Homemade Naan: Bubble-y, Buttery, and Obsession-Worthy

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.

Ingredients

Makes 6 large naan.

For the Dough:

• 2 cups all-purpose flour (plus more for dusting)
• ½ cup plain yogurt (full-fat works best)
• ¼ cup warm water
• 2 tablespoons oil or melted butter
• 1 teaspoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

For the Garlic Butter Topping:

• 3 tablespoons melted butter
• 3 cloves garlic, minced
• 2 tablespoons fresh cilantro, chopped (optional)

Step-by-Step Instructions

Step 1: Make the Dough

1. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
2. Add yogurt, warm water, and oil. Mix until a shaggy dough forms.
3. Knead for 5-7 minutes until smooth and soft.
4. Cover and rest for 30 minutes (or up to 2 hours).

Step 2: Shape the Naan

1. Divide dough into 6 equal balls.
2. On a floured surface, roll each ball into a 6-8 inch oval or teardrop shape. Don’t make it too thin.

Step 3: Cook on the Stovetop

1. Heat a cast-iron skillet or heavy pan over high heat until screaming hot.
2. Place one naan in the dry skillet. Cook for 1-2 minutes until bubbles appear on top.
3. Flip and cook for another 1-2 minutes until dark blistered spots appear.
4. Repeat with all naan.

Step 4: Butter and Serve

1. Mix melted butter and minced garlic.
2. Brush hot naan with garlic butter. Sprinkle with cilantro.
3. 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.