Save to Pinterest There's something almost meditative about watching naan puff up in a hot skillet—that moment when the dough transforms from flat and humble to pillowy and golden feels like kitchen magic every single time. I discovered this recipe on an ordinary Tuesday evening, craving the warm garlic naan from my favorite Indian restaurant, and decided right then to figure out how to make it at home. What started as a simple experiment turned into one of those dishes I now make whenever I want to feel like I'm cooking something special without the stress. The combination of yogurt and warm water creates dough that's impossibly soft, and the garlic butter brushed on while everything's still steaming is the kind of detail that makes people ask for the recipe.
I remember the first time I made these for my sister's surprise dinner—she arrived just as the last naan came off the skillet, and the look on her face when she bit into it warm was worth every minute of kneading. She couldn't believe I'd made them from scratch, and suddenly this simple bread became the star of the meal instead of the supporting role it usually plays.
Ingredients
- All-purpose flour (2 cups): The foundation—choose a brand you trust, as different flours absorb water differently and it affects your dough's texture.
- Instant dry yeast (1 teaspoon): This is the magic ingredient that makes naan puff beautifully; instant yeast works faster than active dry, so don't swap them.
- Sugar (1 teaspoon): Just enough to feed the yeast and enhance flavor without making the bread sweet.
- Salt (1/2 teaspoon): Essential for flavor and to control how fast the yeast works.
- Warm water (1/2 cup): Lukewarm to the touch—too hot kills the yeast, too cold and it won't activate.
- Plain yogurt (1/4 cup): The secret weapon that makes naan incredibly soft and tender; use full-fat for richness.
- Vegetable oil (1 tablespoon): Keeps the dough supple and adds moisture without making it greasy.
- Unsalted butter, melted (3 tablespoons): Use good quality butter here since its flavor really shines through.
- Fresh garlic (3 cloves, minced): Mince it fine so you get garlic in every bite, not chunks.
- Fresh cilantro (2 tablespoons, optional): A bright finish that adds color and freshness, but honestly the garlic butter alone is divine.
Instructions
- Combine your dry ingredients:
- In a large bowl, whisk together the flour, sugar, yeast, and salt, making sure the yeast is distributed evenly so it activates uniformly.
- Bring it together:
- Pour in the warm water, yogurt, and oil, stirring until a shaggy, rough dough forms—it should look slightly sticky but manageable.
- Knead until silky:
- Transfer to a lightly floured surface and knead for about 5 minutes, working the dough until it becomes smooth and elastic and springs back when you poke it.
- Give it breathing room:
- Cover the dough with a damp cloth and let it rest for 10 minutes—this relaxes the gluten and makes rolling easier later.
- Prepare your garlic butter:
- While the dough rests, stir together your melted butter and minced garlic in a small bowl, letting the garlic infuse into the warm butter.
- Divide and shape:
- Divide the dough into 6 equal pieces, roll each into a ball, then use your hands or a rolling pin to stretch each into an oval roughly 1/4 inch thick.
- Get your pan screaming hot:
- Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat for a couple of minutes—you want it hot enough that when you place dough on it, you hear a sizzle immediately.
- Cook the first side:
- Place one oval of dough in the hot pan and watch it like a hawk for 1 to 2 minutes until bubbles start forming across the surface, which means the dough is puffing up beautifully.
- Flip and finish:
- Flip it over and cook for another 1 to 2 minutes until the bottom develops those gorgeous golden-brown spots that mean it's cooked through.
- Butter and garnish immediately:
- Transfer to a plate and brush generously with your garlic butter while it's still steaming hot—this is when the bread will absorb all that garlicky goodness, and add cilantro if you like.
- Keep going:
- Repeat with your remaining dough, working one naan at a time and serving them as they come off the skillet warm and fragrant.
Save to Pinterest There's a moment when you flip a naan and see those golden spots appearing that you know you've nailed it—that's the feeling I chase every single time I make these. It's the kind of small kitchen victory that makes you want to immediately call someone and tell them what you just created.
Why Cast Iron Changes Everything
Regular non-stick pans won't give you the heat intensity you need, and stainless steel can be temperamental with sticking, but a well-seasoned cast-iron skillet holds heat like a champion and delivers those gorgeous caramelized spots that make naan look and taste restaurant-quality. The thermal mass of cast iron means your pan bounces back to temperature quickly after you place cold dough on it, so each naan cooks evenly.
The Yogurt Secret
That 1/4 cup of yogurt is doing more work than you'd think—it adds tenderness and moisture, creates a slightly tangy flavor that balances the richness of the garlic butter, and the lactic acid helps the dough rise beautifully. I learned this the hard way when I tried making naan with just water and milk, and while it worked, the yogurt version was noticeably softer and more flavorful.
Ways to Make It Your Own
Once you master the basic naan, the variations are endless—I've experimented with everything from nigella seeds pressed into the dough to whole wheat flour for a nuttier taste, and every version brings something different to the table. The beautiful thing about homemade naan is that you can customize it based on what you're serving it with or what sounds good that day.
- Try sprinkling nigella seeds or sesame seeds on the dough right before cooking for extra crunch and visual appeal.
- Swap half the all-purpose flour for whole wheat flour if you want a earthier, more complex flavor.
- Brush with plain melted butter and dried herbs instead of the garlic version when serving alongside milder dishes.
Save to Pinterest Homemade naan is one of those dishes that tastes so good and comes together so quickly that you'll wonder why you didn't start making it years ago. Once you nail this recipe, you'll have a go-to bread that transforms simple weeknight meals into something that feels a little more special.
Recipe FAQs
- → What ingredients are essential for the dough?
Key dough ingredients include all-purpose flour, sugar, instant yeast, salt, warm water, plain yogurt, and vegetable oil for softness and elasticity.
- → How is the garlic butter prepared?
Garlic butter is made by melting unsalted butter and mixing it with finely minced fresh garlic, then brushed over the cooked bread.
- → What cooking method should be used?
The bread is cooked on a hot skillet or cast-iron pan, allowing bubbles to form before flipping for an even golden-brown finish.
- → Can variations be added to enhance flavor?
Optional additions include sprinkling nigella or sesame seeds before cooking and adding fresh chopped cilantro after brushing with garlic butter.
- → Is this bread suitable for vegetarians?
Yes, this bread uses vegetarian-friendly ingredients like yogurt and butter, and contains no meat products.