Homemade Naan
Naan is a leavened flatbread cooked at a high heat to achieve a blistered, charred exterior and a soft, chewy interior. The secret is a hot cast iron skillet—or better yet, a pizza stone—that mimics the intense ambient heat of a tandoor oven, allowing the dough to puff and brown in under two minutes.
Mastering the blister
The goal is extreme heat. If your pan isn't smoking, the bread will dry out before it chars.
- large mixing bowl
- cast iron skillet
- rolling pin
- tongs
- clean kitchen towel
What goes in.
- 2 tspactive dry yeast
- 1 tspsugar
- 1/2 cupwarm water
- 3 cupsall-purpose flour
- 1/2 cupplain full-fat yogurt
- 1egg, room temperature
- 1 tspkosher salt
- 3 tbspmelted ghee or butter
Don't over-roll
Stretch the dough by hand rather than using a rolling pin for the final shape. This keeps the air bubbles inside the dough intact, which creates those signature charred pockets.
The method.
Activate yeast
Whisk yeast and sugar into the warm water. Let it sit for 10 minutes until it looks like foamy cream.
Form the dough
Combine flour and salt. Stir in the yogurt, egg, and yeast mixture. Knead on a floured surface for 5-7 minutes until the dough is smooth and springs back when poked.
First rise
Place the dough in a greased bowl, cover with a damp cloth, and keep it in a draft-free spot until it doubles in size, roughly 90 minutes.
Divide
Punch the dough down and divide it into 8 equal pieces. Roll each into a ball and let them rest under a towel for 15 minutes to relax the gluten.
Cook
Heat the cast iron skillet over high heat until it begins to smoke. Roll or stretch one ball into an oval. Drop it into the dry, hot pan.
Flip and brush
Cook until large bubbles appear on the surface and the bottom is charred, about 60-90 seconds. Flip and cook for another minute. Brush immediately with ghee.
Other turns to take.
Garlic Naan
Press minced garlic and fresh cilantro into the dough right before placing it into the hot skillet.
Stuffed Naan
Roll out a piece of dough, place a tablespoon of paneer or spiced potato in the center, seal the edges, and flatten gently before cooking.
When it doesn't go to plan.
Use a yogurt with a high fat content to ensure the bread remains soft even after it cools.
Keep cooked naans stacked inside a clean kitchen towel; the trapped steam keeps them pliable.
If the dough keeps shrinking back while you try to roll it, let it rest for another 5 minutes.
The ones that keep coming up.
Can I use a non-stick pan?
It is not recommended. Non-stick pans usually cannot handle the high heat required to get the necessary char without damaging the coating.
How do I store leftovers?
Wrap them in foil and store in the fridge. Reheat in a hot skillet for 30 seconds per side to restore the texture.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe