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

Close-up of a stack of three fluffy naan bread recipe pieces, brushed with melted butter and sprinkled with fresh parsley.
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Learn the chef’s secret for making restaurant-style naan bread at home. This easy recipe uses a stovetop skillet to achieve a soft, chewy, and fluffy texture without a tandoor. Brush with garlic butter for the best flavor.

Ingredients

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  • 1 teaspoon active dry yeast
  • 1 teaspoon granulated sugar
  • 1 cup warm water (about 105°F to 115°F)
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons plain yogurt (full fat recommended)
  • 2 tablespoons olive oil, plus more for brushing
  • 1/4 cup melted butter (for topping)
  • 2 cloves garlic, minced (for topping)
  • 1 tablespoon fresh cilantro, chopped (for topping)

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 the dough: In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture, yogurt, and 2 tablespoons of olive oil.
  3. Knead: Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
  4. First rise: Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  5. Divide and shape: Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a ball, then flatten and stretch each ball into an oval shape, about 1/8 inch thick.
  6. Prepare the topping: While the dough rests briefly, mix the melted butter, minced garlic, and chopped cilantro in a small bowl. Set aside.
  7. Cook the naan: Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until it is very hot. Do not add oil to the pan.
  8. Cook in batches: Place one piece of naan dough onto the hot, dry skillet. Cook for 1 to 2 minutes until bubbles appear on the surface and the underside has brown spots.
  9. Flip and finish: Flip the naan and cook the second side for another minute until puffed and lightly charred in spots. If the naan does not puff, gently press down on the center with a spatula to encourage puffing.
  10. Brush with butter: Immediately transfer the cooked naan to a plate. Brush the top generously with the garlic butter mixture. Repeat with the remaining dough pieces.
  11. Serve immediately while warm.

Notes

  • If you do not have yogurt, substitute it with an equal amount of milk or water for a slightly less tangy result.
  • For a quick, no-yeast option, substitute the yeast/water/sugar with 1 cup of plain yogurt mixed with 1 teaspoon of baking powder. Let this dough rest for only 15 minutes before shaping.
  • To make Garlic Naan, ensure you use the garlic butter topping described in the recipe.
  • This skillet naan pairs perfectly with curry or dips like hummus.

Nutrition

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