Save My kitchen smelled like a tandoor oven wasn't even close, but the garlic butter sizzling on hot cast iron made my neighbor knock and ask what I was cooking. I'd been intimidated by naan for years, assuming I needed special equipment or skills I didn't have. Then one rainy Thursday, I decided to stop overthinking it and just mix flour, yogurt, and yeast in a bowl. The dough came together so easily I actually laughed out loud.
I made this for a dinner party once, thinking I'd be stressed and frantic. Instead, I stood at the stove flipping naan while friends gathered around with wine, watching the dough puff and blister. They tore into each piece straight from the pan, and I barely had time to brush on the garlic butter before it disappeared. It became less about impressing anyone and more about the easy joy of cooking something simple together.
Ingredients
- All-purpose flour: The foundation of soft, pillowy naan. I've tried bread flour, but all-purpose gives the perfect chew without being too dense.
- Active dry yeast: This is what makes the dough rise and creates those airy pockets. Make sure your water is warm, not hot, or you'll kill the yeast.
- Sugar: Just a teaspoon feeds the yeast and helps it bloom. You'll see it froth up, which always feels like a little kitchen victory.
- Warm water: It should feel like a comfortable bath on your wrist. Too hot and the yeast dies, too cold and nothing happens.
- Salt: Brings out all the flavors and keeps the dough from tasting flat. Don't skip it.
- Plain yogurt: Adds tang and keeps the naan tender. Greek yogurt works too, but plain is traditional and gives the best texture.
- Oil or ghee: I prefer ghee for richness, but vegetable oil works just fine if that's what you have on hand.
- Minced garlic: Fresh is best. I've used jarred garlic in a pinch, but fresh makes the butter sing.
- Melted butter: The final brushstroke that turns good naan into unforgettable naan. Don't be shy with it.
Instructions
- Wake up the yeast:
- Combine warm water, sugar, and yeast in a large bowl, then stir gently and walk away for 5 to 10 minutes. You'll know it's ready when it looks frothy and alive, like a tiny bubble bath.
- Build the dough:
- Add flour, salt, yogurt, and oil to the yeast mixture, then stir until everything comes together into a shaggy dough. 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. You'll feel it transform under your hands, becoming soft, elastic, and almost alive.
- Let it rise:
- Place the dough in a greased bowl, cover it with a damp towel, and let it rest in a warm spot for about an hour. It should double in size, puffing up like a little pillow.
- Shape the naan:
- Punch down the dough, divide it into 8 equal pieces, and roll each one into an oval or teardrop shape about a quarter inch thick. Don't worry about perfection, rustic shapes taste just as good.
- Heat your skillet:
- Get a cast iron skillet or heavy pan screaming hot over medium-high heat. You want it hot enough that the naan sizzles the moment it hits the surface.
- Cook the naan:
- Place one naan in the hot skillet and cook for 2 to 3 minutes until bubbles form and the bottom gets golden brown spots. Flip it and cook another 1 to 2 minutes.
- Brush with garlic butter:
- The second you pull the naan off the heat, brush it generously with melted butter mixed with minced garlic. The butter melts into every crevice and the garlic perfumes the whole kitchen.
- Repeat and serve:
- Keep cooking the remaining dough, stacking the finished naan under a towel to keep them warm. Serve immediately while they're still soft and steaming.
Save One winter night, I made a huge batch of naan and served it alongside a pot of simmering dal. My daughter, who usually picks at dinner, tore off piece after piece, using it to scoop up lentils and rice. She didn't say much, but she ate three whole naan breads, and I realized this recipe had quietly become part of our comfort food rotation.
How to Store and Reheat
I always make extra naan because it reheats beautifully. Let the breads cool completely, then stack them with parchment paper in between and store in an airtight bag in the fridge for up to three days. For longer storage, freeze them for up to three months. When you're ready to eat, warm them in a hot skillet for about 30 seconds per side, or wrap in foil and heat in a 350-degree oven for 5 minutes.
Flavor Variations to Try
Once you've mastered the basic recipe, it's fun to play around with toppings and mix-ins. I've brushed naan with herb butter made from parsley and thyme, sprinkled nigella seeds on top before cooking, and even folded in shredded cheese for a richer version. You can also add chopped cilantro to the garlic butter or swap the garlic for caramelized onions. Each variation feels like a new discovery, but the soft, pillowy base stays the same.
Serving Suggestions
Naan is endlessly versatile and works with so many meals. I've served it alongside creamy curries, used it to wrap grilled chicken and vegetables, and even turned it into a quick flatbread pizza for my kids. It's also perfect for dipping into hummus, baba ganoush, or yogurt-based sauces.
- Serve warm with butter chicken, palak paneer, or chana masala for a classic pairing.
- Use it as a wrap for kebabs, falafel, or roasted veggies with tahini drizzle.
- Tear it into pieces and use it to scoop up dips at a casual gathering.
Save This naan has become my go-to whenever I want to make dinner feel special without spending hours in the kitchen. Every time I pull a hot piece off the skillet and brush it with garlic butter, I'm reminded that the best recipes are the ones that bring people together without any fuss.
Recipe FAQs
- → What makes naan different from other flatbreads?
Naan uses yogurt in the dough, creating a softer, more tender texture than other flatbreads. The addition of garlic butter after cooking adds extra moisture and flavor.
- → Can I freeze leftover naan?
Yes, wrap cooled naan tightly in plastic and freeze for up to 3 months. Reheat in a hot skillet or warm oven until heated through.
- → Do I need a tandoor oven to make naan?
No, a cast iron skillet or heavy-bottomed pan works perfectly. The high heat creates those characteristic charred spots without special equipment.
- → Why did my dough not rise?
Ensure your water is warm but not hot—around 110°F. Let the yeast mixture sit until frothy before adding flour. If the mixture doesn't foam, your yeast may be inactive.
- → Can I make this vegan?
Yes, substitute plain yogurt with coconut or almond yogurt, and use plant-based butter or olive oil instead of regular butter for brushing.