cook · Cook

How to Make Naan Bread at Home

Name: How to Make Naan Bread at Home
Yield: 8
Ingredients: 2 cups all-purpose flour; 1 tsp active dry yeast; 1 tsp salt; 1 tsp sugar; 3/4 cup warm water; 1/4 cup plain yogurt; 2 tbsp melted butter

Naan is a yeasted flatbread that needs just flour, yogurt, and time. The dough rises for two hours, then you roll it thin and cook it in a screaming hot cast iron pan for 2-3 minutes per side. The yogurt keeps it tender while high heat gives you those signature charred bubbles.

Total time: 2 hr 25 min
Hands-on: 25 min
Serves: 8
Difficulty: Easy

Ingredients

2 cups all-purpose flour
1 tsp active dry yeast
1 tsp salt
1 tsp sugar
3/4 cup warm water
1/4 cup plain yogurt
2 tbsp melted butter

Step by step

Make the dough. Mix 2 cups all-purpose flour, 1 teaspoon active dry yeast, 1 teaspoon salt, and 1 teaspoon sugar in a large bowl. Add 3/4 cup warm water, 1/4 cup plain yogurt, and 2 tablespoons melted butter. Stir until it comes together into a shaggy dough.
Knead the dough. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when you poke it. If it's sticky, add flour one tablespoon at a time.
Let it rise. Put the dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 2 hours. It should double in size. If your kitchen is cold, put it near a sunny window or on top of the refrigerator.
Divide and roll. Punch down the dough and divide into 8 pieces. Roll each piece into an oval about 1/4 inch thick. Don't worry about perfect shapes – rustic looks better anyway.
Heat your pan. Get a cast iron skillet or heavy pan screaming hot over medium-high heat. You want it hot enough that a drop of water sizzles and evaporates immediately.
Cook the naan. Slap one piece of dough into the hot pan. It should puff and bubble within 30 seconds. Cook for 2-3 minutes until the bottom has dark spots, flip, and cook another 1-2 minutes. Brush with melted butter while still hot.

Tips & troubleshooting

Use a kitchen scale if you have one – 240 grams flour makes more consistent dough than cup measurements
The pan needs to be hot enough to create steam bubbles in the dough, but not so hot that it burns before cooking through
Don't roll the dough too thin or it won't puff properly – aim for the thickness of a thick tortilla
Keep cooked naan wrapped in a clean kitchen towel to stay soft and warm
If you don't have yogurt, substitute with an equal amount of milk mixed with 1 teaspoon lemon juice

Variations

Garlic Naan. Mix minced garlic into melted butter and brush it on while the naan is still hot. Sprinkle with chopped cilantro.
Cheese Naan. Place a handful of shredded mozzarella on one half of the rolled dough, fold over, and seal the edges before cooking.
Whole Wheat Naan. Replace half the all-purpose flour with whole wheat flour. Add an extra tablespoon of water since whole wheat absorbs more liquid.
Sourdough Naan. Skip the yeast and use 1/2 cup active sourdough starter instead. Reduce the water to 1/2 cup and let rise for 3-4 hours.

Questions

Can I make the dough ahead of time?: Yes, the dough keeps in the fridge for up to 3 days. Let it come to room temperature for 30 minutes before rolling and cooking.
Why isn't my naan puffing up?: Your pan isn't hot enough, or the dough is rolled too thin. The steam created by the high heat is what makes naan puff and get those characteristic bubbles.
Can I freeze cooked naan?: Cooked naan freezes well for up to 3 months. Wrap each piece individually and reheat directly from frozen in a hot pan for 1-2 minutes per side.
What if I don't have a cast iron pan?: Any heavy-bottomed pan works – stainless steel, carbon steel, or even a non-stick pan. The key is getting it really hot and keeping the heat consistent.
Can I cook naan on a grill?: Absolutely. Preheat your grill to medium-high and cook the naan directly on the grates for 2-3 minutes per side. Keep a close eye on it since grills run hot.