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
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Rest 1 h 00
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Baking 15 min
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Servings 6 Naan Bread
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Level Débutant
Ingredients
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Preparation steps
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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.
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
Preparation steps
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In a small bowl, mix the warm water, sugar, and yeast.
Let sit for 10 minutes (bubbles on the surface = activated yeast). -
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. -
Punch down the dough and divide it into 6 balls.
Roll each ball out into a thin oval or round shape. -
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.