Plain Naan Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl, stir in the sugar, then sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy and fragrant. If it does not foam, discard and use fresh yeast.

Combine flours and salt in a large mixing bowl. Make a well in the center.

Whisk together warm milk, yogurt, and vegetable oil in a separate bowl. Add the foamy yeast mixture to this wet mix and stir to combine.

Pour the wet mixture into the flour well. Using a wooden spoon or your hand, mix until a shaggy dough forms, then turn the dough out onto a lightly floured surface.

Knead the dough for 6–8 minutes until smooth, elastic, and slightly tacky. If the dough feels too sticky, dust with up to 2 tablespoons additional flour; if too dry, sprinkle a teaspoon of warm water at a time.

Lightly oil a clean bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Punch down the dough gently to release air. Transfer to a lightly floured surface and divide into 8 equal portions (approximately 80–90 g each). Shape each portion into a smooth ball and cover with a damp towel. Let rest 20–30 minutes to relax the gluten (this makes rolling easier).

If using a baking stone or cast-iron skillet, place it in the oven and preheat to highest oven temperature (500–550°F / 260–290°C) for at least 30 minutes. Alternatively, preheat a heavy skillet or tawa over medium-high heat on the stovetop until very hot.

On a lightly floured surface, take one rested dough ball and press it gently to flatten. Using a rolling pin, roll into an oval or tear-drop shape about 6–8 inches long and 1/8–1/4 inch thick. Dust with a little semolina or cornmeal if desired to prevent sticking.

For oven method: If using a baking stone, slide the rolled naan directly onto the preheated stone (you can use a peel dusted with semolina). Bake for 2–4 minutes until the surface bubbles and charred spots appear; for an extra char, switch the oven to broil for the last 30–60 seconds watching carefully to avoid burning. For skillet method: Place the rolled naan onto the hot skillet. Cook 1–2 minutes until bubbles form and the underside has brown spots, then flip and cook another 1–2 minutes. To mimic tandoor char, after the second side cooks, hold the naan with tongs over an open flame (gas burner) for a few seconds to blister, or press it briefly against the hot skillet edge.

While the naan are hot, brush both sides lightly with melted butter or ghee. If using, mix minced garlic into half the melted butter and brush on immediately for garlic naan. Sprinkle with chopped cilantro, if desired.

Repeat rolling and cooking with remaining dough balls. Keep finished naan wrapped in a clean kitchen towel or in a covered container to stay warm and soft while you cook the rest.

Serve naan warm alongside curries, kebabs, or use to scoop up dips.