Ultimate Naan Bread Recipe

Prep Time:15

Cook Time:10

Rise Time:1 30

Total Time:1 55

Servings: naan

⅔ c. (180 g) water warmed to 90-110°F (for active dry yeast) or 110-130°F (for instant yeast
1 tsp. granulated sugar
1 tsp. active dry yeast or instant yeast
2 c. (240 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
½ tsp. salt
2 tbsp. (40 g) plain yogurt
2 tbsp. (28 g) salted butter melted

In a small bowl, stir the sugar and yeast into the warm water (warmed to appropriate temperature for the type of yeast you're using). Let it sit for 5–10 minutes until foamy and activated.
In a large bowl, whisk together the flour and salt. Add the yogurt, melted butter, and the foamy yeast mixture.
Mix until a shaggy dough forms, then knead in a stand mixer with the dough attachment for 3-5 minutes or a lightly floured surface for 5–7 minutes until soft and slightly tacky. Place in a greased bowl, cover, and let rise in a warm spot for 1–2 hours until doubled in size.
Punch down the dough and divide into 8 equal balls. Roll each ball by cupping your hand in a "C" shape and dragging the dough along your work surface. Let dough rest for 1 minutes.
Heat a heavy skillet (cast iron is ideal) over medium-high heat—no oil needed. Brush one side of a naan lightly with water or use a sprayer (about 1 tsp).
Place water-side down in the hot skillet. Cook for about 1 minute until bubbles form and the bottom gets golden spots. Flip and cook 30–60 seconds more until the other side is golden.
Brush hot naan with melted butter and sprinkle with minced garlic or chopped cilantro. Stack in a clean towel (or tortilla warmer) to keep soft and warm.

The yogurt adds moisture and tang for ultra-tender naan.
Get the skillet screaming hot for authentic char spots and bubbles.
Make-ahead: Dough refrigerates overnight—just bring to room temp before rolling. Freezes great too—reheat in a skillet or oven.