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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine warm water, active dry yeast, and sugar. Let it sit for 5–10 minutes until frothy and fragrant.
In a large bowl, combine flour and salt. Pour in the yeast mixture and oil. Knead for 6–8 minutes until smooth, elastic, and slightly tacky. Cover and let rise in a warm spot for about 1 hour, or until doubled in size.
Punch down the risen dough and divide it into equal balls. On a lightly floured surface, roll each ball out into a traditional teardrop or oval shape, roughly 1/4-inch thick.
Sauté finely minced garlic in melted butter over low heat until fragrant. Stir in finely chopped cilantro and keep warm.
Heat a heavy cast-iron skillet over high heat until smoking hot. Lightly brush one side of the naan with water and lay it wet-side-down into the hot pan.
Cook for 1–2 minutes until large bubbles form on top and the bottom gets dark brown char spots. Flip and cook the second side for another 30–60 seconds.
Immediately brush the hot naan generously with the garlic-cilantro butter mixture. Serve warm.
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For a richer flavor, use ghee instead of butter.
Ensure the skillet is very hot to achieve the characteristic char.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser and less pillowy.
How do I store leftover naan?
Store in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Can I make the dough in advance?
Yes, you can refrigerate the dough after the first rise for up to 24 hours.
What if I don't have a cast-iron skillet?
You can use a non-stick pan, but the char may not be as pronounced.
Is there a substitute for cilantro?
You can use parsley for a different flavor profile.
