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Easy Stovetop Homemade Naan Bread with Garlic Butter Finish

Close-up of three pieces of freshly cooked homemade naan bread, brushed with melted butter and topped with chopped green herbs.
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Make soft, chewy, restaurant-style naan bread at home using a skillet or stovetop. This recipe uses yeast for a fluffy texture and finishes with a simple garlic butter topping.

Ingredients

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  • 1 1/2 cups warm water (about 105-115°F)
  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • 2 tablespoons plain yogurt
  • 2 tablespoons olive oil, plus more for greasing
  • 4 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Combine the warm water, yeast, and sugar in a small bowl. Let it sit for 5 to 10 minutes until foamy.
  2. In a large bowl, whisk together the flour and salt.
  3. Add the yeast mixture, yogurt, and 2 tablespoons of olive oil to the flour mixture. Mix until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
  5. Lightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball. Cover the balls and let them rest for 10 minutes.
  7. While the dough rests, prepare the garlic butter by mixing the melted butter, minced garlic, and chopped cilantro in a small bowl.
  8. Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot. Do not add oil to the pan.
  9. Working with one dough ball at a time, roll it out on a lightly floured surface into an oval or teardrop shape, about 1/8 inch thick.
  10. Carefully place one piece of dough onto the hot, dry skillet. Cook for 1 to 2 minutes until bubbles appear on the surface and the underside is lightly browned.
  11. Flip the naan and cook the second side for about 1 minute until browned spots appear. If you want more charring, you can briefly place the cooked naan directly over a low gas flame using tongs until it puffs up (optional).
  12. Remove the cooked naan from the skillet and immediately brush generously with the prepared garlic butter mixture.
  13. Repeat with the remaining dough pieces, stacking the finished naan and covering them loosely to keep them warm.

Notes

  • For a quicker rise, place the dough bowl in an oven that has been warmed slightly and then turned off.
  • If you do not have active dry yeast, you can substitute with 1 teaspoon of instant yeast, mixing it directly with the flour instead of proofing it separately.
  • If you prefer a non-yeast version, substitute the yeast and sugar with 1 teaspoon baking soda and 1 teaspoon baking powder mixed into the flour.

Nutrition

Find it online: https://afripaket.com/homemade-naan-bread-stovetop-recipe/