Homemade Naan Recipe
About this recipe
Homemade naan is a soft and chewy flatbread that's perfect for scooping up your favorite dishes. This recipe offers a simple way to make naan right on your stovetop using a cast-iron skillet, which helps achieve that iconic smoky flavor and golden brown blister spots, just like traditional naan cooked in a tandoor oven.
John Kanell from Preppy Kitchen shares his easy take on this beloved bread, inspired by tips from his friend Maneet Chauhan. With just a few basic ingredients, you can whip up a batch of naan that’s sure to impress.
Ingredient notes
- 120 ml of warm water should be warmed to about 105-110 degrees Fahrenheit.
- 2.25 tsp of active dry yeast can also be substituted with one quarter ounce packet.
- 270 g of all-purpose flour is equivalent to about 2.25 cups.
- 80 ml of plain yogurt can be replaced with 1/3 cup.
Tips from Preppy Kitchen’s video
- Make sure the water for the yeast is not too hot, as it can kill the yeast. Aim for a temperature between 105-110 degrees Fahrenheit.
- When kneading the dough, it's important to develop the gluten for that chewy texture characteristic of naan. Knead for about 8-10 minutes until the dough is smooth and elastic.
- For a dramatic effect, dampen your fingertips with water before placing the naan on the skillet, which helps it stick and creates larger bubbles during cooking.
Good to know
- How many naan does this recipe make?
- This recipe yields 8 pieces of naan.
- What is the total time needed to make naan?
- The total time for making naan is about 1 hour and 30 minutes.
- Can I use a different type of oil instead of olive oil?
- Yes, you can use any oil in place of olive oil.
- How long should I let the dough rise?
- Let the dough rise for about 1 hour or until it has doubled in size.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Warm the water to about 105-110 degrees Fahrenheit (40-43 degrees Celsius).
- 2
Sprinkle the active dry yeast into the warm water and add the sugar. Stir gently and let it stand for 5-10 minutes until frothy.
- 3
In a large bowl or stand mixer, combine the all-purpose flour and salt. Whisk together.
- 4
Add the yeast mixture, olive oil, and plain yogurt to the flour mixture.
- 5
Mix on low speed until combined, then increase to medium speed and knead for 8-10 minutes until the dough is smooth and elastic.
- 6
Oil the dough ball and place it in a greased bowl. Cover and let it rise for about 1 hour or until doubled in size.
- 7
While the dough is rising, prepare the ghee by melting butter slowly and skimming off the milk solids until clear. This can take about 20 minutes.
- 8
Optionally, divide the ghee and mix minced garlic into half of it for flavor.
- 9
Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball.
- 10
Roll out each ball into an oval shape on a floured surface.
- 11
Heat a cast-iron skillet over medium heat. Place the rolled-out naan onto the skillet and cook for 1-2 minutes until bubbles form on the surface.
- 12
For a dramatic effect, dampen your fingertips with water and place the naan in the skillet without greasing it. Cook until the bottom is done and bubbles form, then flip the skillet to cook the other side.
- 13
Brush the cooked naan with ghee (and garlic if using) and serve warm.
Heads up — we had to guess a little:
- The quantity of garlic is inferred based on typical usage for flavoring ghee.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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