Restaurant-Style Naans
Soft and stretchy restaurant-style naans that you can make on your stovetop.
Here's everything you need. For the full measurements, check out
Add all the ingredients into a bowl.
Knead until a soft, supple, and slightly sticky dough forms (about 8-10 mins).
You can also do this by hand.
Bring the dough together and form a ball by pulling and tucking underneath.
Place it in an oiled bowl and let it rest for 45-60 mins or until doubled in size.
Seperate the dough into 8 portions...
...and form 8 smaller dough balls using the same tuck and fold method as earlier.
If you plan to make garlic naans, have some grated and ready to go.
Roll each dough ball into 6" circles of medium thickness.
Let the rolled naans rest for 10-15 minutes before cooking them. (Use this time to roll the rest of them out!)
Have a pan heating up on high flame and get smoking hot! (Note: don't use nonstick pans, unless they are old and scratched up like this one.)
Brush one side of the naan with garlic and the other side with about a tablespoon of water.
Place the naan, wet side down, onto the smoking hot pan. Watch the bubbles appear (about 30-60 seconds)!
Flip the entire pan over and cook the top side of the naan over the open flame (another 30-60 seconds).
Watch that charring action!
Once the top is cooked, remove from the pan and brush liberally with butter.
Serve with your favourite curry! This naan is soft and fluffy even after it cools down (or even the next day) but its best eaten warm.
Get the full step-by-step recipe guide + extra tips, notes, and more at
Explore more Jumprope
Want to create? It’s fast, easy, free & open to anyone.
Learn more.
More than 50,000 step-by-step guides to learn how to do anything.