Store-bought naan is a sad, dry cracker pretending to be bread. Let’s fix that.
This homemade naan is soft, chewy, blistered, and slathered in garlic butter. No tandoor? No problem. A regular skillet does the job. Ten minutes of work. Unlimited dipping potential.
Step-by-Step Instructions
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Make the Dough
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Add yogurt, warm water, and oil. Mix until a shaggy dough forms.
- Knead for 5-7 minutes until smooth and soft.
- Cover and rest for 30 minutes (or up to 2 hours).
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Shape the Naan
- Divide dough into 6 equal balls.
- On a floured surface, roll each ball into a 6-8 inch oval or teardrop shape. Don’t make it too thin.
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Cook on the Stovetop
- Heat a cast-iron skillet or heavy pan over high heat until screaming hot.
- Place one naan in the dry skillet. Cook for 1-2 minutes until bubbles appear on top.
- Flip and cook for another 1-2 minutes until dark blistered spots appear.
- Repeat with all naan.
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Butter and Serve
- Mix melted butter and minced garlic.
- Brush hot naan with garlic butter. Sprinkle with cilantro.
- Serve warm with curry, hummus, or just eat it plain. No judgment.
Summary
- Prep Time: 10 minutes | Rest Time: 30 minutes | Cook Time: 10 minutes
- Yield: 6 naan | Difficulty: Easy
Storage Notes
Store in an airtight container for up to 3 days. Freeze for up to 3 months. To reheat, spritz with water and warm in a skillet or air fryer at 350°F for 3 minutes. Microwaving works but kills the texture.
