Easy Skillet Naan at Home
A simple, no-yeast recipe for soft, slightly tangy flatbreads cooked quickly on a hot skillet, yielding a delicious charred crust. Perfect for beginners and busy cooks.
Ingredients
- 2 cup all-purpose flour plus more for dusting
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon sugar optional
- 0.5 cup plain full-fat yogurt
- 2 tablespoon vegetable oil plus more for cooking
- 2-4 tablespoon warm water as needed
- 2 tablespoon melted butter for brushing
- 1 clove garlic minced
- 2 tablespoon fresh cilantro chopped
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar (if using).
- Add yogurt and 2 tablespoons of vegetable oil to the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms.
- Gradually add warm water, 1 tablespoon at a time, mixing until the dough comes together. It should be soft and slightly sticky, not wet.
- Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic. Do not overknead.
- Divide the dough into 6-8 equal pieces. Roll each piece into an oval or round shape about 1/8 to 1/4 inch thick.
- Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Lightly grease with a little oil.
- Place one naan onto the hot skillet. Cook for 1-2 minutes until bubbles appear on the surface and the bottom is golden brown with charred spots.
- Flip the naan and cook for another 1-2 minutes until the other side is also golden and slightly charred.
- Remove from skillet. While warm, brush with melted butter (and minced garlic/cilantro if desired). Repeat with remaining dough.
- Serve warm and enjoy immediately.
Notes
Use full-fat plain yogurt for the best texture. Do not overmix the dough to keep it tender. Cook on medium-high heat until bubbles form and the crust gets a nice char. Serve immediately with melted garlic butter and fresh cilantro for extra flavor.