About this recipe

Soft, pillowy, and lightly charred — this classic naan recipe delivers the real deal right from your stovetop. Made with a simple yeasted dough enriched with yogurt and a touch of butter, each piece puffs beautifully in a hot cast iron skillet and develops those signature golden blisters. No tandoor oven needed. Perfect alongside curries, dals, or simply slathered with garlic butter straight from the pan.

Instructions

1. 1

   In a small mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until foamy and fragrant. If it doesn't foam, your active dry yeast may be expired — start over with fresh active dry yeast.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, kosher salt, and baking powder. Make a well in the center and add the activated active dry yeast mixture, milk yogurt, and neutral oil.

3. 3

   Mix with a fork until a shaggy dough forms, then turn out onto a lightly floured surface and knead by hand for 5–7 minutes until the dough is smooth, soft, and slightly tacky but not sticky. Add all-purpose flour one tablespoon at a time only if the dough is sticking excessively.

4. 4

   Shape the dough into a ball and place it in a lightly oiled mixing bowl. Cover tightly with plastic wrap or a damp kitchen towel and let rise in a warm spot for 1 hour, or until roughly doubled in size.

5. 5

   Once risen, punch the dough down gently and divide it into 8 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten each ball into an oval or teardrop shape, about 8–9 inches long and ¼ inch thick. Dust lightly with all-purpose flour as needed to prevent sticking.

6. 6

   Heat a cast iron skillet over ^[medium-high heat] for at least 3–4 minutes until very hot — a drop of water should sizzle and evaporate immediately. Do not add neutral oil or butter to the pan.

7. 7

   Place one rolled naan into the dry cast iron skillet. Cook for 1–2 minutes until large bubbles form on the surface and the bottom develops dark golden-brown spots. Flip and cook for another 1–2 minutes on the second side. The naan should puff up and have charred patches — that's exactly what you want.

8. 8

   Remove from the cast iron skillet and immediately brush generously with melted butter (mixed with minced garlic if using). Sprinkle with fresh cilantro and a pinch of flaky sea salt if desired. Stack the cooked naan on a plate and cover loosely with a kitchen towel to keep warm and soft while you cook the remaining pieces.

9. 9

   Repeat with the remaining dough pieces, cooking one at a time. The pan will stay hot, so subsequent naans may cook slightly faster. Serve warm.