Print

Soft and Chewy Homemade Naan Bread Recipe: Stovetop Method (No Tandoor Required)

A stack of golden, fluffy homemade naan bread with dark, charred bubbles, glistening slightly with butter or ghee.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Welcome! You can make incredibly soft, chewy, and fluffy homemade naan bread right on your stovetop. This easy recipe delivers restaurant-quality texture using simple ingredients, perfect for pairing with your favorite curries and dips.

Ingredients

Scale
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water (about 105-115°F)
  • 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons plain yogurt, full fat
  • 2 tablespoons milk
  • 2 tablespoons melted butter or oil, plus more for brushing
  • Optional: 2 cloves garlic, minced, for Garlic Naan

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water, yeast, and sugar. Let it sit for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk together the flour and salt. Add the yeast mixture, yogurt, and milk to the dry ingredients. Mix until a shaggy dough forms.
  3. Knead: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  4. First rise: Lightly grease a clean bowl with oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Divide and rest: Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a ball, cover them loosely, and let them rest for 15 minutes.
  6. Prepare for cooking: If making Garlic Naan, mix the melted butter with the minced garlic in a small bowl.
  7. Cook the naan: Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot. Do not add oil to the pan.
  8. Roll out: Take one dough ball and roll it into an oval or teardrop shape, about 1/8 inch thick.
  9. Cook on the skillet: Place one rolled naan onto the hot, dry skillet. Cook for about 1 to 2 minutes until large bubbles form on the surface and the underside has light brown spots.
  10. Flip and finish: Flip the naan and cook the other side for about 1 minute until lightly charred spots appear. The bread should puff up.
  11. Brush with butter: Immediately transfer the cooked naan to a plate. Brush generously with melted butter or the garlic butter mixture. Stack the cooked naan and cover them with a clean kitchen towel to keep them warm and soft while you cook the remaining pieces.

Notes

  • For the softest results, use full-fat plain yogurt in the dough.
  • Make sure your skillet is very hot before placing the dough on it; this high heat creates the signature bubbles and char.
  • If you want a slightly charred, smoky flavor without a tandoor, you can briefly place the cooked naan directly over a gas flame using tongs for a few seconds after removing it from the skillet.

Nutrition

Find it online: https://frostedfancies.com/homemade-naan-bread-recipe-stovetop-easy/