Simple Skillet Naan
Soft, chewy flatbread with golden brown charred spots, cooked entirely on a hot skillet. This simple version skips the tandoor and delivers pillowy, buttery naan right from your stovetop. Perfect for scooping up curries, dal, or simply slathering with butter and garlic.
For 4 servings
- mix
Make the dough.
1.In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt.2.Add yogurt and 1 tablespoon melted ghee. Rub into the flour with fingertips until crumbly.3.Gradually add lukewarm water, mixing as you go, until a shaggy dough forms. - knead · ~10 min
Knead until smooth.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until soft and elastic. The dough should be smooth and slightly tacky but not sticky.
- rest · ~60 min
Rest the dough.
Place the dough in a greased bowl, cover with a damp kitchen towel, and let it rest in a warm place for 1 hour. This relaxes the gluten and makes rolling easier.
TIPResting the dough is key — don't skip it or the naan will be tough and hard to roll. - prep
Divide and shape the dough.
1.After resting, punch down the dough to release air.2.Divide into 4 equal portions and roll each into a smooth ball.3.In a small bowl, mix minced garlic with 1 tablespoon melted ghee and set aside. - prep
Roll out the naan.
On a floured surface, roll each ball into an oval or teardrop shape about 8 inches long and 1/4 inch thick. Don't roll too thin — naan should be slightly thicker than roti. Sprinkle nigella seeds on top and press them in gently.
TIPIf dough springs back while rolling, let it rest 5 minutes before continuing. - fry
Cook the naan on the skillet.
1.Heat a cast iron skillet over medium-high heat until very hot. You should feel the heat radiating.2.Place the rolled naan on the dry skillet with the seed side facing up. Cook for 1-2 minutes until bubbles appear and the bottom is golden with charred spots.3.Flip the naan and cook the seeded side for 1 minute until puffed and charred.TIPGet the skillet screaming hot before adding naan — that's how you get the signature charred spots. - garnish
Brush with garlic ghee and garnish.
Immediately after cooking, brush the hot naan generously with the garlic-ghee mixture. Sprinkle with fresh chopped coriander leaves. Wrap in a clean kitchen towel to keep soft while cooking the remaining naan.
- serve
Serve warm.
Serve the skillet naan immediately while still warm and soft, alongside your favorite curry or dal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a cast iron skillet and heat it until it smokes slightly for the best charred spots.
- 2Don't skip the 1-hour dough rest — it relaxes gluten and ensures soft, pliable naan.
- 3If dough springs back when rolling, let it rest 5 minutes before continuing.
- 4Roll naan slightly thicker than roti (about 1/4 inch) for a pillowy texture.
- 5Brush hot naan with garlic ghee immediately after cooking for maximum flavor absorption.
- 6Wrap cooked naan in a clean kitchen towel to keep them soft and warm while you finish the batch.
Adapt it for your goals.
Garlic butter naan
Boost the garlic: double the minced garlic and mix it into softened butter instead of ghee, then slather generously on each hot naan for an even richer, punchier flavor.
stuffed paneer naanStuffed paneer naan
Before rolling, stuff each dough ball with a spoonful of crumbled paneer mixed with chopped cilantro, green chilies, and a pinch of salt. Roll gently and cook as directed for a cheesy, satisfying twist.
herb & seed naanHerb & seed naan
Fold 2 tablespoons of mixed chopped fresh herbs (like cilantro, mint, and dill) into the dough along with nigella seeds for a fragrant, garden-fresh flatbread.
whole wheat naanWhole wheat naan
Swap half the all-purpose flour with whole wheat flour and increase water slightly. The naan will be nuttier and more rustic, perfect for hearty vegetable curries.
vegan naanVegan naan
Replace yogurt with unsweetened plant-based yogurt (like coconut or soy) and use vegan butter or oil instead of ghee. The texture will be slightly less tender but still delicious.
Why this is on our healthy list.
Good Source of Energy
All-purpose flour provides carbohydrates for quick energy, making this naan a satisfying accompaniment to hearty meals.
Contains Probiotics from Yogurt
The small amount of yogurt in the dough introduces beneficial live cultures, which can aid digestion when yogurt is fresh and unpasteurized.
Lower in Fat Than Fried Breads
Unlike deep-fried breads like bhatura or puri, skillet-cooked naan uses minimal ghee (mostly for brushing), making it a lighter choice.
Adds Herbal Antioxidants
Fresh cilantro garnish supplies small amounts of vitamin K and antioxidants, contributing to overall wellness.
Frequently asked questions
Hard naan usually results from over-kneading, insufficient resting, or rolling it too thin. Make sure the dough rests for a full hour and roll to 1/4-inch thickness.
