If you love warm, soft, restaurant-style naan, this homemade recipe will become a kitchen staple. It requires just a few everyday ingredients and only 30 minutes of rise time—perfect for whipping up a quick batch to go with your favorite curry, soup, or weeknight dinner.
This naan is cooked right on the stovetop, making it ideal for anyone who doesn’t want to turn on the oven. The dough is soft, stretches easily, and turns golden and bubbly in just minutes.
You can keep it simple—or add a delicious finishing touch by brushing each warm naan with melted butter, garlic, and fresh cilantro.
Why You’ll Love This Naan Recipe
- Quick rise time: Only 30 minutes.
- Foolproof dough: Simple ingredients and very easy to work with.
- Stovetop cooking: No baking required.
- Versatile: Use it with as pita bread, wraps, sandwiches, dips, and even pizza bases.
Optional Garlic-Butter Cilantro Brushing
If you’ve ever had garlic naan at a restaurant, this step gives you that same irresistible flavor.
Mix together:
- 2 tablespoons melted butter
- 1 clove minced garlic (garlic powder works fine too)
- 1 tablespoon chopped cilantro
Brush the mixture over the naan immediately after cooking for maximum flavor.
Serving Suggestions
Serve naan with:
- Chicken curry, tikka masala, or butter chicken
- Lentil dishes and soups
- Mediterranean dips like hummus or baba ghanoush
- As a wrap, flatbread, or base for quick pizzas
Storage
- Refrigerate: Up to 3 days.
- Freeze: Up to 2 months.
- Reheat: Skillet or microwave.
Homemade Naan
Equipment
- Pan
- Stand mixer Optional
Ingredients
- 1 cup warm water
- 1 teaspoon sugar
- 1 teaspoon active dry yeast
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- Vegetable oil for cooking
- Optional: 2 tablespoons melted butter, 1 clove minced garlic, 1 tablespoon chopped cilantro for brushing
Instructions
- In a large bowl, combine the warm water, sugar, and active dry yeast. Let sit for 5 minutes until foamy.
- Add the flour and salt. Mix by hand or in a stand mixer for about 30 seconds.
- Pour in the olive oil and continue mixing for about 5 minutes, until the dough becomes a smooth ball.
- Cover the dough with a warm towel and let it rest for 30 minutes. (Placing it in the oven with the light on works well.)
- Once risen, divide the dough into small dough balls.
- Stretch each ball into your desired naan shape and thickness.
- Heat a pan over medium-high heat with a small amount of vegetable oil.
- Cook each naan for about 1 minute per side, or until golden brown and slightly puffy.
- Optional: Brush warm naan with melted butter mixed with minced garlic and chopped cilantro.
- Serve warm.
Notes
- The garlic-butter cilantro brushing is optional but adds a restaurant-style flavor.
- Dough may rise faster or slower depending on room temperature.
- Store leftover naan in an airtight container for up to 3 days or freeze for up to 2 months.
Leave a Reply