Naan is a soft, chewy flatbread traditionally cooked in a tandoor oven, but easily replicated at home with a hot skillet or cast iron pan. This version uses yogurt and a touch of sugar for tenderness and flavor, and can be customized with garlic, herbs, or cheese.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 mins8 naan
Dough
2 ¼ tsp active dry yeast
1 tsp sugar
½ cup warm water (about 110°F/43°C)
2 ½ cups all-purpose flour, plus more for dusting
½ tsp salt
¼ cup plain yogurt (whole or low-fat)
2 tbsp vegetable oil or melted ghee
1 egg (optional, for extra richness)
For Cooking
2 tbsp butter or ghee, melted
Optional: minced garlic, chopped cilantro, or nigella seeds for topping
Activate the Yeast
1
In a small bowl, combine the yeast , sugar , and warm water .
Let sit for 5–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive.
Make the Dough
2
In a large bowl, whisk together the flour and salt .
Add the yeast mixture , yogurt , oil , and egg (if using).
Mix to form a shaggy dough, then knead for 7–10 minutes until smooth and elastic. You can do this by hand or with a dough hook.
First Rise
3
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap.
Let rise in a warm place for 1 to 1½ hours , or until doubled in size.
Divide & Shape
4
Punch down the dough and turn it out onto a floured surface.
Divide into 8 equal portions and roll each into a ball.
Let them rest for 10–15 minutes before rolling.
Cook the Naan
5
Heat a cast iron skillet or heavy pan over medium-high heat until very hot.
Roll each ball into a teardrop or oval shape , about ⅛–¼ inch thick.
Place naan on the dry skillet and cook for 1–2 minutes until bubbles form.
Flip and cook for another 1–2 minutes , pressing gently with tongs or a spatula for even browning.
Brush with melted butter or ghee immediately after removing from heat
Optional: Add toppings like minced garlic or herbs before cooking.
Optional Toppings
6
Garlic Naan: Press minced garlic into one side before cooking
Herb Naan: Sprinkle chopped cilantro or parsley after cooking
Cheese Naan: Add shredded cheese inside folded dough and seal before rolling
Storage
7
Wrap warm naan in a towel to keep soft.
Store cooled naan in an airtight bag for 2–3 days or freeze for up to 2 months.
Reheat in a skillet or wrap in foil and warm in the oven.
Serving Suggestions
8
Pair with butter chicken , chana masala , saag paneer , or dal
Use as a wrap with grilled meats or veggies
Slather with honey or Nutella for a sweet treat
Ingredients 8 naan
Dough
2 ¼ tsp active dry yeast
1 tsp sugar
½ cup warm water (about 110°F/43°C)
2 ½ cups all-purpose flour, plus more for dusting
½ tsp salt
¼ cup plain yogurt (whole or low-fat)
2 tbsp vegetable oil or melted ghee
1 egg (optional, for extra richness)
For Cooking
2 tbsp butter or ghee, melted
Optional: minced garlic, chopped cilantro, or nigella seeds for topping
Directions Activate the Yeast
1
In a small bowl, combine the yeast , sugar , and warm water .
Let sit for 5–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive.
Make the Dough
2
In a large bowl, whisk together the flour and salt .
Add the yeast mixture , yogurt , oil , and egg (if using).
Mix to form a shaggy dough, then knead for 7–10 minutes until smooth and elastic. You can do this by hand or with a dough hook.
First Rise
3
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap.
Let rise in a warm place for 1 to 1½ hours , or until doubled in size.
Divide & Shape
4
Punch down the dough and turn it out onto a floured surface.
Divide into 8 equal portions and roll each into a ball.
Let them rest for 10–15 minutes before rolling.
Cook the Naan
5
Heat a cast iron skillet or heavy pan over medium-high heat until very hot.
Roll each ball into a teardrop or oval shape , about ⅛–¼ inch thick.
Place naan on the dry skillet and cook for 1–2 minutes until bubbles form.
Flip and cook for another 1–2 minutes , pressing gently with tongs or a spatula for even browning.
Brush with melted butter or ghee immediately after removing from heat
Optional: Add toppings like minced garlic or herbs before cooking.
Optional Toppings
6
Garlic Naan: Press minced garlic into one side before cooking
Herb Naan: Sprinkle chopped cilantro or parsley after cooking
Cheese Naan: Add shredded cheese inside folded dough and seal before rolling
Storage
7
Wrap warm naan in a towel to keep soft.
Store cooled naan in an airtight bag for 2–3 days or freeze for up to 2 months.
Reheat in a skillet or wrap in foil and warm in the oven.
Serving Suggestions
8
Pair with butter chicken , chana masala , saag paneer , or dal
Use as a wrap with grilled meats or veggies
Slather with honey or Nutella for a sweet treat
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