Recipe for naan – classic indian flatbread
Naan is one of the most recognizable breads from the Indian subcontinent. Traditionally baked in a tandoor, it develops charred bubbles and a soft, tender interior. This version is adapted for a regular skillet, making it accessible without compromising texture.
The dough is enriched with yogurt and oil, which gives the bread its characteristic softness and flexibility. It is not a lean flatbread like roti. Instead, it is slightly rich, tender, and meant to be brushed generously with butter or ghee while still hot.
Texture and Flavor
This naan is soft with light chew and a lightly crisp surface from the hot skillet. The yogurt adds subtle tang and tenderness, while the oil keeps the crumb supple even after cooling.
Brushing the bread with melted butter or ghee immediately after cooking adds richness and helps preserve moisture. Garlic and fresh herbs are optional, but when mixed into the butter, they add aroma without overpowering the bread itself.
The result is a flatbread that is pliable enough to scoop up dal or curry, yet structured enough to tear cleanly by hand.
The Dough
The dough combines flour, water, yeast, sugar, salt, yogurt, and oil. It is kneaded until smooth and elastic, then left to rise until doubled in size. The yeast gives the naan a lighter interior compared to unleavened flatbreads.
After fermentation, the dough is divided into portions and rolled into oval shapes. The relatively small size makes them easy to cook in batches in a skillet.
Because the dough contains both yogurt and oil, it remains soft and workable without becoming sticky.
Cooking in a Skillet
Instead of a tandoor, the naan is cooked in a hot skillet with a small amount of oil. The high heat creates bubbles and light browning within minutes. Cooking happens quickly — about 1–2 minutes per side.
As soon as the bread is flipped, the cooked side is brushed with butter or ghee. This step is essential. The fat melts into the hot surface and enhances both flavor and softness.
Once cooked, the naan is kept covered with a kitchen towel to retain warmth and prevent drying.
Serving Naan
Naan is best served warm. It pairs naturally with dishes such as Masoor Dal, butter chicken, paneer, or other curries with sauce. The bread is designed to scoop and absorb.
It can also be used more flexibly — as a base for wraps, alongside grilled meats, or brushed with extra garlic butter and served on its own.
FAQ
Can I make naan without yogurt?
Yogurt contributes tenderness and subtle tang. It can be replaced with milk and a small splash of lemon juice, but the texture will change slightly.
Can naan be made without yeast?
This recipe relies on yeast for lift and softness. Without it, the bread will be denser and closer to flatbread like roti.
Why brush with butter immediately?
Brushing while hot allows the fat to absorb into the surface, keeping the naan soft and flavorful.
Can naan be reheated?
Yes. Warm it briefly in a skillet or oven and brush with a little butter before serving.
Can the dough be prepared ahead of time?
Yes. After the first rise, the dough can be refrigerated and brought back to room temperature before shaping and cooking.
Naan – Classic Indian Flatbread
Equipment
- 1 large mixing bowl
- 1 skillet for cooking naan
Ingredients
- 225 grams Water
- 500 grams All-purpose flour
- 10 grams Sugar
- 5 grams Active dry yeast
- 10 grams Salt
- 100 grams Plain yogurt
- 50 grams Neutral oil plus more for cooking
- 100 grams Butter or ghee melted
- 1 clove Garlic minced or pressed, optional
- Fresh cilantro or parsley finely chopped, optional
Instructions
- Pour the water into a large mixing bowl. Add the flour, sugar, and yeast and stir briefly to combine. Add the salt, yogurt, and oil. Knead the dough for 8–10 minutes, until soft and smooth.
- Cover the bowl and let the dough rise for about 1½ hours, or until doubled in size.
- Divide the dough into 20 pieces and roll them into balls. Roll each ball into an oval about 4 inches long.
- Melt the butter and stir in the garlic and chopped cilantro or parsley, if using.
- Heat a skillet over medium-high heat and add a little oil.
- Cook 3 naan at a time for 1–2 minutes on the first side.
- Flip and immediately brush the cooked side with the seasoned butter.
- Cook for another 1–2 minutes.
- Flip once more and brush the newly cooked side with butter. Remove from the skillet.
- Place the cooked naan under a clean kitchen towel and keep warm until ready to serve.