Use your hands to knead the dough in the bowl for a few minutes until it starts to come together. Turn it out onto a floured surface and knead for 8–10 minutes, or until the dough is smooth and elastic. Add small amounts of flour if the dough is sticky.
Shortcut Tip: You can also do this in a stand mixer with a dough hook for 6–7 minutes.
3. Let the Dough Rise
Lightly oil a clean bowl and place the dough in it. Cover with a damp towel or plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Cold proof option: You can refrigerate the dough overnight for deeper flavor. Just bring it back to room temperature before rolling out.
4. Divide the Dough
Punch down the dough and turn it out onto a floured surface. Divide into 8 equal portions and shape each into a ball. Cover the dough balls with a towel and let them rest for 10–15 minutes. This helps relax the gluten and makes them easier to roll.
5. Roll the Naan
Using a rolling pin, roll out each dough ball into an oval or tear-drop shape, about ¼ inch thick. Don’t worry about perfection—irregular shapes give naan a rustic, homemade look.
Pro Tip: Dust lightly with flour if it sticks. Roll from the center outward for even thickness.
6. Cook the Naan
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot. Do not add oil to the pan.
Place one rolled-out naan in the hot skillet. Cook for 1 to 2 minutes, or until you see bubbles form on the surface. Flip and cook the other side for another 1–2 minutes, pressing gently with a spatula if needed.
For extra charring, press the edges and bubbles down into the pan. You may see dark spots and puffing—that’s exactly what you want.
7. Brush and Serve
Immediately brush the hot naan with melted butter or ghee. For garlic naan, sprinkle finely chopped garlic and cilantro on top after brushing with butter.
Repeat with the remaining dough balls.
🌟 Pro Tips for Perfect Naan
Heat is key: Your pan needs to be hot enough to give naan those classic bubbles and charred spots.
Moisture = softness: Yogurt helps tenderize the dough. Don’t skip it unless replacing with a similar dairy or non-dairy substitute.
Don’t overwork the dough after rising. Be gentle when shaping to keep it light and airy.
Use ghee or butter generously: It enhances flavor and texture.
🧄 Garlic Naan Variation
To make garlic naan, simply follow these steps:
After rolling the dough, press minced fresh garlic (about 1 tsp per naan) and chopped cilantro into the surface before cooking.
