Homemade Indian Naan Bread
A forgiving homemade flatbread that puffs and chars beautifully in a skillet, no tandoor required.
Indian naan is soft and pillowy inside with a golden, blistered surface, made with yogurt and yeast that give it its signature tenderness. Cooked on a hot pan, it puffs up and picks up charred spots like tandoor bread. Perfect alongside Indian dishes or for wrapping fillings.
How to Prepare
Mix the warm milk, sugar and yeast and leave for a few minutes until foamy.
In a bowl, combine the flour, baking powder and salt.
Add the yeast mixture, yogurt, water and oil, then knead into a soft dough.
Cover and let rise until doubled, about 1 hour.
Divide into balls and roll each into an oval.
Cook in a hot dry pan until puffed and golden spots form on both sides.
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Brush the hot naan with a little butter or ghee as soon as it comes off the pan for extra softness.
Ingredient Swaps
Swap the yogurt for whole milk with a few drops of lemon for a light tang.
No instant yeast? Use active dry yeast, giving it a little longer to rise.
Brush with butter or ghee instead of oil after cooking.
Common Questions
Why is the dough a little sticky?
A soft dough gives lighter naan; dust your hands lightly with flour rather than adding more.
How do I get puff and charred spots?
Cook on a very hot pan until bubbles form, then flip.
Can I make the dough ahead?
Yes, keep it in the fridge after the first rise and use it later.
How do I keep them soft after cooking?
Cover with a clean towel as soon as they are done to trap the steam.
What should I serve them with?
With curry, soups, or brushed with garlic butter.
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