Soft & Fluffy Naan Recipe

Ingredients

• 120 ml (½ cup)warm water, about 43°C (110°F)
• 1 teaspoon (about 4 g)sugar
• 1 teaspoon (about 3 g)rapid-rise instant yeast
• 262 g (2 cups; 9.25 oz total)plain flour, or half plain flour and half wholemeal flour
• 1 teaspoonkosher salt
• 1 tablespoon (15 ml)oil
• 120 g (½ cup)plain yoghurt
• 2 tablespoons (about 28 g)butter or oil, for brushing

Instructions

1. 1

   Activate the yeast

   Mix the warm water, sugar and yeast in a small cup. Stir gently, cover and leave for 10 minutes, until foamy.

2. 2

   Mix the dough

   Combine the flour, salt and yoghurt in a mixing bowl. Add the yeast mixture and stir with a silicone spatula or fork until most of the flour is absorbed. If the dough seems too dry, add a few splashes of water. Put a few drops of oil on your hand and knead until the dough forms a smooth, soft ball.

3. 3

   Proof the dough

   Brush the Instant Pot's stainless-steel insert with oil and put in the dough. Set the appliance to yoghurt mode at 33°C (91°F) and leave the dough to rise for 1 hour, until doubled in size. Without an Instant Pot, cover the dough and leave it in a warm place, or in an oven with the light on, for 1 to 1½ hours, until doubled.

4. 4

   Shape and cook

   Divide the dough into 6 equal portions using a knife or dough scraper. Lightly flour the work surface and roll each portion into an oval about 15–18 cm (6–7 inches) long and 10–13 cm (4–5 inches) wide. Heat a cast-iron skillet over medium-high heat. Cook each naan for 1–2 minutes, until bubbles appear and the underside is golden. Flip and cook for another 2–3 minutes, until the other side is cooked and has some golden char marks. Brush the hot naan with butter or oil and serve warm.

What is naan?

Naan is a leavened flatbread associated with Indian and broader South Asian cooking. It is traditionally baked in a very hot tandoor, where the dough puffs and develops browned spots.

This home-cooked version uses yeast for a light, springy crumb and a cast-iron skillet for a browned, blistered surface without a tandoor.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 6g protein, 34g carbs, 8g fat.

The flour supplies most of the carbohydrates, while the yoghurt contributes some protein and the oil or butter adds most of the fat. Pair a naan with a protein-rich curry or dal and vegetables for a more balanced plate.

What each ingredient does

Yeast and sugar: the yeast raises the dough, while the sugar is mixed into its warm water at the start. Foaming after 10 minutes is a useful sign that the yeast is active.

Yoghurt: it brings moisture and tenderness to the dough. Plain yoghurt keeps the flavour mild and lets the bread pair easily with savoury dishes.

Flour and salt: plain flour makes a pliable dough, and salt seasons it. The recipe also allows half the flour to be wholemeal for a heartier result.

Getting a soft dough

Add the yeast mixture to the flour and yoghurt gradually through mixing, and check how the dough feels before adding extra water. A few splashes are enough if it seems dry; the aim is a soft dough that can be kneaded into a smooth ball.

A little oil on your hand helps with kneading. Avoid adding lots of extra flour, which can make the cooked naan firmer.

Proofing and shaping

Proofing: the dough should roughly double in size after 1 hour in the Instant Pot at 33°C (91°F). If using a warm place or an oven with the light on instead, allow 1 to 1½ hours and judge by the rise.

Shaping: divide the dough into 6 equal pieces, then roll each into an oval about 15–18 cm long and 10–13 cm wide. Lightly flour the surface so the dough moves easily without becoming coated in flour.

Cooking in the skillet

Heat the cast-iron skillet over medium-high heat before adding the dough. A hot surface helps the naan puff and brown; if the pan is not ready, the bread may dry out before it colours.

Cook the first side for 1–2 minutes, watching for bubbles and a golden underside. After flipping, cook for 2–3 minutes more, until the second side is cooked through and has a few golden char marks.

How to serve it

Brush the naan with butter or oil as soon as it comes off the pan, while it is still hot. Serve it warm alongside curry or dal so it can scoop up the sauce.

It also works as a wrap. Keep the bread soft and flexible by stacking the cooked pieces together while you finish the batch.

Recipe notes & tips

• Use a thermometer to check that the water is about 43°C (110°F) before adding the yeast.
• Give the yeast mixture the full 10 minutes to foam before mixing the dough.
• Add extra water in small splashes if the dough feels dry.
• Use only a light dusting of flour when rolling so the naan stays soft.
• Let the skillet heat properly before cooking the first naan.
• Brush each naan while it is still hot so the butter or oil coats the surface easily.

Variations

• Wholemeal blend: Replace half the plain flour with wholemeal flour, as the recipe suggests.
• Garlic finish: Brush the cooked naan with garlic butter for a savoury variation.
• Oil finish: Use oil instead of butter for brushing.
• Wrap style: Roll the cooked naan around a savoury filling while it is still warm.
• Herb topping: Add chopped herbs to the butter or oil used for brushing.

Common mistakes to avoid

• Water too hot: It can harm the yeast; check that it is about 43°C (110°F).
• Skipping the foam check: Leave the covered yeast mixture for 10 minutes and look for foam before continuing.
• Adding too much flour: This can make the naan firm; use only a light dusting for rolling.
• Pan not hot enough: The bread may dry before browning; heat the skillet over medium-high before cooking.
• Cooking by time alone: Check for bubbles and a golden underside before flipping, then look for cooked dough and golden char marks on the other side.

How to store

Let leftover naan cool, then store it in an airtight container at room temperature for up to 2 days. Reheat briefly in a hot, dry skillet until warm and soft.

Frequently asked questions