Recipe by: Suchita Babar

Source: Family recipe

Makes: 8 Naans


  • 1 tsp sugar
  • ½ cup warm water
  • ¼ oz active dry yeast (optional)
  • 2 ¼ cups all-purpose flour
  • ½ cup plain yogurt
  • Some oil, for greasing the skillet
  • 3 Tbsp melted salted butter


  • In a small bowl, add the sugar, warm water, and yeast together.
  • Stir to combine well.
  • The yeast should be activated when it becomes foamy, about 10 minutes.
  • Transfer the flour to a flat surface and make a well in the middle.
  • Add the yeast mixture, yoghurt, and oil.
  • Knead the dough until the surface becomes smooth and shiny, about 10 minutes.
  • Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stovetop or warm oven).
  • The dough should double in size, about 1 hour.
  • Divide the dough into 8 equal portions.
  • Roll the dough to a 8” circle using a rolling spin.
  • Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet.
  • Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side.
  • Repeat the same until all dough are done.
  • Brush the naan with the melted butter, serve warm.

Download PDF version here: indian-naan-suchita-babar