Plain Naan Recipe

Activate yeast (if using active dry)

If using active dry yeast instead of instant, combine the warm water (about 105–115°F / 40–46°C) with sugar and yeast in a small bowl. Let sit 5–10 minutes until foamy. If using instant yeast, skip this step and mix yeast directly with the flour.

In a large mixing bowl, whisk together the all-purpose flour, instant dry yeast (or the activated yeast), sugar, and salt until evenly distributed.

In a separate bowl, whisk the yogurt, warm water, and vegetable oil until smooth. The mixture should be slightly warm but not hot.

Pour the wet ingredients into the dry ingredients. Use a wooden spoon or your hand to combine until a shaggy dough forms. If dough feels too dry, add up to 1–2 tablespoons more warm water; if too sticky, add up to 1 tablespoon flour.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. Alternatively, knead in a stand mixer with the dough hook for 4–5 minutes on medium speed.

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover the bowl with plastic wrap or a damp cloth and let the dough rest in a warm draft-free spot for 1 to 1¼ hours, until roughly doubled in size.

Punch down the risen dough to release air. Transfer to a lightly floured surface and divide into 8 equal pieces (about 70–80 g each). Roll each piece into a smooth ball. Cover the balls with a damp towel and allow to rest 20–30 minutes; this relaxes the gluten and makes rolling easier.

About 10 minutes before you plan to cook, place a heavy cast-iron skillet or non-stick skillet on the stove over medium-high heat so it becomes very hot. You want it smoking-hot when the naan hits the surface for best blistering.

On a lightly floured surface, take one rested dough ball and flatten it with your fingers. Using a rolling pin, roll into an oval or teardrop shape roughly 6–8 inches long and ¼-inch thick. If the dough resists stretching, let it rest 5 more minutes and try again. Optionally sprinkle a few nigella or sesame seeds on top and gently press them in.

Place the rolled naan onto the preheated dry skillet. Cook undisturbed for 1–2 minutes until bubbles form and the underside has dark brown spots. Using tongs, flip the naan and cook the other side 30–60 seconds until it has brown charred spots and the bread is cooked through. For extra blistering, briefly press the naan with a spatula or use tongs to hold it directly over an open flame for a few seconds (optional).

As each naan finishes, brush the hot surface generously with melted unsalted butter or brush with the reserved water (about ½–1 tsp) to help the butter spread; if using water, follow with butter for a lighter finish. Place cooked naan in a clean towel-lined basket to keep warm and soft. Repeat with remaining dough, reheating the skillet between batches as needed.

Serve plain naan warm. Keeps best wrapped in a towel or in an insulated container for up to 2 hours. For longer storage, cool completely and store in an airtight bag for up to 2 days at room temperature or freeze up to 1 month; reheat in a hot skillet or oven wrapped in foil.