Skillet Naan
This classic Indian flatbread is soft, chewy, and surprisingly easy to make at home. Using a simple yeast dough with yogurt for tenderness, these are cooked in a hot skillet until puffed and golden. They are perfect for serving with your favorite curry or dip.
An original recipe by Forkin
- Total time
- 1 hr 33 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 270 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Dough
- 1 tspactive dry yeast
- 1 tspgranulated sugar
- 120 mlwarm water, about 40-45°C
- 300 gall-purpose flour, plus more for dusting
- 1 tspsalt
- 60 gplain yogurt, full-fat recommended
- 2 tbspolive oil
Topping
- 30 gunsalted butter, melted
- 1 clovegarlic, finely minced(optional)
- 10 gfresh cilantro, chopped(optional)
Equipment
heavy-bottomed skillet · pastry brush · rolling pin · large bowl · cutting board · knife · whisk · small bowl
The method
Step by step
- 1
In a small bowl, combine the warm water, sugar, and active dry yeast. Let it stand for 5-10 minutes until the mixture is foamy on top.
About 10 min
Cook’s note: If the mixture doesn't get foamy, your yeast may not be active, and the dough won't rise properly.
- 2
In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture, plain yogurt, and olive oil.
About 2 min
- 3
Mix with a spoon or your hands until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 1 min
Cook’s note: The dough will be slightly sticky at this stage.
- 4
Knead the dough for 6-8 minutes until it is smooth, soft, and elastic.
About 8 min
Cook’s note: Proper kneading develops gluten, which gives the naan its characteristic chewy texture.
- 5
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
About 1 min
Cook’s note: A turned-off oven with the light on is a great warm spot for proofing dough.
- 6
Gently punch down the risen dough to release the air, then divide it into 6 equal portions and roll each into a ball.
About 2 min
- 7
Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. The pan needs to be very hot before you start cooking.
About 3 min
Cook’s note: Do not add any oil to the pan; naan is traditionally cooked dry.
- 8
On a lightly floured surface, roll one dough ball into a teardrop or oval shape, about 3-4mm thick.
About 1 min
Cook’s note: Keep the other dough balls covered so they don't dry out while you work.
- 9
Carefully place the shaped dough onto the hot skillet. Cook for 1-2 minutes until large bubbles form on the surface.
About 2 min
- 10
Flip the naan and cook for another 1-2 minutes until the other side has golden-brown spots.
About 2 min
- 11
Remove the cooked naan from the skillet and immediately brush with melted butter. If using, stir the optional garlic and cilantro into the butter before brushing.
Cook’s note: Brushing the naan while it's hot helps the butter absorb and keeps it soft.
- 12
Repeat the rolling and cooking process with the remaining dough balls, stacking the finished naan and covering them with a towel to keep warm.
About 10 min
Per serving
Nutrition
- Calories
- 270kcal
- Protein
- 5.7g
- Carbs
- 39.8g
- Fat
- 9.4g
- Fibre
- 1.5g
- Sugar
- 1.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container or bag at room temperature for up to 2 days or in the refrigerator.
Warm in a dry skillet over medium heat for 30 seconds per side or sprinkle with water and microwave for 20-30 seconds.