Before you cook
Background Recipe story & origin
Naan is a leavened flatbread from the Indian subcontinent, traditionally cooked in a tandoor (clay oven) where it sticks to the walls and cooks in intense heat. The word 'naan' comes from Persian and means 'bread.' Unlike roti or chapati, naan uses yogurt and sometimes egg in the dough, giving it a richer, more tender texture. The tandoor's fierce heat creates the signature charred bubbles while keeping the interior soft. At home, a hot cast iron skillet or baking steel replicates this effect surprisingly well. Naan is key to Indian cuisine, Variations include garlic naan (brushed with garlic butter), peshwari naan (filled with coconut and dried fruit), and keema naan (stuffed with spiced meat). Fresh, hot naan brushed with melted butter is one of life's simple pleasures.
Before you start Equipment you'll need
- cast iron skillet or baking steel — Provides extremely high heat for creating charred bubbles and golden spots on naan bread
- rolling pin — Shapes dough into thin oval naan pieces ready for high heat cooking on cast iron surface
Safety Safety & allergen notes
- Cast iron gets extremely hot; use oven mitts.
- Oil or butter can splatter; work carefully.
- Naan puffs with steam; handle with care.
Non-negotiables Rules for success
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Use yogurt in the dough.
Yogurt adds tanginess and tenderness; it's what makes naan different from pita
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Let the dough rise fully.
Proper rising creates the light, pillowy texture
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Get the pan very hot.
High heat creates the signature char and bubbles; low heat makes flat, pale bread
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Brush with butter immediately.
Butter on hot naan melts in and adds richness; cold naan won't absorb it
Prep Get set first
About 8 min of prep
- Warm milk to lukewarm
- Proof yeast
- Make garlic butter
- Heat cast iron skillet very hot
- Prepare work surface for rolling
The dough is forgiving and the cooking is fast. A very hot pan is the secret to char and bubbles.
Ingredients
Instructions
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Make the dough
Combine warm milk and sugar. Sprinkle yeast over and let sit 5 minutes until foamy. In a large bowl, whisk flour, salt, and baking powder. Add yogurt, egg, oil, and yeast mixture. Mix until a shaggy dough forms. Knead 5 minutes until smooth and elastic. Place in oiled bowl, cover, and let rise 1 hour until doubled.
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Prepare the garlic butter and divide dough
Mix melted butter with minced garlic. Set aside. Punch down dough and divide into 8 equal pieces. Roll each into a ball (about 1 inch diameter).
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Roll and cook naan
Heat cast iron skillet over high heat (400-450°F surface) until very hot. Roll each dough ball into an oval about 8 inches long and 1/4 inch thick. Place naan on dry hot skillet. Cook 1 to 2 minutes until bubbles form and bottom has char spots. Flip and cook 1 minute more. Immediately brush with garlic butter. Repeat with remaining dough.
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Add the fresh herbs
Stack naan and keep warm in a towel. Sprinkle with cilantro if desired. Serve immediately alongside curries and dals.
Chef's notes
Traditional naan is cooked in a tandoor; cast iron gets closest at home.
The dough can rest in the fridge overnight for next-day naan.
Variations: garlic naan, cheese naan, keema naan.
Works under the broiler too for extra char.