Naan is the quintessential Indian flatbread—soft, pillowy, and perfect for sopping up every last bit of curry, dal, or tikka masala. With its characteristic blisters from a hot tandoor oven, it’s irresistible when brushed with garlic butter and sprinkled with fresh cilantro.
While traditional naan is made in a tandoor, this recipe achieves that same magic in a regular skillet at home. The dough is enriched with yogurt for tenderness and yeast for a light, airy texture. Cooked in a screaming-hot skillet, it puffs up and develops those beautiful charred spots. Slather it with garlic butter, and you’ll never buy naan again.
Make the Garlic Butter
In a small bowl, combine the melted butter, minced garlic, chopped cilantro, and salt. Set aside.
Mix the Dough
In a large bowl or stand mixer fitted with the dough hook, combine the flour, yeast, sugar, and salt. Add the yogurt, olive oil, and most of the warm water. Mix until a shaggy dough forms, then knead for 5-7 minutes until smooth, soft, and elastic. Add more water if needed—the dough should be soft and slightly tacky but not sticky.
First Rise
Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1-2 hours.
Divide and Rest
Punch down the dough and turn it out onto a lightly floured surface. Divide into 8 equal pieces (about 60-70g each). Shape each piece into a smooth ball. Cover with a damp towel and let rest for 15-20 minutes.
Preheat the Skillet
Place a large cast iron skillet or heavy-bottomed pan over medium-high heat. Let it get screaming hot.
Roll the Naan
On a lightly floured surface, roll each dough ball into a teardrop or oval shape, about ⅛-inch thick and 8-10 inches long. Don’t roll too thin or they’ll become cracker-like.
Cook the Naan
Carefully place a rolled naan into the hot dry skillet (no oil). Cook for 1-2 minutes, until large bubbles form and the bottom is blistered and golden. Flip and cook the other side for 1-2 minutes until cooked through and blistered.
Brush with Garlic Butter
Remove the naan from the skillet and immediately brush with the garlic butter mixture. Stack on a plate and cover with a clean kitchen towel to keep warm and soft.
Repeat
Continue with remaining dough, stacking and covering as you go.
Serve
Serve warm, garnished with additional fresh cilantro if desired, alongside your favorite curries.
Pro-Tips for Naan Perfection
- Use a Cast Iron Skillet: It retains heat best and creates those beautiful blisters.
- Get the Skillet Screaming Hot: The high heat is essential for puffing and blistering. Let it preheat for several minutes.
- Don’t Use Oil in the Pan: A dry skillet creates the characteristic blistered surface. Oil would prevent that.
- Roll Evenly: Aim for uniform thickness so the naan cooks evenly.
- Work Quickly: Have all your naans rolled and ready before you start cooking—the process goes fast.
- Brush Immediately: Brushing with garlic butter while hot allows the butter to soak in.
- Keep Covered: Stacking and covering with a towel traps steam and keeps the naan soft.
- Freeze for Later: Naan freezes beautifully. Reheat in a skillet or oven directly from frozen.
These Perfect Naan are soft, fluffy, and absolutely irresistible.
