Make soft, pillowy naan bread right on your stovetop in about 2 hours (including rise time). This beginner-friendly recipe requires no oven and creates perfectly charred, restaurant-quality flatbreads. Great for anyone who loves Indian food or wants to try bread-making without special equipment.
In a small bowl, combine the warm water with sugar and sprinkle the yeast on top. 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 yogurt, melted butter, and egg until smooth and well combined. The yogurt adds tanginess and helps create a soft texture.
Add the foamy yeast mixture to the yogurt mixture and stir. Then add the flour and salt. Mix 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 until the dough becomes smooth, elastic, and slightly tacky but not sticky. Add tiny amounts of flour if it's too sticky, or a few drops of water if too dry.
Place the dough in a lightly oiled bowl and turn it to coat all sides. Cover with a damp kitchen towel or plastic wrap. Let it rise in a warm spot for 1-1.5 hours until doubled in size.
Once risen, punch down the dough gently to release air. Turn it onto a floured surface and divide into 8 equal pieces using a knife or bench scraper. Roll each piece into a smooth ball.
Working with one dough ball at a time (keep others covered), roll it on a floured surface into an oval or teardrop shape about 6-8 inches long and 1/4 inch thick. 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 shouldn't need oil; the pan should be dry.
Carefully place one rolled naan onto the hot dry pan. Cook for 1-2 minutes until you see bubbles forming on the surface and the bottom has brown spots. Don't move it around—let it sit undisturbed.
Flip the naan over with tongs or a spatula. Cook for another 1-2 minutes until the second side gets charred spots and the naan puffs up. Press gently with the spatula if needed to encourage even cooking.
Remove the cooked naan to a plate and immediately brush the top with garlic butter while it's hot. This adds incredible flavor and keeps the naan soft. Stack naans on top of each other to keep warm.
Continue rolling and cooking the remaining dough balls one at a time. Keep finished naans wrapped in a clean kitchen towel to stay warm and soft. Serve immediately with curry, dal, or your favorite dips!