Save The smell of garlic hitting hot butter still takes me back to my first attempt at making naan in a tiny apartment kitchen with barely enough counter space to roll out dough. I had ordered delivery Indian food for years and assumed those pillowy breads were some kind of culinary magic beyond my reach. Watching the dough puff up in my cast iron skillet felt like discovering a secret I should have known all along. Now my apartment smells like this at least twice a month, and my neighbors have started asking what wonderful thing is cooking.
I made a double batch for a dinner party last winter, convinced I would have leftovers for lunch the next day. My friends stood around the stove watching each naan cook, grabbing them as soon as they hit the platter, barely letting them cool enough to handle. We ended up ordering more takeout curry just to have something to eat with all the bread. Now I always make extra, because even when I think Ive made enough, someone always reaches for just one more piece.
Ingredients
- 3 cups all-purpose flour: Creates the perfect structure for pillowy soft bread that still holds together when you scoop up curries and sauces
- 1 package active dry yeast: The essential magic that makes those irresistible air pockets form and gives naan its signature bubbly texture
- 1 teaspoon sugar: Feeds the yeast and helps the dough rise properly while adding just a hint of sweetness
- 1 cup warm water: Must be warm to the touch but not hot, around 110°F to activate the yeast without killing it
- 1 teaspoon salt: Enhances all the flavors and balances the sweetness from the garlic butter topping
- 4 tablespoons plain yogurt: Adds tenderness and a subtle tang that makes restaurant style naan so distinctive
- 2 tablespoons oil or ghee: Keeps the dough soft and pliable, making it easier to roll out and handle
- 3 tablespoons minced garlic: Fresh garlic is non negotiable here, it creates that aromatic coating that makes this bread addictive
- 2 tablespoons melted butter: Brushing hot naan with garlic butter right after cooking is what makes it taste like it came from a tandoor oven
Instructions
- Wake up the yeast:
- Combine warm water, sugar, and yeast in a large bowl, stirring gently to dissolve, then let it sit undisturbed until you see a foamy layer form on top
- Mix the dough:
- Add flour, salt, yogurt, and oil to the yeast mixture, stirring until everything comes together into a shaggy ball that pulls away from the sides
- Knead until smooth:
- Turn dough onto a floured surface and knead for 5 to 7 minutes, feeling it transform from sticky and rough to smooth and elastic under your hands
- Let it rise:
- Place dough in a greased bowl, cover with a damp cloth, and find a warm corner where it can rest until it has doubled in size, about an hour
- Shape the breads:
- Punch down the risen dough and divide into 8 equal pieces, rolling each into an oval or teardrop shape about a quarter inch thick
- Heat your pan:
- Get a cast iron skillet or heavy bottomed pan nice and hot over medium high heat, letting it warm up for a few minutes before adding any dough
- Cook to golden perfection:
- Place one naan in the hot pan and cook for 2 to 3 minutes until bubbles appear, then flip and cook another 1 to 2 minutes until golden brown spots form
- Add the finishing touch:
- Remove each naan from the pan and immediately brush generously with melted butter mixed with minced garlic, letting it soak into the warm bread
Pin it My youngest daughter helped me make naan last weekend and insisted on doing the garlic brushing herself. She took the job so seriously, carefully coating every inch of each warm piece. When we sat down to eat, she beamed at everyone reaching for her bread first. Cooking together creates these moments that turn dinner into something much more meaningful than just food on a table.
Mastering The Dough
Sticky dough can feel frustrating when you are first starting out, but resist adding too much extra flour while kneading. The yogurt and oil need that moisture to work their magic, creating those tender, pillowy textures that make naan so irresistible. A light coating of flour on your hands and work surface is usually enough to keep things manageable without toughening the final bread.
Getting The Perfect Bubble
The signature bubbles in naan come from hitting that sweet spot with your pan temperature, hot enough to create rapid steam but not so hot that the outside burns before the inside cooks through. Watch for those beautiful bubbles to appear on the uncooked side, that is your signal that the bread is ready to flip. Some pieces will bubble more than others, and that is completely normal and part of the charm.
Make Ahead And Storage
Homemade naan freezes beautifully, so consider doubling the batch and freezing half for busy weeknights when you want something special without extra work. Wrap cooled naan individually in plastic and freeze for up to three months. Reheat frozen naan directly in a hot skillet for a minute or two, or wrap in foil and warm in a 350°F oven until heated through.
- Reheat day old naan by sprinkling with water and warming in a covered skillet for about 30 seconds per side
- The garlic butter can be made ahead and kept in the refrigerator for up to a week, just soften it before brushing
- Mix chopped cilantro into your garlic butter for a fresh, bright twist that looks beautiful on the finished bread
Pin it There is something deeply satisfying about pulling fresh, warm bread from your own skillet, especially when it is this simple to make. Your kitchen will smell incredible, and the people around your table will remember this meal long after the last piece disappears.
Frequently Asked Questions
- → Can I make the dough ahead of time?
Yes, you can prepare the naan dough up to 24 hours in advance. After the first rise, punch it down, place it in an oiled bowl, cover tightly, and refrigerate. Before cooking, let it come to room temperature for about 30-60 minutes to relax.
- → What's the best way to cook naan without a tandoor?
A heavy-bottomed pan, like a cast iron skillet, heated over medium-high heat is an excellent substitute. Cook each naan for a few minutes per side until it puffs up and develops golden-brown spots, mimicking the tandoor's high heat.
- → Can I add other flavors to the naan?
Absolutely! Beyond garlic, you can incorporate finely chopped cilantro, kalonji (nigella seeds), or even some minced green chilies into the dough or the butter topping for added aroma and taste.
- → How do I store and reheat leftover naan?
Store cooled naan in an airtight container at room temperature for a day or two. To reheat, warm it briefly in a dry skillet over medium heat until soft, or wrap it in foil and heat in a preheated oven until warm and pliable.
- → What are good dishes to serve with naan?
Naan is incredibly versatile. It pairs wonderfully with classic Indian curries, dal (lentil stews), paneer dishes, grilled kebabs, or even as a base for a mini pizza. It's also delightful on its own.
- → Can this be made vegan?
Yes, you can easily adapt this. Simply substitute the plain yogurt with a plant-based yogurt alternative and replace the butter in the topping with a vegan butter substitute or a neutral oil.