Naan Bread

Ingredients

Naan Dough

• 375g (3 cups) Bread flour
• 7g (2¼ tsp) Instant yeast
• 10g (2 tsp) Granulated sugar
• 6g (1 tsp) Fine sea salt
• 120g (½ cup) Warm water
• 80g (⅓ cup) Plain full-fat yogurt
• 50g (1 large) (1 large) Large egg
• 30g (2 tbsp) Olive oil or melted ghee

Garlic Butter Finish

• 60g (4 tbsp) Unsalted butter, melted
• 3 cloves (3 cloves) Garlic, finely minced
• 2 tbsp (2 tbsp) Fresh cilantro
• 1g (¼ tsp) Flaky sea salt — For finishing

Total flour: 375g

Hydration: ~65%

Pro tip: Use full-fat regular yogurt, not Greek. Greek yogurt has less moisture and more protein, which can make the dough tighter than you want.

Equipment

Method

Activate Yeast

Getting the yeast going and building the dough. This takes less time than you think.

1. Bloom the Yeast. Combine warm water (105–110°F / 40–43°C), instant yeast, and sugar in a large bowl. Stir gently and let sit for 5–10 minutes until foamy and bubbly on top. If nothing happens after 10 minutes, your yeast is dead — toss it and start fresh.
2. Combine Wet Ingredients. Whisk the yogurt, egg, and olive oil into the yeast mixture until smooth.

Tip: Even though instant yeast can go straight into dough, bloom it in warm water first gives you a fluffier naan. I've tested both ways. The bloomed version wins every time.

Mix and Knead the Dough

Building the dough structure. You want soft and slightly sticky, not stiff.

1. Add Dry Ingredients. Add the flour and salt to the wet mixture. Stir with a fork or your hand until a shaggy dough forms.
2. Knead. Turn out onto a lightly floured surface and knead for 5–6 minutes until smooth and slightly tacky. The dough should spring back when you poke it. If it's too sticky to handle, dust your hands with flour rather than adding more flour to the dough. You want to keep this on the softer side.
3. Form a Ball. Shape into a smooth ball and place in a lightly oiled bowl. Cover with plastic wrap or a damp towel.

Tip: Resist the urge to add extra flour. A slightly sticky dough makes softer, puffier naan. Think "tacky like a Post-it note," not "glue on your fingers."

First Rise

Let the yeast do its thing. The dough should roughly double in size.

1. Rise. Place the covered bowl in a warm spot (75–80°F / 24–27°C is ideal). Let the dough rise until doubled, about 1 to 1.5 hours. If your kitchen is cool, turn your oven light on and place the bowl inside with the door cracked — that's a free proofing box.

Wait: PT1H

Divide and Shape

Portioning and rolling the naan. Don't overthink the shape — rustic and uneven is traditional.

1. Punch Down. Gently deflate the dough by pressing it with your fingertips.
2. Divide. Turn out onto a lightly floured surface and use a bench scraper to cut into 8 equal pieces (about 75–80g each).
3. Shape into Balls. Roll each piece into a smooth ball, tucking the edges under. Cover with a towel and let rest for 5 minutes. This brief rest relaxes the gluten and makes rolling easier.
4. Roll Out. Using a floured rolling pin, roll each ball into an oval or teardrop shape about 6–7 inches long and roughly ¼ inch thick (5–6mm). Don't stress about perfection — irregular shapes are how naan looks when it's handmade.

Tip: Roll them to about ¼ inch thick. Too thin and they'll crisp up instead of staying soft. Too thick and you won't get those signature bubbles.

Cook on the Skillet

High heat is what makes naan puff up with those gorgeous blistered spots. Get the pan screaming hot.

1. Preheat the Skillet. Place your cast iron skillet over medium-high heat for at least 3–4 minutes. It needs to be seriously hot. You should see a slight shimmer or wisps of smoke.
2. Cook First Side. Place one rolled naan onto the dry skillet (no oil needed). Cook for 1–2 minutes until the bottom has golden-brown spots and you see large bubbles forming on the surface.
3. Flip. Flip the naan and cook for another 1–2 minutes until the second side has charred spots. Press down gently with a spatula if any large air pockets form to help even cooking.
4. Brush and Stack. Immediately brush the hot naan with garlic butter and sprinkle with cilantro and flaky salt. Stack cooked naan on a plate and cover with a clean towel to keep them warm and pliable while you cook the rest.

Tip: Cook them one at a time. I know it's tempting to rush, but each naan needs full contact with that hot surface. While one cooks, roll the next one out. You'll get into a rhythm fast.

Shape the Naan

Don't overthink the shape — rustic and uneven is traditional.

Classic Teardrop (recommended)

The traditional naan shape, wider at one end.

1. Roll. Roll each ball into a rough oval or teardrop, about 6–7 inches long.
2. Orient. The wider end goes down on the skillet first.

Round (for Wraps or Pizza)

Versatile flat rounds for wraps and flatbread pizza.

1. Roll. Roll into a circle about 7–8 inches across.
2. Use. These work great as flatbread pizza bases or sandwich wraps.

Stuffed Naan

Cheese or potato-filled naan for a complete meal.

1. Fill. Roll to about 4 inches, place 2 tbsp filling in center.
2. Seal. Pinch edges closed, flip seam-side down, roll gently to 6 inches.
3. Cook. Cook seam-side down first.

Cook the Naan

High heat on a dry skillet creates the signature bubbles and char.

Oven: . Internal temperature when done: N/A°C / N/A°F.

Cast Iron Skillet (recommended)

The best method for home naan. A screaming-hot dry skillet mimics a tandoor.

Equipment: 12-inch cast iron skillet

1. Preheat. Heat dry cast iron skillet over medium-high for 3–4 minutes until you see a slight shimmer or wisps of smoke.
2. Cook First Side. Place naan on dry skillet. Cook 1–2 minutes until golden-brown spots on bottom and large bubbles on top.
3. Flip. Cook second side 1–2 minutes until charred spots develop. Press gently with a spatula if large air pockets form.
4. Finish. Immediately brush with garlic butter, sprinkle with cilantro and flaky salt. Stack under a towel.

Outdoor Grill

The most authentic charred, smoky flavor — closest to a real tandoor.

Equipment: Gas or charcoal grill

1. Preheat. Preheat grill to high (450–500°F / 230–260°C).
2. Grill. Place naan directly on clean grates. Cook 1–2 minutes per side.
3. Watch Carefully. Grill heat is less even, so watch constantly. This gives the most authentic charred, smoky flavor.

Broiler Method

Fast but requires careful attention. Great when you don't have a cast iron.

Equipment: Oven with broiler, sheet pan

1. Setup. Place rolled naan on a sheet pan.
2. Broil. Broil on high, 4–5 inches from element, for 2–3 minutes per side.
3. Watch Constantly. Keep the oven door cracked and watch constantly. This method is fast but can burn quickly.

Storage

• Room temperature: 1–2 days in a zip-top bag or airtight container (best eaten same day)
• Frozen: Up to 3 months. Cool completely, stack with parchment between each naan. Reheat on a hot skillet for 30–60 seconds per side or in a 350°F (175°C) oven for 5 minutes.

Naan is best eaten fresh and warm. If reheating, a hot skillet brings back the softness better than a microwave.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?

Yes. The naan will be slightly less chewy but still soft and delicious. Bread flour gives you a bit more structure and that satisfying pull when you tear it apart.

Can I skip the egg?

You can. The naan won't be quite as soft and pillowy, but it'll still work. Add an extra tablespoon of yogurt to compensate for the lost moisture.

My naan isn't getting bubbles. What's happening?

Your skillet isn't hot enough. Naan needs high heat to create steam quickly inside the dough, which forms those signature bubbles. Let the pan heat for a full 4 minutes before the first one goes in.

Can I make the dough ahead of time?

Absolutely. After the first rise, punch down the dough, cover tightly, and refrigerate for up to 24 hours. Let it come to room temperature for about 30 minutes before dividing and rolling. The overnight rest actually develops better flavor.

What's the difference between naan and pita?

Pita is a leaner dough (flour, water, yeast, salt, oil) baked in a hot oven that creates one big pocket. Naan is an enriched dough with yogurt, egg, and fat, cooked on a hot surface. It's softer, chewier, and doesn't form a pocket.

Can I freeze naan?

Yes. Cook the naan, let them cool completely, then stack with parchment paper between each one and freeze in a zip-top bag for up to 3 months. Reheat directly on a hot skillet or in a 350°F (175°C) oven for 5 minutes.

Can I use sourdough discard instead of active starter?

Yes, but plan for a longer rise (8–12 hours) or add ½ teaspoon of baking powder to the dough as a backup leavener. Sourdough discard won't have the same lifting power as an active, bubbly starter. The flavor will still be great.

Does sourdough naan taste really sour?

Not at all. The yogurt and ghee mellow the tang nicely. It tastes like naan with a slightly more complex, nuanced flavor. People who say they don't like sourdough usually love this.

Can I cold-retard the sourdough naan dough overnight?

Yes, and I recommend it if you want next-level flavor. Let the dough rise for about 2 hours at room temperature, then cover tightly and refrigerate for 12–16 hours. Pull it out 30–45 minutes before dividing. The cold retard develops deeper, more complex flavors.

Nutrition

Per serving (1 naan (about 85g)): 220 calories, 36g carbohydrates, 6g protein, 6g fat, 1g fiber, 280mg sodium. Makes 8 servings.