Crispy Naan Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) and sugar in a small bowl. Sprinkle active dry yeast over the surface, stir once, and let sit 5–10 minutes until foamy and fragrant.

Mix wet ingredients

In a large mixing bowl, whisk together yogurt, vegetable oil, and salt until smooth.

Combine with flour

Add the foamy yeast mixture to the yogurt mixture. Gradually add 2 1/2 cups of the flour, stirring with a wooden spoon until a shaggy dough forms. If the dough is too sticky, add remaining 1/2 cup flour up to the full 3 cups as needed; dough should be soft and slightly tacky but not wet.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook at medium speed for 4–6 minutes. The dough should bounce back when pressed.

First rise

Lightly oil a clean bowl and place the dough inside, turning to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place for 1 to 1 1/2 hours, until doubled in size.

Divide and rest

Punch down the dough and turn out onto a lightly floured surface. Divide into 8 equal pieces (about 80–90 g each for 3 cups flour). Roll each piece into a smooth ball, cover with a towel or plastic wrap, and let rest 20–30 minutes to relax the gluten—this makes stretching easier.

Preheat skillet

Place a heavy-bottomed skillet or cast-iron pan over medium-high heat. Let it heat for 5 minutes so the surface becomes very hot. If using a grill or oven, preheat to highest setting (grill/400–500°F), but stovetop skillet method is recommended for best crispness.

Flatten and shape

Working with one dough ball at a time, use a rolling pin or your fingers to press and stretch each ball into an oval or teardrop 1/8"–1/4" (3–6 mm) thick. Avoid making them too thick — thinner dough produces a crisp exterior. If dough resists, let it rest another 5–10 minutes.

Cook first side

Brush the hot skillet lightly with 1/2 tsp of oil. Carefully place a stretched naan onto the skillet. Cook undisturbed for 1–2 minutes until bubbles form and the underside has golden-brown spots. Watch closely; timing varies with heat.

Cook second side

Flip the naan with tongs or a spatula and cook the second side 30–60 seconds. For classic blistered appearance and charred bubbles, press the naan gently against the pan with a spatula or lift to expose raw spots to direct heat. If desired, briefly hold the flipped naan directly over a gas flame with tongs to blister (optional).

Finish and flavor

Transfer cooked naan to a plate. Immediately brush with melted butter or ghee. If using garlic-cilantro topping, mix minced garlic into melted butter, brush on while hot, and sprinkle chopped cilantro and a pinch of flaky salt over each naan.

Repeat

Repeat cooking process with remaining dough pieces. Keep finished naan covered with a clean towel or in a low oven (about 200°F / 95°C) to keep warm and slightly crisp until serving.

Serve

Serve warm. Crisp naan pairs well with dips, curries, or used as a flatbread for sandwiches. If storing, cool completely and keep in an airtight container; reheat in a hot skillet or oven to restore crispness.