Name: Naan Bread Recipe: Soft and Buttery
Prep time: 20 min
Cook time: 24 min
Total time: 134 min
Ingredients: 2¼ tsp instant yeast; ½ cup warm water (105–110°F); 1 tsp sugar; ½ cup Greek yogurt; ¼ cup milk; 2 tbsp ghee or butter + extra for brushing; 1 tsp salt; 3¼ –3½ cups all-purpose flour; Garlic butter (optional: 3 tbsp butter + 2 cloves garlic + cilantro)

Introduction

Table of Contents

Naan is the soft, pillowy, slightly charred flatbread that makes any curry feel complete. This restaurant-style recipe uses yogurt and ghee for that signature tender chew and rich flavor, yet it’s simple enough for a weeknight. No tandoor required—just a screaming-hot cast-iron skillet or your oven’s highest setting gives you those beautiful bubbles and leopard spots at home. Presented on a white ceramic platter, optionally garnished with nigella seeds or fresh cilantro, this homemade naan offers a warm, inviting aesthetic that elevates any Indian feast.

Ingredients

For the Naan Dough:

½ cup (120 ml) warm water (105–110°F)
2¼ tsp instant yeast (1 standard packet)
1 tsp granulated sugar
½ cup (120 g) plain full-fat Greek yogurt, room temperature
¼ cup (60 ml) whole milk, lukewarm
2 tbsp ghee or melted butter + extra for brushing
1 tsp kosher salt
3¼–3½ cups (420–455 g) all-purpose flour (or bread flour for extra chew)

Optional Toppings:

Garlic butter (3 tbsp melted butter + 2 minced garlic cloves + cilantro)
Nigella seeds, sesame seeds, or chopped cilantro

Step-by-Step Process

Activate Yeast: In a large mixing bowl or stand-mixer bowl, combine warm water, yeast, and sugar. Let it sit for 5–7 minutes until foamy.
Add Wet Ingredients: Stir in yogurt, milk, melted ghee/butter, and salt until smooth.
Make Dough: Add 3 cups of flour. Mix with a dough hook on low (or a wooden spoon) until a shaggy dough forms. Knead on medium-low 6–8 minutes (or by hand 8–10 minutes), adding remaining flour 1 tbsp at a time only if needed. Dough should be soft, slightly tacky, and smooth.
First Rise: Form into a ball, place in an oiled bowl, cover, and let rise in a warm spot 60–90 minutes until doubled.
Divide & Rest: Punch down dough, divide into 8 equal pieces (~100 g each). Roll into balls, cover, and rest 15–20 minutes—this relaxes gluten for easy stretching.
Shape: On a lightly floured surface, stretch or roll each ball into an oval/teardrop about ⅛-inch thick.
Cook (two easy methods):
• Cast-Iron Skillet (best bubbles): Heat a dry heavy skillet until smoking hot. Place naan in skillet; cook 45–60 seconds until large bubbles form. Flip and cook 30–45 seconds more. Brush with garlic butter.
• Oven + Baking Steel/Stone: Preheat oven with steel/stone at 500–550°F for 45 min. Slide naan onto a hot surface; bake 2–3 minutes until puffed and charred in spots.
Serve: Stack in a towel-lined basket or white ceramic platter and brush generously with garlic butter.

Tips for Better Naan Bread

Use instant yeast — no proofing failures and faster rise.
Keep the dough soft and slightly sticky — too much flour makes tough naan; a tacky dough gives the signature tenderness.
Let the skillet get ripping hot — the instant high heat is what creates those big restaurant-style bubbles.
Rest the dough balls 15–20 minutes after dividing — this prevents tearing and makes stretching effortless.
Brush with garlic butter immediately after cooking — the hot bread absorbs the flavor like a sponge.
Freeze extras between parchment — reheat straight from frozen in a hot skillet for 30–45 seconds per side, and they taste fresh.

Variations and Customization

Classic Garlic Naan → Brush with garlic-cilantro butter.
Spicy Chili-Garlic Naan → Mix 1 tsp chili flakes + ½ tsp garlic powder into the butter.
Healthier Whole-Wheat Naan → Replace 1 cup all-purpose flour with white whole-wheat flour.
Vegan Naan → Use plant-based yogurt, almond milk, and vegan butter (dough will be slightly less tender but still excellent).
Kid-Friendly Butter Naan → Skip garlic and brush with plain melted butter + a light sprinkle of sugar.
Luxe Keema Naan → Spread 2 tbsp spiced ground lamb (keema) on one side before second flip in skillet.

Storage and Serving Tips

Day 1– 2 in the fridge: keeps softness; warm in a skillet for 20 seconds per side.
Freezer storage up to 3 months: layer with parchment in a ziplock bag; reheat from frozen in a hot skillet for 45–60 seconds per side.
Best reheating method: dry cast-iron skillet over medium-high (no microwave—keeps the outside crisp).
Refresh trick: lightly mist with water before reheating for extra steam and softness.
Ideal serving temperature: warm straight from the pan—texture is at its peak.
Drink pairings: mango lassi (classic), cold Kingfisher beer, or sparkling lime-mint water; plate on a white ceramic platter with a little bowl of extra garlic butter for dipping.

Nutritional Information

Calories: 240 kcal per naan (⅛ recipe)
Total Fat: 7g (Saturated 4g) – drops to 4g total with vegan version
Carbohydrates: 38g (Fiber 1g, Sugars 2g)
Protein: 6g – rises to 8g with bread flour
Key micronutrients: Good source of selenium and B vitamins from yeast fermentation
Glycemic note: Moderate GI; pairing with curry slows absorption

Conclusion

There’s something almost magical about pulling your first blistered, buttery naan from the skillet—the way it puffs, the aroma of garlic and ghee filling the kitchen, the satisfied silence when everyone tears off their first piece. This recipe turns a restaurant luxury into a weeknight reality, and once you taste the difference between store-bought and homemade, there’s no going back. Whether you’re scooping up butter chicken, dipping into saag paneer, or simply eating it warm with extra garlic butter, this naan will quickly become the most requested item on your table. Make a double batch—you’ll thank yourself later.