Homemade Skillet Naan Bread: Quick & Fluffy

Make homemade skillet naan bread in minutes—no oven required. Yogurt in the dough keeps each flatbread light and pillowy, while a hot pan delivers golden spots and irresistible chew. Whether you’re scooping up curry, topping a nourish bowl, or crafting a speedy wrap, this easy recipe guarantees fresh, restaurant-style naan right from your stove.

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Preparation 15 min
Rest 1 h 00
Baking 15 min
Servings 6 Naan Bread
Level Débutant

Ingredients

Flour T45 or T55 : 300 grams
Caster sugar : 1 teaspoon
Salt : 1/2 teaspoon
Dry baker's yeast : 1 teaspoon
Warm Water : 120 milliliters
Plain yogurt : 2 tablespoons
Olive oil : 1 tablespoon
Unsalted butter : To Taste

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Ustensils
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Preparation steps

Step 1
In a small bowl, mix the warm water, sugar, and yeast.
Let sit for 10 minutes (bubbles on the surface = activated yeast).
Step 2
In a large bowl, mix the flour and salt.
Add the yeast mixture, yogurt, and oil.
Knead for 5 to 7 minutes until the dough is smooth.
Cover and let rise for 1 hour.
Step 3
Punch down the dough and divide it into 6 balls.
Roll each ball out into a thin oval or round shape.
Step 4
Heat a skillet over medium-high heat without any fat.
Cook the naans for 2 minutes on one side (bubbles will form), flip, and cook for another 1 to 2 minutes.
Brush with melted butter as soon as they come out of the skillet using a silicone brush.