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
- 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).
Step 2: 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.
Step 3: 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.
Step 4: 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.
