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This builds the dough with yogurt instead of eggs, which is what gives naan its chewy texture and large, irregular air pockets rather than the tighter, cake like crumb that egg based versions produce. Cooking it in a screaming hot, dry skillet mimics the intense heat of a clay tandoor closely enough to get those same charred, bubbled spots without any special equipment.
Per serving
210kcal
Calories
5g
Protein
33g
Carbs
Prep Time
20 min
Cook Time
20 min
Servings
8 people
Difficulty
medium
6g
Fat
1g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
In a small bowl, combine the warm water, yeast, and a pinch of the sugar, and let sit for 10 minutes, until foamy.
In a large bowl, whisk together the flour, remaining sugar, and salt.
Add the yeast mixture, yogurt, and 2 tablespoons of melted butter, and mix until a shaggy dough forms.
Knead for 5 to 7 minutes, until smooth and slightly tacky.
Place the dough in an oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, until doubled.
Punch down the dough and divide it into 8 equal pieces, rolling each into a ball.
Roll each ball into an oval about a quarter inch thick.
Heat a dry cast iron skillet over high heat until very hot.
Cook each naan for 1.5 to 2 minutes, until bubbles form, then flip and cook for another 1 to 2 minutes, until charred spots appear.
While the naan is still hot, brush generously with the remaining melted butter mixed with minced garlic.
Sprinkle with fresh cilantro and serve immediately.
Use Yogurt, Not Eggs: Yogurt is what gives naan its authentic chewy texture and large air pockets, while eggs tend to produce a tighter, more cake like crumb. Get the Skillet Very Hot: A screaming hot, dry pan is essential for replicating the intense heat of a tandoor and getting those characteristic charred, bubbled spots. Brush With Butter While Still Hot: Applying the garlic butter right off the skillet lets it soak into the warm bread instead of just sitting on the surface.
No, a very hot cast iron skillet works as an effective substitute, replicating the intense, even heat needed to puff and char the bread without requiring a traditional clay tandoor.
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