Soft, Puffy Naan—No Tandoor Required
Naan is one of the most beloved Indian flatbreads, known for its pillowy texture, charred spots, and buttery finish. Traditionally baked in a blazing-hot tandoor (clay oven), naan is rarely made at home in India. However, with the correct method, you can achieve restaurant-style results using a simple skillet. This easy naan recipe skips the tandoor while still delivering that signature chewy, tender bite. Whether you serve it with curry, use it to wrap grilled vegetables, or dip it in spiced yogurt, this stovetop naan will become a staple in your kitchen.
This recipe is excerpted with permission from Season | Chronicle Books (2018).
Homemade Naan and Garlic Naan
Skip the store-bought stuff—homemade naan is softer, lighter, and far more flavorful than the dense, pre-packaged versions. This easy naan recipe comes straight from my cookbook SEASON (Chronicle Books, 2018), and it’s one I return to again and again. All you need is a bit of planning time for the dough to rise, and the rest comes together quickly. Whether you’re serving it with curry, using it to scoop up dal, or just enjoying it warm with a swipe of butter, this Indian flatbread delivers the kind of pillowy texture and subtle tang that only homemade bread can. Once you try it, you may never go back to store-bought again.
- Yield: 4
Ingredients
½ cup [120 ml] whole milk, heated to 105 to 115°F [41 to 46°C]
1 large egg
2 Tbsp plain full-fat Greek yogurt
1 Tbsp unsalted butter, melted
1 Tbsp sugar
1 tsp fine sea salt
1 Tbsp active dry yeast
2 cups [280 g] all-purpose flour or whole-wheat pastry flour
For Garlic Naan
¼ cup [60 ml] melted unsalted butter
1 tsp minced cilantro
1 garlic clove, grated or thinly sliced
flaky sea salt
Instructions
- In a small bowl, whisk together the milk, egg, yogurt, butter, sugar, and salt. Sprinkle the yeast on top and let sit for 5 minutes, until the surface turns bubbly.
- Place the flour in a large bowl or mound it on a clean work surface and make a well in the center. Pour the yeast mixture into the well. Using clean hands or a large wooden spoon, gradually mix the flour from the inside walls into the liquid to form a sticky dough. Knead well for 4 to 5 minutes. (You can also use a stand mixer fitted with the dough hook attachment; knead on low speed for about 4 minutes.)
- To build strength, fold the dough by grabbing it from underneath, stretching it up, and folding it back over itself. Rotate the dough a quarter turn and repeat 3 to 4 times. Lightly brush a large bowl with oil, place the dough inside, cover with plastic wrap, and let rise in a warm, dark place until doubled in size, about 4 hours.
- Divide the dough into four equal parts and shape each into a ball. On a clean, lightly floured work surface, roll out each ball into a circle about ⅛ inch [4 mm] thick and 6 inches [15 cm] in diameter.
- To cook, heat a large skillet with a lid over medium-high heat. Slap a circle of dough onto the hot skillet and cover to trap the steam. Cook for 3 to 4 minutes, then flip the dough and reduce the heat to low. Cover again and cook until the naan blisters with a few large bubbles, 1 to 2 minutes. Remove from the pan and wrap in a clean kitchen towel. Repeat with the remaining dough.
For Garlic Naan
- Before cooking the naan, in a small bowl, mix the melted unsalted butter with cilantro and garlic.
- Cook the naan as above, then brush the hot bread with the garlic butter. Return it to the skillet for an additional 30 seconds. Sprinkle with flaky sea salt and serve hot.
Notes
A pizza oven is another option that can provide the same degree of heat. With a few tweaks, it’s a worthy contender. I cooked the naan in my Breville Pizzaiolo at 700°F [371°C] for 3 to 4 minutes without rotating or flipping it. Because of its design, the oven will give the naan a more even browning, but where the bread bubbles up, the naan will blister.