Pin It I used to think naan was something you could only get at restaurants, until a friend showed me how easy it is to make at home with just a hot skillet. The smell of garlic butter hitting warm bread filled my tiny kitchen, and I knew I'd never go back to store-bought. Now I make this every time I cook curry, and sometimes just because I want the house to smell amazing. It's become one of those recipes I don't measure anymore, I just know it by feel. There's something deeply satisfying about tearing into bread you made with your own hands.
I made this for the first time on a rainy Tuesday when I had leftover curry in the fridge and no bread in the house. My partner wandered into the kitchen halfway through, drawn by the smell, and ended up eating two naans straight off the pan before dinner was even ready. Now it's a weekend ritual, we make a double batch and freeze half for busy nights. It's one of those recipes that turned into a tradition without us even planning it.
Ingredients
- All-purpose flour: The foundation of soft, stretchy naan, and you want it at room temperature so the dough comes together smoothly without fighting you.
- Instant dry yeast: Gives the dough just enough lift to stay fluffy without needing hours to proof, and it works fast because we're not waiting around.
- Plain yogurt: Adds tang and keeps the bread tender even after it cools, plus it helps the dough stay moist and pliable when you roll it out.
- Warm water: Wakes up the yeast and brings everything together, but make sure it's just warm to the touch, not hot, or you'll kill the yeast before it even starts.
- Unsalted butter: Melts into the naan right off the heat and carries the garlic flavor into every bite, and I always use unsalted so I can control the salt myself.
- Fresh garlic: The star of the show, minced fine so it doesn't burn in the butter, and it fills the kitchen with the kind of smell that makes people appear out of nowhere.
- Fresh cilantro: Optional but worth it for that bright, herby finish that cuts through the richness of the butter.
Instructions
- Mix the dough:
- Whisk together the flour, sugar, yeast, and salt in a big bowl, then pour in the warm water, yogurt, and oil. Stir it with a wooden spoon until it looks shaggy and pulls away from the sides.
- Knead until smooth:
- Turn the dough out onto a floured counter and knead it for about five minutes, folding and pressing until it feels elastic and stops sticking to your hands. It should bounce back a little when you poke it.
- Rest the dough:
- Cover the bowl with a damp towel and let it sit for ten minutes while you prep the garlic butter. This short rest makes rolling so much easier.
- Prepare garlic butter:
- Melt the butter in a small bowl and stir in the minced garlic, letting it sit so the flavors marry while you work. Keep it warm so it brushes on smoothly.
- Divide and roll:
- Cut the dough into six equal pieces and roll each one into an oval about a quarter inch thick, dusting with flour as needed. Don't stress about perfect shapes, rustic looks better anyway.
- Heat the skillet:
- Get your pan ripping hot over medium-high heat, no oil needed. You want it hot enough that a drop of water sizzles and evaporates instantly.
- Cook the naan:
- Lay one naan in the dry skillet and watch it puff and bubble, then flip it after a minute or two when you see golden brown spots. Cook the other side until it's spotted and smells toasty.
- Brush with garlic butter:
- As soon as you pull the naan off the heat, brush it generously with the garlic butter and sprinkle with cilantro if you're using it. The butter will soak right in while it's hot.
- Repeat and serve:
- Keep going with the rest of the dough, stacking the finished naans under a towel to keep them soft. Serve them warm, straight from the pan if you can.
Pin It The first time I brought these to a potluck, someone asked if I'd ordered them from the Indian place down the street. I just smiled and said I made them in my cast-iron pan that morning, and suddenly everyone wanted the recipe. It's the kind of dish that makes you look like you know what you're doing, even if you're still figuring it out.
How to Store and Reheat
I usually stack leftover naans between sheets of parchment and keep them in a zip-top bag in the fridge for up to three days. To reheat, I wrap them in a damp paper towel and microwave for twenty seconds, or toast them in a dry skillet for a minute on each side to bring back that fresh-baked texture. If I'm making a big batch, I freeze them flat in a freezer bag and pull out one or two whenever I need them.
Variations You Can Try
Sometimes I swap half the all-purpose flour for whole wheat, which gives the naan a heartier, slightly nutty flavor that's perfect with lentil dishes. I've also stirred in nigella seeds or crushed cumin into the dough for a more complex taste, and once I brushed the finished naan with honey butter instead of garlic, which was a sweet surprise. You can even stuff the dough with cheese or spiced potato before rolling if you want to turn it into a meal on its own.
Serving Suggestions
These naans are made for scooping up creamy curries, but I've also used them as pizza bases, sandwich wraps, and even torn them into pieces for dipping into hummus or tzatziki. They're fantastic alongside soups, especially tomato or lentil, and they make any weeknight dinner feel a little more special.
- Serve them with butter chicken, palak paneer, or any rich, saucy curry.
- Use them as wraps for grilled chicken, roasted vegetables, or falafel.
- Tear them up and serve with dips like baba ganoush, raita, or spicy chutney.
Pin It Every time I pull a naan off the stove and brush it with that garlicky butter, I'm reminded that the best food doesn't have to be complicated. It just has to be made with a little attention and a lot of heart.
Recipe FAQs
- → What ingredients create the soft texture?
The combination of yogurt and warm water hydrates the flour, while yeast helps the dough rise, resulting in a soft and tender texture.
- → How do I achieve golden spots on the bread?
Cooking the dough on a hot skillet or cast-iron pan over medium-high heat allows bubbles and golden brown spots to form, adding to the texture and flavor.
- → Can I add herbs for extra flavor?
Fresh cilantro on top adds brightness, and sprinkling nigella or sesame seeds before cooking contributes a nutty aroma.
- → Is it necessary to rest the dough?
Resting the dough for 10 minutes allows gluten to relax, making it easier to roll and enhancing the final bread’s softness.
- → What is the best way to serve this bread?
Serve warm, brushed with garlic butter, alongside curries, soups, or enjoy it plain as a flavorful snack.