ghee) | 2 tbsp for dough, plus 1 tbsp for the skillet | Vegetable, canola, or ghee |
| Warm water | 100 ml (1/2 cup, less 1 tbsp) | Tap water, ideally 40–45°C (105–110°F) |
| Butter, melted | 3 tbsp (45 g / 1.6 oz) | Dairy aisle; for brushing |
| Garlic, minced | 3 cloves | Fresh produce; or 1.5 tsp garlic paste |
| Fresh cilantro, chopped (optional) | 1 tbsp | Produce section; for garnish |
| Salt flakes or coarse sea salt (optional) | Pinch | Finishing salt |
Allergens: Wheat (flour), Dairy (yogurt, butter).
How to make it
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Mix the dough: In a large bowl, combine the flour, salt, sugar, and instant yeast (or baking powder). In a separate bowl, whisk together the yogurt, warm water, and 2 tbsp oil. Pour the wet ingredients into the dry ingredients and stir with a spoon until a shaggy dough forms.
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Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Add a little flour if the dough is too sticky, or a splash of water if too dry. The dough should be soft but not sticky. (If using baking powder instead of yeast, you can skip or shorten kneading to 3–5 minutes.)
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First rise (if using yeast): Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1–2 hours until doubled in size. If using baking powder instead, skip this rise and proceed to shaping.
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Divide and shape: Divide the dough into 8 equal pieces and roll each into a ball. On a lightly floured surface, gently flatten and stretch each ball into an oval or teardrop shape about 1/4 inch (0.6 cm) thick. Don’t worry about perfect uniformity.
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Heat the pan: Place a cast-iron skillet or heavy-bottomed pan over high heat and let it get very hot (you should see wisps of smoke or the pan should be nearly smoking). This high heat is crucial for the characteristic char and puff.
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Cook the naan: Carefully lay one shaped naan onto the hot skillet. It should sizzle immediately. Cook for 1–2 minutes until the bottom is golden brown and lightly charred in spots. Flip and cook the other side for another 1–2 minutes until puffed and golden. The naan should puff slightly if the pan is hot enough. Transfer to a plate and repeat with the remaining naan.
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Brush with garlic butter: In a small bowl, stir together the melted butter and minced garlic. As each naan finishes cooking, brush generously with the garlic butter on both sides. Sprinkle with a pinch of salt flakes if desired, and a small pinch of fresh cilantro. Serve warm.
Tips for success
- Heat is everything: A screaming-hot pan is non-negotiable. If it’s not hot enough, the naan won’t char or puff. Cast iron is ideal because it retains heat.
- Don’t overwork the dough: Knead until smooth and elastic but don’t go crazy—about 10 minutes is plenty. Overworked dough becomes tough.
- Warm water for yeast: If using yeast, the water should be warm to the touch (40–45°C / 105–110°F), not hot. Hot water kills the yeast.
- Baking powder is faster: If you’re short on time, use baking powder instead of yeast and skip the long rise. The naan will be less tangy and a bit less tender but still delicious.
- Make it ahead: You can prepare the dough and let it rise the night before, then shape and cook the next day. This deepens the flavor.
Variations / Storage
- Garlic and herb naan: Brush with garlic butter and sprinkle with fresh cilantro and mint.
- Plain naan: Skip the garlic butter and brush with plain melted butter or ghee.
- Cheese naan: Sprinkle grated paneer or mozzarella onto the naan just before flipping (the cheese will melt slightly).
- Spicy naan: Add 1/4 to 1/2 tsp cayenne or chili powder to the dough for a kick.
- Oven method: If you don’t have a stovetop skillet or prefer not to, preheat your oven’s broiler, place naan on a baking sheet, and broil for 2–3 minutes per side until charred and puffed. Less char than the skillet method but effective.
- Storage: Store in a clean airtight container in the refrigerator and enjoy it soon — storage life varies with conditions.
FAQ
Q. Can I use all-purpose flour instead of bread flour?
A. Yes, all-purpose flour works perfectly for naan and is what most home cooks use. The texture will be tender and light.
Q. What if my naan doesn’t puff?
A. Puffing depends on several factors: high enough heat, a thick enough dough, and steam trapped in the pan. If it doesn’t puff, it’s still delicious—just slightly less dramatic. Make sure your pan is screaming hot.
Q. Can I freeze naan?
A. Absolutely. Cool naan completely, stack with parchment between pieces, and freeze in a freezer bag for up to 3 months. Thaw and reheat gently in a skillet or toaster oven just before serving.
Q. Do I have to use a skillet?
A. A cast-iron skillet is ideal, but any heavy-bottomed pan or griddle works. Alternatively, broil in a very hot oven (500°C / 950°F if your oven goes that high, or max temperature otherwise) on a preheated baking sheet for 2–3 minutes per side.
Q. Can I make this without yogurt?
A. Yogurt adds tanginess and tenderness. If you don’t have it, you can substitute an equal amount of milk mixed with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes. It’s not identical but works in a pinch.
