Naan: Okay, real talk: I’m completely obsessed with naan. Every time we have curry night at home (which is basically once a week), I refuse to buy the packaged stuff from the store anymore. It’s just not the same. A few years ago I started messing around with different recipes until I landed on this one that actually works – soft, fluffy, with those big bubbly spots and a little char that makes it taste like it came from a proper Indian restaurant.
This is the exact recipe I use. No fancy equipment, just a heavy pan (I love my cast-iron skillet for this) and a bit of patience while the dough rises. It makes eight good-sized naans, enough for dinner plus a couple leftovers that we fight over the next morning.
Credit by: AI Generated Image
What You’ll Need
For the dough:
- 3 cups all-purpose flour (I usually use plain white flour, nothing special)
- 2 teaspoons instant yeast (the fast-acting kind)
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ cup plain yogurt (full-fat if you have it – it makes a difference)
- 2 tablespoons oil or ghee (I often just use vegetable oil)
- About ¾ to 1 cup warm milk (I warm it in the microwave for 30 seconds or so)
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If you want garlic naan built right in:
- 3–4 cloves garlic, finely minced (add it while kneading)
For brushing afterward:
- 4–5 tablespoons melted butter or ghee
- Another 3–4 cloves garlic, minced, plus some chopped cilantro (mix these into the melted butter for garlic naan)
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How I Make It – Step by Step
- First, wake up the yeast. I mix the yeast, sugar, and about ¼ cup of the warm milk in a small bowl and leave it for 5–10 minutes until it gets foamy on top. If it doesn’t foam, the yeast is probably old and you’ll need fresh stuff.
- While that’s happening, I throw the flour and salt into a big bowl. Then I add the yogurt, oil, the foamy yeast mixture, and most of the remaining warm milk. I stir it with a wooden spoon until it comes together, then dump it onto the counter and knead for a good 8–10 minutes. It should feel smooth and just a tiny bit tacky. If I’m making garlic naan, I knead the minced garlic in at the end.I pop the dough into a lightly oiled bowl, cover it with a tea towel, and let it rise somewhere warm for 1–2 hours until it’s doubled. In winter I sometimes stick it in the oven with just the light on.
- When it’s ready, I gently punch it down and divide it into 8 pieces. I roll each piece into a ball, then roll it out into an oval-ish shape – not too thin, maybe a quarter-inch thick. They never look perfect and that’s totally fine.
- Now the fun part: cooking. I get my cast-iron skillet screaming hot over medium-high heat (no oil, just dry). I slap one naan in and wait. Within a minute you’ll see big bubbles popping up – that’s when you know it’s working. I cook it about 1–2 minutes per side until there are nice brown spots. If I’m feeling extra, I hold it over the open flame with tongs for a few seconds on each side to get that proper tandoor char.
- As soon as it comes off the heat, I brush it generously with the melted butter (plain for regular butter naan, or the garlic-cilantro mix for garlic naan). I stack them on a plate and cover with the towel to keep them soft while I cook the rest.
Credit by: AI Generated Image
A Few Things I’ve Learned Along the Way
- The pan really needs to be hot. If it’s not, you won’t get those big bubbles.
- Don’t add too much extra flour when rolling – a slightly sticky dough makes softer naan.
- Leftovers keep well in a zip bag. I just warm them in a hot pan for a minute or two the next day.
- My kids love when I sprinkle nigella seeds on top before cooking – gives a nice little oniony crunch.
Read More Recipes: How to Make Authentic Kashmiri Rogan Josh at Home – Step-by-Step Recipe
We eat these with everything: butter chicken, paneer masala, dal, even just dipped in some raita when I’m too lazy to make a full curry. Honestly, once you start making naan at home, it’s hard to go back.
Give it a try next time you’re cooking Indian food – I promise it’s easier than it looks, and the smell of fresh naan filling the kitchen is worth it every single time. Enjoy! 🥙
