Classic Naan Bread
Soft, pillowy, and slightly chewy Indian flatbread, traditionally cooked in a tandoor oven but easily made on a stovetop. Perfect for scooping up curries or as a side for two.
Activate the yeast
In a small bowl, combine 1/2 teaspoon active dry yeast, 1/4 cup warm water (about the temperature of a warm bath), and 1/2 teaspoon granulated sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This shows the yeast is active.
💡 Pro Tips:
- •Warm water is important for activating yeast; if the water is too hot, it will kill the yeast.
- •Foamy means it looks bubbly on top.
Make the dough
In a large bowl, whisk together 1 cup all-purpose flour and 1/2 teaspoon salt. Pour the activated yeast mixture, 2 tablespoons plain yogurt, and 1 tablespoon vegetable oil into the flour mixture. Mix with a spoon or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 7-10 minutes until it is smooth, soft, and elastic (stretchy). The dough should bounce back when poked.
💡 Pro Tips:
- •Kneading develops the gluten in the flour, making the naan chewy.
- •Elastic means it is stretchy and returns to its shape.
First rise (Bulk fermentation)
Lightly grease a clean bowl with a little vegetable oil. Place the dough in the bowl and turn it once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1 hour, or until it has doubled in size. A warm place could be a sunny spot or a slightly warm oven that has been turned off.
💡 Pro Tips:
- •A warm environment helps the yeast work efficiently and the dough rise well.
- •Doubled in size means it looks about twice as big.
Shape the naan
Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and divide it into 2-4 equal pieces depending on your desired size. Roll each piece into an oval or teardrop shape, about 1/8-inch thick. Keep rolled pieces covered to prevent drying.
💡 Pro Tips:
- •Punching down gently avoids overworking the dough.
- •Rolling evenly ensures even cooking.
Cook the naan
Heat a cast-iron skillet or heavy non-stick pan over medium-high heat until it is very hot. Lightly grease the pan if it is not non-stick. Place one shaped naan dough into the hot pan. Cook for 1-2 minutes until large bubbles form on the surface and the bottom is golden brown with dark spots. Flip the naan and cook for another 1-2 minutes until the other side is cooked and golden. Repeat with remaining naan dough.
💡 Pro Tips:
- •A very hot pan is essential for the naan to puff up and cook quickly.
- •Bubbles forming indicate that the naan is cooking properly.
Finish and serve
As each naan finishes cooking, brush it immediately with 1 tablespoon melted unsalted butter. Sprinkle with 2 tablespoons chopped fresh cilantro. Stack the cooked naan pieces and serve warm.
💡 Pro Tips:
- •Brushing with butter adds flavor and keeps the naan soft.
- •Naan is best enjoyed fresh and warm.
- Small bowl (for yeast)
- Large mixing bowl (for dough)
- Cast-iron skillet or heavy non-stick pan
- Rolling pin
- Pastry brush (for butter)
- Measuring cups
- Measuring spoons
- Knife and cutting board (for cilantro)
- 💡For a truly authentic taste, use milk instead of water in the dough. You can also use a tiny bit of baking soda for extra softness.
- 💡If you do not have plain yogurt, you can use sour cream or a non-dairy yogurt alternative (though this would change the dairy-free tag).
- 💡You can make the dough ahead of time and refrigerate it overnight for a slower rise; bring it to room temperature before shaping.
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