Recipe

Gourmet Naan (Bright and Citrusy)

Skillet naan with crisp edges, a fluffy chew, and a quick lemon yogurt glaze that tastes like sunshine on warm bread.

By Matt Campbell

•

4.8

A real photograph of warm naan stacked on a wooden board with melted lemon herb butter brushed on top, with a halved lemon and a small bowl of yogurt sauce in the background on a kitchen counter

If naan is already your comfort blanket carb, this is the version that shows up in a tuxedo. It is still cozy, still wildly snackable, still made with normal grocery store ingredients. But we are giving it a bright, citrusy upgrade that makes the whole kitchen smell like you have your life together.

We are making quick stovetop naan, then brushing it with a lemon-garlic butter and finishing with a tangy lemon yogurt glaze plus herbs. The result is fluffy and chewy in the center, crisp at the edges, and fresh enough to pair with everything from weeknight chicken to soup to “I ate three pieces standing at the counter.” No judgment. That is the correct way to test bread.

A real photograph of naan cooking in a cast iron skillet with golden bubbles forming on the surface

Why It Works

Fast, high-reward dough: Baking powder gives lift, yogurt adds tenderness, and you do not need a stand mixer.
Skillet char without a tandoor: A hot pan creates those blistery brown spots and crisp edges that make naan feel restaurant-level.
Citrus that actually shows up: Lemon zest goes in the butter and the glaze, so it smells bright and tastes bright, not just vaguely sour.
Customizable finish: Keep it simple with lemon butter, or go full “gourmet” with the yogurt drizzle, herbs, and flaky salt.

Pairs Well With

Storage Tips

Keep It Fresh

Room temp (short term): Cool completely, then store in a zip-top bag up to 24 hours.
Refrigerator: Store airtight up to 4 days. Reheat in a dry skillet over medium heat 30 to 60 seconds per side, then brush with a little extra lemon butter.
Freezer: Freeze naan in a single layer until firm, then transfer to a bag with parchment between pieces. Best within 2 months.
Best reheat methods: Skillet for crisp edges, toaster oven at 350°F for 5 to 7 minutes, or straight from frozen in a skillet with a lid for 1 to 2 minutes per side.
Glaze tip: Store the lemon yogurt glaze separately. Add after reheating so it stays bright and not watery.

Common Questions

Can I make this without yogurt?

Yes. Use sour cream 1:1. If you want to use buttermilk, start with 1/2 cup, mix the dough, then add more buttermilk 1 tablespoon at a time only if needed. Buttermilk is thinner than Greek yogurt, so you are aiming for a dough that is soft and slightly tacky, not batter-like.

Why is my naan tough?

The usual culprit is too much flour or overcooking. Keep the dough soft, flour your surface lightly, and cook hot and fast. Also, let it rest so the gluten relaxes.

Do I need yeast?

Not for this version. Baking powder plus yogurt gives a quick lift. If you want a more classic yeasted naan, you can, but it becomes a longer project.

Can I make the dough ahead?

Yes. Make the dough, cover tightly, and refrigerate up to 24 hours. Let it sit at room temp for 20 to 30 minutes before shaping so it rolls out easily.

How do I get more blistering?

Make sure the pan is fully preheated. Cast iron helps. Also, do not press the naan down. Let the steam do its bubble thing.

Is the lemon flavor strong?

It is bright, not sharp. Zest gives the “wow” aroma. If you want it louder, add more zest, not more juice.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or heavy nonstick skillet (10 to 12 inch)
Mixing bowl
Microplane or fine grater (for lemon zest)
Rolling pin (optional, you can stretch by hand)
Pastry brush or spoon (for lemon butter)
Measuring cups and spoons

I started making naan on the stove the same way I started doing a lot of home cooking tricks, because I wanted restaurant vibes without restaurant time. One night I had lemons that needed using and a bowl of yogurt that was about to turn on me. So I did what any reasonable person does: I zested first and asked questions later.

The lemon butter hit the hot naan and the smell was immediate, like the kitchen just got brighter. Then I drizzled on a quick lemon yogurt glaze and suddenly the whole thing felt fancy enough to serve with friends, but still easy enough to make on a Tuesday when the only plan is “eat something warm.”

Gourmet Naan (Bright and Citrusy)

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 60 minutes (includes rest)

Servings 8 naan

Ingredients

Naan Dough

2 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon sugar
3/4 cup plain Greek yogurt (2% or whole)
2 tablespoons olive oil (or melted butter)
1/4 cup warm water (warm, not hot), plus 1 to 2 tablespoons as needed

Bright Lemon Butter

4 tablespoons unsalted butter, melted
Zest of 1 large lemon
1 tablespoon fresh lemon juice
1 small garlic clove, finely grated (or 1/2 teaspoon garlic powder)
2 tablespoons chopped fresh cilantro or parsley
Pinch of kosher salt

Lemon Yogurt Glaze (Optional but Highly Encouraged)

1/2 cup plain Greek yogurt
1 to 2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon honey (or maple syrup)
Pinch of salt
Optional: pinch of Aleppo pepper or red pepper flakes

To Finish

Flaky salt (optional)
Extra herbs and lemon zest (optional)

Instructions

Make the Dough

Mix dry ingredients. In a large bowl, whisk together flour, baking powder, salt, and sugar.
Add yogurt and oil. Add the yogurt and olive oil, then stir with a fork or spatula until shaggy and uneven. That is perfect.
Add water gradually. Pour in 1/4 cup warm water (warm, not hot) and mix until a soft dough forms. Greek yogurt thickness varies by brand, so you may not need extra water. If it looks dry or won’t come together, add 1 tablespoon water at a time. You want it soft and slightly tacky, not sticky like glue.
Knead briefly. Turn onto a lightly floured surface and knead 2 to 3 minutes, just until smooth. Do not overwork it.
Rest. Place the dough back in the bowl, cover, and rest 20 to 30 minutes. This makes rolling easier and the naan more tender.

A real photograph of naan dough resting in a covered bowl on a kitchen counter

Mix the Lemon Butter and Glaze

Lemon butter: In a small bowl, stir melted butter with lemon zest, lemon juice, grated garlic, herbs, and a pinch of salt.
Yogurt glaze (optional): In another bowl, whisk yogurt with lemon juice, zest, honey, and salt. Add a splash of water if you want it more drizzleable.

Shape and Cook the Naan

Divide. Cut dough into 8 equal pieces. Roll each into a ball. Keep them covered with a towel or plastic wrap while you work so they do not dry out.
Heat the skillet. Preheat a cast iron skillet over medium-high heat for 3 to 5 minutes. You want it hot.
Roll or stretch. On a lightly floured surface, roll one dough ball into an oval about 1/4 inch thick. Rustic is the goal. Perfect is optional.
Cook first side. Place the naan in the dry hot skillet. Cook 45 to 75 seconds, until bubbles form and the bottom has browned spots.
Flip and finish. Flip and cook 45 to 60 seconds more. If you want deeper color, add 10 to 15 seconds more on the second side as needed. Transfer to a plate and cover with a clean towel to keep warm.
Repeat. Cook remaining naan, adjusting heat as needed. If the pan starts smoking aggressively, lower the heat slightly.

Finish Like a Pro

Brush with lemon butter. While the naan is still warm, brush generously. Do not be shy. Butter is how naan says “hello.”
Optional drizzle. Add a spoonful of lemon yogurt glaze, then hit it with extra herbs, lemon zest, and flaky salt.
Serve. Best warm, straight from the towel pile, preferably with something saucy nearby.

Quick Fixes

Dough too sticky: Add flour 1 tablespoon at a time, just until workable. The dough should still feel soft.
No bubbles: Your pan is not hot enough, or the naan is rolled too thick. Preheat longer and aim for about 1/4 inch.
Browning too fast: Lower heat slightly. You want spots and blisters, not a scorched bottom.

Nutrition information is estimated.

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