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 5–10 minutes until foamy and aromatic.

Mix wet ingredients

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

Combine dry and wet

Add the flour and salt to the yogurt mixture. Pour the activated yeast mixture into the bowl. Using a wooden spoon or your hand, stir until a shaggy dough forms.

Knead dough

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, sprinkle up to 2 tablespoons more flour; if too dry, wet hands with a little water and continue kneading.

First rise

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

Portion dough

Punch the dough down gently to release air. Transfer to a floured surface and divide into 8 equal pieces (about 70–80 g / 2.5 oz each). Shape each piece into a smooth ball and dust lightly with flour.

Rest balls

Cover the dough balls with a damp towel or plastic wrap and rest 20–30 minutes to relax the gluten; this makes rolling easier.

Heat cooking surface

Place a heavy cast-iron skillet or nonstick pan over medium-high heat. Preheat until very hot (about 3–5 minutes). If you have a pizza stone or tandoor, preheat that to high heat instead.

Roll or stretch naan

Working with one dough ball at a time, press it with your fingers to flatten slightly. On a lightly floured surface, use a rolling pin to roll each ball into an oval or teardrop shape about 6–8 inches long and 1/8 to 1/4 inch thick. Alternatively, gently stretch by hand for a more rustic texture. Dust off excess flour.

Cook first side

Place the rolled naan onto the hot skillet. Cook until bubbles form on the surface and the underside has brown spots, about 1–2 minutes. Do not press down while cooking.

Cook second side

Flip the naan using tongs or a spatula. Cook the second side for another 1–2 minutes until cooked through and blistered in spots. If desired, after flipping you can hold the naan with tongs and press its edge against the skillet briefly to encourage puffing and char.

Optional charring

For a more tandoor-like char, after initial skillet cooking, transfer the naan directly over a gas flame with tongs for 5–10 seconds per side (watch carefully), or place briefly on the hot side of a cast-iron pan until charred.

Finish and keep warm

Brush each hot naan immediately with melted butter or ghee. If using nigella or sesame seeds, sprinkle on while butter is still wet. Stack finished naans and keep wrapped in a clean towel to stay warm and soft.