Soft, bubbly Indian flatbread
Naan from Scratch
Prep Time
20 min
Cook Time
15 min
Total Time
1 hr 35 min
Servings
8
8 pieces
Difficulty
Easy
Cost
Budget
$
Naan from Scratch
Soft, bubbly Indian flatbread
★4.8(18)
Soft, pillowy naan with charred bubbles and a buttery garlic finish. This yogurt-enriched dough produces tender flatbreads that rival your favorite Indian restaurant.
20m
Prep Time
15m
Cook Time
95m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Homemade naan is surprisingly easy and far superior to store-bought. Yogurt in the dough creates tender, slightly tangy bread that puffs beautifully in a screaming-hot skillet.
Indian cuisine is a masterclass in building complex flavor through layered spices. This recipe distills that wisdom into a straightforward method with spectacular results.
Indian cooking is built on the art of layering spices, and Naan from Scratch is a perfect example of that philosophy in action. Each spice is added at precisely the right moment to maximize its contribution to the final dish. The result is a complexity of flavor that unfolds with every bite — warm, aromatic, and deeply satisfying.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 3 cups all-purpose flour
- 1/2 cup plain yogurt
- 1/2 cup warm water
- 1 tsp instant yeast
- 2 tbsp melted butter (plus more for brushing)
- 1 tsp salt
Instructions
- 1
Mix flour, yeast, and salt. Add yogurt, warm water, and melted butter. Knead for 5 minutes until smooth.
- 2
Cover and let rise for 1 hour until doubled in size.
- 3
Divide into 8 balls. Roll each into an oval about 1/4 inch thick.
- 4
Cook in a dry, screaming-hot cast-iron skillet for 1-2 minutes per side until bubbled and charred in spots.
- 5
Brush immediately with melted garlic butter and sprinkle with chopped cilantro if desired.
Serving Suggestions
Ways to Serve This Dish
Serve with warm naan bread or basmati rice
Top with fresh cilantro and a squeeze of lime
Pair with a cooling cucumber raita on the side
Substitutions
YogurtSour cream or buttermilk
Both provide the same tang and tenderness
All-purpose flourWhole wheat flour (half)
Slightly denser but more nutritious
FlavorPantry
Test Kitchen Pick
Garam Masala
Helpful Pantry Staple
Why the spice blend matters
A better spice blend gives the recipe more rounded flavor without making you buy ten separate jars first.
This is often the pantry shortcut that makes the result taste more complete.
- Adds warmer depth quickly
- Useful across curries, lentils, and vegetable dishes
If you are cooking Indian food more than once, garam masala is a practical pantry anchor.
Shop garam masala for this recipeTips & Storage
Pro Tips
Get the skillet as hot as possible before cooking—the high heat creates the best bubbles.
Keep cooked naan wrapped in a towel to stay warm and soft while you cook the rest.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store in a sealed bag at room temperature for 2 days. Freeze for up to 2 months.
Reheating
Warm directly over a gas flame or in a hot skillet for 30 seconds per side.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (8mg) · 8 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein6g
Carbohydrates5g
Fat38g
Fiber310mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make naan without yeast?
- Yes—use 1 tsp baking powder instead. Skip the rising time and roll out immediately.
- Can I use a regular pan?
- A cast-iron skillet gets hottest, but any heavy pan will work.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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