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Easy Skillet Homemade Naan Bread: Soft, Fluffy, and Restaurant-Style

A stack of freshly cooked, fluffy naan bread with golden-brown charred spots resting on a white plate.
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Make incredibly soft, fluffy, and chewy naan bread right on your stovetop! This easy homemade recipe uses simple ingredients and requires no tandoor, giving you that perfect restaurant-quality flatbread for dipping into your favorite curries.

Ingredients

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

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Mix dry ingredients: In a large bowl, whisk together the flour and salt.
  3. Combine wet and dry: Add the foamy yeast mixture, yogurt, milk, and 2 tablespoons of olive oil to the flour mixture. Mix until a shaggy dough forms.
  4. 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.
  5. First rise: Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Divide the dough: Gently punch down the risen dough. Divide it into 8 equal pieces and roll each piece into a smooth ball. Let the balls rest for 10 minutes.
  7. Roll out the naan: On a lightly floured surface, roll each ball into an oval or teardrop shape, about 1/8 inch thick.
  8. Cook the naan: Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot. Do not add oil to the pan.
  9. Cook on the skillet: Place one rolled naan into the hot, dry skillet. Cook for about 1 to 2 minutes until large bubbles form on the surface and the underside is lightly browned.
  10. Flip and cook: Flip the naan and cook the other side for another minute until golden spots appear. The bubbles should puff up nicely, mimicking a tandoor effect.
  11. 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 it on, then sprinkle with cilantro.
  12. Serve warm: Stack the cooked naan and cover them with a clean kitchen towel to keep them warm and soft while you cook the remaining pieces.

Notes

  • For the softest results, use full-fat Greek yogurt in the dough.
  • If you are planning your meals for the week, this dough can be refrigerated for up to 3 days; let it come to room temperature before rolling.
  • This bread is fantastic for dipping, similar to what you would use with best meal delivery services’ curry dishes.
  • If you want to try making garlic naan, mix 1 tablespoon of melted butter with 1 clove of minced garlic and brush it on immediately after cooking.

Nutrition

Find it online: https://kitchenuser.net/easy-skillet-homemade-naan-bread-soft-fluffy/