Naan Bread Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If mixture does not foam, yeast may be inactive; start over with fresh yeast.

Mix wet ingredients

In a large mixing bowl, whisk together yogurt, warm milk, vegetable oil (or melted ghee), and the foamy yeast mixture until smooth.

Combine dry ingredients

In a separate bowl, whisk together all-purpose flour, salt, and baking powder.

Form dough

Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or dough hook on low speed until a shaggy dough forms. Turn onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic. (If using a stand mixer, knead with the dough hook for 4–6 minutes.) The dough should be soft and slightly tacky but not sticky; add up to 2 tablespoons more flour if excessively sticky.

First rise

Lightly oil a clean bowl, place the dough inside, and turn to coat. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

Divide dough

Punch the risen dough down gently to release air. Turn out onto a lightly floured surface and divide into 6 equal pieces for medium naan (about 90–110 g each) or 8 for smaller ones. Roll each piece into a tight ball and cover with a towel; rest 15 minutes to relax the gluten.

Shape naans

Working with one ball at a time, press into a flat disc with your fingers, then use a rolling pin to roll each piece into an oval or teardrop shape about 1/8 inch (3 mm) thick. If the dough resists, let rest a few more minutes and try again.

Prepare pan

Place a heavy cast-iron skillet or nonstick pan over medium-high heat until very hot (2–4 minutes). No oil is necessary in the pan; a hot dry pan yields the characteristic charred spots.

Cook naans

Place one rolled naan into the hot skillet. Cook 1–2 minutes until bubbles form and the bottom develops brown blistered spots. Flip and cook the other side 30–60 seconds until puffed and lightly charred. For extra puffing, press gently with a spatula against flat bubbles so they puff evenly. If you have a gas stove and want authentic char, you can finish by placing the cooked naan directly over an open flame with tongs for a few seconds to char edges.

Keep warm

Transfer cooked naan to a plate and cover loosely with foil or a clean towel to keep warm while you cook remaining pieces. Reheat skillet between batches if it cools.

Prepare garlic butter

In a small bowl, mix the melted butter or ghee with minced garlic.

Brush and garnish

As each naan comes off the pan, brush both sides lightly with the garlic butter. Sprinkle chopped cilantro, nigella or sesame seeds, and a pinch of coarse salt as desired.

Serve warm. Naan is best eaten immediately but can be wrapped and kept warm for up to 30 minutes. To store, cool completely and keep in an airtight container for up to 2 days; reheat briefly in a hot skillet or oven.