Naan Bread Recipe

Activate yeast

In a small bowl, combine warm water (110°F / 43°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant. If mixture doesn't foam, discard and start with fresh yeast.

Combine wet ingredients

In a medium bowl whisk together the warm milk and Greek yogurt until smooth. Stir in the foamy yeast mixture and 1 tablespoon of the oil.

Mix dry ingredients

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

Form the dough

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a wooden spoon or your hand, mix until a shaggy dough forms. If dough feels too dry, add up to 1–2 tablespoons warm water; if too sticky, sprinkle up to 2 tablespoons more flour. The dough should be soft, slightly tacky but manageable.

Knead

Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 4–5 minutes.

First rise

Lightly oil a clean bowl with a little of the reserved oil. Place the dough in the bowl, turn to coat with oil, cover with plastic wrap or a damp cloth, and let rest in a warm draft-free spot for 1–1.5 hours, until roughly doubled in size.

Divide and rest

Gently punch down the dough and transfer to a lightly floured surface. Divide into 6 equal portions (about 90–100 g each). Shape each portion into a ball, cover with a towel, and let rest 20–30 minutes. Resting relaxes gluten and makes rolling easier.

Preheat cooking surface

Place a heavy skillet, cast-iron pan, or nonstick pan over medium-high heat and preheat for 5–7 minutes until very hot. If using a grill or oven broiler, preheat to high (about 500°F / 260°C) and prepare a baking sheet or grill grates.

Roll out naans

Working with one dough ball at a time, use a lightly floured rolling pin to roll each ball into an oval or teardrop shape about 1/8 to 1/4 inch (3–6 mm) thick. Don't roll too thin; some air pockets are desirable.

Optional toppings (garlic & herb butter)

If using garlic, mix the minced garlic into the melted butter or ghee and set aside with chopped cilantro.

Cook on stovetop

Lay one rolled naan onto the preheated dry skillet. Cook for 1–2 minutes until bubbles form on the surface and the underside has golden-brown spots. Flip with tongs or spatula and cook the other side 30–60 seconds until puffed and spotted. For extra char, press the naan briefly with tongs over direct heat or move skillet to highest heat for last 10–20 seconds.

Alternate broiler method

If using broiler, place rolled naan on a perforated pizza screen or baking sheet. Broil 2–3 inches from element for 1–2 minutes until bubbly and charred in spots, watching carefully to avoid burning. Flip and broil briefly if you prefer both sides charred.

Finish and serve

As each naan comes off the heat, brush liberally with melted butter or garlic-ghee and sprinkle with chopped cilantro and a pinch of coarse salt if using. Keep cooked naans warm wrapped in a clean towel while you cook the rest.