Fluffy and chewy homemade naan made three ways—garlic, butter, and sesame. Easy to cook in a skillet and perfect for pairing with curries or dips.

2 ¼ tsp active dry yeast (1 packet)

1 tsp sugar

½ cup warm water

2 ½ cups all-purpose flour

¼ cup plain yogurt

¼ cup milk (dairy or plant-based)

2 tbsp oil (or melted butter)

½ tsp salt

For Garlic Naan: 2 tbsp minced garlic

2 tbsp chopped fresh cilantro

2 tbsp melted butter

For Butter Naan: 2 tbsp melted butter

Pinch of sea salt (optional)

For Sesame Naan: 2 tbsp white sesame seeds

1 tbsp black sesame seeds

1 tbsp oil or butter for brushing

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In a small bowl, mix warm water, sugar, and yeast. Let sit for 10 minutes until foamy.
In a large mixing bowl, combine flour and salt. Add the yeast mixture, yogurt, milk, and oil. Knead into a soft dough for 5–7 minutes.
Cover the dough and let it rise for 1 hour or until doubled in size.
Divide the dough into 6–8 equal balls and roll each into an oval or round shape.
For garlic naan, press minced garlic and chopped cilantro into the top.
For sesame naan, sprinkle white and black sesame seeds on top and press lightly.
For butter naan, leave the dough plain.
Heat a cast-iron skillet over medium-high heat until very hot.
Place one naan (topping side up) on the dry skillet. Cook for 1–2 minutes until bubbles form, flip and cook another 1–2 minutes.
After cooking, brush garlic and sesame naan with melted butter. For butter naan, brush with butter and a pinch of sea salt.
Serve warm with curries, soups, or dips.

Make the dough ahead of time and refrigerate overnight for convenience.

Use a cast-iron skillet for best texture and charring.

Store leftovers in an airtight container at room temp for 2 days or fridge for 4 days.

Freeze naan with parchment between each piece for up to 2 months.

Reheat in skillet or 350°F oven for best texture.

Try variations like cheese-stuffed, herb, chili, whole wheat, or sweet naan.