Homemade Naan Bread: Easy, Soft & Fluffy Indian Flatbread Recipe

In a small bowl, combine warm milk, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.

In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and pour in the activated yeast mixture, plain yogurt, and vegetable oil. Mix with a spoon until a shaggy dough begins to form.

Transfer the dough to a lightly floured surface. Knead the dough for 5-7 minutes until it becomes smooth, elastic, and no longer sticky. If necessary, add a tiny bit more flour, but be careful not to add too much.

Lightly grease a clean bowl with oil. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.

Once risen, gently punch down the dough to release air. Divide the dough into 6-8 equal portions. On a lightly floured surface, roll each portion into an oval or teardrop shape, approximately 1/4 inch (about 0.6 cm) thick.

Heat a cast iron skillet or heavy-bottomed non-stick pan over medium-high heat until very hot. Place one naan bread onto the hot pan. Cook for 1-2 minutes until bubbles appear on the surface and the bottom is golden brown. Flip and cook for another 1-2 minutes until puffed and cooked through. Brush immediately with melted butter (and minced garlic/cilantro if using). Repeat with remaining naan.