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The Best Easy Skillet Homemade Naan Bread Recipe for Soft, Fluffy Results

Close-up of several golden, slightly charred pieces of homemade naan bread topped with fresh green herbs.
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You deserve restaurant-style naan bread tonight! Learn the simple secrets to making incredibly soft, fluffy, and chewy homemade naan right on your stovetop skillet. This easy Indian bread recipe requires no tandoor and is perfect for pairing with your favorite curry or brushing with garlic butter.

Ingredients

Scale
  • 1 cup warm water (about 105°F to 115°F)
  • 1 teaspoon sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup plain yogurt (full fat recommended)
  • 2 tablespoons olive oil, plus more for brushing
  • For Garlic Butter Topping: 4 tablespoons unsalted butter, melted, 2 cloves garlic minced, 1 tablespoon fresh cilantro chopped

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until foamy. This shows the yeast is active.
  2. Mix the dough: In a large bowl, whisk together the flour and salt. Add the yogurt, olive oil, and the yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. It should feel soft.
  4. First rise: Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 60 to 90 minutes, or until doubled in size.
  5. Divide and rest: Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a smooth ball. Cover the balls and let them rest for 15 minutes.
  6. Prepare the skillet: While the dough rests, prepare your garlic butter by mixing the melted butter, minced garlic, and cilantro in a small bowl. Set aside.
  7. Shape the naan: Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Do not add oil to the pan. Working with one ball at a time, roll the dough into an oval or teardrop shape, about 1/8 inch thick.
  8. Cook the naan: Place one piece of rolled dough onto the hot, dry skillet. Cook for 1 to 2 minutes until large bubbles form on the surface and the underside is golden brown with charred spots.
  9. Flip and finish: Flip the naan and cook the second side for about 1 minute until cooked through. The bread should puff up slightly.
  10. Brush with butter: Immediately transfer the cooked naan to a plate. Brush the top generously with the prepared garlic butter mixture. Repeat with the remaining dough pieces, stacking the cooked naan and covering them lightly to keep them warm and soft.
  11. Serve immediately with your favorite curry or dip.

Notes

  • For the softest texture, ensure your yogurt is at room temperature before mixing it into the dough.
  • If you skip the garlic butter, brush the cooked naan with plain melted butter for a classic, buttery naan recipe.
  • If you do not have active dry yeast, you can try a yeast free naan recipe using baking powder and baking soda as leavening agents, though the texture will differ slightly.

Nutrition

Find it online: https://eatableempress.com/easy-skillet-homemade-naan-bread-recipe/