Pin it The smell of garlic butter hitting hot naan is something that pulls people into the kitchen without invitation. I learned to make this bread on a rainy Tuesday when I had curry simmering and no flatbread in sight. What started as improvisation turned into the most requested thing I bake. Now I keep the ingredients stocked because once you serve homemade naan, store-bought feels like a betrayal.
I once made this for a dinner party where half the guests were running late. The naan sat warming in a towel, and by the time everyone arrived, the kitchen smelled like a tandoor oven. We ended up eating the first batch standing around the stove, tearing pieces and dipping them straight into the pot. The curry almost became an afterthought.
Ingredients
- All-purpose flour: The foundation of soft, pillowy naan, and using regular flour keeps it accessible without hunting down specialty items.
- Active dry yeast: This is what gives the dough its rise and those beautiful air pockets, just make sure your water is warm but not scalding or it won't activate.
- Sugar: Feeds the yeast and helps with browning, though you won't taste sweetness in the final bread.
- Warm water: Should feel like a comfortable bath on your wrist, around 110°F, too hot and you'll kill the yeast.
- Salt: Balances the dough and strengthens the gluten, never skip it even though it goes in after the yeast has proofed.
- Plain yogurt: Adds tang and tenderness, and it's the secret to that slightly chewy yet soft texture.
- Oil or ghee: Ghee brings a richer, nuttier flavor, but oil works perfectly fine and keeps things simple.
- Minced garlic: Fresh is best, the jarred stuff just doesn't have the same punch when it hits the hot butter.
- Melted butter: The final brushstroke that turns good naan into unforgettable naan, don't be shy with it.
Instructions
- Activate the yeast:
- In a large bowl, whisk together warm water, sugar, and yeast, then walk away for 5 to 10 minutes. You'll know it's ready when it looks frothy and alive, like a tiny bread-scented foam party.
- Form the dough:
- Add the flour, salt, yogurt, and oil to the yeast mixture and stir until everything comes together into a shaggy mass. It will look rough at first, but trust the process.
- Knead until smooth:
- Turn the dough onto a floured counter and knead for 5 to 7 minutes, pushing with the heels of your hands and folding it back over. You'll feel it transform from sticky and uneven to smooth and elastic.
- Let it rise:
- Place the dough in a greased bowl, cover it with a damp towel, and set it somewhere warm for about an hour. It should double in size and feel pillowy when you poke it.
- Divide and shape:
- Punch down the risen dough and divide it into 8 equal pieces, then roll each one into an oval or teardrop shape about a quarter inch thick. Don't stress about perfection, rustic shapes add character.
- Heat your skillet:
- Get a cast iron skillet or heavy pan screaming hot over medium-high heat. You want it hot enough that the naan sizzles the second it touches the surface.
- Cook the naan:
- Lay one piece of dough in the dry skillet and watch it puff and bubble, about 2 to 3 minutes. Flip it and cook another 1 to 2 minutes until you see those gorgeous golden brown spots.
- Brush with garlic butter:
- The moment it comes off the heat, brush it generously with melted butter mixed with minced garlic. The heat will release the garlic's aroma instantly.
- Repeat and serve:
- Keep going with the remaining dough, stacking the finished naan in a towel to keep them warm. Serve them while they're still steaming.
Pin it There was a night I made this for my neighbor who had just moved in from across the country. She teared up a little and said it reminded her of her grandmother's kitchen. I didn't have the heart to tell her I'd only started making naan a few months earlier. Sometimes food carries memories even when it's brand new.
Storing and Reheating
Naan is incredible fresh, but life gets busy and sometimes you need to make it ahead. I stack cooled naan between sheets of parchment, slide them into a freezer bag, and freeze for up to three months. When I want them again, I heat a skillet over medium heat and warm each piece for about a minute per side. They come back soft and supple, almost like they were just made. A quick brush of butter after reheating doesn't hurt either.
Flavor Variations
Once you've made the basic version a few times, this dough becomes a playground. I've stirred nigella seeds into the dough for a subtle onion flavor, brushed the tops with herb butter instead of garlic, and even stuffed them with spiced potatoes before rolling. One friend sprinkles everything bagel seasoning on hers, which sounds strange but works beautifully. The dough is sturdy enough to handle mix-ins and toppings without falling apart.
Serving Suggestions
Naan is the ultimate edible utensil, built for scooping and wrapping and soaking up every last bit of sauce. I serve it with anything saucy like butter chicken, chana masala, or dal, but it's just as good wrapped around grilled kebabs or used as a base for flatbread pizza. Sometimes I'll tear it up and use it to soak up leftover pasta sauce, which feels wrong but tastes so right.
- Serve it warm in a basket lined with a clean towel to keep the steam in.
- Pair it with a yogurt-based raita or a tangy chutney for dipping between bites.
- If you have leftovers, turn them into garlic naan croutons by cutting them into cubes and toasting them in the oven.
Pin it Homemade naan has this way of turning an ordinary dinner into something that feels intentional and warm. Once you pull that first piece off the skillet and smell the garlic butter sizzle, you'll understand why it's worth the small effort.
Recipe FAQs
- → Can I make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. After the first rise, punch it down, cover tightly, and refrigerate. Bring to room temperature before shaping and cooking.
- → What can I use instead of yogurt?
Greek yogurt works well for a tangier flavor. For dairy-free options, use plant-based yogurt or substitute with equal parts milk and lemon juice mixed together.
- → How do I store leftover naan?
Store cooled naan in an airtight container or zip-top bag at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for up to 3 months wrapped individually.
- → How do I reheat naan bread?
Reheat in a skillet over medium heat for 1-2 minutes per side, or wrap in foil and warm in a 350°F oven for 5-7 minutes. You can also microwave for 20-30 seconds.
- → Can I cook naan without a cast iron skillet?
Yes, any heavy-bottomed pan or non-stick skillet works well. You can also use a griddle or even grill them outdoors for a smoky flavor and authentic char marks.
- → How do I know when the yeast is activated?
After 5-10 minutes in warm water with sugar, the mixture should become frothy and bubbly on top. If it doesn't foam, the yeast may be expired or the water too hot or cold.