This pan naan recipe brings the irresistible aroma and pillowy texture of Indian restaurant naan right to your home kitchen. With just a hot skillet and a few pantry staples, you can create golden, blistered flatbreads that are perfect for scooping up curries, wrapping kebabs, or slathering with garlic butter.
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Unlike traditional tandoor-baked naan, our version uses a simple stovetop method that yields beautifully charred spots and a chewy, soft crumb. The secret lies in a hot cast-iron pan and a quick rest that allows the dough to relax, making it easy to roll and cook in minutes.
Whether you're a seasoned home cook or a beginner, this recipe is foolproof and delivers consistent results every time. Get ready to impress your family and friends with warm, homemade naan that tastes like it came from a professional kitchen.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour, plus extra for dusting
All-purpose flour gives the naan structure. You can substitute up to 1 cup with whole wheat flour for a nuttier flavor, but the texture will be denser.
1 teaspoon instant yeast
Instant yeast speeds up the rise. If using active dry yeast, dissolve it in warm water first and increase the rest time.
1 teaspoon sugar
Sugar feeds the yeast and aids browning. You can use honey or maple syrup as a substitute.
1/2 teaspoon salt
Salt enhances flavor and controls yeast activity. Use fine sea salt for even distribution.
1/3 cup (80g) plain yogurt, at room temperature
Yogurt adds tenderness and a slight tang. Greek yogurt works well; for a dairy-free version, use unsweetened plant-based yogurt.
1/4 cup (60ml) warm water (110°F/43°C)
Warm water activates the yeast. It should feel like a warm bath, not hot, to avoid killing the yeast.
2 tablespoons (30ml) olive oil, plus extra for brushing
Olive oil adds richness and helps the dough brown. You can use melted butter or ghee for a more traditional flavor.
2 tablespoons (30g) butter, melted
For brushing the cooked naan. Use garlic butter for an extra kick.
1 tablespoon chopped fresh cilantro (optional)
For garnish. You can use parsley or skip it entirely.
Tips & Tricks
Use a very hot skillet
Preheat your cast-iron or heavy-bottomed pan over high heat for at least 5 minutes before cooking. This ensures the naan puffs up and gets those beautiful charred spots.
Don't overwork the dough
Knead just until smooth, then let it rest. Over-kneading develops too much gluten, resulting in tough naan.
Roll evenly
Roll the dough to an even thickness, about 1/4 inch. Thicker spots may not cook through, while thinner spots can burn.
Pro Tips
Step-by-Step Instructions
1. Activate the Yeast
In a small bowl, combine warm water (110°F/43°C), sugar, and yeast. Let it sit for 5-10 minutes until frothy. This ensures your yeast is alive and active.
2. Mix the Dough
In a large bowl, whisk together flour and salt. Add the yeast mixture, yogurt, and olive oil. Mix until a shaggy dough forms.
3. Knead the Dough
Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
4. Let It Rest
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for 10 minutes. This allows the gluten to relax, making the dough easier to roll.
5. Preheat the Pan
Place a cast-iron skillet or heavy-bottomed pan over high heat for 5 minutes until it's smoking hot. This is crucial for achieving the charred spots.
6. Divide and Roll
Divide the dough into 6 equal pieces. On a floured surface, roll each piece into an oval or teardrop shape, about 1/4 inch thick.
7. Cook the Naan
Carefully place one naan onto the hot skillet. Cook for 1-2 minutes until bubbles form on the surface and the bottom is golden brown. Flip and cook for another 1-2 minutes until the other side is browned.
8. Finish and Serve
Remove the naan from the skillet and brush immediately with melted butter. Sprinkle with cilantro if desired. Repeat with the remaining dough. Serve warm.
Delicious Variations
Garlic Naan
Mix 2 cloves of minced garlic into the melted butter and brush on the hot naan.
Herb Naan
Add 1 tablespoon of dried herbs (like oregano or thyme) to the dough.
Stuffed Naan
Before rolling, flatten a piece of dough, place a spoonful of spiced potato or paneer in the center, and seal the edges before rolling.
How to Store Pan Naan Recipe
Refrigerator
Store leftover naan in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Freezer
Freeze naan in a single layer on a baking sheet, then transfer to a zip-top bag. Freeze for up to 3 months.
Reheating
Reheat in a dry skillet over medium heat for 1-2 minutes per side, or wrap in foil and warm in a 350°F (175°C) oven for 5 minutes.
Frequently Asked Questions
Q: Why is my naan not puffing up?
The pan might not be hot enough. Make sure the skillet is preheated over high heat for at least 5 minutes. Also, ensure your yeast is fresh and the dough has rested properly.
Q: Can I make naan without yeast?
Yes, you can use baking powder as a leavener. Replace the yeast with 1 teaspoon of baking powder and reduce the rest time to 5 minutes.
Q: What is the best flour for naan?
All-purpose flour works best for a soft texture. You can use bread flour for a chewier naan, but you may need to add a little more water.
Q: How do I get charred spots on naan?
The charred spots come from the dough making direct contact with a very hot pan. Use a cast-iron skillet heated to high temperature and don't move the naan until it's cooked.
Q: Can I use Greek yogurt instead of plain yogurt?
Absolutely. Greek yogurt is thicker and tangier, which works great in this recipe. Just make sure it's at room temperature.
I hope you enjoy making this pan naan as much as I do! If you try it, please share your experience in the comments below. Don't forget to tag me in your photos on social media—I'd love to see your beautiful flatbreads!
Pan Naan Recipe
Make soft, fluffy pan naan at home with this easy 30-minute recipe—no tandoor needed, just a hot skillet!
🧂 Ingredients
- 2 cups (250g) all-purpose flour, plus extra for dusting
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/3 cup (80g) plain yogurt, at room temperature
- 1/4 cup (60ml) warm water (110°F/43°C)
- 2 tablespoons (30ml) olive oil, plus extra for brushing
- 2 tablespoons (30g) butter, melted
- 1 tablespoon chopped fresh cilantro (optional)
📋 Instructions
- 1Activate the Yeast — In a small bowl, combine warm water (110°F/43°C), sugar, and yeast. Let it sit for 5-10 minutes until frothy. This ensures your yeast is alive and active.
- 2Mix the Dough — In a large bowl, whisk together flour and salt. Add the yeast mixture, yogurt, and olive oil. Mix until a shaggy dough forms.
- 3Knead the Dough — Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should be soft and slightly tacky but not sticky.
- 4Let It Rest — Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for 10 minutes. This allows the gluten to relax, making the dough easier to roll.
- 5Preheat the Pan — Place a cast-iron skillet or heavy-bottomed pan over high heat for 5 minutes until it's smoking hot. This is crucial for achieving the charred spots.
- 6Divide and Roll — Divide the dough into 6 equal pieces. On a floured surface, roll each piece into an oval or teardrop shape, about 1/4 inch thick.
- 7Cook the Naan — Carefully place one naan onto the hot skillet. Cook for 1-2 minutes until bubbles form on the surface and the bottom is golden brown. Flip and cook for another 1-2 minutes until the other side is browned.
- 8Finish and Serve — Remove the naan from the skillet and brush immediately with melted butter. Sprinkle with cilantro if desired. Repeat with the remaining dough. Serve warm.
