Soft Homemade Naan
Tender skillet naan with browned bubbles and a soft, flexible centre.
- Measurements grams + cups
- Cuisine Indian-inspired
Tender skillet naan with browned bubbles and a soft, flexible centre.
Recipe
Soft Homemade Naan
Tender skillet naan with browned bubbles and a soft, flexible centre.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Combine the warm water, sugar, and yeast in a large bowl.
- Step 2. Stir in the yogurt, oil, and salt.
- Step 3. Add the flour and knead 6 to 8 minutes, until smooth and soft.
- Step 4. Cover and rise about 1 hour.
- Step 5. Divide into 8 pieces and roll each into a thin oval.
- Step 6. Heat a dry skillet over medium-high heat.
- Step 7. Cook each naan 1 to 2 minutes per side, until puffed and browned in spots.
- Step 8. Brush with melted butter while warm if desired.
Notes
- The pan needs to be properly hot before the first naan goes in. A moderate pan dries the bread out instead of blistering it.
- Yogurt is what keeps the crumb soft and slightly tangy. Do not swap it for milk.
Soft Homemade Naan — Simple Table Recipes · https://simpletablerecipes.com/recipes/soft-homemade-naan/
Equipment
- Heavy skillet or cast-iron pan
- Rolling pin
Substitutions
- Plain yogurt
- Greek yogurt thinned with a splash of water, or a dairy-free yogurt. Do not swap it for milk — the thickness matters.
- Butter for brushing
- Ghee is traditional. Garlic butter with chopped coriander is the version most people actually want.
Storage
Storing: Stack under a towel as they cook and keep in a sealed bag for 2 days. Warm briefly before serving.
Frequently Asked Questions
Can you make naan without a tandoor?
Yes — a very hot dry skillet is the standard home method and works well. Cast iron holds heat best. The charred bubbles come from the pan being genuinely hot, not from the oven.
Why is my naan hard?
Overcooked, or rolled too thin. One to two minutes per side is enough. Stacking them under a towel as they come off the pan keeps them soft.
What does the yogurt do in naan?
It tenderises the dough and adds a slight tang. Naan made with only water is closer to a plain flatbread — the yogurt is what gives it the soft, slightly chewy character.
Can I make naan dough ahead?
Yes. Refrigerate after the rise for up to two days. Bring it back to room temperature before rolling or it will fight you.
Why is my naan not puffing?
The pan is not hot enough. It needs to be properly preheated so steam forms fast enough to lift the dough before it sets.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
