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The Best Easy Homemade Naan Bread: Soft, Chewy, No Tandoor Required

Close-up of a stack of three golden, fluffy homemade naan bread pieces topped with melted butter and fresh chopped parsley.
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You deserve soft, chewy, restaurant-style naan bread made right in your kitchen. This easy homemade naan recipe delivers incredibly fluffy results using just a skillet, perfect for your next curry night.

Ingredients

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  • 1 1/2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup warm water (about 110°F)
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup plain yogurt (full fat recommended)
  • 2 tablespoons milk
  • 2 tablespoons olive oil, plus more for brushing
  • 4 tablespoons unsalted butter, melted (for brushing)
  • 2 cloves garlic, minced (optional, for garlic naan)
  • 1 tablespoon fresh cilantro, chopped (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until foamy. This shows the yeast is active.
  2. Mix dry ingredients: In a large bowl, whisk together the flour and salt.
  3. Combine wet and dry: Pour the yeast mixture, yogurt, milk, and 2 tablespoons of olive oil into the dry ingredients. Mix until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. It should be soft but not overly sticky.
  5. First rise: Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size. This step is key for fluffy flatbread.
  6. Divide the dough: Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a smooth ball. Let the balls rest, covered, for 10 minutes.
  7. Shape the naan: On a lightly floured surface, use a rolling pin to roll each ball into an oval or teardrop shape, about 1/8 inch thick.
  8. Prepare the skillet: Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until it is very hot. Do not add oil to the pan yet.
  9. Cook the naan: Place one piece of rolled dough onto the hot, dry skillet. Cook for 1 to 2 minutes until bubbles start to form on the surface and the underside has browned spots.
  10. Flip and puff: Flip the naan. Cook the second side for about 1 minute until it puffs up. If it does not puff, gently press down on the top with a spatula to encourage air pockets.
  11. Finish and butter: Remove the cooked naan from the skillet and immediately brush the top generously with melted butter. If making garlic naan, mix the minced garlic and chopped cilantro into the remaining melted butter and brush this mixture on top.
  12. Repeat: Place the finished naan on a plate and cover loosely with foil to keep warm while you cook the remaining pieces.

Notes

  • For the best soft and chewy naan, make sure your yogurt is at room temperature before adding it to the dough.
  • If you want a quick, buttery finish, brush the cooked naan with ghee instead of butter.
  • If you see large, dark spots forming too quickly, reduce your heat slightly. You want golden brown spots, not black char.

Nutrition

Find it online: https://cookerykings.com/homemade-naan-bread-recipe-easy-skillet/