Pin it The smell of garlic butter hitting hot cast iron is something that stops everyone in their tracks. I learned to make naan on a rainy Tuesday when I had a pot of curry simmering and no bread in the house. What started as a necessity became a weekly ritual. Watching the dough puff and blister in the pan felt like magic, and brushing on that garlic butter while the naan was still steaming turned a simple flatbread into something I craved constantly.
I made these for a dinner party once, thinking I'd prepare them ahead, but my friends wandered into the kitchen and we ended up cooking them together. Each person rolled their own naan into wobbly shapes, and we laughed as some turned out perfectly round while others looked like abstract art. They disappeared faster than I could cook them, everyone standing around the stove with curry bowls in hand, grabbing the next hot piece as soon as it came off the skillet.
Ingredients
- All-purpose flour: The backbone of the dough, giving you that tender chew without needing special flours or trips to specialty stores.
- Active dry yeast: This little packet creates all those beautiful air pockets and gives the naan its signature puff when it hits the heat.
- Sugar: Feeds the yeast and helps it bloom into that frothy, bubbly mixture that tells you it is alive and ready.
- Warm water: Must be around 110°F, warm enough to wake up the yeast but not so hot it kills it, think bathwater temperature.
- Salt: Balances the dough and strengthens the gluten, making the naan stretchy and easy to roll.
- Plain yogurt: Adds tang and tenderness, keeping the naan soft even after it cools down on the counter.
- Oil or ghee: Enriches the dough and gives it a subtle richness, ghee adds a nutty flavor that is worth it if you have it.
- Minced garlic: The star of the topping, use fresh cloves for the best punch of flavor.
- Melted butter: Carries the garlic into every crevice and gives the naan that glossy, irresistible finish.
Instructions
- Wake up the yeast:
- Combine warm water, sugar, and yeast in a large bowl, then let it sit until it froths up like foam on a cappuccino. This tells you the yeast is active and ready to make your dough rise beautifully.
- Build the dough:
- Add flour, salt, yogurt, and oil to the frothy yeast mixture, stirring until everything pulls together into a shaggy dough. It will look rough at first, but that is exactly what you want before kneading.
- Knead until smooth:
- Turn the dough onto a floured surface and knead for 5 to 7 minutes, pushing and folding until it feels smooth and elastic under your hands. You will feel it transform from sticky and rough to soft and supple.
- Let it rise:
- Place the dough in a greased bowl, cover with a damp cloth, and set it somewhere warm for about an hour. It should double in size, becoming puffy and light to the touch.
- Shape the naan:
- Punch down the risen dough, divide it into 8 equal pieces, and roll each one into an oval or teardrop shape about a quarter inch thick. Do not worry about perfection, the irregular shapes add character and charm.
- Heat your skillet:
- Get a cast iron skillet or heavy pan screaming hot over medium-high heat. You want it hot enough that a drop of water sizzles and evaporates immediately.
- Cook the naan:
- Place one piece of dough in the hot skillet and watch as bubbles form and puff up on the surface after 2 to 3 minutes. Flip it over and cook for another 1 to 2 minutes until golden brown spots appear and the naan smells toasted and wonderful.
- Brush with garlic butter:
- The second you pull the naan off the heat, brush it generously with melted butter mixed with minced garlic. The heat will melt the butter into every bubble and make your kitchen smell incredible.
- Repeat and serve:
- Keep cooking the remaining pieces, stacking the finished naan under a towel to keep them warm and soft. Serve them hot, straight from the skillet if you can.
Pin it One evening, I served these naan alongside a simple lentil dal, and my neighbor told me it reminded her of her grandmother's kitchen in Mumbai. She tore off a piece, scooped up the dal, and closed her eyes for a moment. That quiet pause, that small connection to memory and comfort, made me realize food is never just food.
Storing and Reheating
Naan tastes best hot off the skillet, but leftovers can be wrapped in foil and kept at room temperature for a day or refrigerated for up to three days. To bring them back to life, warm them in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and heat in a 350°F oven for 5 minutes. I have also frozen cooked naan between layers of parchment paper, then reheated them straight from the freezer with great success.
Flavor Variations
Once you have the basic dough down, you can play with toppings and mix-ins endlessly. I have stirred chopped cilantro and nigella seeds into the dough, brushed the finished naan with herb-infused oil, and even sprinkled flaky sea salt over the garlic butter. One time I added a pinch of cumin and coriander to the dough itself, and the warm spice made the naan perfect for wrapping spiced grilled chicken. The dough is forgiving and welcomes experimentation.
Serving Suggestions
These naan breads are made for scooping, so serve them with anything saucy and flavorful like butter chicken, chickpea curry, or dal makhani. They also make incredible wraps for grilled lamb, paneer tikka, or roasted vegetables. I have even used them as pizza bases, topping them with mozzarella and fresh tomatoes before sliding them under the broiler for a minute.
- Tear them into pieces and use as edible spoons for creamy dips like hummus or baba ganoush.
- Serve warm alongside a cheese platter for an unexpected and delicious pairing.
- Brush with honey butter instead of garlic butter for a sweet breakfast treat that pairs beautifully with chai.
Pin it There is something deeply satisfying about making bread with your own hands, especially bread that cooks in minutes and fills your home with warmth. I hope these naan become a staple in your kitchen, a recipe you turn to when you want something comforting, impressive, and utterly delicious.
Recipe FAQs
- → What makes naan different from other flatbreads?
Naan stands apart due to its yogurt-enriched dough, which creates exceptional softness and slight tang. The high-heat skillet cooking method produces characteristic bubbled surfaces and golden-brown spots, while the finishing garlic butter brush adds aromatic richness that distinguishes it from plain breads.
- → Can I make the dough ahead of time?
Absolutely. Prepare the dough through the rising step, then refrigerate for up to 24 hours. Let it come to room temperature before rolling and cooking. This actually enhances flavor development and can make the dough easier to handle.
- → What's the best way to reheat leftover naan?
Reheat naan in a hot skillet for 30-60 seconds per side until warmed through and slightly crispy. Alternatively, wrap in foil and warm in a 350°F oven for 5-7 minutes. Avoid microwaving, which can make the bread tough and chewy.
- → Can I freeze uncooked naan dough?
Yes, freeze the dough after the first rise. Divide into portions, wrap individually in plastic, and freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then roll and cook as directed.
- → What can I use instead of a cast iron skillet?
Any heavy-bottomed pan or skillet works well, including stainless steel, non-stick, or carbon steel. The key is achieving and maintaining high heat. Electric griddles or flat tops also produce excellent results.
- → How do I know when the naan is cooked properly?
Look for bubbles forming on the surface and golden-brown charred spots developing. The bread should puff up slightly and feel firm but pliable. Each side typically takes 2-3 minutes. Properly cooked naan will be cooked through with no raw dough taste.