Naan Bread

Pillowy soft inside, slightly crisp and charred outside—this easy naan bread recipe pairs perfectly with curries, soups, spreads, and dips.

Prep Time: 15 minutes
Cook Time: 10 minutes
Proofing Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings: 8 small naans

Ingredients

For the Dough:

  • 1 cup lukewarm water

  • 2 teaspoons instant dry yeast

  • 1 tablespoon sugar

  • 2½ cups all-purpose flour (plus extra for kneading)

  • 1 tablespoon olive oil

  • 1 teaspoon salt

For Brushing on Top:

  • 3 tablespoons olive oil or melted butter

  • 2 cloves garlic, finely chopped

  • 1 handful cilantro, chopped

  • 2 pinches salt

Instructions

1. Make the Dough

  1. In a large mixing bowl, dissolve the yeast and sugar in lukewarm water.

  2. Add the flour, olive oil, and salt. Stir with a wooden spoon until roughly combined.

  3. Transfer to a floured surface and knead for 5 minutes, adding more flour as needed, until the dough is smooth, soft, and elastic.

  4. Shape into a ball.

2. Proof the Dough

  1. Place the dough ball into a large, oiled bowl.

  2. Brush the top with oil, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 to 1½ hours, or until doubled in size. (Tip: Proof in the oven with the light on for best results.)

3. Fold and Shape

  1. Transfer the proofed dough onto a lightly floured surface. Stretch slightly and fold over itself four times.

  2. Roll into a tight ball, then divide into 6–8 equal pieces.

  3. Shape each piece into a ball and place on a floured baking sheet. Sprinkle with flour, cover, and rest for 15–30 minutes.

  4. Roll each ball into an oval about ⅓-inch (0.8 cm) thick. (Tip: Roll one while another is cooking.)

4. Cooking Methods

Cast Iron + Gas Stove (for authentic char):

  1. Heat a cast iron skillet over medium heat.

  2. Brush one side of the naan with water and place it water-side down in the skillet (this makes it stick).

  3. Cook for about 90 seconds, then carefully turn the skillet upside down over the gas flame (about 6 inches/15 cm above) for 30–60 seconds until the naan bubbles and chars.

  4. Keep cooked naan wrapped in a clean towel.

  5. Optionally brush with olive oil/butter/ghee mixed with garlic, salt, and cilantro.

Nonstick Skillet + Induction Stove:

  1. Heat a nonstick skillet and cook naan for 90 seconds per side. (This method won’t produce char, but will still yield soft, delicious naan.)Serving Suggestion:

Serve warm with curries, dals, chickpea curry, chana masala, or any dish with a creamy gravy for dipping.