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Easy Soft and Chewy Homemade Naan Bread

A close-up stack of freshly cooked, fluffy homemade naan bread, brushed with melted butter and showing charred spots.
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Make soft, fluffy, restaurant-style naan bread at home using a simple stovetop method. This recipe uses yeast and yogurt for the best texture.

Ingredients

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  • 1 1/2 cups warm water (about 105-115°F)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon sugar
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • 1/2 cup plain yogurt
  • 2 tablespoons vegetable oil, plus more for greasing
  • 4 tablespoons melted butter, for brushing
  • 2 cloves garlic, minced (optional, for garlic naan)

Instructions

  1. In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5 to 10 minutes until foamy.
  2. Add the flour, salt, yogurt, and 2 tablespoons of oil to the yeast mixture. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  4. Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp cloth. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a ball. Cover the balls and let them rest for 10 minutes.
  6. While the dough rests, prepare your topping: mix the melted butter with the minced garlic, if using.
  7. Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot. Do not add oil to the pan.
  8. Working with one ball at a time, roll the dough into an oval or teardrop shape, about 1/8 inch thick.
  9. Place one piece of rolled dough onto the hot, dry skillet. Cook for 1 to 2 minutes until bubbles form on the surface and the underside is lightly browned.
  10. Flip the naan and cook the second side for 1 minute until light brown spots appear. You can press gently on the dough with a spatula to encourage puffing.
  11. Remove the naan from the pan and immediately brush the top generously with the melted butter mixture.
  12. Repeat with the remaining dough pieces, stacking the cooked naan and covering them lightly to keep them warm.

Notes

  • For the softest naan, ensure your water is warm enough to activate the yeast but not too hot to kill it.
  • If you do not have yeast, you can substitute with 1 teaspoon baking powder and 1/2 teaspoon baking soda, but the rise time will be shorter.
  • To get char spots similar to a tandoor, let your skillet get extremely hot before cooking the dough.

Nutrition

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