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.
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.
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.
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.
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.
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
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
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.
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
8 servings