Takeout night at homeReady in 1 hr 30 min✦No spices needed✦Everything from a regular supermarket

Soft, bubbly naan with charred spots and plenty of garlic butter is the bread everyone reaches for first. You do not need a tandoor: a very hot cast iron skillet and a lid give you the same puffy, chewy result at home. The yogurt makes the dough soft and tender, and it only needs one hour to rise.

Stack of homemade garlic naan cooked in a cast iron skillet, brushed with garlic butter

Garlic Naan (No Tandoor)

Soft, bubbly homemade garlic naan cooked in a cast iron skillet and brushed with garlic butter and cilantro. No tandoor needed.

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Prep Time 15

Cook Time 15

Rising 1

Total Time 1 30

Servings: 8 naan

Course: Side Dish

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

For the dough

2.25 cups all-purpose flour 280 g, plus extra for rolling
1 tsp instant yeast or active dry yeast
1 tsp sugar
0.75 tsp salt
0.5 tsp baking powder
0.5 cup warm water 120 ml, about 105°F (40°C)
0.33 cup plain whole-milk yogurt 80 g, at room temperature
2 tbsp oil or melted ghee

For the garlic butter

3 tbsp butter 45 g, melted
4 garlic cloves finely minced, divided
2 tbsp fresh cilantro finely chopped
1 pinch flaky salt optional

Equipment

1 Cast iron skillet with lid
1 Mixing Bowl
1 Rolling Pin

Method

Stir the yeast and sugar into the warm water and leave for 5 minutes until foamy. (With instant yeast you can skip the wait.)
In a large bowl, mix the flour, salt and baking powder. Add the yeast water, yogurt and oil and mix into a soft, slightly sticky dough. Knead for 5 minutes until smooth.
Put the dough in an oiled bowl, cover and leave in a warm place for 1 hour, until doubled.
Divide the dough into 8 balls. On a floured surface, roll each into an oval or teardrop about 1/4 inch (6 mm) thick. Press a little minced garlic and cilantro into the top of each.
Heat a cast iron skillet over medium-high heat until very hot. Brush the plain side of a naan lightly with water and lay it wet side down in the pan. Cook for 1 to 1 1/2 minutes, covered with a lid, until bubbles puff up and the bottom has dark spots.
Flip and cook the garlic side for 30 to 60 seconds until charred in spots. Brush immediately with melted butter mixed with the remaining garlic. Keep the cooked naan wrapped in a clean towel while you cook the rest.