Plain Naan is a classic Indian leavened flatbread with a soft, fluffy texture and lightly charred edges. Traditionally baked in a hot tandoor, it pairs perfectly with rich curries, dals, grilled meats, and vegetable dishes. Its mild flavor makes it one of the most popular breads in Indian cuisine.
In a bowl, combine flour, sugar, salt, yeast, yogurt, and warm water to form a soft dough.
Knead the dough for 8–10 minutes until smooth and elastic.
Cover and let it rise for 1–2 hours until doubled in size.
Divide the dough into equal portions and roll each into an oval or teardrop shape.
Place the naan onto a hot tandoor, cast-iron skillet, or oven baking stone.
Cook for 2–3 minutes until bubbles form and brown spots appear, then flip if using a skillet.
Brush with melted butter or ghee (optional) and serve hot.
All-purpose flour (Maida)
Plain yogurt
Instant yeast
Sugar
Salt
Warm water
Butter or ghee (optional for brushing)
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