Ingredients
- 2 cups all-purpose flour (plus extra for rolling)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 2 tablespoons plain yogurt
- 2 tablespoons vegetable oil or melted butter
- 3/4 cup warm water (110°F / 45°C)
Optional Toppings
- Melted butter or ghee for brushing
- Garlic, chopped cilantro, or nigella seeds
Equipment Needed
- Large mixing bowl
- Rolling pin
- Skillet or non-stick frying pan
- Clean kitchen towel or plastic wrap
- Measuring cups and spoons
Step 1: Activate the Yeast
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy. This ensures the yeast is active.
Step 2: Make the Dough
In a large bowl, combine flour and salt.
Add the yogurt, oil, and frothy yeast mixture.
Mix until a rough dough forms. Transfer to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky.
Step 3: First Rise
Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Step 4: Divide and Shape
Punch down the risen dough gently to release air.
Divide the dough into 6–8 equal portions.
Roll each portion into a ball, then use a rolling pin to flatten each ball into an oval or teardrop shape about 1/4 inch thick.
Step 5: Cook the Naan
Heat a skillet or non-stick pan over medium-high heat until hot.
Place a rolled naan onto the dry skillet. Cook for 1–2 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden brown spots appear.
Optionally, flip once more and press lightly with a spatula to cook evenly.
Repeat with remaining dough portions.
Step 6: Finish and Serve
Brush the cooked naan with melted butter or ghee.
Optional: sprinkle with minced garlic, cilantro, or nigella seeds.
Serve warm. Naan is best enjoyed immediately but can be reheated in a skillet or oven.
Tips for Fluffy Naan
- Use warm water to activate yeast but avoid water that’s too hot, which can kill it.
- Yogurt adds tenderness and flavor; do not skip it.
- Knead the dough until elastic for better rise.
- Don’t roll the naan too thin; slightly thick dough gives a fluffy texture.
