Skillet naan

Soft yogurt flatbreads cooked in a hot skillet and brushed with butter.

A cook stands beside the serving bench and brushes butter over a stack of browned, flexible naan on a metal platter.
Makes
9 naan
Heat
Stovetop: medium-high to high
Cooking time
About 30 min total

Cook in batches until brown blisters form.

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Skillet naan

Makes
9 naan
Heat
Stovetop: medium-high to high
Cooking time
About 30 min total

Cook in batches until brown blisters form.

India World collection

Skillet naan

Method

  1. 01 · Mix

    Until smooth

    Use: A, then B

    Stir A until sugar dissolves. Add B; knead.

    Ready when: Soft, stretchy dough

    A cook stretches and kneads a soft white dough in a stainless bowl.
    01 Mix a soft doughStir the yogurt mixture until the sugar dissolves, then add the flour, salt, oil and water. Knead until soft and stretchy.

  2. 02 · Rest

    2 hours

    Use: Dough

    Cover with a damp cloth and lid.

    Ready when: Relaxed

    Standing beside the bench, a cook lowers a metal lid over the damp cloth covering the naan dough bowl.
    02 Cover and restCover with a damp cloth and a lid, then rest for 2 hours.

  3. 03 · Roll

    —

    Use: Dough; C

    Divide nine ways. Dust lightly; press in seeds. Roll into 15–18 cm ovals.

    Ready when: Even thickness

    A cook leans forward to roll one seeded oval of naan dough, with eight small dough balls waiting beside it.
    03 Divide and rollDivide the dough into nine pieces. Dust lightly, press in optional nigella seeds and roll into even 15–18 cm ovals.

  4. 04 · Cook

    About 30 minutes total

    Use: Naan

    Heat skillet. Cook until bubbles appear; flip. Cook second side longer; flip again, pressing edges until cooked.

    Ready when: Brown blisters

    Seen over the cook’s shoulder at the stove, a spatula presses the edge of a browned naan in a heavy skillet; a mitt protects the hand on the handle.
    04 Cook in the skilletCook until bubbles appear, then flip. Cook the second side longer; flip again and press the edges until cooked, with brown blisters.

  5. 05 · Finish

    —

    Use: Butter

    Brush; serve warm.

    Ready when: Flexible

    A cook stands beside the serving bench and brushes butter over a stack of browned, flexible naan on a metal platter.
    05 Butter and serve warmBrush the cooked naan with butter or ghee and serve while warm and flexible.

What to look for

StageLook / feel forNeeds attention
DoughPliable surface.Dry cracks.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Stiff doughThick yogurt.Knead in water.Adjust gradually.
Raw edgesPoor pan contact.Press and cook.Roll evenly.

Made without yeast. Cup and spoon measures use US sizes, converted to mL.

Show ingredient flow
Source and measurement notes

The author specifies US measures; source volumes are converted to mL here. No yeast.

Recipe

Skillet naan

Yogurt-leavened home-style naan.

How do I make it?

  1. Make the dough

    Until smooth

    Stir the yogurt, sugar, baking powder and baking soda until the sugar dissolves. Add the flour, salt, oil and water, then knead until smooth, soft and stretchy.

    A cook stretches and kneads a soft white dough in a stainless bowl.
    Stir the yogurt mixture until the sugar dissolves, then add the flour, salt, oil and water. Knead until soft and stretchy.

    Ready when: Soft, stretchy dough

  2. Rest

    2 hours

    Cover the dough with a damp cloth and a lid. Leave for 2 hours to make it easier to roll.

    Standing beside the bench, a cook lowers a metal lid over the damp cloth covering the naan dough bowl.
    Cover with a damp cloth and a lid, then rest for 2 hours.

    Ready when: Relaxed

  3. Roll

    —

    Divide into nine pieces, dust lightly with flour and press in the optional nigella seeds. Roll into even ovals 15–18 cm long.

    A cook leans forward to roll one seeded oval of naan dough, with eight small dough balls waiting beside it.
    Divide the dough into nine pieces. Dust lightly, press in optional nigella seeds and roll into even 15–18 cm ovals.

    Ready when: Even thickness

  4. Cook

    About 30 minutes total

    Heat a skillet over medium-high to high heat. Cook each naan until bubbles appear, turn over and cook the second side longer, then turn again and press the edges until cooked. Allow about 30 minutes total and look for brown blisters.

    Seen over the cook’s shoulder at the stove, a spatula presses the edge of a browned naan in a heavy skillet; a mitt protects the hand on the handle.
    Cook until bubbles appear, then flip. Cook the second side longer; flip again and press the edges until cooked, with brown blisters.

    Ready when: Brown blisters

  5. Finish

    —

    Brush with butter or ghee and serve warm, while the naan is soft and flexible.

    A cook stands beside the serving bench and brushes butter over a stack of browned, flexible naan on a metal platter.
    Brush the cooked naan with butter or ghee and serve while warm and flexible.

    Ready when: Flexible

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Stiff doughThick yogurt.Knead in water. Adjust gradually.
Raw edgesPoor pan contact.Press and cook. Roll evenly.
Useful recipe notes

Made without yeast. Cup and spoon measures use US sizes, converted to mL.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Skillet naan at a glance

Makes
9 naan
Heat
Stovetop: medium-high to high
Cooking time
About 30 min total