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Easy Homemade Soft and Chewy Naan Bread Recipe (Skillet Method)

Close-up of fluffy homemade naan bread brushed with melted butter, showing charred spots.
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Create restaurant-style naan bread at home using only your stovetop skillet. This recipe yields incredibly soft, fluffy, and chewy flatbread perfect for pairing with your favorite curries.

Ingredients

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  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup warm water (about 105-115°F)
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup plain yogurt, full fat
  • 2 tablespoons olive oil, plus more for brushing
  • 1/4 cup milk, for brushing
  • 2 tablespoons melted butter, for brushing
  • 1 clove garlic, minced (optional, for topping)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let this mixture sit for 5 to 10 minutes until it becomes foamy.
  2. Prepare the dough: In a large bowl, whisk together the flour and salt. Add the foamy yeast mixture, yogurt, and 2 tablespoons of olive oil to the dry ingredients. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  4. First rise: Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it doubles 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 the skillet: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it is very hot. Do not add oil to the pan yet.
  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 rolled piece of dough onto the hot, dry skillet. Cook for 1 to 2 minutes until large bubbles form on the surface and the underside has light brown spots.
  9. Flip and finish: Flip the naan over. Cook the second side for about 1 minute until it develops more char spots. If you want more puffing, you can briefly place the cooked side directly over an open gas flame using tongs for a few seconds (use caution).
  10. Brush with butter: Immediately transfer the cooked naan to a plate. Brush the top generously with melted butter. If making garlic naan, mix the minced garlic into the melted butter and brush that mixture on top.
  11. Repeat: Continue with the remaining dough pieces, stacking the cooked naan and covering them lightly to keep them warm. Serve immediately.

Notes

  • For the softest naan, ensure your yogurt is full-fat and at room temperature before mixing it into the dough.
  • Achieving those signature charred spots requires a very hot skillet. Do not overcrowd the pan while cooking.
  • If you want to make Garlic Naan, mix 1 clove of minced garlic into the 2 tablespoons of melted butter before brushing the cooked bread.

Nutrition

Find it online: https://www.unfoldrecipes.com/homemade-naan-bread-recipe-easy-skillet/