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Soft & Fluffy Homemade Skillet Naan Bread (No Tandoor Required)

A stack of freshly cooked, slightly charred naan bread resting on a white plate.
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Make restaurant-style naan bread at home using a simple skillet. This recipe delivers soft, chewy flatbread perfect for curry, without needing a tandoor or long rising times.

Ingredients

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  • 1 cup plain yogurt
  • 1 teaspoon sugar
  • 1 teaspoon baking soda
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/4 cup warm water (as needed)
  • 2 tablespoons melted butter or ghee, for brushing
  • For Garlic Naan: 2 cloves garlic, minced, mixed with 2 tablespoons melted butter

Instructions

  1. In a large bowl, mix the yogurt, sugar, and baking soda. Let this sit for 5 minutes until it becomes slightly foamy.
  2. Add the flour and salt to the yogurt mixture. Mix until a shaggy dough forms. If the dough is too dry, add warm water, one tablespoon at a time, until the dough comes together.
  3. Turn the dough out onto a lightly floured surface and knead for about 5 to 7 minutes until it is smooth and elastic.
  4. Divide the dough into 8 equal pieces. Roll each piece into a ball, cover them with a clean kitchen towel, and let them rest for 15 minutes.
  5. Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until it is very hot. Do not add oil to the pan.
  6. Working with one ball at a time, roll the dough into an oval or teardrop shape, about 1/8 inch thick.
  7. Place one piece of rolled dough onto the hot, dry skillet. Cook for about 30 to 60 seconds until bubbles start to form on the surface.
  8. Flip the naan and cook the second side for another 30 to 60 seconds until brown spots appear. If you want more charring, you can briefly place the cooked side directly over a gas flame using tongs for a few seconds, but this step is optional.
  9. Remove the cooked naan from the skillet and immediately brush the top generously with melted butter or ghee (or garlic butter, if making Garlic Naan).
  10. Repeat with the remaining dough pieces, stacking the finished naan and covering them lightly to keep them warm and soft.

Notes

  • For the softest texture, use full-fat plain yogurt.
  • If you skip the resting time, your naan may be tougher to roll out.
  • Brush the naan with melted butter immediately after cooking to keep it pliable and prevent it from drying out.

Nutrition

Find it online: https://mistyplate.com/easy-homemade-naan-bread-recipe-skillet/