There’s something irresistible about warm, freshly made naan — soft and pillowy, with golden brown bubbles, lightly charred edges, and a buttery finish. Traditionally baked in a blazing-hot tandoor oven, this homemade version is cooked in a cast-iron skillet, making it easy to enjoy delicious naan right in your own kitchen.
A little buttermilk or yogurt gives the dough its characteristic tenderness and subtle tang, while a quick brushing of melted butter and fresh cilantro adds a fragrant finishing touch. Serve it warm alongside your favorite curry, use it to scoop up hummus or other savory dips, or simply enjoy a piece straight from the skillet. Once you discover how satisfying homemade naan can be, you may find yourself making it often!
INGREDIENTS
For the Naan Dough:
4 cups all-purpose flour
1 tablespoon instant dry yeast
2 teaspoons salt
½ teaspoon baking soda
1 teaspoon baking powder
¾ cup buttermilk or plain yogurt
1 cup warm water (about 105–110°F)
For Finishing:
4 tablespoons butter, melted
1 tablespoon finely minced fresh cilantro
METHOD:
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, instant yeast, salt, baking soda, and baking powder. Mix briefly on low speed to distribute the dry ingredients evenly.
Add the buttermilk (or yogurt) and warm water. Mix on low speed until a shaggy, slightly sticky dough forms.
Replace the paddle with the dough hook and knead on medium-low speed for about 4 minutes, until the dough becomes smoother, elastic, and begins to pull together. The dough will be quite soft and sticky at first, but resist adding extra flour during mixing. This moisture helps give the naan its tender texture.
Lightly flour a clean work surface and turn out the dough. Sprinkle the top with a little flour and knead gently once or twice to form a smooth ball.
Divide the dough into 8 equal portions. Shape each portion into a ball, using lightly floured hands if necessary. Arrange the dough balls on a lightly floured surface or baking sheet, leaving space between them.
Cover loosely with a clean kitchen towel or lightly oiled plastic wrap and let rise in a warm, draft-free place for about 1 hour, or until noticeably puffy.
Working with one dough ball at a time, roll the dough on a lightly floured surface into a round or oval approximately ¼ inch thick, or slightly thinner.
Lift the dough gently and stretch it with your hands to create a slightly elongated, rustic teardrop shape. Avoid pulling so firmly that the dough tears.
Place the shaped naan on a lightly floured surface, cover loosely, and let rest for 10 minutes. This short rest allows the gluten to relax and helps the bread puff during cooking.
While the shaped dough rests, heat a heavy cast-iron skillet over medium-high heat for about 5 minutes, until thoroughly hot. A drop of water should sizzle and evaporate quickly on contact.
Place one naan in the dry, hot skillet. Cover with a lid and cook for 30–60 seconds, or until bubbles begin forming across the surface and the underside develops golden brown spots.
Remove the lid and flip the naan. Continue cooking, uncovered, for another 30–60 seconds, until the second side has browned in spots and the dough no longer looks raw. Adjust the heat as needed to achieve nicely browned, slightly charred areas without burning the bread.
Transfer the cooked naan to a plate and cover with a clean kitchen towel to keep it warm and soft. Repeat with the remaining dough, allowing the skillet to return to temperature between batches.
Stir the minced cilantro into the melted butter. While each naan is still warm, generously brush the surface with the cilantro butter.
Stack the finished naan beneath a clean kitchen towel until ready to serve. Serve warm for the best flavor and texture.
YIELD: 8 naan breads
COOK’S NOTES
Buttermilk or Yogurt: Both ingredients produce a tender naan with a pleasant, slightly tangy flavor. Buttermilk creates a somewhat softer dough, while yogurt generally produces a slightly thicker dough. If using particularly thick Greek yogurt, you may need to add an additional tablespoon or two of water to achieve a soft, workable consistency.
For Extra Flavor: Add one or two finely minced garlic cloves to the melted butter for an easy garlic naan variation. Fresh parsley can also be substituted for cilantro.
Achieving the Perfect Char: A thoroughly preheated cast-iron skillet is the key to developing the characteristic dark brown spots associated with traditional naan. Avoid using excessive flour when shaping the dough, as loose flour can burn in the skillet.
Keeping Naan Soft: Brushing the bread with melted butter while it is still hot helps keep the surface soft and flavorful. Stacking the naan beneath a clean towel also helps retain moisture while the remaining breads cook.
Make Ahead and Storage: Naan is best enjoyed freshly cooked, but leftovers can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 2 months. Reheat briefly in a warm skillet, brushing with a little additional butter if desired.
