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The Ultimate Soft & Chewy Homemade Naan Bread (No Tandoor Needed)

A stack of fluffy, golden homemade naan bread brushed with melted butter and sprinkled with fresh parsley.
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Make soft, chewy homemade naan bread using your stovetop skillet. This easy Indian flatbread recipe yields restaurant-style results perfect for serving with curry or dips.

Ingredients

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  • 1 1/2 cups warm water (about 110°F)
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • 2 tablespoons plain yogurt
  • 2 tablespoons olive oil, plus more for brushing
  • 1/4 cup melted butter (for topping)
  • 2 cloves garlic, minced (for topping)
  • 2 tablespoons fresh cilantro, chopped (for topping)

Instructions

  1. Combine the warm water and sugar in a large bowl. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy. This confirms the yeast is active.
  2. Add the flour, salt, yogurt, and 2 tablespoons of olive oil to the yeast mixture. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  4. Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  5. Gently punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a ball. Cover the dough balls and let them rest for 15 minutes.
  6. While the dough rests, prepare the garlic butter topping by mixing the melted butter, minced garlic, and chopped cilantro in a small bowl. Set aside.
  7. Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot. Do not add oil to the pan.
  8. Working with one piece at a time, roll the dough into an oval or teardrop shape, about 1/8 inch thick.
  9. Place one piece of rolled dough onto the hot, dry skillet. Cook for 1 to 2 minutes until bubbles appear on the surface and the underside has brown spots.
  10. Flip the naan and cook the second side for about 1 minute until lightly browned. The bread should puff up slightly.
  11. Remove the cooked naan from the skillet and immediately brush generously with the prepared garlic butter mixture.
  12. Repeat with the remaining dough pieces, stacking the cooked naan and keeping them warm under a clean towel.
  13. Serve your soft, chewy homemade naan bread immediately.

Notes

  • For extra soft naan bread, ensure your water is warm enough to activate the yeast but not too hot, which can kill it.
  • If you prefer a less intense garlic flavor, reduce the amount of minced garlic in the topping.
  • This stovetop naan bread is best eaten fresh, but you can reheat leftovers briefly in a dry skillet or toaster oven.

Nutrition

Find it online: https://fooddexterity.com/homemade-naan-bread-recipe-easy-stovetop/