Make soft, pillowy garlic naan at home using an iron pan instead of a tandoor. This foolproof recipe yields beautifully blistered flatbreads infused with fresh garlic and butter.
You don't need a blazing hot tandoor or clay oven to make excellent naan at home. I’ve tested this extensively on a standard stovetop with a heavy iron pan, and it produces exactly the right texture: crisp, blistered pockets on the outside with a soft, chewy crumb.
The secret to that signature elasticity is kneading the dough until it completely clears your hands—don’t rush this step. It usually takes a solid eight to ten minutes. I also add a precise garlic-butter-coriander mixture just before cooking, which toasts beautifully on the pan without burning.
This is the flatbread you want to serve alongside rich gravies like butter chicken or paneer butter masala. Just remember to use a cast iron tawa or skillet; non-stick pans simply cannot hold or transfer the fierce heat required to create those classic charred bubbles.
Instructions
Activate the yeast, mixing it with the warm milk and sugar, and letting it sit for 5 minutes until frothy.
Form the dough, combining the flour, oil, salt, yeast mixture, and the remaining 3/4 cup of warm water in a large bowl.
Knead for 8 to 10 minutes, working the mixture until it turns into a soft dough that no longer sticks to your hands.
Proof the dough, applying a few drops of oil to the dough and bowl, then covering it with a cloth.
Rest for 1 to 1.5 hours, leaving the bowl undisturbed until the dough has doubled in size.
Mix the garlic butter, stirring the melted butter, chopped garlic, and coriander leaves together in a small bowl.
Roll out the naan, dusting a portion of the dough with flour and flattening it into an oval or round shape.
Apply the garlic mixture, spreading the butter, garlic, and coriander evenly over the flattened dough.
Pan cooking, placing the plain side of the naan on a very hot iron pan until bubbles appear on the surface.
Flip and sear, cooking the garlic side directly on the pan or over an open flame for 20 seconds until brown marks form.
Notes
Use a heavy cast iron pan or tawa for the stovetop method. Non-stick pans will not get hot enough to create the signature bubbles and char marks.
Make sure the milk for activating the yeast is warm (around 42°C to 43°C), not hot. Hot milk will kill the yeast, and the dough will not rise.
If you do not have yeast, substitute it with 1 tsp baking powder, 1/4 tsp baking soda, and 60 ml (1/4 cup) of plain yogurt. Combine these directly with the flour.
