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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine dry ingredients, then stir in water, yogurt, and oil until a soft dough forms.
Knead for about 5 minutes until smooth. Cover and let rise in a warm spot for 1 hour.
Divide the dough into 4 equal balls and roll each into a thin, oblong shape.
Preheat a cast-iron skillet over high heat. Place a piece of dough in the pan and cook for 1–2 minutes until large bubbles appear; flip and cook for 1 minute more until charred in spots.
Brush warm naan with butter or oil.
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To ensure the naan is airy and soft, make sure the dough is kneaded well and allowed to rise in a warm spot.
For a richer flavor, brush the naan with melted butter instead of oil after cooking.
Can I use active dry yeast instead of instant yeast?
Yes, but you will need to activate it in warm water before adding it to the dry ingredients.
What if I don't have a cast-iron skillet?
You can use any heavy-bottomed pan that retains heat well.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after kneading and let it come to room temperature before shaping and cooking.
Is there a substitute for yogurt?
You can use sour cream or buttermilk as a substitute for yogurt.
How do I store leftover naan?
Store in an airtight container at room temperature for up to 2 days or freeze for longer storage.
