Save The first time I attempted naan at home, my kitchen filled with this incredible garlic aroma that had my neighbor actually knocking on the door to ask what I was making. I was skeptical that homemade could rival restaurant quality, but watching those golden bubbles form in the skillet changed everything. Now this recipe is my go-to whenever I need something impressive yet deceptively simple.
Last winter when my sister came over during a snowstorm, I whipped up a double batch. We stood around the stove, taking turns flipping naan and burning our fingers on fresh bread straight from the pan. She still texts me about that dinner whenever a snowstorm is in the forecast.
Ingredients
- All purpose flour: Creates the perfect tender structure, bread flour makes these too chewy
- Active dry yeast: One standard packet gives you that beautiful rise and subtle yeasty flavor
- Sugar: Just enough to wake up the yeast without making the bread sweet
- Warm water: Should feel like bath temperature, too hot kills the yeast, too cold slows it down
- Salt: Essential for flavor, don't skip it or your naan will taste flat
- Plain yogurt: The secret ingredient that makes naan irresistibly soft and tender
- Oil or ghee: Adds richness and helps create those lovely golden spots
- Minced garlic: Fresh is best here, the jarred stuff can taste bitter when cooked this quickly
- Melted butter: Brush it on while the naan is hot so it soaks into every crevice
Instructions
- Wake up the yeast:
- Combine warm water and sugar in your largest bowl, stir in the yeast, then walk away for about 10 minutes. You want to see a layer of foam on top, that tells you the yeast is alive and ready to work.
- Mix the dough:
- Add flour, salt, yogurt, and oil right into the yeast mixture. Stir with a wooden spoon until it starts to come together, then get your hands in there to form a shaggy ball.
- Knead it out:
- Turn the dough onto a floured surface and knead for 5 to 7 minutes. You know it is done when the dough feels smooth and springs back when you poke it.
- Let it rise:
- Place the dough in a greased bowl, cover with a damp towel, and find the warmest spot in your kitchen. Let it proof for about an hour until it has doubled in size.
- Shape the naan:
- Punch down the dough gently, divide it into 8 equal pieces, and roll each one into an oval or teardrop shape. Keep them about a quarter inch thick so they puff up beautifully.
- Get the pan ready:
- Heat a cast iron skillet over medium high heat until it is smoking hot. No oil needed in the pan, the dry heat is what creates those signature bubbles.
- Cook each naan:
- Place one piece of dough in the hot skillet and cook for 2 to 3 minutes until you see bubbles forming on the surface. Flip and cook another 1 to 2 minutes until golden brown spots appear.
- Add the garlic butter:
- Mix melted butter with minced garlic and brush it generously over each naan immediately after cooking. The heat helps the garlic flavor soak right into the bread.
Save My friend's daughter, who is the pickiest eater I have ever met, once ate five pieces of this naan and declared it better than candy. Something about tearing into warm, garlicky bread makes everything feel more festive.
Making It Ahead
You can prepare the dough up to 24 hours in advance and store it in the refrigerator. Let it come to room temperature for about 30 minutes before rolling and cooking. The dough actually develops more flavor with a slow cold fermentation.
Getting The Right Texture
The key is that hot skillet and not overcrowding the pan. I learned the hard way that trying to cook two at once lowers the temperature too much. Each naan needs that intense heat to puff up and create those beautiful charred spots.
Serving Ideas
Beyond the obvious curry pairing, I love using leftover naan as a base for quick pizzas or tearing it into pieces for panzanella. It also makes incredible breakfast when toasted and topped with a fried egg.
- Keep cooked naan warm in a low oven wrapped in foil while you finish the batch
- Extra garlic butter can be stored in the fridge for up to a week
- Try adding chopped cilantro to the butter mixture for a fresh herbal twist
Save Nothing beats the satisfaction of pulling that first piece of hot, garlicky bread from the skillet and hearing that satisfying crunch. Your kitchen will smell amazing, and honestly, that might be the best part.
Kitchen Help
- → Can I make this naan dough ahead of time?
Yes, you can prepare the dough a day in advance. After the first rise, gently punch it down, place it in an airtight container, and refrigerate. Allow it to come to room temperature for about 30 minutes before dividing and shaping. Cooked naan is best fresh, but can be reheated.
- → What if I don't have active dry yeast?
If you're using instant yeast, you can typically mix it directly with the dry ingredients. The rising time might also be slightly reduced, as instant yeast generally works faster. Always refer to your yeast package instructions for best results.
- → Is it possible to make this naan vegan?
Absolutely! To make a vegan version, substitute the plain yogurt with a plant-based yogurt alternative (like almond or soy yogurt) and use vegan butter or oil instead of dairy butter for the topping. Ensure any oil or ghee used in the dough is also vegan.
- → What's the best cooking method if I don't have a cast iron skillet?
A heavy-bottomed non-stick pan or even a flat griddle will work effectively. The key is to heat the pan sufficiently before adding the naan to achieve those characteristic puffed pockets and golden-brown spots. You can also briefly finish them under a hot broiler for a slightly charred finish.
- → How should I store and reheat leftover naan?
Leftover naan can be stored in an airtight container at room temperature for up to two days, or refrigerated for longer. To reheat, gently warm in a dry skillet over medium heat for one to two minutes per side, or wrap in foil and heat in a moderate oven until soft. A fresh brush of butter after reheating can revitalize its flavor.
- → Can I add other flavor variations to the naan?
Certainly! Beyond garlic and cilantro, you can incorporate finely chopped herbs such as parsley or chives into the dough or the garlic butter. A sprinkle of nigella seeds (kalonji) or sesame seeds on top before cooking also adds a delightful aroma and texture.