Homemade Naan
Experience the authentic taste of India with this homemade naan, featuring a soft, chewy interior and beautifully charred, bubbly exterior. Cooked in a hot cast iron skillet to mimic a traditional tandoor, each piece is brushed with garlic butter and fresh cilantro for an irresistible aroma and flavor, perfect for pairing with your favorite curries or enjoying on its own.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 303 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 375 gall-purpose flour
- 7 gactive dry yeast
- 10 ggranulated sugar
- 5 gsalt
- 60 mlplain yogurt
- 120 mlwarm water, around 40°C
- 15 mlvegetable oil
for brushing
- 30 gmelted butter
- 2 ggarlic powder(optional)
- 5 gfresh cilantro, chopped(optional)
Equipment
Large mixing bowl · Measuring cups · Measuring spoons · Whisk · Plastic wrap · 2× Clean kitchen towel · Rolling pin · Cast iron skillet (10-12 inch) · Pastry brush · Tongs or spatula
The method
Step by step
- 1
In a large mixing bowl, thoroughly whisk together the all-purpose flour, active dry yeast, granulated sugar, and salt until well combined.
About 2 min
Cook’s note: Ensure all dry ingredients are evenly distributed to promote consistent yeast activation and flavor throughout the dough.
- 2
Pour the plain yogurt, warm water (around 105-115°F or 40-46°C), and vegetable oil into the dry mixture. Mix with a sturdy spoon or your hands until a shaggy, cohesive dough forms.
About 2 min
Cook’s note: The water temperature is crucial for activating the yeast; too hot will kill it, too cold will slow it down. The dough should be slightly sticky at this stage.
- 3
Transfer the shaggy dough onto a lightly floured work surface. Knead the dough vigorously for 5-7 minutes until it transforms into a smooth, elastic, and pliable ball.
About 7 min
Cook’s note: Proper kneading develops the gluten, which is essential for the naan's characteristic chewiness and ability to puff up during cooking. The dough should spring back when gently poked.
- 4
Lightly grease a clean large bowl with a small amount of vegetable oil. Place the kneaded dough in the bowl, turning it once to coat all sides with oil.
Cook’s note: Oiling the bowl prevents the dough from sticking and drying out during its rise.
- 5
Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel. Allow the dough to rise in a warm, draft-free place for 60 minutes, or until it has visibly doubled in size.
About 1 hr
Cook’s note: A slightly warmed (then turned off) oven or a sunny spot on your countertop are ideal locations for dough to rise effectively.
- 6
Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and divide it into 6 equal portions.
About 2 min
Cook’s note: Punching down the dough redistributes the yeast and allows for a second, more even rise in the individual naan pieces.
- 7
Lightly flour your work surface and a rolling pin. Take one portion of dough and roll it into an oval shape, approximately 6-8 inches long and about 1/4 inch thick.
About 5 min
Cook’s note: Aim for an even thickness to ensure uniform cooking. Don't worry if the shape isn't perfectly oval; rustic charm is part of homemade naan!
- 8
Place a cast iron skillet or a heavy-bottomed pan over medium-high heat. Allow the pan to preheat for at least 5 minutes until it is very hot.
About 5 min
Cook’s note: A screaming hot pan is crucial for achieving the signature charred spots and rapid puffing of the naan, mimicking a tandoor oven.
- 9
Carefully place one rolled naan dough into the hot, dry skillet. Cook for 1-2 minutes until numerous bubbles appear on the surface and the bottom is lightly golden brown with some charred spots.
About 2 min
Cook’s note: Resist the urge to move the naan too much during this stage; let it cook undisturbed to develop a good crust.
- 10
Flip the naan using tongs or a spatula and cook for another 1-2 minutes on the second side until it puffs up beautifully and develops additional golden-brown and charred spots.
About 2 min
Cook’s note: If the naan isn't puffing, your pan might not be hot enough, or the dough may be too thick or not properly kneaded.
- 11
While the naan is still piping hot, brush it generously with melted butter. If desired, sprinkle immediately with garlic powder and freshly chopped cilantro.
About 1 min
Cook’s note: Brushing with butter while hot allows it to absorb deeply, adding richness and flavor. The heat also helps the garlic powder and cilantro adhere.
- 12
Transfer the cooked naan to a plate and immediately cover it with a clean kitchen towel to keep it warm and soft while you cook the remaining pieces.
Cook’s note: Stacking and covering the naan helps to steam them slightly, keeping them pliable and preventing them from drying out.
Per serving
Nutrition
- Calories
- 303.1kcal
- Protein
- 7.2g
- Carbs
- 50.4g
- Fat
- 7.6g
- Fibre
- 2.1g
- Sugar
- 2.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
This naan is a fantastic accompaniment to any Indian curry, stew, or even as a base for a quick flatbread pizza. For a richer flavor, you can substitute a portion of the water with milk. Feel free to experiment with toppings like nigella seeds, sesame seeds, or finely chopped green chilies for an extra kick. Serve warm with butter chicken, dal makhani, or a simple raita.
Store leftover naan in an airtight container or zip-top bag at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
To reheat, lightly dampen naan with water and warm in a dry skillet over medium heat for 1-2 minutes per side, or microwave for 15-30 seconds until soft. For best results, reheat in a preheated oven at 350°F (175°C) for 3-5 minutes.
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