Self-Rising Naan Bread

Ingredients

The Dough

If you don't have self-rising flour, make your own: whisk together 240g (2 cups) all-purpose flour, 9g (2 teaspoons) baking powder, and 3g (½ teaspoon) salt. That's it.

• 240g (2 cups) self-rising flour (or see substitution above)
• 180g (¾ cup) full-fat plain Greek yogurt
• 3g (½ teaspoon) fine sea salt (skip if using self-rising flour)
• 10g (2 teaspoons) olive oil or neutral oil

Garlic Butter Finish

Optional but highly recommended. Brush on the moment each naan comes off the pan.

• 45g (3 tablespoons) unsalted butter
• 2 (2 cloves) garlic cloves, minced
• 5g (2 tablespoons) fresh cilantro or parsley, chopped (optional)

Total flour: 240g

Hydration: 75%

Pro tip: Full-fat Greek yogurt is not negotiable here. Fat-free yogurt makes the dough sticky, hard to roll, and the finished naan rubbery. Use the real thing.

Equipment

Method

Mix the Dough (5 minutes)

This dough comes together fast. The acid in the yogurt reacts with the baking powder in the self-rising flour to create lift — no yeast, no waiting for fermentation. It's chemistry doing the work.

1. Combine flour and yogurt. Add the self-rising flour and salt (if using AP flour) to a mixing bowl. Add the Greek yogurt and olive oil. Mix with a fork or your hands until a shaggy dough forms, then knead in the bowl for about 1 minute until it comes together into a smooth ball. If the dough is sticky, add flour 1 tablespoon at a time. If it's crumbly and dry, add yogurt 1 teaspoon at a time.

Tip: Don't over-knead this dough. Unlike yeasted breads where you're building gluten structure over time, this dough just needs to come together. 1-2 minutes of kneading is enough.

Rest the Dough (15 minutes — the step everyone skips and shouldn't)

Cover the dough ball with a clean kitchen towel or plastic wrap and let it sit at room temperature for 15 minutes. This is the step that separates chewy, easy-to-roll naan from stiff, cracking dough.

1. Cover and rest. Cover the dough and set a timer for 15 minutes. Don't skip this. The rest gives the gluten strands time to relax, which makes rolling dramatically easier. It also gives the baking powder a head start activating before heat hits the pan.

Wait: PT15M

Tip: While the dough rests, melt the butter with the minced garlic in a small pan over low heat or in the microwave. You want it ready to brush the moment each naan comes off the skillet.

Get the Pan Screaming Hot (This is the most important step in the whole recipe)

Place your cast-iron skillet or heaviest pan over medium-high heat and let it preheat for at least 3-4 minutes. You want the pan hot enough that a drop of water sizzles and evaporates instantly.

1. Preheat the skillet. Set your cast-iron skillet over medium-high heat. Let it sit for 3-4 minutes untouched. Test the heat by flicking a few drops of water onto the surface — they should dance and evaporate in under a second. If they sit there steaming, the pan isn't hot enough yet. Do not add oil or butter to the pan. You want a dry, hot surface.

Roll and Cook (4-6 minutes per naan)

Divide, roll thin, and cook fast. Naan doesn't need long on the heat — it needs high heat for a short time.

1. Divide the dough. Turn the rested dough onto a lightly floured surface. Divide it into 6 equal pieces, roughly 70g each. Roll each piece into a smooth ball. Cover the ones you're not working with to keep them from drying out.
2. Roll each piece thin. Lightly flour your surface and rolling pin. Roll each dough ball into an oval or teardrop shape, about 3-4mm thick (roughly ⅛ inch). Don't roll it too thick — thicker naan won't blister properly and can end up doughy in the center. The shape doesn't matter. Naan is supposed to look hand-made.
3. Cook the first side. Lay one rolled naan onto the dry, hot skillet. Cook for 2-3 minutes without touching it. You're looking for bubbles forming on the surface and the underside turning golden-brown with char spots. If it's not bubbling after 90 seconds, your pan isn't hot enough.
4. Flip and finish. Flip the naan and cook the second side for 1-2 minutes. The second side cooks faster. You want char spots and a fully cooked through center — press gently in the middle; it should feel firm, not doughy.
5. Garlic butter finish. The moment the naan comes off the pan, brush both sides generously with the garlic butter. Don't wait — the residual heat opens the surface and lets the butter soak in rather than sitting on top. Stack finished naans under a clean towel to keep them soft while you cook the rest.

Tip: Cook one naan at a time unless your pan is very large. Crowding the pan drops the temperature and you lose the blistering effect.

Shaping Your Naan

Naan doesn't have a precise shape — that's part of the charm. Aim for an oval or teardrop, about 3-4mm thick.

Classic Oval (recommended)

The traditional naan shape. Roll from the center outward, rotating the dough as you go.

1. Start from center. Place the dough ball on a lightly floured surface. Press it flat with your palm first, then use a rolling pin from the center outward.
2. Rotate and roll. Rotate the dough 90 degrees and roll again. Repeat until you have an oval roughly 20-25cm long and 3-4mm thick.
3. Don't overthink it. Slight variations in thickness create more interesting char patterns on the skillet. Rustic is good.

Teardrop

Pull one end of the oval slightly longer for the classic teardrop shape you see in Indian restaurants.

1. Roll oval first. Follow the classic oval method above.
2. Stretch one end. Gently pull one end of the oval to create a tapered point. The wider end goes in the center of the pan.

Proof test: The dough should be smooth and slightly tacky but not sticky. If it sticks to your fingers and won't release cleanly, dust with a little more flour.

Cook on the Stovetop

Naan cooks on the stovetop, not in the oven. High heat, dry pan, short cook time.

Oven: 232°C / 450°F. Internal temperature when done: 93°C / 200°F.

Cast-Iron Skillet (recommended)

The best option. Cast iron holds heat evenly and gets hot enough to create proper blistering.

Equipment: 10-12 inch cast-iron skillet

1. Preheat dry. Heat cast iron over medium-high for 3-4 minutes until a drop of water sizzles and vanishes immediately.
2. Cook first side. Cook 2-3 minutes until bubbles form on the surface and the underside has golden char spots.
3. Flip and finish. Cook second side 1-2 minutes. Remove and brush immediately with garlic butter.

Heavy Non-Stick Pan

Works well if you don't have cast iron. Preheat longer to compensate for less heat retention.

Equipment: Heavy non-stick skillet

1. Preheat longer. Non-stick pans lose heat faster than cast iron. Preheat for 5 minutes over medium-high heat.
2. Cook as above. Follow the same timing — 2-3 minutes first side, 1-2 minutes second side. Watch closely as non-stick can cook unevenly at high heat.

Note: No oven needed. The stovetop is the right tool for this bread — high direct heat from below is what creates the blistered surface and soft interior.

Storage

• Room temperature: 2-3 days wrapped in a clean kitchen towel or stored in a zip-top bag at room temperature. Don't refrigerate — it accelerates staling.
• Frozen: Up to 2 months. Stack cooled naans with parchment between each one and freeze in a zip-top bag.
• Refresh: Reheat in a dry skillet over medium heat for 1 minute per side, or wrap in a damp paper towel and microwave for 20-30 seconds.

Frequently Asked Questions

I don't have self-rising flour. Can I still make this?

Absolutely. Make your own: whisk together 240g (2 cups) all-purpose flour, 9g (2 teaspoons) baking powder, and 3g (½ teaspoon) fine sea salt. Use it exactly as you would self-rising flour. This substitution works 1:1 and produces identical results.

Can I use regular yogurt instead of Greek yogurt?

You can, but drain it first. Regular yogurt has more liquid than Greek yogurt, which makes the dough sticky and hard to roll. Line a fine-mesh strainer with a paper towel, add the yogurt, and let it drain for 30 minutes in the fridge. After draining it'll behave closer to Greek yogurt. Sour cream is actually the easiest direct substitute — same thickness, similar acidity, no draining needed.

My naan isn't blistering. What's wrong?

Almost always a temperature problem. The pan isn't hot enough. Test it: flick a few drops of water onto the surface. If they sizzle and vanish in under a second, you're ready. If they sit there steaming, keep heating. Another cause: the naan is rolled too thick. Aim for 3-4mm. Thick naan steams slowly instead of blistering fast.

Can I make the dough ahead of time?

Yes, but with a caveat. The baking powder starts activating the moment it contacts the yogurt, and it loses some leavening power over time. Make the dough, wrap it tightly, and refrigerate for up to 4 hours. Roll and cook straight from the fridge — the cold dough is actually easier to roll. Don't hold it overnight.

Why full-fat Greek yogurt? Does it really matter?

It matters more than you'd think. Fat-free yogurt has a higher water content and lower fat, which makes the dough sticky, difficult to roll, and produces a rubbery finished texture. The fat in full-fat yogurt lubricates the gluten strands and contributes to a soft, pillowy interior. Use the full-fat version and you won't have dough management problems.

How is this different from the yeasted naan and sourdough naan versions?

All three methods produce great naan — the leavening is what changes. This version uses baking powder and yogurt acid for lift, which is instant and requires no fermentation time. The yeasted version uses commercial yeast for a slightly more complex flavor and a bit more chew. The sourdough version uses an active levain for the most complex flavor and the longest timeline. All three cook the same way on the skillet. The differences are in flavor depth, timeline, and the leavening education — which is exactly why we're baking all three this week.

Nutrition

Per serving (1 naan): 195 calories, 32g carbohydrates, 7g protein, 5g fat, 1g fiber, 380mg sodium. Makes 6 servings.