Naan Recipe

Activate yeast

In a small bowl combine warm water (about 100–110°F / 38–43°C) and the sugar. Sprinkle the active dry yeast over the water, stir lightly, and let sit 8–10 minutes until foamy. If it doesn't foam, the yeast may be inactive — start with new yeast.

Combine wet ingredients

In a large mixing bowl whisk the yogurt, warm milk, and vegetable oil (or melted ghee/butter) until smooth.

Mix dry ingredients

In a separate bowl whisk together the flour, salt, and baking powder so they're evenly distributed.

Make the dough

When the yeast is foamy, add it to the yogurt mixture. Gradually add the dry flour mixture to the wet ingredients, mixing with a wooden spoon or dough hook on low speed until a shaggy dough forms. If using a stand mixer, use the dough hook. The dough should be soft and slightly sticky but manageable. If it's too dry, add up to 1–2 tablespoons warm water; if too wet, add up to 1–2 tablespoons flour.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes by hand until smooth and elastic. If using a stand mixer, knead on medium-low for about 4–5 minutes.

First rise

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

Divide and rest

Punch down the dough gently to deflate. Divide into 8 equal portions (about 70–80 g / each) and roll into balls. Place the balls on a lightly oiled tray, cover, and let rest 20–30 minutes; this relaxes the gluten and makes rolling easier.

Preheat cooking surface

If you have a tandoor, preheat it. For home ovens, preheat the oven to its highest setting (500–550°F / 260–290°C) with a baking stone or inverted heavy baking sheet placed on the top rack. Alternatively, heat a cast-iron skillet or heavy nonstick pan over medium-high to high heat until very hot.

Shape naan

On a lightly floured surface, press and roll each dough ball into an oval or teardrop shape about 1/8 to 1/4 inch (3–6 mm) thick. Do not over-flour; a little sticking is fine. For classic texture, keep the edges slightly thicker than the center.

Add optional toppings

If using garlic or cilantro, sprinkle minced garlic and/or chopped cilantro on top of each rolled naan and press lightly so they adhere. Sprinkle coarse salt or nigella seeds if desired.

Cook on stone or skillet (oven method)

If using the oven and baking stone: wet your hands lightly and transfer the naan to the preheated stone or sheet (you can stretch with floured fingertips). Bake 2–4 minutes until puffed and the top has brown spots; finish under the broiler 30–60 seconds if you want more char. Remove with a spatula.

Cook on skillet (stovetop method)

If using a hot skillet or griddle: place the naan onto the dry hot pan. Cook 1–2 minutes until bubbles form and the underside has brown spots, then flip and cook another 1–2 minutes until charred spots appear. For extra char, hold the flipped naan briefly over an open flame with tongs (if safe).

Brush each hot naan immediately with melted butter or ghee so it soaks into the surface and keeps the bread soft. If using the garlic-cilantro option, you can mix minced garlic into the melted butter and brush, then sprinkle chopped cilantro on top.

Stack naan in a clean kitchen towel or covered basket to keep warm and soft until serving.

Serve warm alongside curries, kebabs, or use to scoop up dips. Naan is best eaten the same day but can be reheated directly on a hot skillet or in a 350°F oven for a few minutes.