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The Best Easy Homemade Naan Bread (Soft, Chewy, No Tandoor Required)

A stack of freshly made, fluffy homemade naan bread brushed with melted butter, showing charred spots.
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You can achieve soft, chewy, restaurant-style naan bread right in your home kitchen without a tandoor. This simple recipe delivers fluffy results perfect for serving with your favorite curries.

Ingredients

Scale
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup warm water (about 105-115°F)
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup plain yogurt (full fat recommended)
  • 2 tablespoons milk
  • 2 tablespoons melted ghee or unsalted butter, plus more for brushing
  • Optional: 2 cloves garlic, minced, for Garlic Naan

Instructions

  1. Activate the yeast: In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until foamy. This shows the yeast is active.
  2. Mix dry ingredients: In a large bowl, whisk together the flour and salt.
  3. Combine wet and dry: Add the foamy yeast mixture, yogurt, and milk to the flour mixture. Mix with a spoon until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. If using garlic, knead in the minced garlic during the last minute.
  5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Divide and rest: Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a ball, cover them loosely, and let them rest for 15 minutes.
  7. Roll the naan: On a lightly floured surface, roll each dough ball into an oval or teardrop shape, about 1/8 inch thick.
  8. Cook on the stovetop: Heat a heavy cast-iron skillet or griddle over medium-high heat until very hot. Do not add oil.
  9. Cook the bread: Place one rolled naan onto the hot, dry skillet. Cook for 1 to 2 minutes until large bubbles form on the surface and the underside has brown spots.
  10. Flip and finish: Flip the naan and cook the second side for about 1 minute until cooked through and lightly charred in spots.
  11. Brush with butter: Immediately transfer the cooked naan to a plate. Brush generously with melted ghee or butter. Repeat with the remaining dough pieces.

Notes

  • For the best soft and chewy texture, use full-fat plain yogurt in your dough.
  • If you want a puffier naan, increase the heat slightly and watch closely; the trapped steam causes the bread to inflate.
  • You can substitute the ghee with olive oil if you prefer, but ghee adds a traditional, rich flavor.

Nutrition

Find it online: https://whiskdaily.com/homemade-naan-bread-recipe-easy-skillet/