Skillet-Roasted Naan Bread
Make soft, pillowy naan bread right in your skillet—no tandoor needed! Lightly charred on the outside, fluffy on the inside, and brushed with optional garlic butter, this homemade naan is perfect for pairing with your favorite dishes.
Equipment
- Mixing bowls
- Rolling Pin
- Cast-iron or non-stick skillet
- Tongs
- Pastry brush (for garlic butter)
Ingredients
For the Dough:
- 2 1/4 teaspoons 1 packet active dry yeast
- 1 teaspoon sugar
- 3/4 cup warm water about 110°F
- 2 cups all-purpose flour plus extra for dusting
- 1/2 teaspoon salt
- 1/4 cup plain yogurt
- 1 tablespoon olive oil or melted butter
For Garlic Butter (Optional):
- 3 tablespoons unsalted butter melted
- 2 cloves garlic minced
- 1 tablespoon chopped fresh cilantro optional
Instructions
Activate the Yeast
- In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Make the Dough
- In a large bowl, combine flour and salt. Add yogurt, oil, and the yeast mixture. Knead for 5–7 minutes until smooth.
Let It Rise
- Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
Shape the Naan
- Divide the dough into 6 equal portions. Roll each piece into an oval or round shape about 1/4-inch thick.
Cook in a Skillet
- Heat a cast-iron or non-stick skillet over medium-high heat. Cook each naan for 1–2 minutes until bubbles form. Flip and cook for another 1–2 minutes until charred spots appear.
Add Garlic Butter (Optional)
- Mix melted butter and minced garlic. Brush over warm naan and sprinkle with cilantro.
Notes
For extra fluffiness, let the rolled-out naan rest for 5 minutes before cooking.
Store leftover naan in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
Store leftover naan in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.