Naan Recipe (Tandoori-Style Flatbread)
Naan is a soft, leavened flatbread baked traditionally in a high-heat tandoor oven, resulting in characteristic charred spots and a chewy, pillowy texture. While home kitchens lack clay ovens, you can achieve a similar result by using a smoking-hot cast-iron skillet and finishing the top under an oven broiler.
This recipe uses all-purpose flour, yogurt, and yeast to create a pliable dough that holds its softness as it cools. Follow the visual cues for dough resting and pan heat to get the best texture without specialized restaurant equipment.
Why This Recipe Works
- Using yogurt in the dough adds moisture and mild acidity, which helps keep the flatbread tender and prevents it from turning rubbery.
- Cooking the dough on a screaming-hot cast-iron skillet creates blisters on the bottom, while transferring the pan or flipping it under a high broiler browns the top quickly without drying out the interior.
Ingredient Notes
- All-purpose flour: Provides the structural gluten needed for chewiness; strong plain white flour works best.
- Active dry yeast: Leavens the dough, creating air pockets that expand during high-heat cooking.
- Plain yogurt: Adds tenderness and slight tang; regular unsweetened yogurt works well.
- Ghee or butter: Brushed on immediately after cooking to soften the crust and add rich flavor.
If You’re Cooking Outside India
- Cast-iron skillet: A heavy skillet is necessary to hold and transfer high heat effectively. Thin pans will not char the dough properly.
How to Make Naan
Dough Preparation
Mix the dry and wet ingredients to form a sticky dough, then knead until smooth and elastic before leaving it to rise until doubled.
Shaping
Divide the rested dough into equal portions and roll each piece into an elongated teardrop or oval shape.
Stovetop and Broiler Cook
Cook the rolled dough on a very hot, dry skillet until large bubbles form, then transfer under a preheated broiler to brown the top.
Cooking Tips
- Ensure your skillet is completely dry and smoking hot before adding the dough; adding oil to the pan will fry the flatbread rather than bake it.
- Keep the rolled dough pieces covered with a damp towel while cooking the others to prevent them from drying out.
Common Mistakes to Avoid
- The dough sticks aggressively to the rolling pin or counter: Lightly dust your workspace with flour, but avoid adding too much flour to the dough itself, which can make the baked bread tough.
- The flatbread turns hard and crackly like a cracker: The heat was likely too low or it cooked for too long. High, fast heat is necessary to cook the inside while keeping the exterior soft.
Variations
- Garlic Butter Naan: Press minced garlic and finely chopped cilantro into the surface of the rolled dough just before cooking, then brush with melted butter upon removal.
Serving Suggestions
- Serve warm alongside rich curries like Butter Chicken or Chicken Biryani.
- Use to scoop up thick gravies, lentils, or pan-fried paneer dishes.
Storage & Make-Ahead
Make ahead: You can prepare the dough up to a day in advance and store it covered in the refrigerator.
Refrigerate: Store leftover cooked flatbread in an airtight bag in the refrigerator for up to 3 days.
Freeze: Freeze cooked and cooled flatbread stacked with parchment paper between each piece for up to 1 month.
Reheat: Warm refrigerated or thawed pieces briefly on a hot, dry skillet or in a toaster oven until pliable.
Frequently Asked Questions
Can I make this without yeast?
Yes, you can substitute baking powder and baking soda, though the texture will be slightly closer to a traditional tawa paratha or kulcha rather than a yeast-leavened bread.
Do I need a cast-iron skillet?
A heavy cast-iron skillet retains heat best, but any heavy-bottomed, oven-safe skillet will work as long as it gets extremely hot.
More Indian Recipes to Try
Browse the IndiPlated recipe index
Naan
Ingredients
Equipment
Method
- In a large bowl, combine the all-purpose flour, active dry yeast, sugar, and salt. Make a well in the center and add the yogurt, oil, and warm water. Mix until a shaggy dough forms.
- Turn the dough out onto a clean surface and knead for 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1.5 hours, or until doubled in size.
- Punch down the risen dough and divide it into 6 equal portions. Roll each piece into a ball, cover, and let rest for 10 minutes. Roll each ball into an oval or teardrop shape about 6 mm (1/4 inch) thick.
- Place a heavy cast-iron skillet over high heat until smoking hot. Turn on your oven broiler to high.
- Place one rolled dough piece onto the hot, dry skillet. Cook for 1 to 2 minutes until large bubbles form on the surface and the bottom has dark charred spots. Transfer the skillet under the broiler for 1 minute until the top is spotted with brown blisters. Remove and brush with ghee or butter. Repeat with the remaining pieces.
Notes
13 Comments