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Soft and Fluffy Skillet Naan Bread Recipe

A stack of four freshly made, soft naan bread pieces brushed with melted butter and topped with chopped green herbs.
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Make soft, chewy naan bread at home using a skillet. This easy recipe uses yogurt and yeast to create restaurant-quality flatbread without a tandoor, perfect for serving with curry.

Ingredients

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  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup warm water (about 105-115°F)
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup plain yogurt (full-fat recommended)
  • 2 tablespoons olive oil, plus more for brushing
  • 2 tablespoons melted butter, for brushing
  • 1 clove garlic, minced (optional, for garlic naan)
  • 1 tablespoon fresh cilantro, chopped (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until foamy.
  2. Mix dry ingredients: In a large bowl, whisk together the flour and salt.
  3. Combine wet and dry: Add the yogurt and the yeast mixture to the flour mixture. Mix until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  5. First rise: Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Divide the dough: Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a smooth ball. Let the balls rest, covered, for 10 minutes.
  7. Shape the naan: On a lightly floured surface, use a rolling pin to roll each ball into an oval or teardrop shape, about 1/8 to 1/4 inch thick.
  8. Cook the naan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Do not add oil to the pan.
  9. Cook one side: Place one piece of rolled dough onto the hot, dry skillet. Cook for 1 to 2 minutes until large bubbles form on the surface and the underside has brown spots.
  10. Cook the second side: Flip the naan and cook the second side for about 1 minute until lightly browned and puffed. If you see good bubbling, you can briefly hold the naan directly over a low gas flame using tongs to get char spots, similar to a tandoor.
  11. Brush with butter: Immediately transfer the cooked naan to a plate. Brush the top generously with melted butter. If making garlic naan, mix the minced garlic and chopped cilantro into the melted butter before brushing.
  12. Repeat: Continue with the remaining dough pieces, stacking the cooked naan and keeping them covered to stay warm.

Notes

  • For the softest texture, use full-fat Greek yogurt in the dough.
  • If you skip the yeast, the naan will be flatter but still good; this is a quick side dish option.
  • Serve immediately with your favorite curry or dip.

Nutrition

Find it online: https://mdlatdmm.com/naan-bread-soft-fluffy-skillet-recipe/