Naan (The Best Recipe!)
Soft, puffy, and blistered—this naan recipe is foolproof! It’s quick, easy, and tastes even better than restaurant naan. No tandoor oven required—just a cast iron skillet. Watch my video tutorial for all the tips to make perfectly chewy naan bread every time!
Ingredients
Instructions
Activate Yeast. In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.
Making Naan Dough. Add the yeast mixture, yogurt, salt, and oil, and knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size in about 1 hour.
Rolling Naan. Divide the dough into 8 equal portions. Roll the dough to an 6” (15 cm) circle using a rolling pin.
Cooking Naan. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles, and burnt spots appear, flip it over and cook the other side. Repeat the same until all the dough is done. Brush with melted butter, and serve warm.
Serving Naan. Brush the naan with melted butter or ghee, then sprinkle with fresh cilantro. Serve warm and enjoy!
Nutrition
- Serving Size
- 1 g
- Calories
- 195 kcal
- Carbohydrate Content
- 28 g
- Protein Content
- 5 g
- Fat Content
- 7 g
- Saturated Fat Content
- 3 g
- Cholesterol Content
- 13 mg
- Sodium Content
- 333 mg
- Fiber Content
- 1 g
- Sugar Content
- 1 g
- Trans Fat Content
- 0.2 g
- Unsaturated Fat Content
- 3 g
