Pin It My tiny apartment kitchen filled with the most incredible garlic aroma when I first attempted homemade naan. I was nervous about making bread from scratch, but watching those dough bubbles puff up in the hot skillet felt like magic. Now it is the one recipe I make whenever friends come over for curry night. Something about tearing into warm, buttery naan fresh from the pan makes everything feel like a celebration.
I remember serving this at a dinner party last winter. My friend Sarah, who usually buys naan from the store, took one bite and her eyes went wide. She could not believe the difference fresh made makes. We all sat around the table, tearing pieces and dipping them into butter chicken, talking for hours. That night turned into a monthly tradition, and now homemade naan is always on the menu.
Ingredients
- 3 cups all-purpose flour: The foundation that gives naan its characteristic chew and structure
- 1 package active dry yeast: Brings those beautiful air bubbles and makes the dough puff up perfectly
- 1 teaspoon sugar: Feeds the yeast and helps the dough rise while adding subtle sweetness
- 1 cup warm water: Must be warm to the touch, around 110°F, to activate the yeast without killing it
- 1 teaspoon salt: Essential for flavor and helps strengthen the gluten structure
- 4 tablespoons plain yogurt: The secret ingredient that keeps naan tender and adds slight tang
- 2 tablespoons oil or ghee: Adds richness and helps create that soft, pliable texture
- 3 tablespoons minced garlic: Fresh garlic is non-negotiable for that authentic aromatic finish
- 2 tablespoons melted butter: Brushed on hot naan for that glossy, irresistible final touch
Instructions
- Wake up the yeast:
- Combine warm water, sugar, and yeast in a large bowl. Let it sit for 5-10 minutes until you see a frothy layer form on top.
- Mix the dough:
- Add flour, salt, yogurt, and oil to the yeast mixture. Stir until everything comes together into a shaggy dough.
- Knead until smooth:
- Turn the dough onto a floured surface and knead for 5-7 minutes. You will feel it transform from sticky to smooth and elastic under your hands.
- Let it rise:
- Place the dough in a greased bowl, cover with a damp cloth, and let it rest in a warm spot for about 1 hour until doubled.
- Shape the naan:
- Punch down the dough and divide into 8 equal pieces. Roll each into an oval or teardrop shape, about 1/4 inch thick.
- Heat your pan:
- Get a cast iron skillet or heavy pan screaming hot over medium-high heat. No oil needed in the pan.
- Cook to perfection:
- Place one naan in the hot skillet. Cook for 2-3 minutes until bubbles appear, then flip and cook 1-2 minutes more until golden brown spots form.
- Add the garlic butter:
- Immediately brush the hot naan with melted butter mixed with minced garlic. The heat helps the garlic flavor penetrate the bread.
- Repeat and serve:
- Cook the remaining dough the same way. Serve warm while the garlic butter is still melty and fragrant.
Pin It This recipe has become my go-to for comfort food. There is something so satisfying about watching dough puff and bubble, turning into something delicious with just a few simple ingredients. My kids now request it for school lunches, packed with their favorite fillings.
Making It Your Own
I have experimented with adding chopped fresh cilantro to the garlic butter, which adds a bright herbal contrast. Sometimes I sprinkle a little sea salt on top right after brushing with butter for that restaurant style finish. You can also add minced ginger to the butter for extra warmth.
Perfect Pairings
Naan is incredibly versatile beyond just curry night. I love using it to wrap grilled chicken and vegetables for a quick lunch. It also makes an amazing base for personal pizzas, especially when brushed with extra garlic butter first. My favorite might be tearing pieces to scoop up hummus or baba ganoush.
Storage and Reheating
While naan is undoubtedly best fresh from the pan, leftovers reheat beautifully. Wrap cooled naan in foil and warm it in a 350°F oven for 5-7 minutes. You can also throw it back in a hot skillet for 30 seconds per side to revive that freshly cooked texture. For longer storage, freeze the cooked naan between layers of parchment paper.
- Never refrigerate naan without wrapping it tightly, or it will become hard and stale
- Brush reheated naan with a little more melted butter to refresh the flavor
- If freezing, thaw on the counter before reheating for the best texture
Pin It There is nothing quite like the smell of garlic and butter filling your kitchen. This simple bread transforms any meal into something special.
Recipe Questions & Answers
- → How do I ensure my naan is soft and fluffy?
Proper kneading until the dough is smooth and elastic, followed by an adequate rise time in a warm spot, are key. Don't overcook it on the skillet; just a few minutes per side until golden.
- → Can I make this naan without yeast?
While this particular method uses active dry yeast for its characteristic texture, you can explore methods for yeast-free flatbreads, often using baking powder or soda, though the resulting texture will differ slightly.
- → What's the best way to reheat leftover naan?
For best results, gently reheat naan in a dry skillet over medium heat for a minute or two per side, or warm it briefly in an oven until soft again. Avoid microwaving as it can make it chewy.
- → Can I freeze homemade naan?
Yes, you can freeze cooked naan. Once completely cooled, store it in an airtight bag or container. Reheat from frozen in a skillet or oven until warmed through.
- → What can I substitute for plain yogurt in the dough?
Greek yogurt can be used for a tangier flavor. For a dairy-free option, plant-based yogurts (like almond or soy) work, just ensure they are plain and unsweetened.
- → Can I add other flavors to the naan?
Absolutely! Besides garlic, you can incorporate chopped fresh cilantro, Nigella seeds, or even a sprinkle of chili flakes into the dough or the butter topping for added taste.