Crispy Naan Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in the sugar, then sprinkle the active dry yeast over the top. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the yogurt, vegetable oil and the foamy yeast mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead on medium speed 4–6 minutes. Dough should be slightly tacky but not sticky; add up to 1–2 tablespoons flour if excessively sticky.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1–1.5 hours.

Punch down the risen dough and divide into 8 equal pieces (about 2.5–3 oz / 70–85 g each). Roll each piece into a ball, then cover and let rest 15–20 minutes to relax the gluten — this makes rolling easier and helps create a crisp edge.

On a lightly floured surface, use a rolling pin to roll each ball into an oval or teardrop shape about 1/8 inch (3 mm) thick. For extra crispness, roll thinner at the edges and slightly thicker in the center.

Heat a heavy cast-iron skillet or nonstick pan over medium-high heat until very hot (about 2–3 minutes). Add 1 teaspoon of oil or a light smear of ghee and swirl to coat.

Working one at a time, place a rolled naan into the hot skillet. Cook 1–2 minutes until bubbles form and the underside develops golden-brown spots. Flip and cook the second side 1–2 minutes, pressing gently with a spatula so the naan makes contact with the pan and crisps. For an extra-crispy finish, after flipping, press and hold with the spatula for 30–45 seconds and cook until deeply blistered in spots.

If desired, brush the hot naan with melted butter or ghee and sprinkle with minced garlic and chopped cilantro. Repeat with remaining naans, adding more oil to the pan when needed (about 1 tsp per naan).

Arrange cooked naan on a wire rack (not stacked) for 5 minutes to keep them crisp. Serve warm.