Plain Naan Recipe

Activate yeast

In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast. Stir gently and let sit 8–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Mix dry ingredients

In a large mixing bowl whisk together the all-purpose flour, salt, and baking powder until evenly distributed.

Combine wet ingredients

In a separate bowl whisk the yogurt, warm milk and vegetable oil until smooth.

Form the dough

Make a well in the center of the flour mixture. Pour in the activated yeast and the yogurt-milk mixture. Using a spoon or your hand, mix until a shaggy dough forms. If the dough is very sticky, add up to 2 tablespoons more flour; if too dry, add up to 2 tablespoons more warm milk.

Knead

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth, soft, and slightly elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5–6 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place for 1 to 1½ hours, or until doubled in size.

Divide the dough

Punch down the risen dough gently to release air. Transfer to a work surface and divide into 8 equal portions (about golf-ball to softball size depending on desired naan size). Shape each portion into a smooth ball.

Rest

Cover the dough balls with a damp towel or plastic wrap and let rest 20–30 minutes. This relaxes the gluten and makes rolling easier.

Roll

Lightly dust the work surface or pastry board with the reserved flour. Working with one ball at a time, press and roll each ball into an oval or teardrop shape about 7–9 inches long and 1/8–1/4 inch thick. If dough resists stretching, let rest another 5 minutes. Brush the top lightly with water to help it stick to the tandoor or hot pan if cooking that way.

Traditional tandoor method

If you have access to a tandoor, moisten the back of the rolled naan slightly with water, then slap it onto the hot inner wall of the tandoor. Cook for 1–2 minutes until puffed and blistered, then use a spatula or tongs to remove. Brush immediately with melted butter or ghee and serve hot.

Home oven (broiler) alternative

Preheat the oven to its highest broil setting and place a pizza stone or heavy baking sheet on the top rack to heat for 30 minutes. Moisten the back of a rolled naan and place it on the hot stone/sheet. Broil 1–2 minutes until bubbles form and charred spots appear; flip with tongs and broil another 30–60 seconds. Remove and brush with melted butter or ghee.

Skillet/stovetop alternative

Heat a heavy cast-iron or nonstick skillet over medium-high heat until very hot. Place the rolled naan in the dry skillet. Cook 1–2 minutes until bubbles form and the bottom has brown spots. Flip and cook the other side 30–60 seconds; for more charring, briefly hold the naan with tongs over an open flame if available. Brush both sides with melted butter or ghee and serve immediately.

Serving

Stack the cooked naans and keep them covered with a clean towel to stay warm and soft until serving. Serve plain or with curries, chutneys, or raita.