How to Make Naan Bread at Home (No Tandoor Needed)

Ingredients

• 260 g (2 cups), plus more for dustingplain flour
• 28 g (2 tbsp)plain yoghurt or sour cream
• 28 g (2 tbsp)melted unsalted butter or neutral oil
• 120 ml (½ cup), warm, about 43°C (110°F)water
• 8 g (2 tsp)granulated sugar
• 5 g (1 tsp)active dry yeast
• 3 g (½ tsp)fine salt
• As neededextra melted butter, for brushing
• Optional: 1 tbspchopped fresh coriander or garlic, for topping

Instructions

1. 1

   Activate the yeast

   Stir the warm water, sugar and yeast together in a small bowl. Leave for about 10 minutes, until foamy.

2. 2

   Mix the dough

   Whisk the flour and salt in a large bowl. Add the yoghurt, melted butter and yeast mixture, then mix until a rough, shaggy dough forms.

3. 3

   Knead until smooth

   Knead the dough on a floured surface for 5–7 minutes, until smooth and elastic. Alternatively, knead it with a stand mixer fitted with a dough hook.

4. 4

   Let the dough rise

   Put the dough in an oiled bowl, cover it and leave it somewhere warm for about 1 hour, until doubled in size.

5. 5

   Divide and rest

   Press the dough down, divide it into 8 equal pieces and shape each into a ball. Cover the balls and leave them to rest for 10 minutes.

6. 6

   Roll the naan

   On a floured surface, roll each ball into a teardrop or oval about 6 mm (¼ inch) thick.

7. 7

   Heat the pan

   Set a cast-iron skillet or heavy pan over medium-high heat and let it get very hot. Do not add oil.

8. 8

   Cook the first side

   Put one naan in the hot skillet. Cook for 1–2 minutes, until bubbles form and the underside is golden brown.

9. 9

   Cook the second side

   Flip the naan and press it gently as it cooks for 1–2 minutes more, until golden spots appear.

10. 10

    Brush and finish

    Brush the hot naan with melted butter and add coriander or garlic, if using. Repeat with the remaining dough.

11. 11

    Keep warm

    Wrap the cooked naan in a towel to keep it warm until ready to serve.

What is naan?

Naan is a leavened flatbread associated with Indian cuisine and commonly served with curries and other dishes. It is traditionally cooked in a very hot tandoor, but a heavy pan makes a practical home alternative.

This version uses yeast for lift, with yoghurt and butter or oil in the dough for softness. Cooking each piece separately gives it characteristic bubbles and browned patches.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 0g protein, 0g carbs, 0g fat.

The flour provides most of the carbohydrates, while butter or oil contributes much of the fat; the yoghurt adds a little protein, but this bread is not a major protein source. Pair one naan with a protein-rich curry or dal and vegetables for a more balanced plate.

What each ingredient does

Flour and yeast: the flour forms the dough, while the yeast gives it time to rise and develop a lighter texture. Salt seasons the bread and sugar is mixed with the yeast at the start.

Yoghurt and fat: yoghurt or sour cream adds tenderness, while melted butter or neutral oil enriches the dough. Choose one of the listed options for each.

Topping: melted butter brushed on while the naan is hot adds richness. Coriander or garlic is optional, so the bread can be finished to suit the meal.

Getting the yeast started

Warm water: aim for about 43°C (110°F), as directed, rather than using very hot water. Stir it with the sugar and yeast, then wait about 10 minutes for foam to appear.

Foam: visible foam is the cue to continue with the dough. If the mixture stays flat, check that the yeast is active before using it.

Kneading and rising

Kneading: work the dough for 5–7 minutes on a floured surface, stopping when it feels smooth and elastic. A stand mixer with a dough hook is an alternative.

Rising: cover the dough in an oiled bowl and leave it somewhere warm until it has doubled, about 1 hour. The doubled size is the cue to move on, rather than relying on the clock alone.

Shaping each piece

Resting: after dividing the dough into 8 balls, cover them for 10 minutes. This pause makes the pieces easier to roll.

Rolling: shape each ball into an oval or teardrop about 6 mm (¼ inch) thick. Keep the thickness reasonably even so the naan cooks at a similar pace.

Cooking in a skillet

Heat: use a cast-iron skillet or another heavy pan and let it become very hot over medium-high heat. The recipe calls for a dry pan, so do not add oil.

Doneness: bubbles and a golden-brown underside signal that the first side is ready to flip, usually after 1–2 minutes. Cook the other side for 1–2 minutes more, until golden spots appear.

Serving warm naan

Finish: brush each naan with melted butter while it is still hot so the butter coats the surface. Add the optional coriander or garlic at this point.

To serve: keep the cooked breads wrapped in a towel while you finish the batch. They are well suited to serving with curry, dal or another saucy dish.

Recipe notes & tips

• Measure the warm water at about 43°C (110°F) before mixing it with the yeast.
• Wait for the yeast mixture to become foamy before adding it to the flour.
• Knead until the dough is smooth and elastic rather than stopping as soon as it comes together.
• Let the dough rise until doubled in size; a warm spot helps it rise as directed.
• Preheat the heavy skillet thoroughly and cook the naan without oil.
• Keep finished naan wrapped in a towel while the remaining pieces cook.

Variations

• Garlic topping: sprinkle chopped garlic over the naan after brushing it with melted butter.
• Coriander topping: finish the hot bread with chopped fresh coriander.
• Yoghurt option: use plain yoghurt for the dough, or choose sour cream instead.
• Oil option: use neutral oil in place of the melted butter in the dough.
• Butter finish: brush with extra melted butter after cooking for a richer surface.

Common mistakes to avoid

• Water too hot: use water at about 43°C (110°F) so it is warm as specified.
• No yeast foam: wait about 10 minutes and check for foam before mixing the dough.
• Under-kneading: continue for 5–7 minutes until the dough is smooth and elastic.
• Rushing the rise: leave the covered dough until it has doubled, about 1 hour.
• Pan not hot enough: let the heavy skillet become very hot before adding the first naan.
• Adding oil to the skillet: cook the naan in the dry pan called for in the method.

How to store

Keep leftover naan in an airtight container at room temperature for up to 2 days, or freeze it for longer storage. Reheat in a hot, dry skillet until warm and soft, or warm briefly in the oven.

Frequently asked questions