Learn to make soft, pillowy naan bread right on your stovetop in about 2 hours (including rise time). This intermediate-level recipe yields restaurant-quality flatbread perfect for scooping up curry, dips, or enjoying with butter and garlic. No tandoor oven needed!
In a small bowl, combine the warm water (around 110°F/43°C — warm to the touch but not hot) with sugar and yeast. Stir gently and let sit for 5-10 minutes until foamy and bubbly. This proves the yeast is alive and ready to work.
In a large mixing bowl, whisk together the yogurt, melted butter, beaten egg, and salt until smooth and well combined. The yogurt adds tanginess and creates the characteristic soft texture of naan.
Add the foamy yeast mixture to the yogurt mixture and stir to combine. Then add the flour, one cup at a time, stirring with a wooden spoon after each addition. The dough will start to come together and pull away from the sides of the bowl.
Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If it's too sticky, add a tablespoon of flour at a time. Good kneading develops the gluten for that perfect chewy texture.
Lightly oil a clean large bowl. Place the dough ball in the bowl, turning it to coat with oil. Cover with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1 hour, or until doubled in size.
Once risen, punch down the dough to release air. Turn it out onto a lightly floured surface and divide into 8 equal pieces. Roll each piece into a smooth ball by cupping your hand over it and rolling in circles on the counter.
Place the dough balls on a lightly floured surface and cover with a damp towel. Let them rest for 10-15 minutes. This relaxes the gluten and makes rolling out much easier.
Working with one dough ball at a time (keep others covered), roll it out on a floured surface into an oval or teardrop shape about ¼ inch thick. Traditional naan is slightly thicker than tortillas. Don't worry about perfect shapes — rustic is authentic!
Place a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Let it get very hot — this usually takes 3-4 minutes. You want the pan hot enough that a drop of water sizzles immediately. Do not add oil to the pan.
Carefully place one rolled naan into the hot dry skillet. Cook for 1-2 minutes until bubbles form on the surface and the bottom develops golden-brown spots. You should see the naan puff up slightly.
Flip the naan with tongs or a spatula and cook the second side for 1-2 minutes until golden-brown spots appear. The naan should puff up beautifully. If it's browning too quickly, reduce the heat slightly.
Immediately transfer the hot naan to a plate and brush the top generously with melted butter. This adds flavor and keeps the naan soft. If desired, sprinkle with minced garlic or chopped cilantro for garlic naan.
Stack the finished naan on a plate and cover with a clean kitchen towel to keep warm while you cook the remaining pieces. Repeat the rolling and cooking process with the remaining dough balls, adjusting heat as needed.
Serve the naan warm alongside your favorite curry, dal, kebabs, or hummus. Naan is best enjoyed fresh but can be reheated wrapped in foil in a 350°F oven for 5-10 minutes or in a skillet for 30 seconds per side.