I make naan at home every few weeks. It’s one of those simple pleasures: warm, pillowy rounds brushed with garlic butter, ready to scoop up curries or to fold around roasted vegetables. This recipe brings restaurant-style naan into a weekday rhythm without unnecessary fuss.

You’ll find the method predictable and forgiving. The dough is enriched with yogurt and butter, which keeps the crumb tender and gives the finished bread a subtle tang. With a hot cast-iron skillet and a little attention, you get those classic brown spots and blistered bubbles every time.

Below I walk you through exactly what goes into the dough, the step-by-step cooking sequence, equipment and common pitfalls. Follow the quantities and the order in the directions and you’ll have eight excellent naans ready to serve.

What Goes Into Naan Bread

Ingredients

4 cups (480 g) bread flour or all-purpose flour — gives structure; bread flour yields chewier texture while APF works fine for tender naan.
1 teaspoon granulated sugar — feeds the yeast for a reliable rise.
1 teaspoon salt — balances flavor; don’t skip it.
2 1/4 teaspoons active dry yeast — the leavening agent; standard packet size so it’s easy to measure.
1 1/2 cups (360 g) plain yogurt at room temperature — softens the dough and adds a gentle tang.
1/4 cup (60 g) unsalted butter, melted — enriches the dough and contributes to tenderness.
1–2 tablespoons lukewarm water — adjust to bring the dough together; humidity and flour absorbency vary.
1/4 cup (60 g) salted butter, melted — used at the end for brushing; adds flavor and sheen.
2 cloves garlic, minced — for the finishing butter; fresh garlic is straightforward and aromatic.
1/2 cup fresh mixed herbs (parsley, cilantro, chives) — chopped and mixed into the finishing butter for a bright, herbal finish.

Naan Bread — Do This Next

In the bowl of a stand mixer fitted with the dough hook, combine 4 cups (480 g) flour, 1 teaspoon granulated sugar, 1 teaspoon salt, and 2 1/4 teaspoons active dry yeast; mix briefly to distribute.
Add 1 1/2 cups (360 g) plain yogurt (room temperature), 1/4 cup (60 g) unsalted butter (melted), and 1–2 tablespoons lukewarm water. Mix on medium speed until the dough comes together, then continue kneading on medium speed until smooth and elastic, about 8–10 minutes. (If you do not have a stand mixer, knead by hand on a lightly floured surface about 10–12 minutes.)
Transfer the dough to a lightly greased or clean bowl, shape into a smooth ball, cover with plastic wrap or a damp cloth, and place in a warm spot. Let the dough rise until doubled in size, about 1 1/2 hours.
After the dough has risen, gently punch it down and divide it into 8 equal pieces. Roll each piece into a tight ball.
Working one at a time on a lightly floured surface, roll each ball into an oval about 10 inches long and approximately 1/4 inch thick.
Heat a large cast-iron skillet over medium-high heat until very hot (a few minutes). Keep the skillet dry and hot between each naan.
Lightly brush both sides of one rolled naan with the 1/4 cup (60 g) salted butter (melted). Place the naan in the hot skillet, cover with a lid, and cook for 45–60 seconds until bubbles form and the bottom has browned in spots.
Remove the lid, flip the naan, and cook the second side uncovered for about 1 minute, or until it is cooked through and has golden brown spots. Transfer the cooked naan to a plate and keep covered with a clean towel while you cook the remaining naans.
Meanwhile, combine the minced garlic (2 cloves) and the 1/2 cup fresh mixed herbs (parsley, cilantro, chives) with any remaining melted salted butter; stir to make a finishing butter.
As each naan finishes, brush it with the garlic-herb salted butter and serve warm.

The Upside of Naan Bread

Naan is versatile in a way many breads aren’t. It’s a spoon for saucy curries, a wrap for grilled meats, and a quick vehicle for dips. It comes together with pantry staples and a little planning—mainly a 90-minute rise—so it’s practical for both weeknights and weekend meals.

Texturally, the yogurt and butter keep the crumb soft, while high heat delivers charred pockets and crispy edges. You get contrast in every bite: tender interior, scorched exterior, and a glossy garlic-herb finish.

No-Store Runs Needed

This recipe intentionally uses ingredients most cooks already have: flour, yeast, yogurt, and butter. The herbs can be a mix of what’s on hand—parsley, cilantro, chives—or omitted in a pinch. If you’ve got those basics, you can make naan without a special grocery run.

Equipment & Tools

Here’s what makes the job easier:

Stand mixer with dough hook (optional) — speeds up kneading and evens the dough; replaceable with hand kneading.
Large mixing bowl — for the first rise.
Plastic wrap or damp cloth — to cover the dough while it rises.
Rolling pin and lightly floured surface — to shape the dough into ovals.
Large cast-iron skillet with a lid — delivers the best browning and holds heat; other heavy-bottomed pans work, but results may vary.
Pastry brush — for applying melted butter.
Sharp knife or bench scraper — to divide dough cleanly into eight pieces.

Frequent Missteps to Avoid

1) Skipping the warm rest: If the dough doesn’t rise in a warm spot, it will remain dense. Aim for a draft-free, slightly warm area.

2) Using too-cold yogurt: Cold yogurt shocks the yeast. Bring it to room temperature first for an even rise.

3) Overworking once rolled: Roll each ball gently. Over-rolling will toughen the naan.

4) Skillet not hot enough: If the pan isn’t very hot, you won’t get blistering and browning. Heat the skillet several minutes on medium-high before the first naan.

5) Applying too much flour while rolling: Use a light dusting. Excess flour can dry the surface and prevent bubbles.

Spring–Summer–Fall–Winter Ideas

Spring: Serve warm naan with lemon-herb grilled shrimp and a cucumber-yogurt salad. The bread soaks up bright, floral flavors perfectly.

Summer: Use naan as a flatbread for ripe tomato bruschetta or to wrap smoky grilled vegetables and feta for quick lunches.

Fall: Bring naan to the table with stewed lamb or a hearty chickpea curry. The bread handles rich, autumnal spices.

Winter: Make naan the base for warming bowls—slow-cooked stews, roasted root vegetables, or a saucy butter chicken. The garlic-herb butter brightens heavier winter fare.

Cook’s Commentary

I prefer a blend of textures—chewy centers and blistered edges. If you want more chew, choose bread flour; for softer, flatter rounds, use all-purpose. The yogurt is the secret: it keeps the interior tender without adding too much fat. You can make small adjustments on hydration—add a little more lukewarm water if your dough feels dry after mixing, a teaspoon at a time.

When cooking, don’t crowd the skillet. One at a time keeps the pan hot. I keep a clean towel over cooked naans to retain steam and softness while finishing the rest. And don’t be shy with the finishing butter; it elevates the bread from good to irresistible.

Keep It Fresh: Storage Guide

Room temperature: Store wrapped in foil or an airtight container for up to 1 day; the texture is best fresh but still enjoyable the next day.

Refrigerator: Up to 3 days in an airtight container. Reheat before serving—wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes, or heat briefly in a hot skillet.

Freezer: Stack cooled naans with parchment between them and store in a zip-top bag for up to 1 month. Reheat from frozen by wrapping in foil and warming in a 350°F (175°C) oven for 10–12 minutes, or thaw at room temperature and warm in a skillet.

Reheating tip: A few seconds over high heat on each side (in a dry skillet) crisps the edges and renews the charred flavor. Brush with a little butter after reheating for best results.

Reader Q&A

Q: Can I substitute Greek yogurt? A: Yes. Use plain Greek yogurt but thin it slightly if it’s very thick—stir in a teaspoon of lukewarm water so it mixes into the dough easily.

Q: Can I make the dough ahead? A: Yes. After the initial mix, refrigerate the dough (covered) overnight. Bring to room temperature before dividing and shaping; the rise will be slower but still effective.

Q: What if my dough is sticky? A: Add a dusting of flour to your work surface and your hands, and handle gently. A slightly tacky dough is okay; it will finish tack-free after cooking.

Q: Can I bake these in the oven instead of skillet-cooking? A: You can, but the skillet gives the best blistering and quick heat. If you bake, use a hot baking stone or sheet and broil briefly to encourage browning, watching closely so they don’t overbake.

Serve & Enjoy

Serve warm straight from the pan with a generous brush of garlic-herb butter. Offer alongside curries, stews, grilled meats, or cheeses. Tear into pieces to scoop sauces, wrap fillings, or simply enjoy plain with a smear of butter. That first bite—soft, slightly tangy, flecked with herbs—is the point of it all. Make a batch, keep one for dinner, and freeze the rest for when you need homemade comfort fast.

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Naan Bread Recipe

Naan bread is a beloved staple in many kitchens around…

Prep Time20

Cook Time20

Total Time2 10

Servings: 8 servings

Ingredients

?4 cups 480 gbread flouror all-purpose flour
?1 teaspoongranulated sugar
?1 teaspoonsalt
?2 1/4 teaspoonsactive dry yeast
?1 1/2 cups 360 gplain yogurtat room temperature
?1/4 cup 60 gunsalted buttermelted
?1-2 tablespoonslukewarm wateror a bit more adjust as needed
?1/4 cup 60 gsalted buttermelted
?2 clovesgarlicminced
?1/2 cupfresh mixed herbsparsley cilantro, chives

Instructions

In the bowl of a stand mixer fitted with the dough hook, combine 4 cups (480 g) flour, 1 teaspoon granulated sugar, 1 teaspoon salt, and 2 1/4 teaspoons active dry yeast; mix briefly to distribute.
Add 1 1/2 cups (360 g) plain yogurt (room temperature), 1/4 cup (60 g) unsalted butter (melted), and 1–2 tablespoons lukewarm water. Mix on medium speed until the dough comes together, then continue kneading on medium speed until smooth and elastic, about 8–10 minutes. (If you do not have a stand mixer, knead by hand on a lightly floured surface about 10–12 minutes.)
Transfer the dough to a lightly greased or clean bowl, shape into a smooth ball, cover with plastic wrap or a damp cloth, and place in a warm spot. Let the dough rise until doubled in size, about 1 1/2 hours.
After the dough has risen, gently punch it down and divide it into 8 equal pieces. Roll each piece into a tight ball.
Working one at a time on a lightly floured surface, roll each ball into an oval about 10 inches long and approximately 1/4 inch thick.
Heat a large cast-iron skillet over medium-high heat until very hot (a few minutes). Keep the skillet dry and hot between each naan.
Lightly brush both sides of one rolled naan with the 1/4 cup (60 g) salted butter (melted). Place the naan in the hot skillet, cover with a lid, and cook for 45–60 seconds until bubbles form and the bottom has browned in spots.
Remove the lid, flip the naan, and cook the second side uncovered for about 1 minute, or until it is cooked through and has golden brown spots. Transfer the cooked naan to a plate and keep covered with a clean towel while you cook the remaining naans.
Meanwhile, combine the minced garlic (2 cloves) and the 1/2 cup fresh mixed herbs (parsley, cilantro, chives) with any remaining melted salted butter; stir to make a finishing butter.
As each naan finishes, brush it with the garlic-herb salted butter and serve warm.

Equipment

Stand mixer
dough hook
Mixing Bowl
plastic wrap or damp cloth
Rolling Pin
Cast-Iron Skillet
Lid
clean towel

Notes

It’s important to make sure that you’re using active yeast that has not expired. If you’re not sure about the yeast, combine it with the water and add sugar and let it sit for 5-10 minutes. If it bubbles then it’s working fine, if not, then it should be tossed and you need a new one.
Yogurt can be substituted with buttermilk.
The cast-iron skillet MUST be hot (more like medium-hot) to let the bread rise and create the air bubbles, but not too hot as that can burn the bottom. If you don’t have a cast-iron, non-stick, ceramic, or stainless steel pan can be used might need a little brushing of oil.
Store at room temperature in a Ziploc bag for up to 2 days, or in the fridge for up to 5 days.
Freeze in Ziploc bags for up to 3 months, then reheat in the microwave or in the oven.