Plain Naan Recipe

Proof yeast

In a small bowl combine warm water (about 100–110°F / 38–43°C), the sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy. If it does not foam, the yeast may be dead — start over with fresh yeast.

Combine dry ingredients

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

Mix wet ingredients

In a separate bowl whisk together the warm milk, yogurt and vegetable oil. Once the yeast is foamy, add it to the wet mixture and stir to combine.

Form dough

Make a well in the center of the dry ingredients and pour in the wet mixture. Mix with a spoon or your hand until a shaggy dough forms. If dough feels very dry, add up to 1–2 tablespoons additional warm milk; if too sticky, sprinkle up to 2 tablespoons more flour.

Knead dough

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic and slightly tacky. Alternatively, knead in a stand mixer with the dough hook on medium-low 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 cloth and let rise in a warm place for 1–1.5 hours, or until doubled in size.

Divide dough

Punch down the risen dough gently to release air. Turn onto a lightly floured surface and divide into 8 equal portions (about 70–80 g each). Roll each portion into a tight ball and let rest, covered, for 10 minutes to relax the gluten.

Roll out naans

Using a rolling pin, roll each ball into an oval or teardrop shape about 1/8–1/4 inch (3–6 mm) thick. Try to keep some irregularity in the edge — traditional naan is slightly uneven.

Preheat cooking surface

Heat a heavy-bottomed skillet, cast-iron pan or nonstick skillet over high heat until very hot (about 2–4 minutes). If you have a gas stovetop and want a slight char, you can also cook directly on the flame using tongs after initial skillet cooking — see next steps.

Cook first side

Place one rolled naan in the dry hot skillet. Cook for 45–60 seconds until bubbles form on the surface and the underside develops brown spots. Do not press down.

Cook second side

Flip the naan and cook the other side for 30–45 seconds until puffed and browned in spots. If desired, for extra blistering and char, use tongs to hold the naan directly over a medium-high gas flame for 5–10 seconds per naan, turning to get small blackened spots. (If using oven broiler, you can finish a few seconds under a very hot broiler — watch carefully.)

Brush and garnish

Transfer hot naan to a plate or basket lined with a clean towel. Immediately brush with melted butter or ghee. If using, mix the minced garlic into the melted butter before brushing and sprinkle chopped cilantro on top.

Keep warm

Stack cooked naans and keep wrapped in the towel or in a warm oven (lowest setting) until ready to serve so they stay soft.