Print

Easy Homemade Soft and Chewy Naan Bread (Stovetop Method)

Close-up of stacked, fluffy homemade naan bread pieces brushed with melted butter or ghee, showing charred spots.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, chewy naan bread at home using a simple stovetop method without needing a tandoor oven. This recipe yields restaurant-style flatbread perfect for dipping.

Ingredients

Scale
  • 1 1/2 cups warm water (about 110°F)
  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons plain yogurt
  • 2 tablespoons milk
  • 2 tablespoons melted butter or oil, plus more for brushing
  • Optional: 2 cloves garlic, minced, and 2 tablespoons melted butter for topping

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, yeast, and sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the flour, salt, yogurt, milk, and 2 tablespoons of melted butter or oil to the yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp cloth. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Shape the naan: Punch down the risen dough gently. Divide the dough into 8 equal pieces. Roll each piece into an oval or teardrop shape, about 1/8 inch thick.
  6. Cook the naan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Do not add oil to the pan.
  7. Cook one piece at a time: Place one piece of rolled dough onto the hot, dry skillet. Cook for about 1 to 2 minutes until bubbles form on the surface and the underside is lightly browned.
  8. Flip and cook: Flip the naan and cook the second side for another 1 to 2 minutes until browned spots appear. If you see large bubbles, gently press them down with a spatula to help the bread cook through.
  9. Brush with butter: Remove the cooked naan from the skillet. Immediately brush the top surface with melted butter. If making garlic naan, mix the minced garlic into the melted butter and brush this mixture onto the hot bread.
  10. Keep warm: Stack the cooked naan and cover them with a clean kitchen towel to keep them soft while you cook the remaining pieces.

Notes

  • For softer naan, ensure your water temperature is correct for activating the yeast.
  • If you do not have yogurt, you can substitute it with an equal amount of milk or water, though yogurt adds tenderness.
  • If you want to achieve more charring like a tandoor, briefly place the cooked naan directly over a gas flame using tongs for a few seconds after removing it from the skillet.

Nutrition

Find it online: https://recipesfleet.com/homemade-naan-bread-recipe-stovetop-soft/