Homemade Naan Bread

Name: Homemade Naan Bread
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 2 cup all-purpose flour, unbleached preferred; 1 tsp active dry yeast; 1 tsp granulated sugar; 0.5 cup warm water (about 110°F); 0.5 cup plain whole milk yogurt; 2 tbsp neutral vegetable oil; 1 tsp fine sea salt; 3 tbsp unsalted butter, melted; 2 tbsp fresh cilantro, finely chopped

Tender Skillet Naan — Yogurt-Enriched Flatbread That Puffs Like Magic

Watch ordinary ingredients transform into something extraordinary as this yeasted dough develops tangy depth from yogurt and achieves those coveted charred bubbles in a screaming-hot skillet. The result is naan with a tender crumb and just enough chew to scoop up every last bit of curry.

IndianDinnerSide DishVegetarianComfort Food

Prep2 hrs

Cook15 min

Total2 hrs 15 min

Servings8

Difficultymedium

Nutrition

fat4g

carbs32g

protein5g

calories185

Ingredients

2 cupall-purpose flour, unbleached preferred
1 tspactive dry yeast
1 tspgranulated sugar
½ cupwarm water (about 110°F)
½ cupplain whole milk yogurt
2 tbspneutral vegetable oil
1 tspfine sea salt
3 tbspunsalted butter, melted
2 tbspfresh cilantro, finely chopped(optional)

Instructions

Sprinkle the yeast and sugar over the warm water in a small bowl and give it a gentle stir. The water should feel barely warm against your wrist — too hot will kill the yeast. Within 5 minutes, you'll see a foamy layer form on top, proof that your yeast is alive and ready to work.
⏱ 5 min
Whisk the flour and salt together in a large mixing bowl. Pour in the foamy yeast mixture along with the yogurt and oil. Stir until everything comes together into a shaggy dough, then turn it out onto a lightly floured surface. Knead with the heel of your hand for 8 minutes until the dough becomes smooth and slightly tacky — it should spring back when poked.
⏱ 8 min
Shape the dough into a ball and place it in an oiled bowl, turning once to coat all surfaces. Cover tightly with plastic wrap or a damp kitchen towel. Find the warmest spot in your kitchen — on top of the refrigerator works well — and let the dough double in size. This can take anywhere from 45 minutes to an hour depending on your kitchen temperature.
⏱ 1 hr
Punch down the risen dough and divide it into 8 equal pieces using a bench scraper or knife. On a lightly floured surface, roll each portion into an oval roughly 6 inches long and 4 inches wide. Don't worry about perfect shapes — rustic irregularities add character and help the naan puff unevenly for better texture.
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until a drop of water sizzles and evaporates immediately. You want the surface hot enough to create those signature charred spots but not so hot that the outside burns before the inside cooks through.
Lay one naan in the hot skillet and watch it come alive — bubbles will form and puff within 1-2 minutes, and brown spots will appear on the bottom. Flip it over and cook for another minute until the second side develops golden-brown patches. The naan should sound hollow when tapped and feel light for its size.
⏱ 3 min
Transfer the hot naan to a plate and immediately brush with melted butter — the heat will help the butter soak in slightly. Scatter with fresh cilantro if you're using it, then stack the finished naan and cover with a clean kitchen towel to keep them warm and soft while you cook the remaining pieces.