Print

Easy Homemade Soft & Fluffy Naan Bread (No Tandoor Needed)

Close-up of a stack of freshly made, soft homemade naan bread with golden-brown bubbles and dark char marks.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can achieve soft, chewy, restaurant-style naan bread right in your home kitchen using a simple skillet. This reliable recipe focuses on the dough technique needed for a fluffy texture and easy stovetop cooking.

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 vegetable oil, plus more for brushing
  • 2 tablespoons melted butter, for brushing

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
  2. Mix the dough: In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture, yogurt, and 2 tablespoons of oil. Mix with a wooden spoon or your hands until a shaggy dough forms.
  3. 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. It should be soft but not overly sticky.
  4. First rise: Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
  5. Divide and rest: Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a smooth ball. Cover the dough balls and let them rest for 15 minutes.
  6. Roll the naan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it is very hot. Lightly flour your work surface. Take one dough ball and roll it out into an oval or teardrop shape, about 1/8 inch thick.
  7. Cook the naan: Place one rolled piece of dough onto the hot, dry skillet. Cook for about 1 to 2 minutes until large bubbles start to form on the surface and the underside has light brown spots.
  8. Flip and char: Flip the naan. Cook the second side for about 1 minute until it develops dark brown or slightly charred spots. For extra puffing, you can briefly place the naan directly over a low gas flame using tongs, turning constantly until it puffs up completely.
  9. Finish: Immediately brush the cooked naan generously with melted butter. Keep the cooked naan warm by wrapping it in a clean towel while you cook the remaining pieces.

Notes

  • For Garlic Naan Bread: Mix 2 cloves of minced garlic and 1 tablespoon of chopped fresh cilantro into the melted butter before brushing the cooked naan.
  • If your dough feels too sticky during kneading, add flour one tablespoon at a time. You want a soft dough, not a stiff one, for chewy results.
  • The key to restaurant-style naan is a very hot cooking surface. Do not overcrowd the skillet.

Nutrition

Find it online: https://kingscook.com/homemade-naan-bread-soft-fluffy-recipe/