Naan: Simple Guide to India’s Favorite Flatbread

If you’ve ever tasted a restaurant’s warm naan, you know it’s soft, a little chewy, and perfect for scooping up curry. The good news? You can make it in your kitchen without a huge clay oven. This guide shows you the easiest ways to get that restaurant feel, the most common naan styles, and a few tricks to keep it airy.

Common Types of Naan

People think naan is just one thing, but there are several variations that pop up across India and abroad:

• Plain Naan – the basic dough brushed with butter or ghee.
• Garlic Naan – minced garlic sprinkled on top before cooking.
• Butter Naan – extra butter brushed on after it’s done for extra shine.
• Cheese Naan – a layer of cheese inside the dough, great for kids.
• Keema Naan – spiced minced meat stuffed inside, perfect for a hearty meal.

All of these start with the same simple dough. The flavor changes depending on what you add on top or stuff inside.

How to Make Naan at Home (No Tandoor Needed)

Here’s a no‑fuss recipe you can try with a skillet or a regular oven:

1. Mix the dough: Combine 2 cups of all‑purpose flour, 1 tsp sugar, 1 tsp salt, 1 tsp instant yeast, and ¼ cup plain yogurt. Add ½ cup warm water gradually and knead until smooth. The dough should feel slightly sticky, not dry.
2. Let it rise: Cover the bowl with a damp cloth and leave it in a warm spot for about 1 hour. It will double in size.
3. Shape the naan: Punch the dough down, divide it into 6‑8 equal balls. On a floured surface, roll each ball into a teardrop or oval about ¼‑inch thick.
4. Cook on a skillet: Heat a heavy skillet on medium‑high heat. No oil needed. Place the rolled dough on the hot pan, wait 30‑40 seconds until bubbles appear, then flip. Cook another 30 seconds, brush with melted butter or ghee, and remove.
5. Optional oven finish: If you want a charred look, preheat a broiler, place the cooked naan on a baking sheet, and broil for 1‑2 minutes, watching closely.

That’s it! You can sprinkle garlic, cilantro, or nigella seeds on the dough before cooking for extra flavor. The key to fluffy naan is the yogurt and letting the dough rest, which creates those tiny air pockets.

Once you’ve mastered the basic recipe, experiment with fillings—like cheese or spiced potatoes—to make stuffed naan. Serve it hot with any curry, dal, or even a simple salad. Naan is versatile, quick, and surprisingly satisfying when you make it yourself.