Plain Naan Recipe

Activate yeast (if using active dry; instant skip)

If you are using active dry yeast instead of instant, dissolve 2 tsp sugar in 1/4 cup warm water (about 100–110°F / 38–43°C), sprinkle 2 tsp active dry yeast over it and let sit until foamy, about 5–10 minutes. If using instant yeast, mix it directly into the flour in the next step.

Combine dry ingredients: In a large bowl, whisk together 3 cups all-purpose flour, 2 tsp instant yeast (or the activated yeast from previous step), 1 tsp sugar, and 1 tsp salt until evenly distributed.

Whisk wet ingredients: In a separate bowl, whisk 1 cup plain yogurt, 2 tbsp vegetable oil, and 1 tbsp warm milk together until smooth. If the yogurt is very thick, you can thin it slightly with up to 1–2 tbsp warm water so it is stirrable.

Mix and form dough: Make a well in the center of the flour mixture and pour in the yogurt mixture. Using a spoon or your hand, fold until a shaggy dough forms. If dough feels very dry and not coming together, add up to 1–2 tbsp warm water, 1 tbsp at a time. If too wet, sprinkle a little flour.

Knead: Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 6–8 minutes. Alternatively, use a stand mixer fitted with a dough hook and knead on medium speed for 4–5 minutes. Dough should be soft and slightly tacky but not sticky.

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

Divide dough: Punch down the risen dough gently to release air. Transfer to a lightly floured surface and divide into 8 equal pieces (about 60–70 g each for 8 naans). Shape each piece into a smooth ball and cover with a damp towel; let rest 10–15 minutes to relax the gluten.

Preheat cooking surface: Place a heavy cast-iron skillet or nonstick skillet over medium-high heat and let it heat for 5 minutes until very hot. Alternatively, preheat a baking stone in a 500°F (260°C) oven and use an inverted sheet pan as a peel.

Roll naan: Working with one dough ball at a time on a lightly floured surface, flatten and roll into an oval or teardrop shape about 1/8-inch thick (roughly 6–8 inches long). Avoid over-flouring—light dusting only.

Cook on skillet: Set the rolled naan onto the hot dry skillet. Cook until bubbles form and the underside has brown spots, about 1–2 minutes. Flip with tongs or spatula and cook the second side 1–2 minutes. If you like a charred finish, press the naan gently with a wet spatula and move it directly over an open flame for a few seconds, or hold with tongs above the burner to blister.

Optional seeds: If using nigella or sesame seeds, sprinkle them on the rolled dough and press lightly before placing on the skillet so they adhere.

Finish with butter: Transfer cooked naan to a plate and brush immediately with melted butter or ghee. Keep finished naans covered with a clean towel to stay warm and soft while you cook the remaining pieces.

Serve: Serve warm as an accompaniment to curries, soups, or use for wraps.