Save I used to think naan only came from restaurants until a friend handed me a piece straight off her stovetop, still steaming and glossy with garlic butter. The smell alone made me lean in closer. She laughed and said it was easier than I thought. That night, I went home and tried it myself, half-convinced I'd end up with flat, sad discs. Instead, I pulled off my first naan, watched it puff and blister, and felt ridiculously proud.
I made these for a dinner party once, rolling them out while my guests sipped wine in the next room. When I brought the first batch to the table, still warm and fragrant, conversation stopped. Someone tore a piece, dipped it into curry, and closed their eyes. That's when I knew this recipe wasn't just easy, it was a moment-maker.
Ingredients
- All-purpose flour: The foundation of soft, pillowy naan. I've tried bread flour, but all-purpose gives just the right chew without being tough.
- Instant dry yeast: No waiting for it to bloom. Just toss it in and let the dough rest briefly. It's the shortcut that actually works.
- Plain yogurt: This is what makes naan tender and gives it that slight tang. I use full-fat for the best texture.
- Warm water: Not hot, or you'll kill the yeast. Think bathwater warm, comfortable on your wrist.
- Vegetable oil: Keeps the dough supple and easy to roll. I've used olive oil in a pinch and it worked fine.
- Unsalted butter: Melted and mixed with garlic, this is the soul of the naan. Don't skip it.
- Fresh garlic: Minced fine so every bite has a little punch. I've learned that jarred garlic just doesn't taste the same here.
- Fresh cilantro: Optional, but it adds a bright, herby finish that makes the naan feel restaurant-quality.
Instructions
- Mix the Dough:
- Combine flour, sugar, yeast, and salt in a large bowl. Add warm water, yogurt, and oil, stirring until it clumps together into a shaggy, sticky mass.
- Knead Until Smooth:
- Turn the dough onto a floured surface and knead for about 5 minutes. You'll feel it transform under your hands, becoming smooth and elastic, almost alive.
- Rest the Dough:
- Cover it with a clean towel and let it rest for 10 minutes. This short break makes rolling so much easier.
- Prepare the Garlic Butter:
- Melt the butter and stir in minced garlic. The smell will make you impatient to start cooking.
- Shape the Naan:
- Divide the dough into 6 equal pieces and roll each into an oval about a quarter inch thick. Don't stress about perfect shapes, rustic looks better anyway.
- Heat the Skillet:
- Get your skillet or cast-iron pan screaming hot over medium-high heat. No oil needed.
- Cook the Naan:
- Lay one naan in the dry pan and watch it bubble and puff. Flip after a minute or two, cook until golden brown spots appear, then pull it off the heat.
- Brush with Garlic Butter:
- Immediately brush the hot naan with garlic butter and sprinkle with cilantro. The butter will sizzle and soak right in.
- Repeat and Serve:
- Keep going with the remaining dough. Stack the finished naan in a towel to keep them warm and soft.
Save There's something about pulling naan off the stove and handing it to someone who's hungry. It's not fancy, but it feels generous. I've served these alongside dal, used them to scoop up roasted vegetables, and once just ate one standing at the counter with nothing but the garlic butter. It was perfect.
Serving Suggestions
I love tearing these into pieces and using them to soak up rich curries, especially anything with chickpeas or spinach. They're also great with hummus, baba ganoush, or even just a drizzle of olive oil and sea salt. One time I made them for breakfast and spread them with cream cheese and jam, which sounds weird but tasted incredible.
Storage and Reheating
Store cooled naan in an airtight bag at room temperature for up to two days, or freeze them with parchment paper between each one. To reheat, I just warm them in a dry skillet for 30 seconds per side, and they come back soft and fresh. Microwaving works too, but wrap them in a damp towel so they don't turn rubbery.
Variations Worth Trying
Sometimes I'll brush the dough with a little melted butter before cooking, which makes the surface even richer. You can also sprinkle nigella seeds or sesame seeds on top before they hit the pan for extra texture and flavor. I've swapped in whole wheat flour for half the all-purpose, and while it makes the naan a bit denser, it adds a warm, nutty taste that's really satisfying.
- Add a pinch of cumin or coriander to the dough for a subtle spice note.
- Use the naan as a wrap for grilled vegetables, paneer, or leftover roasted chicken.
- Brush with honey butter instead of garlic butter for a sweet twist that's great with tea.
Save Making naan at home isn't about perfection, it's about the smell of garlic and butter filling your kitchen and the way a warm piece of bread can turn a simple meal into something special. I hope you try it and feel that same little thrill I did the first time.
Recipe FAQs
- → How do I make the naan soft and fluffy?
Using warm water and yogurt in the dough helps activate the yeast and tenderizes the bread, while kneading and resting develop gluten for a soft texture.
- → Can I substitute whole wheat flour in the dough?
Yes, whole wheat flour can be used to add a nuttier flavor, but the bread might be slightly denser.
- → What is the best cooking method for this flatbread?
Cooking on a hot skillet or cast-iron pan over medium-high heat creates golden spots and proper bubbles, giving the naan its characteristic texture.
- → How is the garlic flavor infused?
Fresh minced garlic is mixed into melted butter, which is then brushed onto the naan immediately after cooking to preserve its aroma and flavor.
- → Can I add toppings before cooking?
Yes, sprinkling nigella or sesame seeds on the flattened dough before cooking adds extra flavor and texture.