Go Back
Naan bread with butter and herbs on top

Soft Make-Ahead Skillet Naan

This soft, fluffy naan is an easy stovetop flatbread that can be made ahead and cooked fresh when needed. The dough benefits from resting time, becoming lighter and more tender after a day or two in the fridge, making it perfect for stress-free meals and meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 12 hours
Total Time 12 hours
Servings: 4 people
Course: Side Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 tsp Instant yeast
  • 120 ml Warm water
  • 1 tbsp Sugar
  • 3 tbsp Plain yogurt
  • 30 ml Milk
  • 30 ml Oil or melted butter
  • 3 g Salt
  • 250 g All-purpose flour
  • Butter or oil for brushing
  • Coriander / cilantro for brushing after cooking

Method
 

  1. In a small bowl, mix the warm water, sugar, and yeast. Let sit for 5–10 minutes until lightly foamy.
    Yeast and sugar foaming up in warm water
  2. In a larger bowl, combine flour and salt. Make a well in the center.
    Flour and salt in a mixing bowl
  3. Add the yeast mixture, milk, yogurt and oil or melted butter. Mix until a soft dough forms.
    Kneading Dough in Mixing Bowl
  4. Knead briefly in the bowl or on a surface just until smooth, about 1–2 minutes.
    dough for naan
  5. Cover and let rise at room temperature for 1 hour, until doubled in size.
  6. For make-ahead naan, transfer the covered dough to the fridge and rest for 12–48 hours.
  7. Remove dough from the fridge 1–2 hours before cooking. Divide into 6 equal pieces and shape into balls.
    6 dough balls on a surface with flour
  8. Roll each ball into an oval or round, about 3–4 mm thick.
    dough ball, rolled out flat
  9. Heat a dry cast iron or heavy skillet over high heat.
    Empty frying pan on the stove
  10. Cook each naan for 1–1½ minutes per side, until bubbly and lightly charred.
    Fresh flatbread naan cooks in a nonstick frying pan
  11. Brush with butter or oil and keep covered while cooking remaining naan. Serve warm.
    Naan bread with butter and herbs on top

Notes

I like to make this naan dough ahead of time so it’s ready whenever I need fresh bread without extra effort. After the initial rise, the dough can rest in the fridge for one to two days, and during that time the texture noticeably improves. The gluten relaxes, the flavor deepens slightly, and the naan cooks up fluffier and more tender than it would on the same day. I wouldn’t push it much beyond two days, but within that window it works beautifully.
Once cooked, naan keeps well wrapped at room temperature for a few hours or in the fridge for up to two days. To reheat, I like to warm it in a dry skillet for a minute on each side — this brings back softness without drying it out. If it feels a little dry after storage, a light brush of butter or oil makes a big difference.
This naan is very flexible in how you use it. It works as a side for curries and soups, as a base for wraps, or even torn into pieces and served with dips. You can keep it plain or add flavor by brushing with garlic butter or sprinkling chopped herbs like parsley or cilantro on top.
Because it’s cooked fresh in a hot pan, this naan always feels special, even though the dough itself is very simple. It’s the kind of recipe that fits easily into everyday cooking — reliable, forgiving, and genuinely better when made ahead. Hope you enjoy it 🙂