This homemade skillet naan is soft, fluffy, and bursting with flavor, thanks to a rich herb butter topping with parsley and hot pepper flakes. Easy to make and cooked on the stovetop, this naan is perfect for pairing with curries, soups, or as a versatile flatbread for wraps and dips. Skip the takeout and make this quick and delicious bread at home!
Preparation Time
- Prep Time: 15 minutes
- Rest Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
Ingredients
- 2 cups (320 g) all-purpose flour
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tbsp sunflower oil
- 1 tbsp lemon juice
- 4/5 cup (200 ml) warm milk
- 2 oz (70 g) unsalted butter
- Fresh parsley, chopped
- Hot pepper flakes, to taste
Directions
- Prepare the Dough:
- In a large bowl, combine the flour, sugar, salt, baking powder, and baking soda.
- Add sunflower oil, lemon juice, and warm milk to the dry ingredients. Stir until a dough forms.
- Transfer the dough to a floured surface and knead for 5–7 minutes until smooth and elastic. Cover with a kitchen towel and let rest for 30 minutes.
- Shape the Naan:
- Divide the dough into 6–8 equal portions. Roll each portion into a ball and flatten into a disc about 1/4 inch thick.
- Cook the Naan:
- Heat a non-stick skillet or cast-iron pan over medium heat.
- Place a dough disc in the skillet and cook for 2–3 minutes on one side until bubbles form and the bottom is golden. Flip and cook for another 2–3 minutes. Repeat with the remaining dough.
- Prepare the Herb Butter:
- Melt the butter in a saucepan over low heat. Stir in the chopped parsley and hot pepper flakes.
- Finish the Naan:
- Brush the hot naan with the herb butter mixture as soon as it comes off the skillet.
- Serve:
- Serve warm and enjoy with your favorite dishes or dips.
Serving Suggestions
- Pair with creamy chicken tikka masala or butter chicken.
- Serve alongside hearty lentil soup or chickpea curry.
- Use as a flatbread base for pizzas with your favorite toppings.
- Slice into strips and serve with hummus, baba ghanoush, or tzatziki.
- Roll into wraps with grilled meats, fresh veggies, and yogurt sauce.
Cooking Tips
- Use warm milk to activate the baking soda for a fluffy texture.
- Avoid over-kneading to keep the dough soft.
- Cook the naan over medium heat to ensure it puffs up without burning.
- For extra flavor, mix minced garlic into the butter before brushing.
- Sprinkle sesame or nigella seeds on the naan before cooking for added texture.
Nutritional Benefits
- Carbohydrates: Provide energy from flour and milk.
- Calcium and Protein: Milk and butter offer essential nutrients for strong bones and muscles.
- Antioxidants: Parsley and hot pepper flakes add vitamins and antioxidants.
- Healthy Fats: Sunflower oil contributes unsaturated fats.
Dietary Information
- Vegetarian-Friendly: Contains no meat or animal gelatin.
- Dairy-Free Option: Substitute milk with plant-based milk and butter with vegan alternatives.
Nutritional Facts (Per Serving, Approx. 8 Pieces)
- Calories: 180
- Protein: 4g
- Carbohydrates: 27g
- Fat: 6g
- Fiber: 1g
Storage
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet or microwave.
- Freezer: Freeze cooked naan in a freezer-safe bag for up to 1 month. Thaw and reheat before serving.
Why You’ll Love This Recipe
Advertisement
- Easy and quick to make with basic pantry ingredients.
- Soft and fluffy with a delicious herb butter topping.
- Versatile as a side dish, snack, or base for creative meals.
- A homemade alternative to store-bought naan, perfect for any occasion.
Conclusion
This skillet naan with herb butter is the ultimate quick bread recipe, delivering soft, fluffy, and flavorful results every time. Whether you’re serving it alongside your favorite curry or using it as a wrap, this naan is sure to be a hit. With its simple preparation and incredible taste, it’s a recipe you’ll want to make again and again!
Frequently Asked Questions
- Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture may be slightly denser. You can also use half whole wheat and half all-purpose flour. - Can I make the dough ahead of time?
Yes, prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature before rolling. - Can I bake the naan instead of cooking it on the skillet?
Yes, bake at 220°C (430°F) for 5–7 minutes, flipping halfway. - What can I use instead of sunflower oil?
Any neutral oil, like vegetable, canola, or avocado oil, works well. - Can I make these naan gluten-free?
Use a gluten-free all-purpose flour blend. The texture may vary slightly. - How do I store leftover naan?
Store in an airtight container in the refrigerator or freeze for longer storage. - Can I add garlic directly to the dough?
Yes, finely minced garlic can be added to the dough for extra flavor. - What if I don’t have parsley?
Cilantro or dill can be used as a substitute for parsley in the butter topping. - How do I make the naan fluffier?
Ensure the milk is warm, not hot, and let the dough rest fully for the best results. - Can I use yogurt instead of milk?
Yes, plain yogurt can be used for a tangier flavor and softer texture.