Save to Pinterest There's something magical about the moment a naan hits a hot cast-iron pan and starts to puff up, filling your kitchen with the smell of toasted flour and butter. I discovered this particular version on a quiet Tuesday evening when I had leftover yogurt and an inexplicable craving for something warm and comforting. What started as a simple attempt to use up dairy became my go-to bread for everything from curry nights to lazy weekend lunches. The recipe is forgiving enough that even my first attempt, which was slightly underbaked, tasted genuinely delicious. Now I make these naans almost without thinking, and they've become the kind of thing people ask me to bring to dinners.
I'll never forget the first time I made these for a small dinner party and watched my usually skeptical friend take one bite, close his eyes, and ask for the recipe immediately. He'd assumed they were store-bought until I confessed I'd made them in my kitchen that same afternoon. That moment of quiet surprise changed how I thought about cooking bread—suddenly it felt less like a technical skill and more like a small, generous magic trick I could perform for people I cared about.
Ingredients
- All-purpose flour (2 cups): The foundation that develops just enough gluten to create that tender, slightly chewy crumb without becoming tough or dense.
- Instant dry yeast (1 teaspoon): Works quickly here since the dough only rests briefly, so use fresh yeast you trust and store it in a cool spot.
- Plain yogurt (1/4 cup): The secret ingredient that adds tang and helps keep the naan impossibly soft even hours after cooking.
- Warm water (1/2 cup): Should feel like bathwater on your wrist—too hot kills the yeast, too cold and nothing rises.
- Sugar (1 teaspoon): A tiny bit feeds the yeast and helps the naan brown beautifully in the pan.
- Salt (1/2 teaspoon): Sharpens all the flavors and controls how fast the yeast works.
- Vegetable oil (1 tablespoon): Keeps the dough from sticking without making it greasy, and helps the finished naan stay soft.
- Unsalted butter (3 tablespoons, melted): The carrier for that crucial garlic flavor, and it seals in warmth and moisture the moment it hits the hot bread.
- Fresh garlic (3 cloves, minced): Mince it fine so it distributes throughout the butter and toasts just slightly when it hits the hot naan.
- Fresh cilantro (2 tablespoons, optional): If you use it, add it right after the butter while the naan is still steaming so it wilts gently and releases its oils.
Instructions
- Mix your dry ingredients:
- In a large bowl, whisk together the flour, sugar, yeast, and salt so the yeast is distributed evenly and won't clump when the liquid hits it.
- Bring the dough together:
- Pour in the warm water, yogurt, and oil, then stir with one hand until you have a shaggy, slightly sticky mass that pulls away from the sides of the bowl.
- Knead until smooth:
- Work the dough on a lightly floured surface for about 5 minutes, pushing it away with the heel of your hand and folding it back over itself until it's smooth, elastic, and springs back when you poke it.
- Let it rest:
- Cover the bowl loosely with a cloth and leave it undisturbed for 10 minutes—this is just enough time for the gluten to relax and the yeast to wake up without the dough rising dramatically.
- Prepare your garlic butter:
- While the dough rests, stir the minced garlic into the melted butter so it starts to soften and release its flavor.
- Divide and shape:
- Pinch off 6 equal pieces of dough, roll each into a smooth ball, then flatten and stretch it into an oval about 1/4 inch thick—don't worry about perfect symmetry; rustic is more forgiving and looks more honest.
- Heat your cooking surface:
- Set a cast-iron skillet or heavy-bottomed pan over medium-high heat for about 2 minutes until it's genuinely hot enough that a drop of water sizzles immediately.
- Cook the first side:
- Lay one naan in the hot pan and watch it carefully—within 1 to 2 minutes, bubbles will start to form across the surface as steam pushes up through the dough.
- Flip and finish:
- Turn it over and cook for another 1 to 2 minutes until golden brown spots appear on the bottom, which means it's cooked through and the flavor is deepening.
- Finish with garlic butter:
- Transfer the hot naan to a plate and immediately brush it generously with garlic butter while it's still steaming, then sprinkle cilantro if you're using it—the heat will help everything cling and infuse.
- Repeat and serve:
- Keep cooking the remaining naans the same way, stacking them on a cloth-lined plate so they stay warm and tender for serving.
Save to Pinterest The moment I understood why these naans matter came one evening when I made them for my grandmother, who grew up eating naan fresh from a tandoor in Delhi. She took one bite, smiled quietly, and said, "This is how bread should taste—warm and honest." Coming from her, that felt like the highest compliment I could receive, and it reminded me that food doesn't need to be complicated to be meaningful.
Making Naan Without Special Equipment
You don't need a tandoor or even a proper bread oven to make genuinely great naan—a regular cast-iron skillet works beautifully because it holds and distributes heat evenly, creating those speckled brown spots that taste almost caramelized. I've also had success with a heavy stainless steel pan and even a non-stick skillet, though the browning happens slightly less dramatically. The key is making sure whatever surface you use is properly preheated so the naan gets a quick sear on the outside while the inside stays soft and tender.
Variations and Flavor Adventures
Once you've nailed the basic naan, the door opens to endless tinkering—I've experimented with everything from nigella seeds sprinkled on before cooking to a last-minute drizzle of hot chili oil mixed with the garlic butter. Some nights I'll knead fresh rosemary or dried oregano into the dough itself, and other times I brush the finished naan with a mixture of butter and za'atar for something more Middle Eastern. Even small changes completely transform what the bread becomes, which means you can make these dozens of times and never get bored.
Pairing Naan With Everything
These naans are blank enough that they play well with almost anything, but they truly shine as the supporting character to curry, dal, saag paneer, or any saucy dish where you want something soft and absorbent to scoop and soak. On quieter nights, I'll eat them almost like a sandwich or wrap them around roasted vegetables and hummus. They're also unexpectedly good alongside soups or stews, and I've shamefully been known to smear them with jam or honey for dessert.
- Toast leftover naan in a dry pan the next day and it becomes crispy—perfect for breaking into pieces and serving alongside yogurt dips.
- Make these up to 6 hours ahead and reheat them wrapped in foil in a 300-degree oven just before serving.
- If you're cooking for a crowd, have your ingredients prepped and your pan ready because the actual cooking moves fast and you'll want to stay focused.
Save to Pinterest Every time I pull a batch of hot naan off the skillet and brush it with garlic butter, I'm reminded that some of the most comforting foods are also the simplest to make. These naans have become my answer when I want to feel like I've accomplished something in the kitchen without spending hours there.
Recipe FAQs
- → How do I achieve the soft texture in naan?
Kneading the dough until smooth and using yogurt helps keep the naan soft and fluffy.
- → What is the best way to cook garlic naan?
Cooking naan on a hot skillet until golden spots appear ensures a tender interior and light charred flavor.
- → Can I add herbs or toppings to enhance flavor?
Yes, sprinkling fresh cilantro or seeds like nigella or sesame before cooking adds extra aroma and texture.
- → Is it necessary to let the dough rest before cooking?
Resting the dough for 10 minutes allows gluten to relax, resulting in a softer, more pliable flatbread.
- → How should I store leftover naan?
Store cooled flatbreads in an airtight container or wrapped in foil; reheat gently on a skillet to restore softness.