Stovetop Naan (Indian Flatbread)

I think I’ve developed a bit of an obsession for homemade bread. I’ve been making pita bread, brioches, sweet hawaiian bread, pizza crusts, and oh-so-many sweet bread desserts within the past two months. You just can’t beat homemade bread and this naan is easy and delicious too!

Yep. I said it. This homemade naan is easy.

Homemade bread doesn’t have to be time-consuming or difficult. Sure, I will happily dump a bunch of ingredients into my bread machine, but that’s not the only type of easy homemade bread. For this naan: just dissolve the yeast, mix the ingredients together, let it rise, and place a few flattened pieces into a skillet.

Stovetop Naan (Indian Flatbread)

Naan is traditionally baked in a Tandoor, or a clay oven. However, since most of us probably don’t have access to a clay oven, I decided to use the stovetop method instead. Heavy bottomed pans or cast iron pans are the best to cook naan since it needs to be cooked over high heat. For extra flavor, brush seasoned butter over the naan prior to serving.

Try it with butter chicken. You can find my easy crockpot version here.

Stovetop Naan (Indian Flatbread)
Prep time
Cook time
Total time
Serves: 8 Naans
  • 3½ to 4 cups all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 1 tbs sugar
  • ¼ cup water
  • 1 tsp active dry yeast
  • ¾ cup milk, room temperature
  • 1 cup greek yogurt, room temperature
  • olive oil
  • melted butter
  1. Warm the water in a medium glass bowl to about 100 degrees Fahrenheit (lukewarm). Add the yeast and sugar. Stir until dissolved and let sit for about 5 minutes.
  2. Transfer the mixture to the bowl of a stand mixer with the dough hook attachment. Add the yogurt and milk to the yeast mixture and stir.
  3. Add 3½ cups of flour, baking powder, and baking soda to the wet ingredients. Knead using the dough hook. Add the remaining ½ cup of flour if needed. The dough should be sticky. Too much flour will cause the Naan to be dry and chewy.
  4. Knead with the dough hook for a few minutes, until the dough is smooth. Brush the dough with a little olive oil, then cover the bowl with a towel and let rise in a warm place for about an hour.
  5. Divide the dough into about 8 equal balls. Using your hands or a rolling pin, flatten the dough. Brush one side with a little melted butter and place in a heavy-bottomed skillet over high heat.
  6. Cook for a minute until bubbles appear, then flip and cook for an additional 2 minutes until golden brown. Repeat with remaining dough.
Nutrition Information
Serving size: 1 Naan