Soft Puffy Blistered Naan

This soft, puffy, and blistered naan recipe brings restaurant-quality flatbread right to your kitchen without needing a tandoor oven. It’s quick and easy to make with just a skillet and a handful of simple ingredients. Perfect as a side for curries, grilled meats, or just enjoyed on its own with some butter or ghee.

I first made this during a weekend dinner party and everyone was amazed at how much better it tasted compared to store-bought naan. Now it’s my go-to when I want something impressive with minimal fuss.

Gather Your Ingredients

• One teaspoon sugar: to activate the yeast and give a slight sweetness balancing the bread
• Half a cup of warm water: warm but not hot to encourage yeast activity
• Quarter ounce active dry yeast (about two and a quarter teaspoons): the essential leavening agent for fluffy naan
• Two and a quarter cups all-purpose flour: the base of the dough, choose fresh and finely milled for best texture
• Half a cup plain yogurt: adds moisture and tenderizes the dough for softness
• One teaspoon salt: enhances flavor and controls yeast fermentation
• One tablespoon oil: helps keep the dough pliable; a neutral oil like vegetable or canola works best
• Some oil for greasing the skillet: prevents sticking during cooking
• Three tablespoons melted butter or ghee: brushed on finishing for richness and that characteristic shine

For the flour I prefer using unbleached all-purpose as it gives a nice chew without toughness. The yogurt should be plain and at room temperature to blend smoothly with the dough.

How to Make It

Activate the Yeast:

In a small bowl combine the sugar, warm water, and yeast. Stir gently to mix. Leave the bowl in a warm spot and wait about ten minutes until the mixture becomes foamy. This step ensures your yeast is alive and ready to make the dough rise evenly.

Make the Naan Dough:

Transfer the flour to a clean surface or large bowl and create a well in the center. Pour in the yeast mixture along with the yogurt, salt, and oil. Mix everything together and knead for about ten minutes until the dough turns smooth, elastic, and slightly shiny. If the dough feels sticky, add small amounts of flour gradually until manageable. Cover with a damp cloth and let it rest in a warm place where it will double in size in roughly an hour.

Divide and Roll:

Once the dough has risen, punch it down gently to release air. Divide it into eight equal portions. Using a rolling pin, roll each piece into a circle about eight inches or twenty centimeters in diameter. Don’t worry if the edges are slightly uneven; rustic shapes add character.

Cook the Naan:

Heat a cast iron skillet over high heat. Lightly grease the surface with oil to prevent sticking. Place one rolled dough circle into the skillet. Within minutes, bubbles and puffy air pockets will form and brown spots will develop. Flip and cook the other side until it shows similar blistered marks. Repeat for each piece, maintaining heat to achieve that slightly charred, signature naan look.

Finish and Serve:

Brush the cooked naan immediately with melted butter or ghee. For an extra touch of freshness, sprinkle with chopped cilantro if you like. Serve warm alongside your favorite dishes or simply enjoy on its own.

This recipe feels like an instant transporter to Indian kitchens for me. I remember making it with my family one chilly evening and the warm aroma filled the house making everyone gather eagerly around the table.

Flavor Boosters

Storage Tips Store naan wrapped tightly at room temperature for up to two days or freeze for longer. Warm frozen naan wrapped in foil inside a hot oven before serving to bring back softness. Avoid refrigeration as it can dry the bread out. Ingredient Substitutions Greek yogurt or full-fat sour cream can be used instead of plain yogurt for a richer flavor Whole wheat flour may be added but reduce to half and mix with all-purpose flour for better texture Vegetable oil can be swapped out with melted butter or ghee in the dough for extra aroma

Serving Suggestions

Serve warm with classic Indian dishes like butter chicken, dal, or chana masala. Try stuffing the rolled dough before cooking with garlic butter or herbs for a delicious twist. Use leftover naan as a base for quick pizzas topped with your favorite ingredients.

Creative Twists

Naan originally comes from Central and South Asia and is a staple bread in Indian, Pakistani, and Middle Eastern cuisines. Traditionally cooked in a clay tandoor oven, this stovetop method replicates the high heat required to achieve that characteristic texture and flavor. In colder months, rising time can take longer so keep the dough near a warm source to help it along. During humid summers, adding a little extra flour might be necessary to prevent stickiness. Fresh herbs like cilantro or mint can be incorporated just before serving for seasonal brightness.

Friends and family always ask for this naan when I host dinner parties. One time my neighbor said it reminded her of a trip to India she treasured. That feedback keeps me making it over and over.

Common Questions About the Recipe

→ How do I get soft and puffy naan?

Ensure the dough rises fully until doubled in size and use warm water to activate the yeast for optimal fluffiness.

→ Can I cook naan without a tandoor oven?

Yes, cooking naan in a hot cast iron skillet achieves perfect blistering and puffiness similar to a tandoor.

→ What causes the characteristic brown blisters on naan?

High heat on the skillet creates spots where the dough rapidly browns and bubbles, forming those signature blisters.

→ How can I prevent naan dough from being sticky or dry?

Adjust the flour or water amounts based on your environment; add flour if sticky, or water if too dry.

→ What is the purpose of brushing with melted butter or ghee?

Brushing with butter or ghee adds a rich aroma, moistness, and enhances the flavor of the naan before serving.