Fluffy Homemade Naan Bread (Print-Friendly Version)
Soft, fluffy Indian-style flatbreads with a chewy texture, made using yeast and a cast iron skillet.
# Ingredients You’ll Need:
→ Dough
01 -
1 teaspoon instant yeast
02 -
120 milliliters warm tap water (approximately 105°F)
03 -
1 tablespoon white sugar
04 -
30 milliliters whole milk
05 -
1 1/2 tablespoons whisked egg (approx. half an egg), at room temperature
06 -
1/2 teaspoon kosher salt
07 -
210 grams bread flour or all-purpose flour
08 -
2 tablespoons ghee or unsalted butter, melted
→ Finishes
09 -
2 tablespoons ghee or butter, melted
10 -
1 small garlic clove (for garlic butter option)
11 -
Nigella seeds (optional)
12 -
Fresh coriander/cilantro, finely chopped (optional)
→ Cheese Naan Option
13 -
Shredded melting cheese such as Monterey Jack, cheddar, tasty, or colby
# How to Make It:
01 -
In a small bowl, combine instant yeast with warm water and sugar. Cover with plastic wrap and let sit for 10 minutes until foamy to activate the yeast.
02 -
In a separate bowl, whisk together whole milk and whisked egg until well incorporated.
03 -
Sift bread flour and salt into a large mixing bowl to ensure even distribution.
04 -
Create a well in the flour mixture and pour in the foamy yeast mixture, melted ghee or butter, and the egg-milk mixture. Stir with a spatula until mostly combined, then use hands to bring dough together into a ball without additional kneading.
05 -
Cover bowl with plastic wrap and leave in a warm place for 1 to 1.5 hours, or until the dough has doubled in volume.
06 -
Turn the risen dough onto a lightly floured surface and divide into 6 equal pieces. Shape each piece into a smooth ball by folding edges underneath.
07 -
Place dough balls on a lightly floured tray, sprinkle lightly with flour, cover loosely with a kitchen towel, and allow them to rise for 15 minutes until about 50% larger.
08 -
On a lightly floured surface, flatten one dough ball by hand, then roll out with a pin to a thickness of 3 to 4 millimeters (approximately 6.5 inches in diameter).
09 -
Preheat a cast iron skillet over high heat until very hot and just beginning to smoke.
10 -
Lightly oil the skillet by rubbing with 1/2 teaspoon oil on a paper towel. Place the rolled dough in the skillet and cook for 1 to 1.5 minutes until the underside is golden with charred spots and bubbles form on top. Flip and cook the other side for about 1 minute until golden brown.
11 -
Remove cooked naan and set aside. Repeat rolling and cooking process with remaining dough balls, adjusting the heat as necessary.
12 -
Brush each naan immediately with melted ghee or butter, or garlic butter if preferred. Optionally, sprinkle with nigella seeds and chopped coriander. Serve warm.
# Extra Tips:
01 -
Use bread flour for softest, fluffiest naan; all-purpose flour works as an alternative.
02 -
For garlic butter, infuse 2 tablespoons melted butter or ghee with 1/2 teaspoon crushed garlic before brushing on naan.
03 -
Dough can be refrigerated overnight after first rise; let return to room temperature before shaping.
04 -
To prepare cheese naan, place approximately 60 milliliters (1/4 cup) shredded cheese in center of rolled dough, pinch and twist to seal, then gently roll out to 6–7 millimeters thickness before cooking.