Pin It The smell of garlic butter hitting warm bread is what pulled my neighbor over one Thursday evening. I was testing naan recipes because I'd grown tired of store-bought versions that tasted more like cardboard than comfort. She ended up staying for dinner, and we tore through six pieces before the curry even made it to the table. That's when I knew this recipe was a keeper.
I made this for a potluck once, thinking I'd bring something different. Everyone else showed up with casseroles and salads, and my basket of warm naan disappeared before I could grab a second piece. My friend Lena cornered me by the drinks table, demanding the recipe. She said her kids refused to eat bread unless it came from a package, but this might change their minds.
Ingredients
- All-purpose flour: The backbone of the dough, providing structure without making the naan tough or dense.
- Active dry yeast: This little packet does all the work, creating those airy pockets that make naan so soft and pillowy.
- Sugar: Feeds the yeast and helps it bloom into that frothy, bubbly layer you want to see.
- Warm water: Must be around 110°F, too hot and you'll kill the yeast, too cold and nothing happens.
- Salt: Balances the sweetness and deepens the flavor of the bread itself.
- Plain yogurt: Adds tang and tenderness, making each bite melt in your mouth instead of feeling dry.
- Oil or ghee: Keeps the dough soft and pliable, ghee brings a richer, nuttier note if you have it.
- Minced garlic: The star of the topping, turning plain bread into something you crave at midnight.
- Melted butter: Soaks into every crevice, delivering richness and shine with each brush stroke.
Instructions
- Wake up the yeast:
- Stir together warm water, sugar, and yeast in a large bowl, then walk away for five to ten minutes. You'll come back to a frothy, bubbly surface that smells faintly sweet and alive.
- Build the dough:
- Add flour, salt, yogurt, and oil to the yeast mixture, stirring until everything clumps together into a shaggy mass. It won't look pretty yet, but that's exactly right.
- Knead it out:
- Turn the dough onto a floured counter and knead for five to seven minutes, pushing and folding until it feels smooth and elastic under your hands. If it sticks, dust lightly with more flour, but don't overdo it.
- Let it rise:
- Place the dough in a greased bowl, cover with a damp towel, and tuck it somewhere warm for about an hour. It should double in size, looking puffy and full of air.
- Shape the naan:
- Punch down the risen dough, divide it into eight pieces, and roll each one into an oval or teardrop about a quarter inch thick. They don't need to be perfect, uneven edges add character.
- Heat your skillet:
- Set a cast iron skillet or heavy pan over medium-high heat and let it get properly hot. You want it hot enough that the naan sizzles when it hits the surface.
- Cook the first side:
- Lay one naan in the skillet and watch for bubbles to form across the top, usually takes two to three minutes. The underside should develop golden brown spots.
- Flip and finish:
- Turn the naan over and cook for another one to two minutes until the second side is spotted and toasted. Remove it quickly so it stays soft.
- Brush with garlic butter:
- Immediately brush the hot naan with melted butter mixed with minced garlic, letting it soak in while the bread is still steaming. Repeat with the remaining dough, stacking the finished naan under a towel to keep them warm.
Pin It One Saturday morning, my son wandered into the kitchen while I was reheating leftover naan in a dry skillet. He tore off a piece, dipped it into scrambled eggs, and declared it better than toast. Now he asks for naan on weekends, and I've stopped buying sandwich bread altogether.
Storing and Reheating
Naan tastes best straight from the skillet, but life doesn't always allow for that. I stack cooled naan between sheets of parchment, slide them into a zip-top bag, and keep them in the fridge for up to three days. To bring them back to life, I toss them in a hot skillet for thirty seconds per side or wrap them in foil and warm them in a 350°F oven for about five minutes.
Flavor Variations
Once you get comfortable with the base recipe, you can play around with the toppings and mix-ins. I've stirred chopped cilantro into the garlic butter, sprinkled nigella seeds on top before cooking, and even folded shredded cheese into the dough for a richer version. Each tweak makes the naan feel new without changing the technique.
Serving Suggestions
Naan belongs next to anything saucy or spiced. I serve it with curries, dal, and roasted vegetables, but it also works as a wrap for grilled chicken or paneer. My favorite move is tearing it into pieces and using it to scoop up hummus or baba ganoush during lazy dinners.
- Try it with a drizzle of honey and a sprinkle of sea salt for a sweet and savory snack.
- Use it as a pizza base, topping it with sauce, cheese, and whatever's in your fridge.
- Freeze extras in a single layer, then stack them once frozen so you always have naan ready to reheat.
Pin It This naan has become the thing I make when I want dinner to feel special without spending hours in the kitchen. It's proof that bread doesn't have to be complicated to be unforgettable.
Recipe FAQs
- → What makes naan soft and fluffy?
The combination of yogurt and yeast creates a tender, pillowy texture. Yogurt adds moisture and subtle tanginess while yeast provides the necessary lift. Proper kneading develops gluten structure, and adequate rising time allows the dough to become light and airy. Cooking quickly over high heat creates steam bubbles that contribute to fluffiness.
- → Can I make the dough ahead of time?
Absolutely. Prepare the dough through the rising step, then refrigerate for up to 24 hours. The cold fermentation actually enhances flavor development. When ready to cook, bring the dough to room temperature for about 30 minutes before portioning and rolling. The longer rest also makes the dough easier to handle.
- → What's the difference between naan and roti?
Naan typically contains yeast and dairy products like yogurt or milk, resulting in a softer, thicker bread that puffs up beautifully. Roti is unleavened, made from whole wheat flour and water alone, producing thinner, flatter breads. Naan requires rising time while roti dough is typically cooked immediately after mixing.
- → How do I store leftover naan?
Place cooled naan in an airtight container or zip-top bag at room temperature for 1-2 days. For longer storage, freeze individually wrapped pieces for up to 3 months. Reheat directly from frozen in a warm skillet for 1-2 minutes per side, or wrap in foil and warm in a 350°F oven for 5-7 minutes until heated through.
- → Can I cook naan without a cast iron skillet?
While cast iron provides excellent heat retention, any heavy-bottomed pan works well. Stainless steel, nonstick, or even an electric griddle can achieve similar results. The key is ensuring the pan reaches medium-high heat before adding the dough. Avoid lightweight aluminum pans which may heat unevenly and cause inconsistent cooking.