Homemade naan is a soft, lightly chewy Indian flatbread with a blistered surface and a gentle tang from yogurt. This stovetop version works without a tandoor and is ready in under an hour, including resting time.
Ingredients
- 2 cups plain flour
- 1/2 cup thick yogurt
- 1 teaspoon sugar and 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons oil
- Warm water as needed, plus butter, garlic and coriander
Method
- Mix flour, yogurt, sugar, salt, baking powder and oil. Add warm water to form a soft dough.
- Knead for 6–8 minutes, cover and rest for 30 minutes.
- Divide into balls and roll each into an oval, keeping the centre slightly thicker.
- Heat a heavy pan, brush one side with water and place wet side down. Cover until bubbles form, then turn and cook the other side.
- Brush with garlic butter and coriander before serving.
Tips and storage
Keep the dough soft rather than adding excess flour. Wrap cooked naan in a clean towel and serve warm; refrigerate leftovers for 2 days and reheat on a hot pan.
More homemade breads
For more bread recipes, explore our vegetarian global cuisine guide, try the Crunchy Pyaz Paratha, or browse the Aloo Paratha. For a classic Indian pairing, serve naan with our Paneer Butter Masala.
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