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

A stack of freshly made, soft and chewy homemade naan bread, lightly brushed with butter, resting on a white plate.
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You deserve bread that tastes this good. Learn how to make incredibly soft, chewy, and fluffy homemade naan bread using only your kitchen skillet. This simple recipe delivers restaurant-style results perfect for your next curry night.

Ingredients

Scale
  • 1 1/2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup warm water (about 105-115°F)
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup plain yogurt, full fat recommended
  • 2 tablespoons milk
  • 2 tablespoons melted butter, plus more for brushing
  • Optional: 2 cloves garlic, minced, for Garlic Naan

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until foamy. This confirms your yeast is active.
  2. Mix the dough: In a large bowl, whisk together the flour and salt. Add the yeast mixture, yogurt, and milk to the dry ingredients. Mix until a shaggy dough forms.
  3. Knead: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. If you are making Garlic Naan, mix in the minced garlic during the last minute of kneading.
  4. First Rise: Lightly grease a clean bowl with oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Divide and Rest: Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a ball. Cover the balls and let them rest for 15 minutes.
  6. Prepare for Cooking: Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until it is very hot. You do not need oil in the pan.
  7. Shape the Naan: On a lightly floured surface, take one dough ball and roll it out into an oval or teardrop shape, about 1/8 inch thick.
  8. Cook the Naan: Place one piece of rolled dough onto the hot, dry skillet. Cook for 1 to 2 minutes until large bubbles form on the surface and the underside has browned spots.
  9. Flip and Puff: Flip the naan over. Cook the second side for about 1 minute until it develops more brown spots. If you are using a gas stove, you can carefully use tongs to briefly hold the naan directly over the open flame for a few seconds to create charring and puffing, mimicking a tandoor.
  10. Finish: Remove the naan from the skillet. Immediately brush the top generously with melted butter. Repeat with the remaining dough pieces.

Notes

  • For the softest naan, use full-fat yogurt. The acidity helps tenderize the dough.
  • If your dough seems too sticky during kneading, add flour one tablespoon at a time. Do not over-flour, or the naan will be tough.
  • To achieve the best char spots without an open flame, let your skillet get extremely hot before placing the dough on it.

Nutrition

Find it online: https://cookerycourier.com/homemade-naan-bread-recipe-easy/