Naan

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Author: yumenjoy
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Comments: 20
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Overall Rating: 4.6 / 5.0
Naan
⏱️ cook time 1 hour 30 minutes (includes 1 hour dough proofing)
🍽️ servings 4
⚡ Difficulty medium

intro

Soft, pillowy, butter-slathered leavened flatbread with a bubbly, slightly charred surface, perfect for scooping rich North Indian curries and dals.

Ingredients

All-purpose flour 300 grams (2.5 cups)
Instant dry yeast 7 grams (1 standard 2 1/4 teaspoon packet)
Whole milk 120 ml (1/2 cup), warmed to 110°F/43°C
Full-fat plain yogurt 60 grams (1/4 cup)
Granulated white sugar 12 grams (1 tablespoon)
Fine sea salt 5 grams (1 teaspoon)
Unsalted butter 45 grams (3 tablespoons), melted, divided
Neutral canola oil 5 ml (1 teaspoon), for greasing proofing bowl

Steps

1

Activate the yeast

In a small bowl, combine the 110°F/43°C warm whole milk, granulated sugar, and instant dry yeast. Stir gently once to combine, then let rest for 5 minutes at room temperature until the mixture forms a foamy, frothy layer on top, confirming the yeast is active and alive.

Step 1
step1：Activate the yeast
2

Mix the naan dough

In a large mixing bowl, whisk together the all-purpose flour and fine sea salt to evenly distribute the salt. Pour in the activated yeast mixture, full-fat plain yogurt, and 1 tablespoon of the melted butter. Stir with a wooden spoon for 2 minutes until a shaggy, sticky dough forms that pulls away from the sides of the bowl.

Step 2
step2：Mix the naan dough
3

Knead and proof dough

Turn the shaggy dough out onto a lightly floured work surface, and knead continuously for 7 minutes until the dough becomes smooth, soft, and elastic, and no longer sticks to clean hands. Grease a clean glass bowl with the 1 teaspoon of neutral canola oil, place the kneaded dough ball inside, cover with a damp cotton kitchen towel, and let rise in a warm 75°F/24°C spot for 60 minutes until the dough doubles in volume.

Step 3
step3：Knead and proof dough
4

Divide and shape naan

Once the dough has doubled, punch it firmly in the center to release all trapped air bubbles. Divide the dough into 8 equal 60-gram portions, rolling each portion into a tight smooth ball. Cover the balls with the damp towel and let them rest for 10 minutes to relax the gluten, then roll each ball into a 6-inch long, 1/4-inch thick oblong teardrop shape.

Step 4
step4：Divide and shape naan
5

Cook naan on skillet

Heat a heavy cast-iron skillet over medium-high heat (400°F/200°C surface temperature) until it is very hot, with no added oil. Place one shaped naan on the dry skillet, and cook for 1 full minute until large, puffy bubbles form across the top surface and the bottom develops light golden, slightly charred spots. Flip the naan with metal tongs, and cook the second side for 30–45 seconds until matching charred spots appear.

Step 5
step5：Cook naan on skillet
6

Butter and keep warm

Immediately after removing each cooked naan from the skillet, brush the top surface generously with the remaining 2 tablespoons of melted butter. Stack the buttered naan on a plate covered with a clean dry kitchen towel to trap steam and keep the bread soft and warm. Serve hot alongside curries, dals, or dips.

Step 6
step6：Butter and keep warm

Tips

1.If your yeast mixture does not form a foamy top after 5 minutes, discard it and start over: this means the yeast was expired, the milk was too hot (over 120°F/49°C, which kills yeast), or too cold (under 100°F/38°C, which fails to activate it).
2.Avoid adding extra flour when kneading or rolling the dough, as excess flour will burn on the hot cast-iron skillet and leave a bitter, dry residue on your finished naan.
3.For a classic garlic naan variation, stir 1 teaspoon of finely minced fresh garlic and 1/4 teaspoon of chopped fresh cilantro into the melted butter before brushing it on the hot cooked naan.

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Naan:Frequently Asked Questions

1.Can I use active dry yeast instead of instant dry yeast for this naan recipe? ▾
Absolutely! Just use 25% more active dry yeast than the instant amount called for. Dissolve it in warm (105–110°F) whole milk with the granulated sugar first, let it rest 5–7 minutes until foamy to confirm it’s active, then mix in your flour and full-fat yogurt as directed to avoid dense, flat naan.
2.Why is my homemade naan coming out dense instead of soft and pillowy? ▾
Dense naan almost always traces back to three common issues: not letting the dough rise long enough (it should fully double in size in a warm spot), using low-fat yogurt or skim milk that cuts down on tenderizing fat, or rolling the dough too thin before cooking, which squeezes out the light, fluffy air pockets.
3.Do I need a tandoor oven to get that bubbly, slightly charred naan surface? ▾
Not at all! A cast-iron skillet or carbon steel pan heated to medium-high heat works perfectly. Once you lay the rolled naan on the dry hot pan, it will bubble up in 30–45 seconds; flip it once the underside has deep golden, slightly charred spots, then brush with melted butter right after removing it from the heat.
4.Can I substitute whole wheat flour for some or all of the all-purpose flour here? ▾
You can swap up to 30% of the all-purpose flour for whole wheat flour without losing too much softness, but swapping 100% will result in a denser, chewier, less pillowy final naan. If you do use whole wheat, add an extra tablespoon of yogurt and 10 minutes of extra dough rest time to keep it tender.
5.How long should I let the naan dough rise for the best soft texture? ▾
In a warm (75–80°F), draft-free spot, the dough will take 1 to 1.5 hours to double in size, which is the sweet spot. If your kitchen is cooler, let it rise in the turned-off oven with the light on; don’t rush the rise, as slow yeast fermentation builds that soft, bubbly crumb and mild tang.
6.Why does the recipe call for full-fat plain yogurt instead of low-fat or Greek yogurt? ▾
Full-fat plain yogurt adds both tangy flavor and rich fat that tenderizes the dough for that melt-in-your-mouth softness, plus its mild acidity helps activate the yeast for a better rise. Low-fat yogurt makes drier naan, and thick Greek yogurt will make the dough too stiff unless thinned with a splash of extra milk.
7.Can I make this naan dough ahead of time for meal prep? ▾
Definitely! After mixing the dough, let it do a slow rise in the refrigerator for up to 24 hours in a tightly covered bowl. The cold ferment will actually deepen the dough’s flavor, and when you’re ready to cook, pull it out 20 minutes to take the chill off, then portion, roll, and cook as directed.
8.What’s the best way to keep cooked naan soft while I finish making the whole batch? ▾
Stack cooked naan on a plate lined with a clean kitchen towel as you pull them from the pan, brushing each with melted butter right away before covering loosely with the towel. The trapped gentle steam will keep every piece soft and pliable, instead of letting them sit exposed to air where they turn tough.
9.Why do you add a small amount of granulated sugar to the savory naan dough? ▾
The small amount of granulated sugar isn’t there to make the naan sweet—it acts as food for the instant dry yeast to feed on during the rise, helping the dough puff up properly and create those signature air bubbles. It also encourages that light, golden, slightly charred surface when naan hits the hot pan.
10.My naan isn’t puffing up with big bubbles when I cook it—what am I doing wrong? ▾
Lack of bubbles usually comes from one of three issues: your pan isn’t hot enough (it should be almost smoking before you lay the dough down), you rolled the dough too firmly and pressed out all the trapped air from the rise, or your dough didn’t rise long enough to build yeast-generated gas for puffing.
11.Can I freeze leftover homemade naan to enjoy later? ▾
Absolutely! Let cooked naan cool completely, then stack pieces between sheets of parchment paper to prevent sticking, slide them into a freezer-safe zip-top bag, and freeze for up to 3 months. Reheat directly from frozen in a dry hot pan for 30 seconds per side, and brush with a little extra butter to refresh the soft texture.
12.Do I have to brush the finished naan with butter? Are there good alternative toppings? ▾
Butter is what gives this naan its signature rich, indulgent flavor and keeps the surface soft, but you can absolutely swap it for melted ghee for a nuttier, more traditional flavor, or garlic-infused butter for classic garlic naan. Skip sprinkling dry spices directly on bare naan, as they won’t stick without that fatty layer to hold them.
13.What’s the ideal thickness to roll naan dough for the perfect texture? ▾
Aim to roll each portioned dough ball into an oblong or round shape about ¼-inch thick, with slightly uneven edges—don’t stress over making it perfectly smooth or uniform. If you roll it thinner than ⅛-inch, it will turn crisp like a cracker, and if it’s thicker than ½-inch, it will stay doughy and undercooked in the center.
14.Can I make this naan dairy-free for guests with dietary restrictions? ▾
You can make dairy-free swaps, but match the fat content of the original ingredients for soft results: use unsweetened full-fat oat milk instead of whole milk, unsweetened coconut yogurt instead of full-fat dairy yogurt, and melted vegan butter for the final slather. Avoid watery plant milks or low-fat dairy-free yogurts, which make tough naan.

Comments (20)

2 days ago

OMG this naan is a total game changer! I’ve tried 3 other homemade naan recipes that turned out tough or totally bland, but this one was so soft, buttery, and had that perfect slight chew just like the naan from our favorite Indian takeout spot. Served it with butter chicken for family dinner last night and my husband asked if we can have it every Sunday from now on.

3 days ago

Tried this for a potluck at work yesterday and people were literally hovering around the plate asking for the recipe! Only note: my dough didn’t puff up quite as much as the photos show when I cooked it on my cast iron. Did I maybe roll it too thin?

2 days ago

So glad it was a hit at your potluck, Mike! If the dough is rolled thinner than 1/4 inch, it definitely won’t puff as nicely—next time aim for that thickness, and make sure your cast iron is fully preheated to medium-high before adding the dough, that helps create that quick steam burst for puffing!

1 week ago

SO good! My three picky boys devoured 6 pieces between them before our curry was even done cooking. I subbed half the all purpose flour for whole wheat to make it a little more filling for meal prep, and it still came out perfectly soft. 10/10 will be making this weekly.

5 days ago

Wait, how much whole wheat did you use? I’ve been nervous to swap in whole wheat for bread recipes because it usually makes things dense, but I’d love to try that!

3 days ago

Love that whole wheat swap! For anyone trying that, we recommend starting with 25-50% whole wheat flour (the rest all-purpose or bread flour) to keep that soft, pillowy texture—100% whole wheat will end up too dense for this recipe.

30 minutes ago

Wait, do I *have* to use ghee for the butter brush on top? I only have regular salted butter at the house right now and don’t feel like running to the store.

5 minutes ago

No ghee required at all! Melted regular salted butter works perfectly for that buttery top—we just love the nutty flavor ghee adds, but regular butter will give you that same delicious, rich finish. Enjoy!

yesterday

Made this last night to go with tikka masala and it was chef’s kiss. The 1 hour proof time was totally manageable even after getting home from work, I just mixed the dough right when I walked in the door and prepped the rest of dinner while it rose. Way easier than I thought it would be for a medium difficulty recipe!

2 weeks ago

Brought this to our neighborhood block party last weekend and people thought I bought it from the fancy Indian restaurant downtown! I added a little garlic powder and chopped cilantro to the melted butter topping and it was *chef’s kiss*. Only bummer is I didn’t make a double batch, it was gone in 10 minutes flat.

1 week ago

Oh the garlic and cilantro addition sounds insane! Did you mix the garlic powder right into the melted butter or sprinkle it on after brushing?

5 days ago

I stirred it right into the melted butter! I used about 1/4 tsp garlic powder per 4 tbsp of butter, so it wasn’t overpowering, just had that nice subtle garlic kick.

2 hours ago

Wait, has anyone tried making this dough in a stand mixer with a dough hook? I hate kneading by hand if I don’t have to.

30 minutes ago

I did! Used the dough hook on speed 2 for about 5 minutes and it came together perfectly, no hand kneading needed. Just make sure you scrape down the sides of the bowl once halfway through so all the flour gets incorporated.

5 days ago

Game. Changer. I used to buy those frozen naan packs from the grocery store that taste like cardboard, but this recipe makes such pillowy, buttery naan that I will never go back. I even made a double batch and froze half for quick weeknight meals, it reheats perfectly in the toaster oven!

5 minutes ago

Help! My dough didn’t rise at all during the 1 hour proof time, it was still a dense little ball when I went to roll it out. Did I kill my yeast? I used warm water like the recipe said, but maybe it was too hot?

just now

Oh no, that’s such a bummer! That almost always happens if the water is too hot (it should be around 105-110°F, like warm bath water, not hot to the touch) which kills the yeast, or if your yeast is expired. Next time test your yeast by mixing it with the warm water and a pinch of sugar first—if it gets foamy after 5 minutes, it’s good to use!

1 week ago

My teen daughter is obsessed with butter chicken, so I made this naan to go with it for her birthday dinner and she said it was “better than restaurant quality.” High praise coming from a 16 year old who judges every meal I make! I brushed mine with a little extra butter and a sprinkle of flaky sea salt at the end, highly recommend that move.

5 days ago

The flaky salt move is genius! I never think to add that to baked breads, but I bet it cuts through the butter so nicely.

3 days ago

Love that flaky sea salt tip! That little pop of salty crunch takes this naan right over the top, we’re going to add that as an optional variation note to the recipe—thanks for the great idea!

2 days ago

Has anyone tried making these on an outdoor pizza stone on the grill? We’re having a cookout this weekend and I want to make these to go with our grilled chicken skewers, but I don’t want to heat up the kitchen by turning the stove on.

yesterday

I did that last summer! Heat your pizza stone to 500°F on the grill, then toss the rolled naan right on it for 1-2 minutes per side, it puffs up perfectly and gets that little charred edge that tastes amazing. Just keep an eye on it because it cooks super fast on the hot stone!

3 days ago

OMG I can’t believe how soft these stayed even the next day! Most homemade bread gets hard and stale after a few hours, but I stored the leftover naan in a ziplock bag on the counter and it was just as buttery and soft for lunch the next day when I used it to wrap up some grilled veggies and hummus. 10/10, no notes.

2 hours ago

Is there a way to make this dairy free? I have a dairy allergy but I’ve been craving naan so bad, all the store bought options have milk in them.

30 minutes ago

Absolutely! You can swap the yogurt for unsweetened plain dairy-free yogurt (coconut or oat work great) and brush the tops with melted vegan butter instead of regular butter or ghee. We’ve tested this swap a bunch and it comes out just as soft and delicious as the original!

yesterday

I’ve been scared to try making naan at home because I thought it required a tandoor oven, but this cast iron method worked like a charm! I got those perfect little charred bubbles just like the restaurant version, and my entire apartment smelled like butter for hours after (which is a huge win in my book).

2 hours ago

Wait did you use a regular cast iron skillet or a griddle? I have a small cast iron pan and I’m worried the naan will be too big to fit!

30 minutes ago

Just a regular 10 inch cast iron skillet! I rolled the naan into 6 inch ovals instead of bigger rounds and they fit perfectly, no problem at all.

3 days ago

How long do these last in the fridge? I want to make a batch on Sunday to eat with curries and wraps all week for work lunches.

2 days ago

I keep mine in an airtight container in the fridge for up to 4 days and they’re perfect! I warm them up for 10 seconds in the microwave at work and they get soft again, no toughness at all.

2 weeks ago

SO. BUTTERY. I made the mistake of eating two pieces straight off the skillet before I even set the table for dinner, no regrets. The slight tang from the yogurt is exactly what I was missing from other naan recipes I’ve tried, it balances the rich butter so perfectly. Will absolutely be making this again and again.

1 week ago

Tried this recipe last night and my only mistake was not making a triple batch! My kids kept sneaking pieces off the cooling rack while I was cooking the rest, and my husband used two pieces to make a breakfast sandwich this morning with eggs and cheese. Total household hit.

5 days ago

Wait the breakfast sandwich idea is genius! I never thought to use naan for that, I bet it’s so much better than a regular English muffin.

3 days ago

That breakfast sandwich hack is one of our all-time favorite leftover uses! It’s sturdy enough to hold eggs, cheese, and even a little hot sauce without falling apart, and the buttery flavor pairs so well with breakfast foods.

30 minutes ago

Quick question—can I make the dough ahead of time and let it proof in the fridge overnight? I want to prep for a dinner party tomorrow so I don’t have to do all the work the day of.

5 minutes ago

Absolutely! After you mix the dough, put it in a greased bowl, cover it tightly, and let it slow proof in the fridge for up to 24 hours. Just take it out 30 minutes before you want to roll and cook it to let it come up to room temperature a bit, it will come out exactly the same as the 1 hour room temp proof!

5 days ago

Made these for our weekly game night with friends and everyone raved about them! We used them to dip in spinach artichoke dip, hummus, and even the leftover chocolate spread we had out for dessert (don’t knock it till you try it, buttery naan with chocolate is insane). Can’t wait to experiment with more toppings next time I make them.

2 weeks ago

I was worried this would be too hard for a beginner bread maker, but the instructions were so clear and easy to follow! The dough was super forgiving even when I messed up rolling a couple pieces into weird lumpy shapes, they still puffed up and tasted amazing. 10/10 for new bakers who are nervous to try yeast breads.

1 week ago

This makes me feel so much better about trying it! I’ve never made anything with yeast before and I’ve been so intimidated, but your comment is giving me the push to try it this weekend.

5 days ago

You’ve got this! This is one of our most recommended yeast bread recipes for new bakers because the dough is really forgiving, and even the lumpy, misshapen pieces taste just as delicious as the perfectly round ones. Let us know how it turns out if you give it a try!