Save My neighbor knocked on my door one evening holding a pot of leftover curry, apologizing that she'd forgotten to make naan. I laughed and told her I had dough rising in the kitchen at that very moment. We ended up cooking them together in my cast iron skillet, her kids watching wide-eyed as each piece puffed up like little clouds. That night taught me that naan isn't just bread, it's an invitation.
I still remember the first time I brushed garlic butter onto a hot naan and watched it soak in, filling the kitchen with that unmistakable aroma. My husband wandered in from the other room, drawn by the smell, and ate three pieces before dinner was even ready. Since then, I've made this recipe for potlucks, weeknight dinners, and quiet Sunday mornings when I just want something warm and comforting.
Ingredients
- All-purpose flour: The foundation of your naan, providing structure without being too heavy or dense.
- Active dry yeast: This is what gives the dough its airy, pillowy texture, so make sure it's fresh and foamy.
- Sugar: Feeds the yeast and helps the dough rise quickly, plus adds a subtle sweetness.
- Warm water: Must be around 110°F, warm enough to activate the yeast but not so hot that it kills it.
- Salt: Balances the flavors and strengthens the dough, making it easier to handle.
- Plain yogurt: Adds tenderness and a slight tang that makes homemade naan taste authentic.
- Oil or ghee: Keeps the dough soft and pliable, and ghee adds a richer, nuttier flavor.
- Minced garlic: The star of the topping, bringing bold, aromatic flavor to every bite.
- Melted butter: Brushed on hot naan, it turns golden and glossy, sealing in all that garlicky goodness.
Instructions
- Wake up the yeast:
- In a large mixing bowl, combine warm water, sugar, and yeast, stirring gently. Let it sit for 5 to 10 minutes until it becomes frothy and alive, a sign that your yeast is ready to work its magic.
- Build the dough:
- Add flour, salt, yogurt, and oil or ghee to the yeast mixture, stirring until a shaggy dough begins to form. It might look rough at first, but trust the process.
- Knead until smooth:
- Turn the dough onto a floured surface and knead for 5 to 7 minutes, pressing and folding until it becomes smooth and elastic. You'll feel it transform under your hands.
- Let it rise:
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rest in a warm spot for about an hour. It should double in size, soft and pillowy to the touch.
- Shape the naan:
- Punch down the risen dough and divide it into 8 equal portions, rolling each into an oval or teardrop shape about a quarter inch thick. Don't worry about perfection, rustic shapes are part of the charm.
- Heat your skillet:
- Place a cast iron skillet or heavy-bottomed pan over medium-high heat and let it get nice and hot. A properly heated pan is the secret to those beautiful charred spots.
- Cook the naan:
- Lay one naan in the hot skillet and cook for 2 to 3 minutes until bubbles form on the surface, then flip and cook for another 1 to 2 minutes until golden brown spots appear. The aroma will be incredible.
- Brush with garlic butter:
- Remove the naan from the skillet and immediately brush it with melted butter mixed with minced garlic. The heat will help the butter soak in, creating a glossy, flavorful finish.
- Repeat and serve:
- Continue cooking the remaining naan, brushing each one with garlic butter as it comes off the heat. Serve them warm, stacked high and ready to be torn into.
Save One rainy afternoon, I made a batch of naan just to use up some leftover yogurt, and my daughter asked if we could make it a tradition. Now, every few weeks, we roll out dough together, her small hands pressing flour into the counter while I tell her stories about the first time I tasted real naan in a tiny restaurant years ago. It's become more than a recipe, it's our time together.
How to Store and Reheat
Naan is best enjoyed fresh and warm, but leftovers can be wrapped in foil and stored at room temperature for up to two days. For longer storage, freeze them in a zip-top bag with parchment paper between each piece, and they'll keep for up to three months. To reheat, warm them in a skillet over medium heat for a minute on each side, or wrap in foil and heat in a 350°F oven until soft and steamy again.
Serving Suggestions
I love serving naan alongside a rich, spiced curry, using it to scoop up every last bit of sauce. It also makes an excellent wrap for grilled chicken, lamb, or roasted vegetables, especially when you add a drizzle of yogurt sauce or chutney. On lazy nights, I'll tear it into pieces and dip it into hummus or baba ganoush, letting the garlic butter mingle with the creamy spreads.
Making It Your Own
Once you've mastered the basic recipe, it's easy to experiment with different flavors and toppings. I've added chopped fresh cilantro to the garlic butter, sprinkled nigella seeds on top before cooking, and even stuffed the dough with spiced potatoes or cheese for a heartier version. You can swap the plain yogurt for Greek yogurt to add extra tang, or use ghee instead of oil for a richer, more traditional flavor.
- Brush with herb butter made from parsley, thyme, and a pinch of chili flakes for a different twist.
- Sprinkle sesame seeds or poppy seeds on the dough before cooking for added texture and visual appeal.
- Try stuffing the naan with caramelized onions, paneer, or even a bit of cooked spinach for a fun variation.
Save There's something deeply satisfying about pulling a warm, garlicky naan from the skillet and watching it disappear in minutes. I hope this recipe brings as much joy to your table as it has to mine.
Recipe FAQs
- → What makes naan soft and fluffy?
The combination of yogurt in the dough creates tenderness, while the yeast provides lift. Kneading develops gluten for structure, and the hot skillet creates steam bubbles that make the bread pillowy and light.
- → Can I make naan without yeast?
While traditional naan uses yeast for that authentic texture and flavor, you can substitute with baking powder for a quicker version. The result will be slightly denser but still delicious and faster to prepare.
- → How do I store leftover naan?
Keep cooled naan in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze individually wrapped pieces for up to 3 months. Reheat in a hot skillet or warm oven.
- → What's the difference between naan and roti?
Naan is a leavened bread made with yogurt and yeast, cooked in a hot skillet or tandoor oven, resulting in a fluffy, bubbly texture. Roti is unleavened, made from just flour and water, and rolled thinner for a simpler, chewy flatbread.
- → Can I cook naan on an outdoor grill?
Absolutely! Preheat your grill to medium-high and cook the rolled dough directly on the grates. The grill gives you lovely char marks and smoky flavor similar to a traditional tandoor oven. Brush with garlic butter immediately after removing.
- → Why is my naan not bubbling?
Ensure your skillet is properly hot before adding the dough - medium-high heat is ideal. Also, let the dough rise sufficiently until doubled in size. If the pan isn't hot enough or the dough is under-proofed, you won't get those characteristic bubbles.