Cooking Lucid
Homemade Naan
Soft, pillowy flatbread with charred bubbles — no tandoor required. Skillet-baked naan that's perfect for scooping up curries or brushing with garlic butter.
Prep 20 min
Cook 15 min
Total 1h 35m
Serves 8
Ingredients
Step 1 — Make the dough
- 3½ cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- ¾ cup warm water
- ¼ cup plain yogurt
- 2 tbsp oil
Step 2 — Cook the naan
- Flour (for rolling)
- 2 tbsp melted butter or ghee
- Cast-iron skillet or griddle
Step 3 — Serve
- Any curry or dal
- Fresh cilantro (optional)
Instructions
- 1
Knead and rise
Dissolve yeast and sugar in warm water; rest 5 minutes until foamy. Mix flour and salt, add yeast mixture, yogurt, and oil. Knead 8 minutes until smooth. Cover and rise 1 hour until doubled.
- 2
Shape and cook
Divide into 8 balls. Roll each into a teardrop shape about ¼ inch thick. Cook on a very hot dry skillet 1–2 minutes per side until puffed with charred spots. Brush with melted butter.
- 3
Serve
Serve warm stacked under a towel. Perfect alongside any curry, dal, or grilled kebab.
Nutrition per serving: 220 cal · 6g protein · 38g carbs · 5g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
