Soft Yeasted Naan Bread Dough (Skillet Naan)

Name: Soft Yeasted Naan Bread Dough (Skillet Naan)
Prep time: 32 min
Cook time: 20 min
Total time: 52 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 3 cups (360 g) all-purpose flour, spooned into the cup and leveled, plus extra for dusting; 2 tsp (6 g) instant yeast; 1 tbsp (12 g) granulated sugar; 1¼ tsp (7 g) fine salt; ½ tsp (2 g) baking powder; ½ cup (120 ml) whole milk, warmed to 105-110°F (40-43°C); ½ cup (120 g) plain whole-milk yogurt, at room temperature; 2 tbsp (28 g) unsalted butter, melted and slightly cooled; 2 tsp (10 ml) neutral oil (such as vegetable or canola), for greasing the rising bowl; 3 tbsp (42 g) butter or ghee, melted; 2 cloves (8 g) garlic, finely grated and stirred into the melted butter (optional); 2 tbsp (6 g) fresh cilantro, finely chopped (optional)

From the MyKitchenBank Kitchen

A pillowy, yogurt-enriched yeast dough that puffs and blisters in a hot cast-iron skillet, no tandoor needed. The recipe makes 8 chewy, buttery naan perfect for scooping up curry, dal or dips.

Prep: 32 min
Cook: 20 min
Wait: 1 hr 34 min
Total: 2 hr 26 min
Makes: 8 naan (about 6 x 9 inches / 15 x 23 cm each)

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Ingredients

8 servings

For the dough
3 cups (360 g) all-purpose flour, spooned into the cup and leveled, plus extra for dusting
2 tsp (6 g) instant yeast
1 tbsp (12 g) granulated sugar
1¼ tsp (7 g) fine salt
½ tsp (2 g) baking powder
½ cup (120 ml) whole milk, warmed to 105-110°F (40-43°C)
½ cup (120 g) plain whole-milk yogurt, at room temperature
2 tbsp (28 g) unsalted butter, melted and slightly cooled
2 tsp (10 ml) neutral oil (such as vegetable or canola), for greasing the rising bowl
To finish
3 tbsp (42 g) butter or ghee, melted
2 cloves (8 g) garlic, finely grated and stirred into the melted butter (optional)
2 tbsp (6 g) fresh cilantro, finely chopped (optional)

Equipment (7)

Large mixing bowl
12-inch (30 cm) cast-iron skillet or heavy frying pan with a lid
Rolling pin
Kitchen scale (optional but helpful)
Pastry brush
Clean kitchen towel or plastic wrap
Bench scraper or sharp knife

Steps

Before you start

Take the yogurt out of the fridge 30 minutes ahead so it is at room temperature; cold yogurt slows the rise.
Warm the milk to about 105-110°F (40-43°C), which feels comfortably warm, not hot, on your wrist. Above 120°F (49°C) it can kill the yeast.
Plan for about 2 hours 30 minutes in total, most of it hands-off rising and resting.
You'll need a heavy skillet (cast iron is best) and a lid for cooking the naan.

1
Mix the wet ingredients
- In a large bowl, whisk the warm milk (105-110°F / 40-43°C) with the sugar and instant yeast.
- Let it sit for 5 minutes, then whisk in the room-temperature yogurt and the melted butter until smooth.
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Ready when: The milk looks slightly foamy or creamy on top after 5 minutes, and the mixture is smooth with no yogurt lumps.
Tip: If there's no foam at all, your yeast may be old. Instant yeast can be quiet, so the real test is the rise later.
2
Form shaggy dough
- Add the flour, salt and baking powder to the bowl.
- Stir with a wooden spoon, then your hand, until no dry flour remains and a sticky, shaggy dough forms.
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Ready when: No dry flour is left in the bowl and the dough is tacky and rough.
3
Knead until smooth
- Turn the dough onto a lightly floured counter and knead for 8 minutes, pushing it away with the heel of your hand, folding it back and turning it a quarter turn.
- Dust with just 1 tbsp flour at a time only if it sticks stubbornly to your hands.
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Ready when: The dough is soft, smooth and elastic, and springs back slowly when pressed with a finger. It will still be slightly tacky.
Tip: Resist adding too much flour. A slightly tacky dough gives soft naan; a stiff one gives dry, tough bread.
4
Let dough rise
- Grease a clean large bowl with the oil.
- Add the dough, turn it once to coat, and cover with a damp towel or plastic wrap.
- Leave in a warm spot (about 75-80°F / 24-27°C) for 60-90 minutes, until doubled.
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Ready when: The dough has doubled in volume and a floured fingertip pressed in 1/2 inch leaves a dent that fills back in slowly.
Tip: In a cool kitchen, set the covered bowl in a turned-off microwave beside a mug of just-boiled water.
5
Divide and rest
- Gently press the dough down and turn it onto a lightly floured counter.
- Cut it into 8 equal pieces (about 85 g / 3 oz each).
- Shape each into a smooth ball by tucking the edges underneath, then cover with a towel and rest for 15 minutes.
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Ready when: The balls are smooth, puffy and no longer spring back when gently pressed.
Tip: Keep unused dough balls covered so they don't form a dry skin.
6
Preheat the skillet
- Place the cast-iron skillet over medium-high heat for 4-5 minutes with no oil.
- It should be very hot before the first naan goes in.
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Ready when: A few drops of water flicked onto the pan sizzle and evaporate within a second or two.
Tip: If the pan smokes heavily, reduce the heat to medium.
7
Roll out naan
- On a lightly floured counter, roll one ball into a teardrop or oval about 1/8 inch (3 mm) thick, roughly 6 x 9 inches (15 x 23 cm).
- Brush off excess flour.
- Roll a second one while the first cooks.
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Ready when: The dough is an even thickness with no thin spots or holes.
Tip: Brushing off excess flour keeps it from burning and tasting bitter in the hot pan.
8
Cook in the skillet
- Lay a naan in the hot dry skillet and cook for 1 minute, until bubbles form on the surface.
- Flip and cook 1 minute more, then cover the pan with the lid for 30 seconds so the naan puffs.
- Flip once more if needed for a few seconds.
- Transfer to a plate and repeat with the remaining dough, about 2 to 2 1/2 minutes per naan.
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Ready when: Both sides have golden-brown to charred spots, the naan is puffed in places and feels soft and springy, not stiff.
Tip: Wipe out any burnt flour from the pan between batches. If naan browns before puffing, turn the heat down slightly.
9
Butter and serve
- Stir the grated garlic, if using, into the melted butter.
- As each naan comes off the pan, brush generously with the butter and sprinkle with chopped cilantro, if using.
- Stack the finished naan in a towel-lined bowl and cover to keep them warm and soft.
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Ready when: Naan are glossy with butter and soft enough to fold without cracking.
Tip: Brush while the naan is hot so the butter soaks in.

Good to know

Tips

For a more tandoor-like result, bake on a preheated pizza stone or inverted baking sheet at 500°F (260°C) for 3-4 minutes per naan.
Keep the dough slightly tacky; a soft dough is the secret to puffy, tender naan.
Add 1 tsp nigella seeds or black sesame seeds, pressed into the rolled dough, for extra flavor and a classic look.
A well-heated skillet is essential. Too low a heat gives pale, dry, cracker-like naan.

Make ahead

After the first rise, divide the dough into 8 balls, place in a lightly oiled covered container and refrigerate up to 24 hours. Let the balls sit at room temperature for 30-45 minutes before rolling. Or freeze the balls for up to 2 months and thaw overnight in the fridge.

Storage & reheating

Room temperature: 1 day, wrapped in a towel or in an airtight bag. Fridge: up to 4 days in an airtight bag. Freezer: up to 3 months, with parchment between the naan. Reheat in a dry skillet over medium heat for 30-60 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 8-10 minutes. Frozen naan can go straight into the skillet or oven for a minute or two longer.

Substitutions

plain whole-milk yogurt → Greek yogurt thinned with 1 tbsp milk, or sour cream. Use the same weight; the dough will be a little richer.
butter or ghee → ghee or olive oil. Ghee gives the most traditional flavor.
whole milk → warm water or unsweetened oat milk. The naan will be a bit less tender but still good.
instant yeast → active dry yeast, 2 1/4 tsp (7 g). Dissolve in the warm milk for 10 minutes until foamy before continuing.