Pin it My downstairs neighbor knocked one evening holding a bowl of chicken tikka masala, asking if I had any bread. I didn't, but I had flour, yogurt, and a wild idea. Twenty minutes later, we were tearing into warm, garlic-scented naan straight from my cast iron skillet. She looked at me like I'd performed magic, and honestly, I felt like I had.
I started making naan on weeknights after realizing store-bought versions went stale too fast. The first time I served homemade naan at a dinner party, my friend Samir, who grew up eating his grandmother's roti, gave me a slow nod of approval. That quiet compliment meant more than any recipe review ever could.
Ingredients
- All-purpose flour: The backbone of your naan, giving it structure without being too heavy, and it browns beautifully in a hot pan.
- Active dry yeast: This is what makes the dough puff and rise, creating those airy pockets that soak up curry like a dream.
- Sugar: Just a teaspoon wakes up the yeast and adds a barely-there sweetness that balances the garlic.
- Warm water: Temperature matters here, too hot kills the yeast, too cold and nothing happens, aim for bathwater warm.
- Salt: Brings out every other flavor and keeps the dough from tasting flat.
- Plain yogurt: Adds tang and tenderness, making the naan soft even after it cools.
- Oil or ghee: Ghee gives a richer, nuttier flavor, but any neutral oil works if that's what you have.
- Minced garlic: The star of the topping, use fresh cloves for the best punch of flavor.
- Melted butter: Brushed on hot naan, it melts into every crevice and makes everything taste like comfort.
Instructions
- Wake the yeast:
- Combine warm water, sugar, and yeast in a large bowl, then let it sit until it froths like a tiny bubble bath. If nothing happens after ten minutes, your water was too hot or your yeast was old, start over.
- Form the dough:
- Stir in flour, salt, yogurt, and oil until a shaggy dough forms, then turn it out and knead for five to seven minutes until it feels smooth and springs back when poked. This is where you build the chew.
- Let it rise:
- Tuck the dough into a greased bowl, cover it with a damp towel, and let it double in size for about an hour in a warm spot. I set mine near the stove or on top of the fridge.
- Shape the naan:
- Punch down the puffy dough, divide it into eight pieces, and roll each into an oval about a quarter inch thick. Don't stress if they're not perfect, rustic shapes cook just as well.
- Cook in a hot skillet:
- Heat your skillet until a drop of water sizzles, then lay a naan in and watch it bubble and puff. Flip after two to three minutes, cook until golden spots appear, then pull it off.
- Brush with garlic butter:
- While the naan is still hot, brush it generously with melted butter mixed with minced garlic. The heat makes the garlic bloom and the butter soak right in.
Pin it One Saturday morning, I made a double batch and froze half. Weeks later, I reheated a few pieces in a skillet while scrambling eggs, and it felt like I'd given myself a gift. That's when naan stopped being just a side dish and became a staple I could pull out anytime I needed something warm and comforting.
Storing and Reheating
Naan tastes best fresh, but I stack leftovers with parchment between each piece and store them in a zip-top bag for up to two days. To reheat, I throw them back in a dry skillet for thirty seconds per side, and they come back to life. You can also freeze them for up to a month and reheat straight from frozen.
Customizing Your Naan
Once you've nailed the basic recipe, you can play around. I've folded in chopped cilantro, brushed on herb butter, even stuffed the dough with spiced potatoes before rolling. My favorite twist is sprinkling nigella seeds on top before cooking, they add a subtle onion-like crunch that makes each bite more interesting.
Serving Suggestions
Naan is the ultimate sidekick for any curry, dal, or stew, but it's also incredible on its own with a smear of hummus or a fried egg on top. I've used it as a base for flatbread pizza, a wrap for leftover grilled chicken, and even torn it into pieces to dip in olive oil and za'atar.
- Serve alongside butter chicken, palak paneer, or chana masala for a classic pairing.
- Use it to wrap kebabs, roasted vegetables, or falafel for a quick handheld meal.
- Toast it lightly and use it as a dipper for baba ganoush, tzatziki, or spicy yogurt sauce.
Pin it There's something about pulling warm naan out of a skillet that makes any meal feel intentional. I hope this recipe becomes one you reach for when you want to turn dinner into something special without much fuss.
Recipe FAQs
- → What makes naan different from other flatbreads?
Naan uses yeast as a leavening agent, creating its signature pillowy texture and airy bubbles. Unlike unleavened breads, the dough rises for about an hour, developing softness and depth. Traditional naan also incorporates yogurt, which adds tanginess and tenderness while helping create those characteristic golden brown spots when cooked in a hot skillet.
- → Can I make the dough ahead of time?
Absolutely. Prepare the dough through the rising step, then refrigerate it for up to 24 hours. The cold actually enhances flavor development. When ready to cook, let the dough come to room temperature for 20-30 minutes before rolling and cooking. This makes meal planning incredibly convenient for busy weeknights or dinner gatherings.
- → Can I freeze naan for later?
Yes, freeze cooled naan in freezer bags with parchment paper between each piece. They'll keep well for up to 3 months. Thaw at room temperature or reheat directly from frozen in a skillet, adding about 1 minute to the cooking time. This method ensures you always have fresh-tasting bread ready for impromptu curry nights or quick meals.
- → What variations can I try with the basic recipe?
Add chopped fresh cilantro, nigella seeds, or grated cheese to the dough before rolling. For sweet versions, brush with honey-ghee mixture and sprinkle with cinnamon sugar. The versatile base adapts beautifully to different flavor profiles while maintaining that beloved soft texture. Experiment with herbs in your garlic butter for personalized variations.