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

In a large bowl, combine the all-purpose flour, active dry yeast, granulated sugar, and salt. Whisk them together thoroughly to ensure all ingredients are evenly distributed.

Gradually add the warm water, plain yogurt, and vegetable oil to the dry mixture. Mix using a spoon or your hands until a shaggy, cohesive dough starts to form. Gather the dough.

Transfer the dough to a lightly floured surface and knead for 5-7 minutes. The dough should become smooth, elastic, and less sticky, indicating good gluten development.

Place the kneaded dough in a lightly oiled bowl, turning once to coat all sides. 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. (This step is inferred for a complete recipe).

Gently punch down the risen dough to release the air. Divide the dough into 6-8 equal portions and roll each portion into an oval or teardrop shape, about 1/4 inch (0.6 cm) thick.

Heat a cast-iron skillet or heavy-bottomed pan over high heat until it just begins to smoke. Cook each naan for 1-2 minutes per side, until it puffs up and has charred spots. Brush with melted butter immediately after cooking for extra flavor and shine.