Plain Naan Recipe

Activate yeast

In a small bowl, combine warm water (approximately 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy and fragrant. If it doesn't foam after 10 minutes, the yeast may be inactive — start over with fresh yeast.

Combine wet ingredients

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

Mix dough

Add the foamy yeast mixture to the bowl with the yogurt mixture. Add salt to the flour, then gradually add the 3 cups of all-purpose flour to the wet mixture, stirring with a spoon or a dough hook on low speed until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface (use some of the additional flour). Knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If the dough is too sticky, sprinkle up to 1–2 tablespoons more flour; if too dry, wet hands with a little water and continue kneading.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place for 1 to 1¼ hours, or until doubled in size.

Divide and rest

Punch down the dough gently to release air. Divide the dough into 8 equal pieces (about golf-ball to tennis-ball size for medium naans). Shape each piece into a smooth ball, place on a tray, cover with a damp towel, and let rest for 20–30 minutes to relax the gluten.

Preheat cooking surface

While dough rests, preheat a heavy cast-iron skillet or nonstick skillet over medium-high heat until very hot (about 3–5 minutes). If you have a tandoor or pizza stone and oven, you may preheat to highest setting instead (450–500°F / 230–260°C).

Roll out naans

Working with one dough ball at a time, dust a surface lightly with flour. Using a rolling pin (or stretch by hand), roll each ball into an oval or tear-drop shape about 1/8 to 1/4 inch (3–6 mm) thick. Keep remaining dough covered to prevent drying.

Cook naans on stovetop

Place the rolled naan onto the hot skillet. Cook undisturbed for 1 to 1½ minutes until bubbles form on the surface and the bottom has golden-brown spots. Flip with tongs and cook the other side for 30–60 seconds until puffed and spotted. If desired, press lightly with a spatula or kitchen towel to encourage even contact and blistering.

Alternate: oven/tandoor method

If using a very hot oven with a pizza stone, transfer the rolled naan to the hot stone and bake for 2–4 minutes until puffed and charred in spots. Broil for the last 20–30 seconds if you want more charring.

Finish with butter

As soon as you remove each naan from the skillet, brush generously with melted butter or ghee (mix the optional teaspoon of water into the butter if needed to thin). Stack the cooked naans and keep covered with a clean towel to stay soft and warm.

Serve the plain naan warm alongside curries, kebabs, or use to scoop dips. Best consumed the same day, though you can store cooled naans in an airtight container for up to 2 days and reheat briefly in a skillet or oven.