Recipe
If you’ve ever thought homemade naan was out of reach, let me stop you right there—this recipe is a game-changer. With just a handful of pantry staples and a little patience, you’ll whip up pillowy, golden-brown naan that rivals anything from your favorite Indian restaurant.
The secret? A touch of yogurt for tang and tenderness, and a quick stovetop sear that creates those irresistible charred spots. Picture tearing into a warm, buttery piece, its soft interior giving way to a slightly crisp exterior, with a heavenly aroma of garlic and herbs filling your kitchen.
Trust me, once you try this, you’ll never look at store-bought naan the same way again. Let’s get started—your taste buds are in for a treat.
Ingredients
Great naan starts with the right ingredients—each one plays a key role in achieving that perfect balance of chewy, fluffy, and slightly charred. Here’s what you’ll need, plus insider tricks to make it shine:
- All-purpose flour – The backbone of your dough. For extra tenderness, swap in ½ cup bread flour if you have it.
- Plain yogurt – Full-fat is best for richness and tang. Greek yogurt works too, but thin it with a splash of milk.
- Warm water – Not hot! Around 110°F (43°C) wakes up the yeast without killing it.
- Active dry yeast – The magic leavener. Instant yeast? Use 25% less.
- Sugar – Just a pinch to feed the yeast. Honey or maple syrup also work.
- Salt – Non-negotiable for flavor depth. Skip it, and your naan will taste flat.
- Baking powder – A cheater’s boost for extra lift. Don’t omit!
- Ghee or butter – Brushed on hot naan for that glossy, aromatic finish. Olive oil works in a pinch, but ghee is king.
Pro tip: For next-level flavor, add a sprinkle of nigella seeds or minced garlic to the dough—or both!
How to Make the Best Classic Garlic Naan Recipe
– Cook in a hot pan – Heat a cast-iron skillet over medium-high. Cook each naan for 1–2 minutes per side until puffed and golden.
Press gently with a spatula to encourage bubbles—those charred spots add flavor.
– Brush with garlic butter – Mix melted butter with minced garlic and cilantro. Brush generously on warm naan for that classic finish.
Pro tip: Add a pinch of salt to the butter for extra depth.
– Serve immediately – Naan is best fresh.
If making ahead, reheat in a dry skillet for 30 seconds to revive the texture.
Storing? Freeze between parchment paper for easy reheating later.
Nutrition
The nutrition information provided below is based on a serving size of one naan.
Calories: 320
Protein: 8g
Carbohydrates: 48g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 400mg
Fiber: 2g
Sugars: 2g
Chef Tips
While making naan at home might seem intimidating, a few simple tricks can help you achieve restaurant-quality results. I always use warm water to activate the yeast and let the dough rise until doubled.
Rolling the dough thinly guarantees a soft texture. For flavor, I brush melted butter or ghee before serving. Cooking it on a hot skillet gives it that perfect charred finish. Enjoy fresh for the best taste!
Frequently Asked Questions
Can I Freeze Naan Dough?
Yes, I can freeze naan dough. I’ll portion it, wrap it tightly in plastic, then place it in a freezer bag. When I’m ready to use it, I’ll thaw it overnight in the fridge and let it rise.
How Long Does Naan Stay Fresh?
I’d say naan stays fresh for about two days if I keep it in an airtight container at room temperature. If I refrigerate it, it lasts up to a week, but it’s best reheated for softness.
Can I Use Almond Milk Instead of Regular Milk?
I’d recommend regular milk for the best texture, but I’ve tried almond milk, and it works in a pinch—though it might slightly alter the flavor and richness. If that’s all I have, I’ll use it.
What’s the Best Way to Reheat Naan?
I’d wrap my naan in foil and warm it in the oven at 350°F for 5-10 minutes. Alternatively, I’d toss it on a skillet over medium heat for a minute or microwave it briefly if I’m in a rush.
Can I Make Naan Without a Tandoor?
Yes, I make naan without a tandoor all the time. I use a hot cast-iron skillet or grill pan to mimic the heat. I cook it on high heat, flipping once, until it puffs and chars slightly.
