Homemade Naan
Flatbreads
Soft, pillowy naan bread made on the stovetop — bubbly, charred, and brushed with garlic butter.
Prep Time
15 min
Proof Time
1h
Bake Time
15 min
Servings
8
Calories
195
Ingredients
- 2½ cups all-purpose flour
- 1 tsp instant yeast
- ¾ cup warm water
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
Instructions
- 1
Mix
Combine flour, yeast, sugar, and salt. Add water and oil. Mix until a dough forms.
- 2
Knead & Rest
Knead 5 minutes until smooth. Cover and rest 30–60 minutes.
- 3
Shape
Divide into portions. Roll each into thin rounds on a floured surface.
- 4
Cook
Cook on a hot skillet or baking surface until puffed and charred in spots.
Baker's Notes
“A screaming-hot cooking surface is the single most important factor in flatbread baking. Get your skillet or stone as hot as it will go.”
— Baker Thomas Moreau
Nutrition Facts
195
cal
8g
Protein
7g
Fat
40g
Carbs
1g
Fiber
271mg
Sodium
Tips & Tricks
- •A screaming-hot cooking surface is essential for the best results.
- •Stack cooked flatbreads under a towel to keep them warm and pliable.
- •Most flatbreads are best eaten the same day they're made.
Reviews (4)
Bakery-quality bread at home. I followed the recipe exactly and it turned out amazing. The proofing tips really helped.
Made this for a dinner party and everyone wanted the recipe. The bread was the star of the table — warm, crusty, and absolutely delicious.
Five stars! The crust was perfectly crispy and the crumb was soft and airy. I'll never buy store-bought bread again.
This is now our go-to bread recipe. The house smelled incredible while it was baking. My kids couldn't wait to tear into a warm slice.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
