Naan Recipe – Chewy & Fluffy

So many naan recipes are simply flatbreads in disguise. But this one delivers the real deal: beautifully blistered, soft, chewy naan that tastes like it just came out of a tandoor. It’s light yet elastic, pillowy yet tearable, and incredibly satisfying—everything proper naan should be.

Bonus: It’s remarkably easy. No kneading required. No tricky proofing steps. Just consistently excellent results.

What Makes This Naan Special?

This recipe creates authentic tandoor-style naan—with a soft chew and air pockets throughout. The key is using yeast for that rise and texture. Forget the no-yeast shortcuts that yield pancakes. This is the real deal.

Even better, there’s no need for a tandoor. A stainless steel frypan or heavy pan over high heat gives you those classic charred bubbles and a wonderful aroma.

Full Recipe

Prep: 20 min | Cook: 10 min | Rise time: ~2 hrs 

Ingredients

Makes 6 naan (~15–16cm each)

Dough

• 1 tsp instant / rapid rise yeast (Note 1)

• ½ cup warm water (~40°C)

• 1 tbsp white sugar

• 2 tbsp full-fat milk

• 1½ tbsp whisked egg (room temperature, ~half a large egg) (Note 2)

• ½ tsp salt

• 1¾ cups bread flour (or all-purpose/plain flour) (Note 3)

• 30g / 2 tbsp ghee or unsalted butter, melted (Note 4)

Finishing (Optional but Recommended)

• 2 tbsp ghee or butter, melted

• 1 small garlic clove (for garlic butter) (Note 5)

• Nigella seeds

• Chopped coriander

Cheese Naan Option

• Shredded cheese (Monterey Jack, cheddar, tasty, colby—anything that melts well) (Note 6)

Instructions

1. Activate the Yeast

• Mix yeast, warm water, and sugar in a small bowl. Cover and let sit for 10 minutes until foamy.

• This “blooming” step makes for a softer naan and confirms the yeast is alive.

2. Make the Dough

• Whisk together 

• the milk and egg.

• In a large bowl, sift the flour and salt.

• Make a well in the flour, pour in the yeast mixture, egg/milk mixture, and melted butter.

• Stir with a spatula, then use hands to bring together into a soft, slightly sticky dough.
  (No kneading required.)

3. First Rise

• Cover the bowl with cling wrap. Let the dough proof in a warm place for 1 to 1½ hours, or until doubled in size.

4. Divide & Rest

• Place dough on a lightly floured surface. Divide into 6 equal pieces.

• Shape into balls by tucking the dough under itself.

• Place balls on a floured tray. Cover loosely with a tea towel.

• Let rise again for 15 minutes, until they puff by about 50%.

5. Roll Out

• Roll each ball into a round ~3–4mm thick (~16 cm).

• Don’t roll too thin (or they’ll be crispy) or too thick (won’t bubble properly). Aim for floppy and blistered.

6. Cook the Naan

• Heat a lightly oiled Stainless steel frypan over high heat until just smoking.

• Place one naan in the pan. Cook 60–90 seconds until bubbly and browned underneath.

• Flip and cook the second side for ~45 seconds until blistered.

• Remove from pan, brush with melted butter or garlic butter, and sprinkle with optional nigella seeds and coriander.

Cheese Naan Option

1. Brush rolled-out dough with garlic butter.

2. Add a mound of shredded cheese to the centre (~¼ cup).

3. Fold dough over into a pouch and pinch to seal.

4. Flip, then roll into a 6–7mm thick round.

5. Cook as above.

It puffs up like a balloon! Then collapses deliciously into a cheesy pocket of joy.

Make-Ahead Tip

After the first rise, you can refrigerate the dough overnight.
Let it come to room temperature before continuing with rolling and cooking.

The flavour actually improves after resting overnight!

Notes

1. Yeast – Instant yeast works best here and is pre-activated in warm water for improved texture.

2. Egg – 1½ tbsp = half a large egg. You can double the recipe and use a whole egg.

3. Flour – Bread flour gives slightly fluffier results, but all-purpose/plain flour works beautifully too.

4. Ghee – Clarified butter with a rich, intense flavour. Use store-bought or homemade. Butter also works.

5. Garlic butter – Melt 2 tbsp butter with ½ tsp crushed garlic. Let sit a few minutes before brushing.

6. Cheese – Use your favourite melty cheese. Shred it yourself for best texture.

Serving Ideas

• Scoop up Butter Chicken, Rogan Josh, or Tikka Masala

• Serve as an appetiser with dips or hummus

• Stuff with spiced lamb or roasted vegetables for wraps

• Enjoy simply with butter or garlic—fresh off the frypan

Nutrition Information:

Calories:223cal (11%)Carbohydrates:29g (10%)Protein:5g (10%)Fat:10g (15%)Saturated Fat:6g (38%)Trans Fat:1gCholesterol:36mg (12%)Sodium:277mg (12%)Potassium:53mg (2%)Fiber:1g (4%)Sugar:2g (2%)Vitamin A:287IU (6%)Vitamin C:1mg (1%)Calcium:17mg (2%)Iron:1mg (6%)