Soft & Fluffy Homemade Naan – Restaurant-Style!

Activate the Yeast and Prepare Dough

1. In a small cup, mix warm water, sugar, and yeast. Stir gently, cover, and set aside for 10 minutes until foamy. This step ensures your yeast is active, giving you light and airy naan.
2. In a mixing bowl, combine flour, salt, and yogurt. Pour in the yeast mixture and mix with a silicone spatula or fork until most of the flour is absorbed. If the dough feels too dry, add a few splashes of water. Apply a few drops of oil to your hand and knead until you have a smooth, soft dough ball.

Proof the Dough

1. Brush the Instant Pot stainless steel insert with oil and place the dough inside.
2. Set the Instant Pot to yogurt mode at 91°F and let the dough rise for 1 hour. It will double in size, becoming soft, airy, and easy to roll out.Tip: If you don’t have an Instant Pot, cover the dough and let it rise in a warm place, or in the oven with the light on, for 1 to 1.5 hours until it has doubled in size.

Roll and Cook

1. Divide the dough into 6 equal portions using a knife or dough scraper.
2. Lightly flour your surface and roll each ball into an oval (6-7 inches long, 4-5 inches wide). See notes for garlic naan.
3. Heat a cast iron skillet over medium-high heat.
4. Place the rolled naan on the hot pan. Cook for 1-2 minutes until bubbles appear and the bottom turns golden.
5. Flip and cook for another 2-3 minutes until the other side is cooked and gets some golden char marks.
6. Brush the hot naan with butter or oil. Serve warm with curries, dal, or even as a wrap!