Pin It I used to think naan needed a tandoor oven until a friend showed me her stovetop method one rainy evening. We stood in her tiny kitchen, the windows fogged up, flipping dough in a cast-iron skillet that had belonged to her grandmother. The smell of garlic butter hitting hot bread filled the room, and I realized some of the best things don't require special equipment. Just a hot pan, soft dough, and a little confidence.
The first time I made this for my family, my sister grabbed a piece straight from the pan and tore it in half, steam rising between her hands. She didn't say anything, just nodded and reached for another. That's when I knew it worked. Sometimes the best compliment is silence and second helpings.
Ingredients
- All purpose flour: The foundation of soft, pliable naan that doesn't turn tough or chewy when cooked at high heat.
- Instant dry yeast: Gives the dough a slight lift and airy texture without waiting hours for it to proof.
- Plain yogurt: Adds tanginess and tenderness, keeping the bread soft even after it cools.
- Warm water: Activates the yeast and brings the dough together, but make sure it's not too hot or it will kill the yeast.
- Vegetable oil: Keeps the dough from sticking and adds just enough richness without weighing it down.
- Unsalted butter: Melted and brushed on hot naan, it soaks into every crevice and makes each bite glossy and irresistible.
- Garlic: Minced fresh and stirred into butter, it turns simple flatbread into something you'll crave on repeat.
- Fresh cilantro: Optional but worth it, adding a bright, herbal finish that cuts through the richness.
Instructions
- Mix the dry ingredients:
- Whisk together the flour, sugar, yeast, and salt in a large bowl so everything is evenly distributed. This ensures the yeast activates uniformly and the dough rises just enough.
- Form the dough:
- Pour in the warm water, yogurt, and oil, then stir with a wooden spoon until a shaggy, sticky dough begins to come together. Don't worry if it looks messy at this stage.
- Knead until smooth:
- Turn the dough out onto a floured surface and knead for about 5 minutes, folding and pressing until it feels smooth and slightly elastic. You'll know it's ready when it springs back gently when poked.
- Let it rest:
- Cover the dough with a clean towel and let it sit for 10 minutes to relax the gluten. This short rest makes rolling much easier.
- Prepare the garlic butter:
- Stir the minced garlic into the melted butter and set it aside within reach. You'll want it ready the second the naan comes off the heat.
- Divide and roll:
- Cut the dough into 6 equal pieces and roll each one into an oval about a quarter inch thick. Don't stress about perfection, irregular shapes add character.
- Heat the skillet:
- Place a dry skillet or cast iron pan over medium high heat and let it get really hot. A properly heated pan is the secret to those beautiful charred bubbles.
- Cook the naan:
- Lay one rolled piece in the hot skillet and cook for 1 to 2 minutes until bubbles form and the underside has golden brown spots. Flip and cook another 1 to 2 minutes until puffed and lightly charred.
- Brush with garlic butter:
- Immediately brush the hot naan generously with garlic butter and sprinkle with chopped cilantro if using. The heat will melt the butter right into the bread.
- Repeat and serve:
- Continue with the remaining dough, stacking the finished naan on a plate and covering with a towel to keep warm. Serve while they're still soft and fragrant.
Pin It 
One winter night, I made a double batch and froze half, wrapped tightly in foil. Weeks later, I reheated them in a skillet and they tasted just as good, maybe better, because I wasn't expecting it. Now I always make extra, knowing future me will be grateful.
How to Store and Reheat
Let the naan cool completely, then stack them with a piece of parchment between each one and store in an airtight container or zip top bag for up to 3 days. To reheat, warm them in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in a 350 degree oven for 5 minutes. They'll soften right back up and taste freshly made.
Variations to Try
Swap half the all purpose flour for whole wheat to add a nutty depth and slightly heartier texture. Sprinkle nigella seeds or sesame seeds on the dough before cooking for extra crunch and a hint of bitterness that balances the butter. If you want a richer naan, brush with ghee instead of butter, or stir in a pinch of cumin or coriander into the garlic butter for a more layered flavor.
Serving Suggestions
Naan is perfect for scooping up curries, lentil stews, or any dish with a rich, saucy base that needs mopping up. It also makes a great wrap for grilled vegetables, spiced chicken, or even scrambled eggs in the morning. I've used it as a pizza base, torn it into a salad, and once just ate it plain with olive oil and salt.
- Serve alongside butter chicken, chana masala, or palak paneer.
- Use as a base for flatbread pizzas topped with caramelized onions and cheese.
- Tear into pieces and dip into hummus, baba ganoush, or yogurt raita.
Pin It There's something about pulling warm naan from a skillet that feels like a small, quiet victory. It doesn't need to be perfect to be delicious.
Recipe Questions & Answers
- → What makes the naan soft and fluffy?
The combination of yogurt and yeast helps create a tender, airy texture by allowing the dough to rise and remain moist during cooking.
- → Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be substituted for a nuttier flavor, though the texture might be slightly denser.
- → How do I know when the naan is cooked properly?
Cook the dough on a hot skillet until bubbles form and golden brown spots appear, indicating it's fully cooked and flavorful.
- → What is the purpose of brushing garlic butter on the naan?
Brushing melted garlic butter enhances the naan with rich aroma and savory flavor, elevating the overall taste.
- → Can I add herbs or seeds for extra flavor?
Sprinkling nigella seeds, sesame seeds, or fresh cilantro before or after cooking adds unique taste and texture variations.