Nan Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in sugar and sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive — start with fresh yeast.

Combine wet ingredients

In a large mixing bowl, whisk together the yogurt, 2 tablespoons melted butter (reserve 1 tablespoon for brushing), and 1 tablespoon vegetable oil until smooth.

Mix dry ingredients

In a separate bowl, whisk together the flour, salt, and baking powder.

Make the dough

When yeast is foamy, pour it into the wet ingredients and stir. Gradually add the flour mixture, mixing with a wooden spoon or by hand until a shaggy dough forms. Turn dough out onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is too sticky, sprinkle up to 2 tablespoons more flour as needed.

First rise

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

Divide and rest

Punch down the dough and transfer to a floured surface. Divide into 8 equal pieces (about 75–85 g each). Shape each piece into a smooth ball. Cover loosely and let rest 15–20 minutes to relax the gluten — this helps with rolling out.

Preheat cooking surface

Place a heavy skillet, cast-iron pan, or griddle over medium-high heat and let it heat for 5–7 minutes until very hot. If using an oven, preheat the broiler and place a baking sheet or pizza stone on the top rack to heat.

Roll out naans

Working with one dough ball at a time on a lightly floured surface, use a rolling pin to roll each ball into an oval or teardrop shape about 1/8–1/4 inch (3–6 mm) thick. Do not over-flour — a little sticking helps create a blistered surface.

Cook on stovetop

Brush or lightly oil the hot skillet. Place the rolled naan onto the dry hot skillet. Cook 1–2 minutes until bubbles form on the surface and the bottom has golden brown spots. Flip and cook the other side 30–60 seconds until puffed and lightly charred in spots. For extra blistering, press gently with a spatula on areas to encourage puffing.

Alternate broiler method

For oven/broiler: place rolled naans onto the hot baking sheet or stone and slide under the preheated broiler. Watch closely and broil 1–2 minutes until puffed and charred in spots. Flip with tongs if needed and broil an additional 30–60 seconds.

Brush with butter and garnish

Immediately after cooking, brush each naan with the reserved melted butter (and the additional 2 tablespoons melted butter if using for serving). If using, mix the minced garlic into the extra melted butter first and brush for garlic naan. Sprinkle chopped cilantro and sesame or nigella seeds on top as desired.

Serve warm. Naan is best served the same day; reheat wrapped in foil in a 300°F (150°C) oven for 5–7 minutes if needed.