This pillowy, soft Indian flatbread is the perfect accompaniment to curries and dips, with a beautiful charred exterior and tender, slightly chewy interior. Made with simple pantry ingredients and cooked in a blazing hot pan or tandoor, homemade naan rivals any restaurant version. Brush it with garlic butter for an irresistible finish that will have everyone reaching for more.
⏱️150 min
📊Medium
👥8 servings
🍽️Starter
vegetarianbudget-friendlyfamily
Ingredients
500 gall-purpose flour
120 mlplain yogurt
150 mlwarm water
5 gsalt
7 ginstant yeast
60 mlvegetable oil
50 gbutter
4 piecesgarlic cloves
15 gfresh cilantro
Instructions
1MIX THE DOUGH: In a large mixing bowl, combine 500g all-purpose flour with 5g salt. In a separate small bowl, whisk together 120ml plain yogurt, 150ml warm water (around 40°C), and 7g instant yeast, stirring until the yeast is fully dissolved. Make a well in the center of the flour mixture and pour in the yogurt mixture along with 30ml vegetable oil. Mix everything together using your hands or a wooden spoon until a shaggy dough forms, making sure no dry flour remains at the bottom of the bowl.
2KNEAD THE DOUGH: Transfer the dough to a clean, lightly oiled work surface and knead vigorously for 8-10 minutes until the dough becomes smooth, elastic, and slightly sticky but holds together. You'll know it's ready when it springs back slowly when poked with your finger. Add a tiny pinch of flour if it's too sticky, but try to keep it slightly moist for the best texture.
3FIRST RISE: Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a damp towel or plastic wrap and let it rise in a warm place for 90-120 minutes until the dough roughly doubles in size. The dough is ready when a gentle poke leaves a slight indent that doesn't immediately spring back.
4DIVIDE AND SHAPE: Punch down the risen dough to release excess gas, then divide it into 8 equal portions (approximately 75g each). Roll each portion into a smooth ball by tucking the edges underneath. Cover the shaped dough balls with a damp towel and let them rest for 15-20 minutes, which allows them to relax and makes stretching easier.
5PREPARE GARLIC BUTTER: While the dough rests, melt 50g butter in a small saucepan over low heat. Mince 4 garlic cloves finely and add to the melted butter along with a pinch of salt and freshly chopped cilantro (about 15g). Let the garlic infuse in the warm butter for 3-5 minutes without browning, then set aside to keep warm.
6HEAT YOUR COOKING SURFACE: If using a cast iron skillet or griddle, heat it over high heat for at least 5-10 minutes until it's smoking hot and reaches approximately 220°C (425°F). If you have access to a tandoor oven, preheat it to its maximum temperature. The cooking surface should be extremely hot to create those beautiful charred spots and steam pockets that give naan its characteristic texture.
7STRETCH AND COOK: Working with one dough ball at a time, gently stretch it into an oval or teardrop shape about 5-6mm thick, using your hands or a light dusting of flour on a work surface. Carefully place it onto the blazing hot skillet. Cook for 2-3 minutes on the first side until you see brown spots and the dough puffs up slightly, then flip and cook for another 1-2 minutes on the second side. The naan should be soft and pliable with golden-brown char marks.
8FINISH WITH GARLIC BUTTER: As each naan comes off the heat, immediately brush it generously with the warm garlic butter on both sides. Stack the finished naans on a plate and cover loosely with a clean towel to keep them warm and soft. Serve immediately while they're still warm and fragrant, perfect for scooping up curries or dips.