Naan is a soft, pillowy flatbread that’s very popular in South Asian cuisine. You’ll find it served with many Indian, Pakistani, and Afghan meals.
Traditionally, naan is made in a tandoor, which is a cylindrical clay oven. The dough is slapped onto the hot inner walls of the oven and cooked by an open flame until it develops that classic charred, bubbly texture.
Now, most of us don’t have a tandoori oven sitting in our kitchen, and that’s totally fine. We’re going to use one of my favorite kitchen tools instead: a cast-iron skillet. A cast-iron skillet or comal is a great alternative because it maintains heat really well, allowing the dough to form air bubbles and achieve that signature naan texture and char.
Start by activating the yeast. Grab a bowl (I like using my stand mixer bowl or a measuring cup, but any bowl works). Combine warm water and sugar, stirring until the sugar dissolves. Add the active dry yeast and give it a quick stir for about 5 seconds. Set it aside to proof. You’ll know the yeast is ready once it becomes foamy and floats on top of the water. If you don’t mind waiting, you can literally watch it proof in real time (it’s oddly satisfying).
Next, in a stand mixer bowl or large mixing bowl, combine the flour, proofed yeast mixture, plain yogurt, and olive oil. If you want cheesy naan, you can add shredded cheese at this stage or fold it in later; either works just fine.
Knead the dough on medium speed in a stand mixer or by hand until it’s soft and no longer sticky. If the dough feels too sticky, add a little more flour. If it feels too dry, add a splash of water or yogurt. Once the dough is smooth, place it back into the bowl, cover, and let it rise in a warm place until doubled in size. I like letting mine rise in a warm oven, but the counter works perfectly too.
Once the dough has doubled, turn it out onto a lightly floured surface and coat it lightly in flour. Divide the dough into 8 equal pieces so each naan is roughly the same size. If you want smaller naan, you can cut each piece in half.
If you didn’t add cheese earlier, this is when you’ll do it. Flatten one piece of dough with a rolling pin, sprinkle on cheese, fold the dough over itself, then roll it out again. Repeat with the remaining pieces.
Now it’s time to cook the naan. Heat a cast iron skillet over medium heat. I like to add a small drizzle of olive oil to prevent sticking, though this step is optional. Once the skillet is hot, place a piece of dough into the pan. Cook until bubbles begin to form on the surface, then flip and cook until browned on the other side. Remove and set aside, then repeat with the remaining naan.
To finish, make the garlic butter. Melt butter in a small pan, add minced garlic, and cook until fragrant. Stir in fresh cilantro, then brush the garlic butter generously over the warm naan. Don’t skip this step! I promise it takes the naan completely over the top.
There are so many delicious dishes you can pair with garlic butter naan, but I highly recommend Shrimp Jalfrezi or Butter Chicken.
Shrimp Jalfrezi is a bold red curry packed with shrimp, fresh vegetables, and lots of spices. I make it about once a month and always serve it with this homemade naan. Butter Chicken is another favorite in my house. It's rich, flavorful, and perfect for scooping up with warm naan. Add these classics to your menu this week, and I promise you won’t regret it!
This soft, buttery Garlic Butter Naan is everything you want in homemade flatbread. It’s pillowy on the inside, lightly charred on the outside, and brushed with a rich garlic butter that takes it completely over the top. Made with simple pantry ingredients and cooked on a cast-iron skillet, this naan gives you restaurant-style results right at home, no tandoor required. It pairs perfectly with curries, rice dishes, or even enjoyed on its own while it’s still warm.
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until bubbles form on the surface.
In a large mixing bowl or stand mixer, combine the flour, olive oil, yogurt, and the yeast mixture. Mix until a soft dough forms.
Lightly flour your work surface. Divide the dough into 8 equal parts and roll each into a ball.
Flatten the dough using a rolling pin or your hands. Repeat for all dough balls.
Heat a skillet over medium-high heat. Cook each naan for 20-30 seconds per side until puffed and golden.
Brush the hot naan with garlic butter. Serve warm and enjoy!Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
