How to Make Naan Bread at Home (No Tandoor Needed)
If you’ve ever wished for pillowy, charred naan bread straight from your own kitchen, you’re in the right place. No tandoor oven? No problem! With just a skillet or oven, and simple pantry ingredients, you can create naan that rivals your favorite Indian restaurant.
This recipe is tried and tested for Western kitchens, with clear instructions and helpful substitutions. Expect chewy-soft, slightly smoky naan—perfect for scooping curries, or just slathered in butter. Let’s get started!
2 cups (260 g) all-purpose flour, plus more for dusting
2 tbsp (28 g) plain yogurt (or sour cream)
2 tbsp (28 g) melted unsalted butter or neutral oil
1/2 cup (120 ml) warm water (about 110°F/43°C)
2 tsp (8 g) granulated sugar
1 tsp (5 g) active dry yeast
1/2 tsp (3 g) fine salt
Extra melted butter, for brushing
Optional: 1 tbsp chopped fresh cilantro or garlic, for topping
Instructions
Combine warm water, sugar, and yeast in a small bowl. Stir and let sit until foamy, about 10 minutes.
In a large bowl, whisk flour and salt. Add yogurt, melted butter, and yeast mixture. Mix to form a shaggy dough.
Knead on a floured surface for 5–7 minutes until smooth and elastic. (Or use a stand mixer with dough hook.)
Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
Punch down the dough. Divide into 8 equal pieces. Roll each into a ball, cover, and rest 10 minutes.
On a floured surface, roll each ball into a teardrop or oval, about 1/4-inch thick.
Heat a cast iron skillet or heavy pan over medium-high until very hot. Do not add oil.
Place a naan on the hot skillet. Cook until bubbles form and the bottom is golden brown, 1–2 minutes.
Flip and cook the second side, pressing gently, until golden spots appear, 1–2 minutes more.
Brush hot naan with melted butter. Sprinkle with cilantro or garlic if using. Repeat with remaining dough.
Keep warm wrapped in a towel until ready to serve.
Make It Your Way
Air Fryer Version
To make naan in the air fryer: Preheat the air fryer to 400°F (200°C). Place rolled naan (one at a time) on a parchment-lined basket. Air fry for 3–4 minutes or until puffed and lightly browned. Brush with butter immediately after cooking.
Ingredient Substitutions
If you don't have plain yogurt, use sour cream or buttermilk. For a dairy-free option, substitute coconut yogurt and oil for the butter. Active dry yeast can be swapped with instant yeast (reduce rise time by 10 minutes).
Expert Tips
Use very hot heat for the best bubbles and char.
Cover cooked naan with a towel to keep them soft.
Don’t over-flour the surface to avoid tough naan.
For garlic naan, sprinkle minced garlic before cooking the second side.
Letting the dough rest after shaping ensures a lighter texture.
Naan freezes well—reheat directly from frozen on a hot skillet.
What to Serve It With
Serve naan warm with butter chicken, dal, chana masala, or as a side to any curry. It’s also perfect for wraps or as a base for naan pizza.
Storage & Reheating
Store cooled naan in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months. Reheat in a skillet or toaster oven until soft.
Frequently Asked Questions
Can I make naan dough ahead of time?
Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping and cooking.
Can I use whole wheat flour?
Yes, substitute up to half the all-purpose flour with whole wheat. The naan will be slightly denser but still delicious.
How do I get the charred spots without a tandoor?
Cook naan on a very hot cast iron skillet or directly over a gas flame using tongs for a few seconds for extra char.
Is naan vegan?
Traditional naan contains dairy, but you can easily make it vegan by using plant-based yogurt and oil instead of butter.
Can I freeze naan?
Absolutely! Cool the naan, then freeze in a zip-top bag. Reheat in a skillet or oven until warm and pliable.
Why isn’t my naan puffing up?
Ensure your skillet is hot enough and the dough has risen properly. Resting the dough after shaping also helps with puffiness.
Can I use self-rising flour?
It's best to use plain flour for control, but in a pinch, you can use self-rising—just omit the salt and yeast (the texture will differ slightly).
Bollywood Recipes