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The Best Easy Homemade Naan Bread (Soft, Chewy, No Tandoor Required)

A stack of fluffy, freshly made homemade naan bread brushed with butter and topped with chopped cilantro.
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I’m Alex, and I am happy you are here. You can make incredibly soft, chewy, restaurant-style naan bread right in your home kitchen using just a skillet. This recipe delivers fluffy results perfect for scooping up your favorite curries.

Ingredients

Scale
  • 1 cup warm water (about 105-115°F)
  • 1 teaspoon granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons plain yogurt (full fat recommended)
  • 2 tablespoons milk
  • 2 tablespoons olive oil, plus more for brushing
  • 4 tablespoons melted butter, for brushing
  • 2 cloves garlic, minced (optional, for garlic naan)
  • 1 tablespoon fresh cilantro, chopped (optional)

Instructions

  1. In a small bowl, combine the warm water, sugar, and yeast. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
  2. In a large bowl, whisk together the flour and salt.
  3. Add the yogurt, milk, and the yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  5. Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
  6. Let the dough rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size. This rise time is key for fluffy flatbread.
  7. Gently punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a smooth ball. Cover the balls and let them rest for 10 minutes.
  8. While the dough rests, prepare your toppings if making garlic naan: mix the melted butter, minced garlic, and chopped cilantro in a small bowl.
  9. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it is very hot. Do not add oil to the pan.
  10. Working with one ball at a time, roll the dough into an oval or teardrop shape, about 1/8 inch thick.
  11. Carefully place one piece of dough onto the hot, dry skillet. Cook for 1 to 2 minutes until bubbles start to form on the surface.
  12. Flip the naan and cook the second side for about 1 minute until golden brown spots appear. If you want more charring, you can briefly hold the cooked side directly over a gas flame using tongs (if safe for your stove).
  13. Remove the cooked naan from the skillet and immediately brush the top generously with the garlic butter mixture (or plain melted butter).
  14. Stack the finished naan under a clean towel to keep them warm and soft while you cook the remaining pieces.

Notes

  • For the softest texture, use full-fat yogurt and milk. The fat content helps keep the bread tender.
  • If you do not have yeast, you can search for a quick, no-yeast naan recipe, but this yeast version provides the best chewy, restaurant-style result.
  • If your skillet is not hot enough, the naan will dry out instead of puffing up. You need high heat for that quick cook time.

Nutrition

Find it online: https://www.purecookingjoy.com/homemade-naan-bread-recipe-easy-skillet/

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