Why You’ll Love This Recipe

I love how I can make authentic-tasting naan at home using just a tawa (flat skillet). There’s no special equipment needed, and the dough is easy to work with. The naan puffs up beautifully and gets those signature tandoori-style bubbles and char, all while staying soft on the inside. It’s way better than store-bought and pairs with just about anything.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Sugar
Salt
Yogurt (helps make the naan soft and flavorful)
Warm water or milk (for kneading)
Oil or ghee (for the dough and cooking)
Optional toppings: chopped garlic, chopped cilantro, butter or ghee for brushing

Directions

I start by mixing the flour, baking powder, baking soda, sugar, and salt in a large bowl.
I add yogurt and just enough warm water or milk to knead a soft, slightly sticky dough.
I drizzle a little oil over the dough, cover it, and let it rest for 1 to 2 hours.
Once the dough is rested, I divide it into small balls and roll them out into oval or teardrop shapes.
I heat a heavy tawa or skillet until very hot.
I place a naan on the tawa, cook until bubbles form, then flip and cook the other side. I sometimes flip directly over the flame with tongs for extra char.
After cooking, I brush it with melted butter or ghee and sprinkle garlic or cilantro if I’m adding toppings.
I keep the naan warm in a cloth-covered dish while I cook the rest.

Servings and timing

This recipe makes about 6 to 8 medium-sized naan and takes roughly 1 hour and 30 minutes, including resting time. The hands-on prep is about 20 minutes, and each naan cooks in just a couple of minutes.

Variations

I love experimenting with flavors—sometimes I add minced garlic and cilantro before cooking for garlic naan. Other times I stuff the dough with cheese or mashed potatoes for something more filling. For a sweeter version, I mix in a bit of honey and serve it with cinnamon butter.

Storage/Reheating

I store leftover naan wrapped in foil or in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate or freeze it. To reheat, I sprinkle a bit of water on it and warm it on a hot tawa or directly over the flame for a few seconds—it brings back that soft texture and fresh taste.

FAQs

Can I make naan without yeast?

Yes, this recipe uses baking powder and baking soda instead of yeast, making it quicker and just as fluffy.

What’s the best way to get tandoori-style char?

I flip the naan directly over the flame with tongs for a few seconds after cooking—it gives that perfect tandoori finish.

Can I use whole wheat flour instead?

Yes, I’ve used whole wheat flour for a healthier version. It’s a bit denser but still delicious—sometimes I use half wheat and half all-purpose for balance.

Why isn’t my naan puffing up?

Make sure the tawa is very hot and the dough is well-rested. Also, avoid flipping too early—let bubbles form before turning.

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and store it in the fridge. I let it come to room temperature before rolling and cooking.

Conclusion

Making soft and fluffy tandoori naan on a tawa is one of my favorite ways to bring restaurant flavors home without special tools. The bread turns out tender, full of flavor, and pairs perfectly with just about anything. It’s simple, satisfying, and always a crowd-pleaser on the dinner table.