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Easy Homemade Naan Bread Recipe: Soft, Fluffy, and Skillet-Cooked

Close-up of soft, charred skillet naan bread recipe brushed with melted butter and sprinkled with fresh chopped cilantro.
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Learn the simple steps to make incredibly soft, fluffy, and chewy homemade naan bread right on your stovetop skillet. This easy naan recipe requires no tandoor and is perfect for pairing with curry or making quick garlic naan.

Ingredients

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

Instructions

  1. Combine the warm water, sugar, and yeast in a small bowl. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This shows the yeast is active.
  2. In a large bowl, whisk together the flour and salt. Create a well in the center.
  3. Pour the yeast mixture, yogurt, and 2 tablespoons of olive oil into the well. Mix with a wooden spoon or your hands until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  5. Lightly oil a clean bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
  6. 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 10 minutes.
  7. While the dough rests, prepare your topping: mix the melted butter with minced garlic and chopped cilantro, if using.
  8. Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Do not add oil to the pan.
  9. Take one dough ball and roll it out on a lightly floured surface into an oval or teardrop shape, about 1/8 inch thick.
  10. 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 has brown spots.
  11. Flip the naan and cook the second side for about 1 minute until it has similar spots. If you see large bubbles that do not brown, gently press them down with a spatula to encourage contact with the heat.
  12. Remove the cooked naan from the skillet and immediately brush the top generously with the garlic butter mixture.
  13. Repeat with the remaining dough pieces, stacking the cooked naan and keeping them warm under a clean towel while you finish the batch.

Notes

  • For a quick naan bread recipe, you can skip the rising time and let the dough rest for only 30 minutes, though the texture will be slightly less fluffy.
  • If you want a buttery naan recipe, increase the amount of melted butter used for brushing after cooking.
  • This skillet flatbread works well for making quick naan pizza bases.
  • If you do not have yogurt, you can substitute it with an equal amount of milk mixed with 1 teaspoon of lemon juice or white vinegar.

Nutrition

Find it online: https://rosatasty.com/naan-bread-recipe-easy-soft-skillet/