Recipe

Homemade Naan

Soft, chewy, blistered naan made on a hot skillet with simple ingredients and big flavor.

By Matt Campbell

•

4.8

A stack of freshly cooked naan with golden blisters and charred spots on a wooden cutting board next to a small bowl of melted garlic butter on a warm kitchen counter

Naan at home is one of those kitchen wins that feels way fancier than it is. You mix a simple dough, let it get a little puffy, then cook it in a ripping hot skillet until it balloons in spots like it has something to prove. Finish with butter, maybe garlic, maybe flaky salt, and suddenly dinner looks like you planned ahead.

This version is stovetop-friendly and uses easy-to-find ingredients. The yogurt keeps it tender, the yeast gives you those classic bubbles, and the skillet brings the char. If you have ever looked at naan on a restaurant table and thought, “Yeah I could do that,” you are correct.

A soft, slightly sticky naan dough resting in a mixing bowl on a kitchen counter, ready to rise

Why It Works

Soft and chewy: Yogurt adds tenderness and a subtle tang, so the bread stays plush instead of bready.
Blistered, charred spots: High heat in a cast iron skillet mimics tandoor energy in the best way.
Weeknight-friendly: The hands-on time is low, and each piece cooks in about 1 to 2 minutes per side.
Flexible: Make it plain, garlic-buttered, or seeded. You can also swap in a quick no-yeast naan-style flatbread option in the FAQ.

Pairs Well With

Storage Tips

Room temperature: Cool naan completely, then store in a zip-top bag or airtight container for up to 2 days. Tuck in a paper towel if your kitchen is humid.

Refrigerator: Up to 4 days, tightly wrapped. Reheat before serving for best texture.

Freezer: Freeze up to 2 months. Stack naan with parchment between pieces, then seal in a freezer bag.

Reheat (best methods):

Skillet: Medium heat, 30 to 60 seconds per side. Add a tiny swipe of butter at the end if you want that fresh-cooked vibe.
Oven: Wrap in foil and warm at 350°F for 8 to 10 minutes.
Microwave (last resort): 10 to 20 seconds under a damp paper towel. Softens fast, but you lose crisp edges.

Naan being reheated in a cast iron skillet until warm and pliable, with browned bubbles visible

Common Questions

Do I need a cast iron skillet?

No, but it helps. Cast iron holds heat like a champ, which is how you get those blistered spots. A heavy stainless steel skillet also works. Nonstick can work in a pinch, but you will usually get less char and slightly less dramatic bubbling.

Why didn’t my naan bubble?

The usual culprits are not hot enough pan, dough that is rolled too thick, or yeast that did not activate. Preheat your skillet for a full 5 minutes, roll to about 1/8-inch to 3/16-inch thick, and make sure your water is warm (about 105°F to 110°F) not hot.

Can I make naan without yeast?

Yes, with a small rename for honesty: it becomes a naan-style flatbread. Swap the yeast for 2 teaspoons baking powder and skip the rise. Mix the dough, then rest it 15 minutes (so the flour hydrates). Cook as directed. It will be tender and delicious, but the bubbles and chew will be a little different than yeast naan.

Can I cook naan in the oven?

You can, but stovetop is easiest for the signature char. For oven naan, heat a pizza stone or an upside-down sheet pan at 500°F until fully hot. Bake 2 to 4 minutes total, flipping once if needed. For more browning, finish under the broiler for 30 to 60 seconds. Ovens vary wildly, so stay close.

How do I make garlic naan?

Brush hot naan with melted butter mixed with minced garlic and a pinch of salt. If you want gentler garlic, warm the butter with the garlic for 30 to 60 seconds first, then brush.

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

Large mixing bowl
Measuring cups and spoons
Wooden spoon or dough whisk
Clean kitchen towel or plastic wrap
Cast iron skillet or heavy skillet
Tongs
Rolling pin (or a wine bottle, respectfully)
Pastry brush (optional for butter)

The first time I tried making naan, I was convinced it required a special oven, a special flour, and probably a special personality. Turns out it mostly requires a hot pan and the confidence to let dough do its thing. Now it is my favorite side for anything saucy, and also my favorite “oops we forgot bread” solution. I cook it while everyone is setting the table, brush it with garlic butter, and suddenly I look like the person who has it all together. I do not, but the naan does.

Homemade Naan

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 1 hour 20 minutes

Servings 8 naan

Ingredients

3/4 cup warm water (105°F to 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1 teaspoon sugar
3 cups all-purpose flour, plus more for rolling
1 1/2 teaspoons kosher salt
1/2 cup plain whole-milk yogurt
2 tablespoons olive oil or neutral oil, plus a little for the bowl
2 tablespoons melted butter (for brushing), plus more as needed
Optional: 2 cloves garlic, finely minced
Optional: chopped cilantro, flaky salt, or nigella seeds for finishing

Instructions

Bloom the yeast. In a large bowl, whisk together the warm water, yeast, and sugar. Let sit 5 to 10 minutes until foamy. If it does not foam, your yeast might be expired or the water might have been too hot or too cold.
Make the dough. Stir the flour and salt into the yeast mixture until you have a shaggy dough. Add the yogurt and oil and mix until everything is evenly combined. It will look a bit sticky and uneven at first. That is normal.
Knead. Turn dough onto a lightly floured surface and knead 3 to 5 minutes until smooth and elastic. Add flour only as needed to keep it manageable. You want soft dough, not a dry one. Texture check: it should feel smooth and supple, slightly tacky, but not so sticky that it coats your hands.
Rise. Lightly oil the bowl, return the dough, cover, and let rise 45 to 60 minutes, until roughly doubled.
Divide. Punch down the dough and divide into 8 pieces. Roll each into a ball. Cover with a towel and rest 10 minutes so the gluten relaxes.
Preheat the skillet. Place a cast iron skillet over medium-high heat for about 5 minutes. You want it very hot. After the first naan, you may need to lower the heat slightly so you get blistering without turning the pan into a smoke machine.
Roll. Roll one dough ball into an oval or circle about 1/8-inch to 3/16-inch thick, roughly 6 to 8 inches wide. Keep the others covered while you work.
Cook side one. Lay the rolled dough into the dry hot skillet. Cook 45 to 75 seconds, until bubbles form (even if they are a little uneven) and the underside has browned spots. If loose flour starts to burn in the pan between rounds, carefully wipe it out with a dry paper towel using tongs.
Flip and finish. Flip and cook 30 to 60 seconds more until blistered and cooked through. Look for: no wet or raw-looking patches on the surface, and the bread feels set when you tap it with tongs. If you want more char, nudge the heat slightly higher and give it a few extra seconds.
Brush and stack. Transfer to a plate and brush with melted butter. For garlic naan, stir minced garlic into the butter and brush while hot. Stack naan under a clean towel to keep warm and soft.
Repeat. Cook remaining pieces, adjusting heat as needed so the pan stays hot without smoking aggressively.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Homemade Naan

Why It Works

Pairs Well With

Recommended

Layered Whole Wheat Paratha

Easy Spanish Rice

Chicken Tikka Skewers

Aloo Gobi

Storage Tips

Common Questions

Do I need a cast iron skillet?

Why didn’t my naan bubble?

Can I make naan without yeast?

Can I cook naan in the oven?

How do I make garlic naan?

Homemade Naan

Ingredients

Instructions