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Easy Skillet Homemade Naan Bread Recipe (Soft, Fluffy & Restaurant Style)

A stack of golden-brown, fluffy pieces of homemade naan bread recipe, showing a soft interior.
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I am so glad you are here! You can make incredibly soft, fluffy, and chewy restaurant-style naan bread right on your stovetop skillet. This simple naan bread recipe requires no tandoor and is perfect for beginners making Indian bread at home.

Ingredients

Scale
  • 1 ½ cups warm water (about 105-115°F)
  • 1 teaspoon sugar
  • 2 ¼ teaspoons active dry yeast
  • 3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons plain yogurt (or milk for a variation)
  • 2 tablespoons olive oil, plus more for brushing
  • 2 tablespoons melted butter, for brushing
  • 2 cloves garlic, minced (optional, for garlic naan)

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 your yeast is active.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Add the foamy yeast mixture and the yogurt (or milk) 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 oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a smooth ball. Cover the balls and let them rest for 10 minutes.
  7. While the dough rests, 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.
  8. Working with one ball at a time, roll it out on a lightly floured surface into an oval or teardrop shape, about 1/8 to 1/4 inch thick.
  9. Place one piece of rolled dough onto the hot, dry skillet. Cook for about 1 to 2 minutes until large bubbles form on the surface and the underside has brown spots.
  10. Flip the naan and cook the second side for another minute until it puffs up slightly and has char marks. If it does not puff, gently press down on the bubbles with a spatula to encourage puffing.
  11. Remove the cooked naan from the skillet. Immediately brush the top generously with melted butter. If making garlic naan, mix the minced garlic into the melted butter before brushing.
  12. Repeat with the remaining dough pieces, stacking the cooked naan and keeping them covered with a towel to stay warm and soft. Serve your homemade naan bread immediately with curry or dips.

Notes

  • For a quick, no-yeast option, substitute the yeast and rising time with 1 teaspoon of baking soda mixed with the dry ingredients and use buttermilk instead of yogurt/milk.
  • If you want a buttery garlic naan recipe finish, brush the cooked bread with a mixture of melted butter, minced fresh garlic, and a pinch of salt.
  • To achieve that chewy flatbread texture, make sure your skillet is very hot before placing the dough down.

Nutrition

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

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