Easy Homemade Naan Bread Recipe: Soft & Fluffy Indian Flatbread

In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

In a large bowl, whisk together flour and salt. Add the activated yeast mixture, yogurt, and 1 tablespoon of oil. Mix with a spoon or your hands until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 7-10 minutes until it's smooth, elastic, and no longer sticky. Add minimal flour if needed.

Place the kneaded dough in a lightly greased bowl, turning once to coat. Cover the bowl with a clean cloth or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Gently punch down the risen dough to release air. Transfer it to a lightly floured surface and divide it into 6-8 equal portions. Roll each portion into an oval or tear-drop shape, about 1/4 inch thick.

Heat a cast-iron skillet or griddle over medium-high heat until very hot. Place one shaped naan on the hot surface. Cook for 1-2 minutes until large bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown spots appear on both sides. Brush with melted ghee or butter immediately after cooking.