Soft, pillowy Indian flatbread with a slightly charred exterior and delicate air pockets that make it perfect for scooping curries or enjoying with butter and garlic. This traditional tandoor-inspired bread is surprisingly simple to make at home and will fill your kitchen with an irresistible aroma. Master this versatile staple and elevate your entire Indian cooking experience.
⏱️145 min
📊Medium
👥8 servings
🍽️Starter
vegetarianbudget-friendlyfamilyfestive
Ingredients
500 gall-purpose flour
200 mlplain yogurt
7 ginstant yeast
10 gsalt
10 gsugar
30 mlvegetable oil
150 mlwarm water
60 gghee or butter
4 piecesgarlic cloves
15 gfresh cilantro
Instructions
1MIX THE DRY INGREDIENTS: In a large mixing bowl, combine 500g all-purpose flour, 10g salt, and 10g sugar. Whisk these together thoroughly to distribute the salt and sugar evenly throughout the flour, which ensures consistent seasoning in every bite of your naan. Make a well in the center of the flour mixture, creating a crater where you'll add your wet ingredients.
2CREATE THE DOUGH: Add 200ml plain yogurt, 30ml vegetable oil, and 7g instant yeast (dissolved in 150ml warm water) into the well you created. Using your fingers or a wooden spoon, gradually incorporate the flour from the sides into the wet ingredients, mixing until a shaggy dough forms. The dough should come together but will be slightly sticky at this stage, which is perfectly normal and indicates proper hydration for soft naan.
3KNEAD THE DOUGH: Transfer the dough onto a lightly oiled work surface and knead for 8-10 minutes until the dough becomes smooth, elastic, and springs back when you poke it with your finger. The dough should feel soft and slightly tacky but not sticky to the touch. If it's too sticky, add a tablespoon of flour at a time; if too dry, add water in small amounts. This kneading develops the gluten structure necessary for the characteristic texture of naan.
4FIRST RISE: Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 2 hours or until it has doubled in volume. The dough should look puffy and when you press it gently, the indentation should slowly spring back halfway. During this fermentation, the yeast creates air pockets that will give your naan its signature light, fluffy texture.
5DIVIDE AND SHAPE: After the first rise, gently punch down the dough to release excess gas, then divide it into 8 equal portions, each about 60-70g. Roll each portion into a smooth ball by gently stretching and folding the dough surface, then let them rest on an oiled surface for 10 minutes. This resting period allows the gluten to relax, making it easier to stretch the dough into the characteristic naan shape.
6FLATTEN AND STRETCH: Take one dough ball and gently flatten it with your palm, then carefully stretch it into an oval or teardrop shape about 5mm thick, slightly thinner in the center and thicker at the edges. You can do this by tossing it gently in the air and catching it, or simply stretching it with your hands on the work surface. Avoid making holes in the dough, and aim for an even thickness so it cooks uniformly in about 2-3 minutes.
7HEAT YOUR COOKING SURFACE: Preheat a cast iron skillet, griddle, or tawa (Indian griddle) over high heat for 5 minutes until it's very hot and you can feel the heat radiating from it. You want the surface to reach approximately 450-500°C (240-260°C on the stovetop burner), which is hot enough to create the characteristic charred spots and blisters on the naan. Test the heat by sprinkling water on the surface; it should immediately sizzle and evaporate.
8COOK THE NAAN: Carefully place a stretched dough piece onto the hot cooking surface and let it cook for 1-2 minutes without moving it. You should see bubbles forming on the surface and the bottom should develop golden-brown speckled patches. Flip the naan using tongs or a spatula and cook the other side for another 1-2 minutes until it's lightly charred and cooked through. The naan should puff up slightly during cooking due to the steam trapped inside.
9FINISH WITH GARLIC AND BUTTER: While the cooked naan is still hot, brush it generously with melted ghee or butter (about 8g per naan), then immediately rub with minced fresh garlic cloves and sprinkle with fresh cilantro leaves. This finishing step must be done quickly while the naan is hot so the aromatics infuse the bread and the ghee soaks in, creating an irresistibly fragrant and flavorful result. Stack the finished naan on a serving plate and cover loosely with a clean cloth to keep them warm.
10SERVE IMMEDIATELY: Naan is best enjoyed fresh and warm, served alongside your favorite curries or dals for dipping and scooping. The bread will still be soft and pliable at this stage, making it ideal for tearing into pieces or rolling around curry. If you need to make ahead, naan can be wrapped in foil and reheated in a 180°C (350°F) oven for 5-7 minutes, though fresh is always superior to appreciate the delicate texture and aroma.