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Ultimate Soft & Fluffy Homemade Naan Bread Recipe (Stovetop Skillet Method)

A close-up stack of freshly made, fluffy naan bread brushed with melted butter and topped with chopped parsley.
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Welcome! I’m Sarah, and I’m so happy you’re here. Learn how to make restaurant-style naan bread at home using a simple skillet. This easy naan bread recipe yields soft, fluffy, and chewy flatbread perfect for serving with curry or brushing with garlic butter.

Ingredients

Scale
  • 1 teaspoon active dry yeast
  • 1 teaspoon granulated sugar
  • 1/2 cup warm water (about 105°F to 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 olive oil, plus more for brushing
  • 1/4 cup water (for thinning dough, if needed)
  • For Garlic Butter Topping: 4 tablespoons unsalted butter, melted
  • For Garlic Butter Topping: 2 cloves garlic, minced
  • For Garlic Butter Topping: 1 tablespoon fresh cilantro, chopped

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water, yeast, and sugar. Let this mixture sit for 5 to 10 minutes until it becomes 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 activated yeast mixture, yogurt, and 2 tablespoons of olive oil to the dry ingredients. Mix with a spoon or stand mixer 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 the dough is too stiff, add a tablespoon of water at a time until it is pliable.
  5. First rise (optional quick version): Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm spot for 1 to 1.5 hours, or until doubled in size. For a quicker version, let it rest for 30 minutes.
  6. Divide the dough: Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a smooth ball. Cover the balls and let them rest for 10 minutes.
  7. Prepare the skillet: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Do not add oil to the pan.
  8. Roll the naan: Working with one ball at a time, roll it out on a lightly floured surface into an oval or teardrop shape, about 1/8 to 1/4 inch thick.
  9. Cook the naan: Place one rolled naan onto the hot, dry skillet. Cook for 1 to 2 minutes until bubbles start to form on the surface and the underside has golden brown spots.
  10. Flip and cook: Flip the naan and cook the second side for about 1 minute until it puffs up slightly and has dark brown spots. If it does not puff, press gently on the edges with a spatula.
  11. Prepare garlic butter: While the naan cooks, melt the butter in a small saucepan. Stir in the minced garlic and chopped cilantro.
  12. Brush and serve: Remove the cooked naan from the skillet and immediately brush generously with the garlic butter mixture. Stack the naan on a plate and cover with a towel to keep warm. Repeat with the remaining dough. Serve immediately.

Notes

  • For chewier naan, use whole milk instead of water in the initial yeast activation.
  • If you skip the yeast, add 1 teaspoon of baking powder and 1 teaspoon of baking soda to the dry ingredients for lift.
  • To achieve those charred spots without a tandoor, let your skillet get very hot before placing the dough down.

Nutrition

Find it online: https://cutcooktaste.com/naan-bread-recipe-soft-fluffy-skillet/