Tulo

Homemade Naan Recipe

Soft, pillowy homemade naan leavened with yeast and yogurt, cooked in a hot skillet and brushed with garlic butter.
Photo by Esra Erdem on Pexels

Yogurt in the dough adds tenderness and a light tang while the yeast does the leavening, and cooking the naan in a screaming-hot dry skillet mimics the blast of heat a tandoor gives, which is what puffs and chars the bread quickly without drying it out.

Prep
20 min
Cook
20 min
Total
120 min
Servings
8

Ingredients

Servings8
  • 3 1/2 cups all-purpose flour
  • 2 1/4 tsp active dry yeast
  • 1 tbsp sugar
  • 3/4 cup warm water
  • 1/3 cup plain yogurt
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 3 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 2 tbsp cilantro, chopped, for garnish

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Instructions

  1. 1Whisk the warm water with the sugar and yeast, and let sit until foamy, about 10 minutes.
  2. 2Stir in the yogurt and oil, then add the flour and salt and mix until a shaggy dough forms.
  3. 3Knead on a floured surface for 6-8 minutes until smooth and elastic.
  4. 4Place in an oiled bowl, cover, and let rise in a warm spot until doubled, about 1-1.5 hours.
  5. 5Punch down the dough and divide into 8 equal pieces, rolling each into a ball.
  6. 6Roll or stretch each ball into an oval or teardrop shape, about 1/4 inch thick.
  7. 7Heat a heavy skillet or griddle over high heat until very hot.
  8. 8Cook each naan for 1-2 minutes until bubbles form and the underside is charred in spots, flip and cook 1 minute more.
  9. 9Stir the garlic into the melted butter and brush over the hot naan as it comes off the skillet, then sprinkle with cilantro.

Tips & variations

  • For a smoky, tandoor-like char, finish each naan briefly under a hot broiler after the skillet, watching closely so it doesn't burn.
  • Stir chopped garlic directly into the dough for garlic naan throughout, in addition to or instead of the garlic butter.
  • The dough can be made a day ahead and left to rise slowly in the refrigerator, bring to room temperature before shaping.

Storage & reheating

Store at room temperature in an airtight bag up to 2 days, or refrigerate up to 5 days. Reheat in a dry skillet over medium heat for about 30 seconds per side, or wrap in foil and warm in the oven. Freezes well for up to 2 months, reheat from frozen in a skillet.

Nutrition

A yeasted flatbread, moderate in carbohydrates with added richness from the yogurt and butter.

Tips from the Tulo kitchen

  • A cast iron skillet holds and retains heat better than most nonstick pans, which makes a real difference in how well the naan chars and puffs.
  • Keep finished naan wrapped in a clean kitchen towel while you cook the rest, it traps steam and keeps them soft.

FAQ

Can I make naan without a tandoor oven?

Yes, a very hot skillet or griddle on the stovetop, or a pizza stone in a very hot oven, both mimic the intense heat of a tandoor well enough to get good puff and char.

Why isn't my naan puffing up?

This usually means the pan wasn't hot enough, or the dough wasn't rolled thin enough. Make sure the skillet is fully preheated and the dough is rolled to an even, moderate thickness.

Can I make the dough ahead of time?

Yes, after the first rise, the dough can be refrigerated for up to 2 days. Let it come to room temperature before dividing and rolling.

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