Naan Bread Recipe

It always starts with the smell. That warm, barely sweet scent that rises up the moment the dough hits the pan – kind of smoky, kind of toasty, hard to describe but you know it when it fills your kitchen… it’s this naan bread dough, really. Soft, pillowy, golden-edged. There’s something deeply satisfying about flattening each ball with your hands, hearing that first sizzle as it puffs and chars just slightly. You don’t even need a tandoor – really, a hot pan and a little patience is enough. And maybe some butter, because warm naan wants it. Every time I make this, it feels like I’m making something more than bread. Like nourishment, somehow… not just food.

Why You’ll Crave It

• Soft, stretchy texture that stays tender even after it cools (if it lasts that long).
• Simple everyday ingredients – nothing fussy, just things you likely already have.
• Seriously versatile: it’s right at home with a bowl of lentils or just a soft-boiled egg.
• Makes your kitchen smell like a place someone loves to be in.
• You can customize to your mood – garlic, herbs, even cheese (oh, the cheese version…)

The first time I made this, I wasn’t expecting how proud I’d feel when that first bubble bloomed on the surface… just like the restaurants.

What You’ll Need

• All-purpose flour: 3 ½ cups, scoop loosely and level off – not too packed
• Warm water: 1 cup, just warm to the touch, not hot or it’ll bully the yeast
• Active dry yeast: 1 packet (2 ¼ teaspoons), fresh, not the packet that’s been lingering since winter
• Sugar: 1 tablespoon, helps feed the yeast and tenderizes a little
• Plain yogurt: ½ cup, full-fat if you can – makes a silkier dough
• Olive oil: 2 tablespoons, adds richness and softness
• Salt: 1 teaspoon, just enough to balance and round the flavors
• Garlic (optional): 2 cloves, finely minced, if you want a garlicky version
• Fresh cilantro (optional): A small handful, chopped – sprinkled on warm naan, it’s heavenly

Easy How-To

Mix the yeast and water

Stir the warm water, sugar, and yeast in a little bowl. Let it sit about 10 minutes – it should look creamy and foamy on top. If nothing happens, the yeast might be having a bad day (or be expired… it happens).

Combine dry and wet

In a big bowl, whisk your flour and salt. Then add the yogurt, olive oil, and that bubbly yeast mixture. Start stirring – it’ll look shaggy and weird at first but keep going. It comes together.

Knead the dough

Turn it onto a floured counter. Knead with the heels of your hands, folding it over, pressing gently but firmly, for about 8 minutes. It should feel smooth-ish and soft, not sticky. Like a very tender pillow.

Let it rest

Put the ball of dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap. Let it rise for an hour or so, until about doubled and puffed. I tuck mine near a radiator – or in the oven with the light on, no heat.

Shape the pieces

After it’s risen, give it one satisfying punch down (so good) and then cut into 8 pieces. Roll each into a little ball and let them rest 10 minutes while you clean up or preheat your pan.

Roll them thin

One at a time, roll each dough ball on a lightly floured board into a teardrop or oval shape. About ¼-inch thickness – not paper thin, but not too hefty either.

Heat your pan

Use a cast iron skillet if you can. Get it really hot. Like – “splash of water sizzles instantly” hot.

Cook the naan

Lay one rolled-out piece onto the hot pan. Cook until you see bubbles – about 1 to 1½ minutes. Flip, then another minute or so till golden spots appear. You might get little charred bits – those are magic.

Brush and garnish

While still warm, brush with melted butter or ghee. Sprinkle garlic or herbs while it glistens and steams. It’s hard not to eat one immediately.

Repeat and stack

Repeat with the rest, stacking them on a plate lined with a towel, wrapping them up warm like soft treasures.

Good to Know

• If your dough feels too sticky, add a tablespoon more flour. If it’s dry – a teaspoon of water. Bread dough isn’t always formulaic.
• Those bubbles on the naan? It’s not magic – it’s heat plus proper resting. Don’t skip letting the dough breathe after you knead.
• I’ve accidentally left the dough too long while binge-watching something… it still worked. Naan is forgiving like that.

Serving Ideas

• Serve fresh, warm, alongside any curry, chutney, or even with butter and honey for a lovely breakfast.

Top Tricks

• If you’re short on time, let the dough rise in a slightly warmed (but off!) oven. It speeds it up without compromising texture.

Frequently Asked Questions

Can I make it without yogurt?

Yes, you can use a splash more water and a squeeze of lemon juice or vinegar to mimic the tang. The texture might shift a bit, but still lovely.

Do I really need a cast-iron pan?

It’s worth it for the heat retention and char, but a sturdy non-stick pan works too. Just get it properly hot before you begin.

Can I make the dough ahead?

Yes! After the first rise, refrigerate the dough up to 24 hours. Bring to room temp before shaping and cooking.

Can I freeze naan?

Absolutely. Let them cool completely, wrap individually in foil or parchment, freeze. Toast or reheat in a pan when ready to eat.

What’s the best oil to use?

I prefer olive oil for flavor, but neutral oils like canola or avocado work nicely too. Ghee for brushing is especially lovely.