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Easy Soft & Fluffy Homemade Garlic Naan Bread (No Tandoor Needed)

Close-up of freshly made, soft naan bread pieces topped with melted butter and chopped green herbs.
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Make restaurant-style soft and fluffy garlic naan bread at home using a skillet. This simple recipe requires no tandoor oven and results in buttery, chewy flatbread perfect for serving with curry.

Ingredients

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  • 1 1/2 cups warm water (about 105-115°F)
  • 1 teaspoon sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • 2 tablespoons plain yogurt or milk
  • 2 tablespoons olive oil, plus more for brushing
  • 4 tablespoons melted butter, divided
  • 3 cloves garlic, minced
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Combine the warm water, sugar, and yeast in a small bowl. Let it sit for 5 to 10 minutes until foamy.
  2. In a large bowl, whisk together the flour and salt.
  3. Add the yeast mixture, yogurt, and 2 tablespoons of olive oil to the flour mixture. Mix until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
  5. Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball.
  7. Let the dough balls rest for 10 minutes.
  8. While the dough rests, prepare the garlic butter: Mix 3 tablespoons of melted butter with the minced garlic and chopped cilantro. Set aside.
  9. Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot. Do not add oil to the pan.
  10. Working with one ball at a time, roll the dough into an oval or teardrop shape, about 1/8 inch thick.
  11. Place one piece of rolled dough onto the hot, dry skillet. Cook for 1 to 2 minutes until bubbles form on the surface and the underside is lightly browned.
  12. Flip the naan and cook the second side for about 1 minute until browned spots appear. The naan should puff up slightly.
  13. Remove the cooked naan from the skillet and immediately brush generously with the prepared garlic butter mixture.
  14. Repeat with the remaining dough pieces, stacking the cooked naan and keeping them warm under a clean towel.
  15. Serve immediately.

Notes

  • For a softer texture, use whole milk instead of water for the initial yeast activation.
  • If you do not have yeast, you can make a quick, unleavened version by skipping steps 1, 4 (yeast mixture), and 5, and proceeding directly to kneading with the remaining wet ingredients.
  • Brush the skillet lightly with oil between batches if you notice sticking, but generally, a dry, hot pan works best for authentic blistering.

Nutrition

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