Make soft, chewy naan right at home with this easy recipe using yogurt, yeast, and a hot skillet—perfect for scooping up your favorite curry.

Soft & Fluffy Naan (North Indian Flatbread)

Ingredients 

• 3 ¼ cups all-purpose flour 390g
• 1 ½ tsp sugar
• 1 tsp salt
• ½ tsp baking soda
• 1 ¼ tsp active dry yeast
• ⅔ cup warm milk heated to about 100°F / 38°C
• ⅔ cup plain yogurt
• 1 tbsp olive oil

Instructions

Activate the Yeast

1. In a small bowl, mix the warm milk, sugar, and yeast.
2. Let it sit for 5–10 minutes until it becomes foamy.

Make the Dough

1. In a large bowl (or stand mixer), combine the yeast mixture and yogurt.
2. In a separate medium bowl, combine flour, salt, and baking soda.
3. Gradually add the dry ingredients to the wet mixture and stir until a sticky dough forms.

Knead the Dough

1. Knead the dough by hand for 6–8 minutes or in a stand mixer for 4–5 minutes.
2. While kneading, slowly drizzle in the olive oil and continue kneading until the dough is smooth and elastic.
3. It will be slightly sticky—avoid adding extra flour. If it’s still sticking to the bowl, just keep kneading until it releases.

First Rise

1. Grease a bowl lightly with oil and place the dough inside.
2. Cover with a damp towel and let it rise in a warm place for 1 to 1½ hours, or until doubled in size. (Tip: the oven with the light on works great.)

Shape the Naan

1. Punch down the dough and divide it into 10 equal balls.
2. Let them rest for 10 minutes before rolling.
3. On a lightly floured surface, roll each ball into an oval or teardrop shape, about ¼-inch thick.

Cook the Naan

1. Heat a cast iron skillet or heavy pan over medium-high heat until very hot.
2. Place one naan in the dry skillet and cook for 30–45 seconds, until bubbles form.
3. Flip and cook the other side for another 30 seconds.
4. Optional: place the cooked naan directly over an open flame for a few seconds to create charred spots.

Finish

1. Brush the warm naan with ghee or butter.
2. Serve immediately, or keep warm in a towel-lined basket.

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Naan That’s Better Than Restaurant Bread (I’m Not Exaggerating)

I avoided making naan at home for way too long because I assumed it required a tandoor oven and I’m “not about to buy one” (my wife’s words when I was about to buy one). Well, after some testing, turns out, all you need is a hot cast iron skillet and a little patience. The first time I pulled off a batch of homemade naan, I may have done a small victory dance in my kitchen. It’s that satisfying.

Why Homemade Naan Is Worth the Effort

Store-bought naan is fine, I guess. But there’s something about naan that’s still warm, slightly charred, and brushed with melted butter that just hits different. Plus, once you make it a couple times, the process becomes second nature. You’re not constantly running to the store, and you can make it exactly how you like it—thicker, thinner, garlicky, plain, whatever.

The texture you get from this recipe is legitimately soft and pillowy with those characteristic bubbles and char marks. It’s the kind of bread that makes you want to keep tearing off “just one more piece” until suddenly the whole batch is gone.

The Magic of Yogurt and Yeast

This dough uses both yeast and baking soda, which might seem redundant, but they each do different jobs. The yeast gives you that fermented flavor and helps with the rise, while the baking soda creates extra lift and those beautiful air pockets when the naan hits the hot pan. The yogurt adds tanginess and keeps everything tender.

One thing I learned after a few attempts: don’t stress if your dough feels sticky. That’s actually what you want. I used to panic and dump in extra flour, which just made my naan tough and dense. Resist the urge. The stickiness means your naan will be soft, not dry.

Getting That Perfect Char

You want your skillet screaming hot for this. I’m talking medium-high to high heat—hot enough that you can only hold your hand a few inches above it for a second or two. This is what creates those charred bubbles that make naan look and taste authentic.

If you’ve got a gas stove, the open flame trick is a game changer. Just use tongs to hold the cooked naan directly over the flame for a few seconds on each side. It adds this smoky, slightly burnt flavor that’s absolutely perfect. (If you have an electric stove like I do at my rental, the skillet method still works great—don’t let that stop you.)

What to Serve with Naan

Obviously this pairs perfectly with chicken tikka masala—like, that’s the classic combo for a reason. But naan is honestly a vehicle for so many things. Use it to scoop up butter chicken, dal makhani, or palak paneer.

It’s also incredible with lamb korma or chicken biryani on the side. Honestly, I’ve even used leftover naan to make pizza or breakfast sandwiches the next day. It’s that versatile.

Shamelessly, I like to take a small bowl of honey and dip the naan in it like a sopapilla.

Want to make garlic naan? Just brush the finished bread with melted butter mixed with minced garlic and chopped cilantro. For cheese naan, sprinkle shredded mozzarella on the dough before you fold it over and roll it out. See? Endless possibilities.

Flavor Variations to Try

Once you’ve got the basic technique down, you can play around with it. I like to sprinkle nigella seeds (kalonji) or sesame seeds on top before cooking for extra flavor and texture. Some people brush the dough with ghee before rolling it out for an even richer taste.

If you want to make this for a dinner party, you can prepare the dough earlier in the day, let it do its first rise, then punch it down and refrigerate it. Just bring it back to room temperature before shaping and cooking. This actually develops even more flavor.

Storage and Reheating

These are best fresh, but leftovers can be wrapped in foil and stored at room temperature for a day or two. To reheat, wrap them in a damp paper towel and microwave for 20-30 seconds, or wrap in foil and warm in a 300°F oven for about 10 minutes.

You can also freeze cooked naan. Just stack them with parchment paper between each piece, seal in a freezer bag, and freeze for up to 3 months. Thaw and reheat as needed.

The smell of naan cooking on a hot skillet is one of those kitchen moments that makes you feel like you actually know what you’re doing. Even when the rest of dinner is chaos (which, let’s be real, it usually is), pulling off homemade naan makes everything feel a little more pulled together.