Save My tiny apartment kitchen smelled like heaven the first time I attempted homemade naan. I had ordered takeout curry one too many times, and something snapped, or maybe my wallet finally protested loud enough. The store-bought stuff never quite captured that pillowy magic anyway. Standing over my stove with flour dusted everywhere and butter sizzling away, I watched those golden bubbles form and knew I had stumbled onto something dangerous. My roommate wandered in, drawn by the garlic perfume, and we ended up eating half the batch straight from the pan.
Last summer, my cousin got married and insisted on hosting the reception at home instead of some fancy venue. She roped me into naan duty for eighty people, which sounded absurd until I realized how quickly these actually cook. We set up a little assembly line in her garage, two skillets going at once, family members passing through to grab fresh bread as fast as we could turn them out. Someone eventually brought out a stereo, and honestly, dancing while flipping naan might be my new favorite party trick. The bride still talks about those garlicky, buttery flatbreads more than she mentions her own dress.
Ingredients
- 3 cups all-purpose flour: Bread flour works too, but regular flour keeps it tender enough for folding around curries
- 1 package active dry yeast: I keep extra packets in my pantry because homemade bread emergencies are real and urgent
- 1 teaspoon sugar: Just enough to wake up the yeast without making the bread taste sweet
- 1 cup warm water (110°F / 43°C): Test it on your wrist like baby formula, too hot and you will kill those precious yeasties
- 1 teaspoon salt: Do not skimp here, flatbread without salt is just sad, flat cardboard
- 4 tablespoons plain yogurt: The secret to that restaurant-style softness, Greek yogurt works but makes them slightly tangier
- 2 tablespoons oil or ghee: Ghee adds that authentic flavor, but olive oil keeps it neutral and pantry-friendly
- 3 tablespoons minced garlic: Fresh is absolutely worth the extra prep time, jarred garlic has a weird metallic aftertaste here
- 2 tablespoons melted butter: Brush generously while hot, the bread will drink it up greedily
Instructions
- Wake up the yeast:
- Stir together warm water, sugar, and yeast in a large bowl, then walk away for 5-10 minutes until it looks like a foamy little science experiment on your counter
- Mix the dough:
- Add flour, salt, yogurt, and oil to your yeasted mixture, stirring until it comes together into a shaggy ball that looks hopeless but actually knows exactly what it is doing
- Knead it out:
- Turn the dough onto a floured surface and knead for 5-7 minutes until it is smooth, elastic, and springs back when you poke it
- Let it rise:
- Place dough in a greased bowl, cover with a damp cloth, and hide it somewhere warm for about an hour until it has doubled in size
- Shape and roll:
- Punch down the dough, divide into 8 equal portions, then roll each into an oval or tear-drop shape about 1/4 inch thick
- Heat things up:
- Get a cast iron skillet or heavy-bottomed pan screaming hot over medium-high heat, like seriously hot, no shy heating allowed
- Cook the naan:
- Lay one naan in the hot skillet and cook 2-3 minutes until bubbles appear, then flip and cook 1-2 minutes more until golden spots form
- Finish with flair:
- Immediately brush with melted butter mixed with minced garlic, then try not to burn your fingers testing it
- Repeat and serve:
- Keep going with remaining dough, stacking cooked naan and covering them so they stay soft and warm
Save My daughter helped me make these last weekend and promptly declared she would never eat store-bought bread again. She is seven and dramatically exaggerates everything, but honestly, she might be right about this one. We ate them warm from the pan with nothing but that garlic butter, and somehow the whole batch disappeared before dinner was even ready.
Make It Your Own
Once you have the basic technique down, the variations are endless. I have added chopped cilantro to the butter, pressed shredded cheese into the dough before cooking, and even sprinkled nigella seeds on top for that restaurant presentation. My neighbor brushes hers with honey instead of garlic butter for a sweet version, which sounds wrong until you try it and realize it is actually kind of brilliant.
The Freezing Secret
Double the batch and freeze half cooked naan between sheets of parchment paper. Reheat them directly from frozen in a hot skillet for about 30 seconds per side, and they come back to life shockingly well. I always keep a stash in my freezer for emergency curry situations, which happen more often than I care to admit.
Serving Ideas Beyond Curry
These breads are way too versatile to relegate to curry night only. I have used them as pizza bases, wrapped them around grilled chicken, and even made breakfast naan with eggs and cheese. The garlic version stands alone beautifully as a snack, especially when you have been sampling wine and need something substantial to soak up the poor decisions.
- Cut into triangles and toast for homemade naan chips with hummus
- Use instead of tortillas for wraps, the sturdy texture holds heavy fillings perfectly
- Reheat under the broiler for 30 seconds to refresh leftover naan that has gone slightly soft
Save Warm bread from your own hands somehow tastes better than anything you can buy, and the garlic butter situation here is absolutely next-level. Your house will smell amazing for hours, which is really the whole point.
Recipe FAQ
- → How do I get my naan perfectly soft and fluffy?
Achieving soft, fluffy naan starts with properly activating your yeast and not over-kneading the dough. Ensure the water for the yeast is warm (around 110°F/43°C) and allow the dough to rise in a warm spot until doubled. Also, cooking in a hot skillet quickly helps it puff up beautifully.
- → Can I make this naan ahead of time?
While best enjoyed fresh, you can prepare the dough a day in advance and store it covered in the refrigerator. Let it come to room temperature for about 30 minutes before punching down and shaping. Cooked naan can be reheated gently in a dry skillet or a warm oven.
- → What can I substitute for plain yogurt?
Plain yogurt contributes to the naan's tenderness and slight tang. You can use Greek yogurt for a tangier result, or for a vegan option, an unsweetened plant-based yogurt (like almond or soy) works well. Ensure it's plain to avoid unwanted flavors.
- → What's the best way to cook naan without a tandoor oven?
A heavy-bottomed pan, like a cast iron skillet, heated over medium-high heat is an excellent substitute. The high heat mimics the tandoor, cooking the naan quickly and helping it blister and puff. Ensure the pan is very hot before adding the dough.
- → How can I customize the flavor of my naan?
Beyond the classic garlic butter, you can mix chopped fresh cilantro into the butter for a vibrant touch. Other additions to the dough or topping could include nigella seeds, finely chopped green chilies for a kick, or a sprinkle of flaky sea salt.
- → Can I make this naan vegan?
Yes, absolutely! To make it vegan, simply substitute the plain yogurt with an unsweetened plant-based yogurt and replace the melted butter in the topping with a good quality vegan butter alternative or olive oil. The rest of the ingredients are typically plant-based.