Make soft, pillowy naan bread right on your stovetop in about 2 hours (including rise time). This beginner-friendly recipe requires no special equipment and creates restaurant-quality flatbreads perfect for dipping, wrapping, or serving alongside curry.
In a small bowl, combine the warm water (it should feel like a warm bath, about 110°F), sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. If it doesn't foam, your yeast may be dead or water too hot/cold—start over.
In a large mixing bowl, whisk together the plain yogurt, melted butter, and egg until smooth and well combined. The yogurt adds tang and creates the signature soft texture of naan.
Add the foamy yeast mixture to the yogurt mixture and stir. Then add the flour and salt. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains in the bowl.
Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes by pushing the dough away with the heel of your hand, folding it back, rotating, and repeating. The dough should become smooth, elastic, and slightly tacky but not sticky. Add small amounts of flour if too sticky.
Lightly oil a large clean bowl. Place the dough inside and turn it to coat with oil. Cover the bowl with a damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1-1.5 hours, until doubled in size.
Once risen, punch down the dough to release air. Turn it out onto your work surface and divide it into 8 equal pieces. Roll each piece into a smooth ball by cupping your hand over it and rolling in circles. Cover the balls with a towel while you work.
On a lightly floured surface, take one dough ball and use a rolling pin to roll it into an oval or teardrop shape about ¼ inch thick. It doesn't need to be perfect—rustic shapes are traditional. Keep the other balls covered to prevent drying out.
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 2-3 minutes until very hot. You should be able to hover your hand above it and feel strong heat. Do not add oil to the pan.
Place one rolled-out naan into the hot dry skillet. Cook for 1-2 minutes until you see bubbles forming on the surface and the bottom has golden-brown spots. Don't move it around—let it sit and develop color.
Flip the naan over using tongs or a spatula. Cook for another 1-2 minutes until the second side has golden-brown spots and the naan puffs up slightly. Press gently with the spatula to encourage puffing.
Remove the cooked naan from the pan and immediately brush the top generously with garlic butter while it's hot. The butter will soak in and add incredible flavor. Place on a plate and cover with a kitchen towel to keep warm.
Continue rolling and cooking the remaining 7 dough balls one at a time, stacking the finished naan under the towel to keep them soft and warm. The pan may need brief cooling between batches if it gets too hot.
If desired, sprinkle the buttered naan with chopped fresh cilantro, nigella seeds, or flaky sea salt for extra flavor and visual appeal. Serve immediately while warm.