Naan-Like Easy Flatbread – Soft, Fluffy Homemade Skillet Bread
Naan-Like Easy Flatbread is a soft, fluffy skillet bread made with flour, yogurt, baking powder, and a few simple pantry ingredients. Ready in under an hour, it offers the flavor and texture of traditional naan without the need for yeast or a tandoor oven. The bread develops beautiful golden bubbles while remaining tender and chewy inside. Perfect for serving alongside curries, soups, kebabs, or wraps, this versatile recipe is ideal for beginners and experienced cooks alike.
Ingredients
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup plain Greek yogurt or plain yogurt
- 2 tablespoons olive oil
- 2–4 tablespoons warm water (as needed)
- 3 tablespoons melted butter
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley or cilantro
Instructions
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the yogurt and olive oil, mixing until a shaggy dough forms.
- Gradually add warm water, one tablespoon at a time, until the dough is soft but not sticky.
- Knead the dough for about 5 minutes until smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rest for 20 minutes.
- Divide the dough into 8 equal portions and roll each into a ball.
- Roll each ball into an oval or round shape about ¼ inch thick.
- Heat a cast-iron skillet or heavy nonstick pan over medium-high heat.
- Cook each flatbread for 1–2 minutes on the first side until bubbles appear and golden spots develop.
- Flip and cook for another 1–2 minutes until lightly charred and fully cooked.
- If desired, brush each warm flatbread with garlic butter and sprinkle with chopped parsley or cilantro.
- Serve warm with curries, grilled meats, dips, or wraps.
Notes
- Greek yogurt creates an especially soft texture.
- Add water gradually to avoid sticky dough.
- A cast-iron skillet produces the best charred spots.
- Resting the dough makes rolling easier.
- Brush with butter while still warm for maximum flavor.
- Store leftovers in an airtight container for up to 3 days.
- Reheat briefly in a skillet or microwave before serving.
- Freeze cooked flatbreads for up to 2 months.