Stovetop Naan Bread (No Yogurt)

Soft, fluffy stovetop naan made without yogurt—perfectly chewy with golden brown spots and ready in minutes. This easy homemade naan is cooked right in a skillet and pairs beautifully with butter chicken, curries, and your favorite dips.

Prep Time20

Cook Time20

Resting Time30

Total Time1 10

Course: Bread, Side Dish

Cuisine: Asian, Indian

Servings: people

Calories: 238kcal

Equipment

1 cast iron skillet or frying pan

Ingredients

1 teaspoon yeast
2 teaspoon sugar
½ cup warm water
2 cups All Purpose Flour
1 tablespoon Milk
2 tablespoon butter, melted
3 tablespoon beaten egg
½ teaspoon salt
2 tablespoon oil or melted butter

Instructions

In a bowl, combine the warm water, sugar, and yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.
2 teaspoon sugar, ½ cup warm water, 1 teaspoon yeast
In a large mixing bowl, add the flour, salt, 2 tablespoons of butter, milk, beaten egg, and the yeast mixture. Mix well to form a dough.
2 cups All Purpose Flour, 2 tablespoon butter, melted, 3 tablespoon beaten egg, ½ teaspoon salt, 1 tablespoon Milk
Knead the dough on a floured surface for about 5-7 minutes or until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Set up a skillet on medium-high heat. Add some oil.
2 tablespoon oil or melted butter
Once the dough has risen, punch it down and divide it into equal portions. Make a round shape out of it and cut it like a pizza. You can have 6 large naans on this. Roll each portion into a ball.
Roll out each ball into a flat, oval-shaped naan.
If using a skillet, cook each naan for about 2 minutes on each side, or until they are lightly browned and have puffed up. If using an oven, place the rolled-out naans on a baking sheet and brush the tops with milk. Bake for about 8-10 minutes or until they are puffed up and golden.
Optional: Brush the cooked naans with oil or melted butter for added flavor.

Notes

Use warm, not hot water to activate the yeast—too hot will kill it.
Let the dough double in size for the softest, fluffiest naan.
Keep the pan very hot to create those classic bubbles and golden spots.
Don’t roll the dough too thin; medium thickness gives the best texture.
Brush freshly cooked naan with butter or garlic butter to keep it soft and flavorful.

Nutrition