This naan recipe is perfect for beginners and seasoned cooks alike. Its light, airy texture and bubbly surface make it a versatile side that elevates any meal—whether you’re pairing it with a hearty curry or enjoying it straight from the skillet.

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Cuisine: Indian
Prep Time: 20 mins
Cook Time: 10 mins
Dough Rising Time: 2 hrs
Total Time: 2 hrs 30 mins
Servings: 6

Why You’ll Love Making It

• Soft, Chewy, and Fluffy – This naan has the perfect balance of airy bubbles and a soft, chewy texture.
• Easy to Make at Home – No tandoor needed! A hot skillet does the trick.
• Versatile – Serve it with curry, use it for wraps, or enjoy it with butter and garlic.
• Great for Beginners – Simple ingredients and easy steps make this an approachable recipe for all skill levels.

Ingredients

For the Dough:

• 1 tsp instant or rapid-rise yeast – Helps the dough rise quickly.
• ½ cup warm water (~40°C/105°F) – Activates the yeast for a soft dough.
• 1 tbsp white sugar – Feeds the yeast and gives a hint of sweetness.
• 2 tbsp full-fat milk (or low-fat milk) – Adds richness and a tender texture.
• 1½ tbsp whisked egg (about ½ an egg) – Enhances structure and softness.
• ½ tsp kosher salt – Balances the flavors.
• 1¾ cups bread flour (or all-purpose flour) – Bread flour gives it more chew, while all-purpose keeps it soft.
• 2 tbsp ghee or unsalted butter, melted – Adds richness and flavor.

For Finishing:

• 2 tbsp ghee or butter, melted – Brushed on after cooking for extra flavor.
• 1 small garlic clove, finely grated – Optional for garlic butter.
• Nigella seeds – Adds a traditional, slightly peppery flavor.
• Chopped fresh coriander (cilantro) – For garnish.

For Cheese Naan (Optional):

• ¼ cup shredded cheese per naan – Monterey Jack, cheddar, or any good melting cheese.

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Instructions

Step 1: Activate the Yeast

In a small bowl, combine the yeast, warm water, and sugar. Stir, cover, and let it sit for 10 minutes until foamy. If the mixture doesn’t foam, start over with fresh yeast.

Step 2: Prepare the Dough

In one bowl, whisk together the milk and egg. In a separate large bowl, sift in the flour and salt. Make a well in the center and pour in the yeast mixture, melted butter, and egg-milk mixture. Stir with a spatula until combined, then use your hands to form a dough ball. No kneading is needed yet.

Step 3: First Rise (Proofing the Dough)

Cover the bowl with plastic wrap and let the dough rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

Step 4: Shape the Dough

Transfer the risen dough to a floured surface. Divide it into 6 equal pieces and roll each into a smooth ball.

Step 5: Second Rise

Place the dough balls on a floured plate or tray. Cover loosely with a towel and let them rise for 15 minutes, until they expand by about 50%.

Step 6: Roll Out the Naan

Flatten a dough ball with your hand, then use a rolling pin to roll it into a 3-4mm thick round (~16cm / 6.5″ wide). Repeat with the rest.

Step 7: Heat the Skillet

Heat a cast-iron skillet (or non-stick pan) over high heat. Lightly grease with ½ tsp oil using a paper towel. The pan is ready when you see wisps of smoke.

Step 8: Cook the Naan

Place a naan in the skillet. Cook for 1 to 1½ minutes until deep golden with bubbles forming. Flip and cook the other side for 1 minute until golden brown.

Step 9: Finish & Serve

Brush the naan with melted butter or garlic butter. Sprinkle with nigella seeds and chopped coriander. Serve hot with your favorite curry or as a snack!

FAQs

Can I make naan dough ahead of time?

Yes! Refrigerate the dough after the first rise. Cover tightly and store for up to 24 hours. Let it sit at room temperature for 30 minutes before rolling and cooking.

How do I store and reheat naan?

Store at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat on a hot skillet for 30 seconds per side or wrap in foil and warm in a 350°F (175°C) oven for 5 minutes. Avoid microwaving, as it can make naan chewy.

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