Naan: How to Make, Heat, and Enjoy Soft Indian Flatbread

Ever wondered why naan at restaurants has those perfect charred spots and bouncy texture? You can get close at home with a few simple tricks. Naan is a leavened flatbread from South Asia, soft inside and slightly charred outside. It’s the quick win for anyone who wants restaurant-style bread without a tandoor.

What naan is and the basics

Naan is made from wheat flour, water or milk, a little fat (like ghee or oil), and a leavening agent — usually yeast or baking powder. The dough is richer than roti or chapati because of milk and fat, which gives naan its soft, pillowy bite. Typical flavors include plain, garlic, butter, or stuffed versions with paneer, potatoes or keema.

Key idea: high heat and thin-ish dough. That’s how you get the blistering and quick puff that makes naan so good.

Quick home method and practical tips

Make the dough: mix 2 cups all-purpose or part-atta (whole wheat) with 1 tsp salt, 1 tsp sugar, 1 tsp instant yeast (or 1 tsp baking powder if you want faster prep), 2 tbsp yogurt or milk, 1 tbsp oil, and about 3/4 cup warm water. Knead until smooth. Rest 1–2 hours if using yeast; 15–20 minutes works with baking powder.

Shape and cook: divide dough into balls, roll into 7–9 inch ovals or teardrops. Cook on a preheated cast-iron skillet or heavy pan over high heat. Place naan on the hot skillet for 30–60 seconds until bubbles form, flip and cook another 30–60 seconds. For extra char, hold the flipped naan with tongs near open flame for a few seconds or use a broiler at 250–275°C (475–525°F) for 1–2 minutes.

Tips that matter: use a very hot surface, brush finished naan with melted butter or ghee, roll slightly thicker than chapati so it traps steam, and don’t over-flour while rolling — that keeps naan tender.

Serving ideas: pair naan with rich curries like butter chicken, dal makhani, paneer dishes, or use it as a wrap for kebabs and grilled veggies. Garlic-naan is great with soups and stews too.

Storage and reheating: store cooled naan in an airtight bag for up to 2 days in the fridge. Reheat on a hot skillet with a sprinkle of water and a lid for a minute to restore softness, or warm briefly under a broiler and brush with butter.

Gluten-free options: try rice flour or a mix of gluten-free flours plus xanthan gum and yogurt — texture differs, but you can still get tasty results. For quick weekday naan, use baking powder and skip the long rise.

Want a restaurant feel? Preheat your pan or oven very hot, finish with ghee, and keep the naan warm wrapped in a cloth till serving. Small changes—temperature, rest, and finishing fat—make a big difference.