Simple Skillet Naan
Soft, pillowy skillet naan, made with a simple dough enriched with yogurt, offers a versatile and delicious accompaniment to any meal, perfect for scooping up flavorful curries and stews.
For 6 servings
Activate Yeast: In a large mixing bowl, combine the warm water (105-115°F / 40-46°C), granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
Form Dough: Add the all-purpose flour and salt to the yeast mixture. Add the plain Greek yogurt and 1 tablespoon of olive oil. Mix with a spoon or your hands until a shaggy dough forms.
Knead: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth, elastic, and no longer sticky. If it's too sticky, add a tiny bit more flour; if too dry, a tiny bit more water.
First Rise: Lightly grease the mixing bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
Divide and Shape: Gently punch down the risen dough and transfer it to a lightly floured surface. Divide the dough into 6 equal pieces. Roll each piece into a ball, then flatten it and roll it out into an oval or teardrop shape, about 6-8 inches long and ¼ inch thick.
Preheat Skillet: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Do not add oil to the pan.
Cook Naan: Place one rolled naan dough onto the hot, dry skillet. Cook for 1-2 minutes until bubbles appear on the surface and the bottom is lightly browned. Flip the naan and cook for another 1-2 minutes until the other side is also browned and the naan is puffed up.
Finish and Serve: Remove the cooked naan from the skillet. Immediately brush with melted butter or ghee, and sprinkle with fresh chopped cilantro if desired. Repeat with the remaining dough pieces. Serve warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Over-Flour: Use just enough flour to prevent sticking during kneading and rolling. Too much flour will make the naan tough.
- 2Hot Skillet is Key: Ensure your skillet is very hot before adding the naan. This high heat creates the characteristic bubbles and soft, chewy texture.
- 3Cover While Resting: Covering the dough during its rise prevents it from drying out and helps maintain a warm, humid environment for optimal yeast activity.
- 4Batch Cooking: If making a large batch, you can stack cooked naan and cover them with a clean kitchen towel to keep them warm while you finish cooking the rest.
Adapt it for your goals.
Flavor Variation
Mix 1-2 cloves of minced garlic into the dough, or brush the cooked naan with garlic-infused melted butter/ghee.
Ingredient SwapIngredient Swap
Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and increased fiber. You might need a little extra water.
Flavor VariationFlavor Variation
Add 1-2 tablespoons of finely chopped fresh herbs like parsley, mint, or chives to the dough during the kneading stage.
Why this is on our healthy list.
Energy Boost
Provides readily available carbohydrates, offering a quick and sustained source of energy for daily activities.
Gut Health Support
The plain yogurt in the dough contributes beneficial probiotics, which can aid in digestion and support a healthy gut microbiome.
Enhances Nutrient Intake
Perfect for pairing with fiber-rich dishes like lentil curries, vegetable stews, or bean dips, making it easier to increase your overall fiber consumption.
Frequently asked questions
Yes, you can prepare the dough and let it rise in the refrigerator overnight after the first rise. Bring it to room temperature for about 30 minutes before dividing and rolling. Cooked naan can also be reheated in a dry skillet or microwave.
