Baking / Pizza dough & flatbreads
Skillet Naan with Garlic Butter
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Watch the dough puff and blister in a hot, dry cast-iron skillet, with a lid on for the first minute. Brush each one with garlic butter while it steams, and tear in before the stack is finished.
The short version
Mix a yogurt dough, knead, rise 1½ hours, divide into four, roll to ovals, and cook in a dry cast-iron skillet over medium-high heat with a lid for the first minute. Brush with garlic butter. About 3 minutes per naan.
What makes ours better
what we fixed so you don’t have to
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Use yogurt in the dough. Yogurt makes naan tender and gives the mild tang you taste in restaurant versions. Room-temperature yogurt keeps the yeast happy.
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Cook it in a very hot, dry skillet. No 45-minute oven preheat and no stone needed. High heat blisters the surface the way a tandoor does and puffs the naan into air pockets.
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Cover the pan for the first minute. A lid traps steam so the naan puffs up soft and doesn't dry into a cracker.
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Brush with garlic butter. Raw garlic stirred into hot melted butter mellows in seconds and coats the naan with the flavor you're after.
What you need
the usual suspects
- Bread flour2 cups
- Instant or active dry yeast1¼ teaspoons
- Plain whole-milk yogurt¾ cup
- Unsalted butter2 tablespoons
- Garlic1 clove
yes, all of the butter
Steps
deep breath. you’ve got this.
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Mix the dough
In a large bowl or stand mixer, stir the flour, yeast and salt together. Add the yogurt, the melted butter and 1 tablespoon of water. Mix until a soft ball forms, adding a teaspoon more water only if there is dry flour left.
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Knead
Knead with the dough hook on low to medium for 8 to 10 minutes, or by hand for 10 minutes, until the dough is smooth, elastic and just slightly tacky. It should spring back when poked.
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Let it rise
Put the dough in an oiled bowl, turn it once to coat, and cover. Let it rise somewhere warm until nearly doubled, about 1½ hours.
In a cool kitchen it can take 2 hours. Judge by size, not the clock.
About 90 min. Cook mode has a timer for this step.
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Divide and rest
Divide the dough into 4 equal pieces and roll each into a ball. Cover with a towel and rest 10 minutes so the dough relaxes and rolls out easily.
About 10 min. Cook mode has a timer for this step.
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Roll the ovals
On a lightly floured counter, roll each ball into an oval about 9 inches long and ¼ inch thick. Dust off excess flour with your hand. Stir the grated garlic into the melted butter for brushing and keep it warm.
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Heat the skillet
Heat a large cast-iron skillet over medium-high heat for 3 to 5 minutes, dry, until a drop of water dances and evaporates within a second.
If the pan is too cool, the naan will cook through without any blisters and turn dry.
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Cook the naan
Lightly dampen the top of one oval with a wet hand and lay it damp-side down in the pan. Cover with a lid for 1 minute, until bubbles form and the top puffs. Uncover and cook 1 to 2 minutes more, until the underside is spotted with brown and charred in places. Flip and cook 1 minute, until the second side is browned in patches.
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Brush and serve
Move the naan to a plate, brush with garlic butter, sprinkle with cilantro and wrap in a clean towel to stay soft. Wipe out the pan if needed, and repeat with the rest.
Good to know
things I learned the hard way, so you can skip that part
- If your naan puffs but doesn't brown, turn the heat up a notch. If it burns before cooking through, turn it down.
- You can make the dough up to 24 hours ahead. After the first rise, refrigerate it, then let it sit at room temperature for 30 minutes before shaping.
- For oven naan, heat a baking stone or inverted sheet pan on the bottom rack at 475°F for 45 minutes and bake the ovals 6 to 7 minutes.
- Greek yogurt makes a denser, chewier naan. Buttermilk works in place of yogurt.
- Storage. Wrapped in foil at room temperature, 1 day. Freeze in a zip-top bag, 2 months. Reheat in a dry skillet for 30 seconds per side or wrapped in foil in a 350°F oven for 8 minutes.
Questions, answered
the questions my cousins text me
Why didn't my naan puff up?
Usually the pan wasn't hot enough or the dough was rolled too thin. Heat the skillet until water dances on it, roll to about ¼ inch, and use the lid for the first minute.
Can I make naan without yeast?
Not this version. For a quick yeast-free flatbread, use baking powder and yogurt dough, but it will be less chewy and won't have the same airy bubbles.
Can I use whole wheat flour?
Yes, replace up to half the bread flour with whole wheat. Add a spoonful more yogurt or water because whole wheat absorbs more.
Can I make naan in the oven?
Yes. Preheat a baking stone or heavy sheet pan on the bottom rack at 475°F for 45 minutes, then bake the ovals about 6 to 7 minutes until puffed and browned underneath.
Can I make the dough ahead?
Yes. Refrigerate it after the first rise for up to 24 hours, or freeze it, then thaw and let it come to room temperature before rolling.
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Published October 29, 2026.