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Homemade Naan

The key to getting that classic soft, bubbly texture in naan is the yogurt-enriched dough and the way it's cooked. The dough itself is very soft and easy to handle. You cook it in a hot skillet, and the unique part of the process is flipping the whole pan over an open flame to char the top, which creates those signature dark spots.
Prep Time20 minutes
Cook Time30 minutes
Rise Time1 hour
Total Time1 hour 50 minutes
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Ingredients

For the Naan

  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon ground coriander
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 cup avocado oil
  • 1 ¼ cup full-fat Greek yogurt
  • 1/2 cup whole milk

For the Garlic Butter (Optional)

  • 1 stick unsalted butter 1/2 cup
  • 5 cloves garlic finely minced

Instructions

  • Whisk flour, baking soda, baking powder, sugar, coriander, and salt in large bowl. Make well in center.
  • Add oil and yogurt to well, mix with hands while gradually adding milk until soft dough forms.
  • Knead 5-7 minutes until smooth. Cover with plastic wrap and let rest in warm place for 1 hour.
  • Divide dough into 12 equal balls.
  • Roll each ball into oval shape on floured surface. Brush one side with water.
  • Heat large skillet over medium-high heat. Place naan water-side down, cook 1-2 minutes.
  • Flip pan over open flame until second side chars (or flip and continue cooking in pan).
  • Melt butter with minced garlic over medium heat for 2 minutes until fragrant.
  • Brush warm naan with garlic butter before serving.

Notes

Keep cooked naan covered with cloth to stay warm. Skip garlic butter if desired. If no gas stove, use skillet for both sides.
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