Naan — Indian Flatbread on the Skillet
Soft and slightly puffed yogurt flatbreads with garlic and butter — a classic of the Indian table without a tandoor oven.
In India naan is baked in a scorching tandoor, but at home a heavy skillet delivers results that will astonish you. The breads puff up, char beautifully in dark spots and remain soft inside. A yogurt dough makes them tender, while garlic butter makes them unforgettably fragrant.
🧺 Ingredients
🍽 6 servings👩🍳 Method
- 1
The dough
Dissolve sugar and yeast in warm water, leave for 5 minutes. Mix with yogurt, flour, salt and oil. Knead into a soft dough, cover and leave in a warm place for 1 hour.
- 2
Garlic butter
Melt the butter with grated garlic in a small pan over low heat for 1–2 minutes until fragrant. Remove from heat and stir in chopped herbs.
- 3
Shaping
Divide the dough into 6–8 balls. Roll each into an oval about 3–4 mm thick.
- 4
Cooking
Heat a dry skillet to maximum. Place a flatbread in it, cover with a lid and cook for 1.5–2 minutes until puffed and charred in spots. Flip and cook another minute.
- 5
Serving
Immediately brush the hot naan with garlic butter and serve.
💡 Tips
- 💡
The hotter the skillet, the better the puffing and the tastier the naan. Take time to heat it properly.
- 💡
Make the dough the evening before and refrigerate overnight — it will develop more flavor.
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