Few breads capture the charm of home baking like naan—pillowy, golden, and warm from the skillet. Its soft, chewy texture offers an irresistible companion to rich curries, hearty stews, or even a simple spread of butter. Crafted with care, each piece delivers a perfect balance of tenderness and a slight crisp, punctuated by the occasional charred bubble.
Ingredient Breakdown
Crafting naan begins with building a strong, elastic base, and choosing the right flour is key. Bread flour, with its higher protein content, creates a robust dough with a chewy crumb. All-purpose flour, on the other hand, offers a slightly softer texture and a more tender bite. Either option works beautifully depending on whether you crave a denser or more yielding naan.
Liquid elements in this recipe—milk, water, and a touch of egg—contribute immensely to the dough’s texture. Warm water activates the yeast, while milk brings subtle richness and softness. The egg tenderizes the structure without making the dough heavy, ensuring each naan is light yet structured enough to puff in the skillet.
Flavor begins even before toppings are added. Sugar feeds the yeast, encouraging a lively rise, while salt balances and enhances the final flavor. Yeast introduces that essential lift, creating airy pockets during cooking and developing the characteristic naan texture.
For finishes, nothing beats the glossy richness of melted ghee brushed onto the hot naan, bringing a golden sheen and nutty depth. Infusing butter with fresh garlic provides an aromatic punch, while sprinkling nigella seeds and chopped cilantro over the surface imparts visual charm and layers of flavor.
For cheese naan lovers, selecting the right cheese is paramount. Varieties like Monterey Jack, cheddar, colby, or even a blend ensure a gooey, molten center without leaking during cooking. Grating cheese yourself preserves moisture and ensures a smoother melt.
Step-by-Step Preparation Guide
Activating the yeast is the critical first step. A warm environment and a bit of sugar coax the yeast into blooming, turning frothy and lively—a sure sign it’s ready to work its magic in the dough.
Mixing brings everything together. After creating a well in the sifted dry ingredients, pour in the yeast mixture, the milk-egg blend, and the melted butter. Begin combining with a spatula, then gently work the dough with your hands until it forms a soft, sticky ball. There’s no kneading necessary—just a delicate touch to encourage the dough to come together without overdeveloping gluten.
The first proofing period allows the dough to double in volume, transforming into a supple, airy mass. Once risen, dividing the dough into six portions ensures uniform naan sizes. Carefully shape each portion into a smooth sphere by tucking the edges underneath, trapping air within.
For the second proof, the dough balls rest again briefly, gaining a 50% volume increase. This short second rise ensures a final burst of airiness in the skillet.
Rolling the dough requires a gentle hand. Flatten each ball and roll it out to a circle approximately 16cm (6.5 inches) wide, maintaining a thickness of 3–4mm. Even rolling guarantees even cooking and consistent puffing.
Mastery of high-heat skillet cooking brings the final magic. A lightly greased, well-seasoned cast iron skillet, preheated until wisps of smoke appear, is ideal. Cooking each naan until bubbles form and golden charred spots appear ensures a texture that is both tender and crisp.
Recipe Tips
Secrets for ultra-soft, pillowy naan every time
Avoid overworking the dough and ensure it’s well-proofed before rolling out.
How to prevent the dough from sticking while rolling
Lightly dust the surface and rolling pin with flour without overflouring the dough.
Signs that your dough has proofed perfectly
The dough should be soft, airy, and about double its original size after the first rise; the second proof should show a gentle puff without deflating.
How to balance skillet heat for golden blisters without burning
Maintain a medium-high heat—hot enough to char quickly but not so hot that the naan burns before fully cooking.
Cheese naan tips: Filling and sealing for a molten cheese center
Place cheese in the center, gather the dough like a money pouch, seal tightly, and roll gently to avoid tears.
What to Serve With This Recipe
Few things are more satisfying than tearing into fresh naan beside a steaming bowl of curry. Rich, creamy dishes like butter chicken, tikka masala, or lentil dal are perfect dipping partners. The naan’s absorbent texture soaks up sauces effortlessly.
For lighter accompaniments, serve naan alongside vibrant yogurt dips such as raita, or tangy chutneys featuring mint, mango, or tamarind. Pickled vegetables provide a sharp contrast, cutting through the bread’s richness.
Beverage pairings enhance the experience. A tall glass of mango lassi refreshes the palate, while spiced chai offers a cozy, warming note. For those preferring wine, crisp, light whites like Sauvignon Blanc or a floral Gewürztraminer match beautifully with the naan’s savory profile.
Creative Variations
Infuse your melted butter with roasted garlic for a naan variation that boasts deep, mellow flavor and an intoxicating aroma. Brushing this over hot naan brings an irresistible, earthy richness.
For those seeking a little heat, incorporate finely minced chili or a sprinkle of crushed red pepper into the dough before shaping. Each bite delivers a subtle, fiery kick.
Fresh herbs like dill, parsley, or thyme folded into the dough before proofing offer a refreshing twist. Their aromatic oils infuse the naan with bright, herbaceous notes that pair wonderfully with simple grilled meats or vegetable dishes.
Frequently Asked Questions
Can naan dough be made ahead and refrigerated?
Yes, prepare the dough through its first rise, then cover and refrigerate for up to 24 hours. Allow it to return to room temperature before shaping and cooking.
What’s the best way to store and reheat cooked naan?
Cool completely, wrap tightly, and store at room temperature for a day or freeze for longer storage. Reheat in a hot skillet or warm oven wrapped in foil until heated through.
Is it possible to bake naan in the oven instead of on a skillet?
Yes, bake at the highest oven temperature on a preheated pizza stone or heavy baking sheet for 2–3 minutes until puffed and golden.
How do I prevent the naan from drying out after cooking?
Stack cooked naan and cover them with a clean kitchen towel to trap moisture and keep them soft.
Homemade naan offers a deeply rewarding experience, both in the making and in the eating. The soft, charred bread is endlessly versatile, pairing effortlessly with everything from spiced curries to fresh dips. Whether kept simple or adorned with cheese, garlic, or herbs, this naan recipe invites endless creativity and guarantees a fresh, restaurant-quality result every time.
Ingredients
1/2 cup warm water (approximately 40°C/105°F)
1 teaspoon instant or rapid-rise yeast
1 tablespoon granulated sugar
2 tablespoons full-fat milk (low-fat is acceptable)
1/2 teaspoon kosher or cooking salt
1 1/2 tablespoons whisked egg at room temperature (about half an egg,)
1 3/4 cups bread flour or all-purpose/plain flour
30g / 2 tablespoons melted ghee or unsalted butter
Finishes:
30g / 2 tablespoons melted ghee or butter
1 small garlic clove, optional for garlic butter variation
Nigella seeds for sprinkling
Fresh cilantro/coriander, finely chopped for garnish
Cheese Naan Option:
Shredded cheese such as Monterey Jack, cheddar, colby, or other meltable varieties
Instructions
Bloom the yeast by combining it with the warm water and sugar in a small bowl. Cover tightly with plastic wrap and set aside for about 10 minutes, allowing the mixture to become foamy and active.
In another small bowl, whisk together the milk and egg until well blended.
Meanwhile, sift the flour and salt into a large mixing bowl to aerate and evenly distribute the dry ingredients.
Create a well in the center of the sifted flour and pour in the yeast mixture, followed by the melted butter and the milk-egg mixture. Stir with a spatula until the dough starts to come together, then switch to using your hands. Bring the dough into a soft, cohesive ball without kneading excessively.
Cover the bowl with plastic wrap and set it in a warm environment for its first rise, allowing it to double in size over 1 to 1.5 hours
Transfer the dough onto a lightly floured surface. Divide it into six equal portions and shape each into a ball by gently stretching the outer surface and tucking the edges underneath to create a smooth, tight sphere.
Arrange the dough balls on a floured tray or plate. Dust lightly with flour, drape a lightweight tea towel over them, and let them proof again for 15 minutes. They should puff up, expanding by about 50%.
Working one at a time, flatten each dough ball gently with your palm on a floured surface. Roll out into circles about 16cm (6.5 inches) wide, aiming for a thickness between 3–4mm (roughly 0.12–0.16 inches).
Heat a cast iron skillet over high heat, lightly greased with 1/2 teaspoon of oil applied with a paper towel to prevent sticking (see Note 8 for alternative pans). Heat until you notice faint wisps of smoke.
Lay a piece of dough onto the hot skillet. Cook for 1 to 1 1/2 minutes, or until the underside is richly golden and slightly charred, with characteristic bubbles forming on the surface. Flip and cook the second side for about 1 minute until golden brown spots develop.
Continue with the remaining dough, adjusting the skillet’s heat as necessary to avoid burning.
Immediately brush the hot naan with melted ghee or butter—or garlic butter if using (Note 5). Sprinkle generously with nigella seeds and scatter with chopped cilantro. Serve while hot and fresh for best flavor and texture.
Cheese Naan:
Follow the same rolling process as above. Brush the surface with melted plain or garlic butter. Place roughly 1/4 cup of shredded cheese in the center. Gather the edges of the dough to encase the cheese, forming a pouch. Twist to seal securely.
Flip the dough bundle seam-side down, and roll it out gently into a circle approximately 6–7mm (about 1/4 inch) thick.
Preheat a well-seasoned cast iron skillet over high heat, but stop short of it smoking. Place the filled naan onto the skillet and cook for about 1 1/2 minutes until it puffs and turns golden. Flip and cook the second side for around 45 seconds until beautifully blistered and cooked through.
Naan Recipe
Ingredients
- 1/2 cup warm water approximately 40°C/105°F
- 1 teaspoon instant or rapid-rise yeast
- 1 tablespoon granulated sugar
- 2 tablespoons full-fat milk low-fat is acceptable
- 1/2 teaspoon kosher or cooking salt
- 1 1/2 tablespoons whisked egg at room temperature about half an egg,
- 1 3/4 cups bread flour or all-purpose/plain flour
- 30 g / 2 tablespoons melted ghee or unsalted butter
Finishes:
- 30 g / 2 tablespoons melted ghee or butter
- 1 small garlic clove optional for garlic butter variation
- Nigella seeds for sprinkling
- Fresh cilantro/coriander finely chopped for garnish
Cheese Naan Option:
- Shredded cheese such as Monterey Jack cheddar, colby, or other meltable varieties
Instructions
- Bloom the yeast by combining it with the warm water and sugar in a small bowl. Cover tightly with plastic wrap and set aside for about 10 minutes, allowing the mixture to become foamy and active.
- In another small bowl, whisk together the milk and egg until well blended.
- Meanwhile, sift the flour and salt into a large mixing bowl to aerate and evenly distribute the dry ingredients.
- Create a well in the center of the sifted flour and pour in the yeast mixture, followed by the melted butter and the milk-egg mixture. Stir with a spatula until the dough starts to come together, then switch to using your hands. Bring the dough into a soft, cohesive ball without kneading excessively.
- Cover the bowl with plastic wrap and set it in a warm environment for its first rise, allowing it to double in size over 1 to 1.5 hours (Note 7).
- Transfer the dough onto a lightly floured surface. Divide it into six equal portions and shape each into a ball by gently stretching the outer surface and tucking the edges underneath to create a smooth, tight sphere.
- Arrange the dough balls on a floured tray or plate. Dust lightly with flour, drape a lightweight tea towel over them, and let them proof again for 15 minutes. They should puff up, expanding by about 50%.
- Working one at a time, flatten each dough ball gently with your palm on a floured surface. Roll out into circles about 16cm (6.5 inches) wide, aiming for a thickness between 3–4mm (roughly 0.12–0.16 inches).
- Heat a cast iron skillet over high heat, lightly greased with 1/2 teaspoon of oil applied with a paper towel to prevent sticking (see Note 8 for alternative pans). Heat until you notice faint wisps of smoke.
- Lay a piece of dough onto the hot skillet. Cook for 1 to 1 1/2 minutes, or until the underside is richly golden and slightly charred, with characteristic bubbles forming on the surface. Flip and cook the second side for about 1 minute until golden brown spots develop.
- Continue with the remaining dough, adjusting the skillet’s heat as necessary to avoid burning.
- Immediately brush the hot naan with melted ghee or butter—or garlic butter if using (Note 5). Sprinkle generously with nigella seeds and scatter with chopped cilantro. Serve while hot and fresh for best flavor and texture.
Cheese Naan:
- Follow the same rolling process as above. Brush the surface with melted plain or garlic butter. Place roughly 1/4 cup of shredded cheese in the center. Gather the edges of the dough to encase the cheese, forming a pouch. Twist to seal securely.
- Flip the dough bundle seam-side down, and roll it out gently into a circle approximately 6–7mm (about 1/4 inch) thick.
- Preheat a well-seasoned cast iron skillet over high heat, but stop short of it smoking. Place the filled naan onto the skillet and cook for about 1 1/2 minutes until it puffs and turns golden. Flip and cook the second side for around 45 seconds until beautifully blistered and cooked through.
