Naan
India's beloved leavened flatbread, made soft and chewy with yogurt in the dough. No tandoor needed — a screaming-hot skillet bakes it beautifully at home. Perfect for scooping up butter chicken and curries.
Ingredients
- Flour · all-purpose250 g
- Plain yogurt4 tbsp
- Milk · lukewarm4 tbsp
- Dry yeast1 tsp
- Sugar1 tsp
- Salt0.5 tsp
- Oil1 tbsp
- To finish
- Melted butter (ghee)2 tbsp
- Minced garlic · garlic naan, optional1 tbsp
- Cilantro · optional
Steps
- ⏲ 5 min
Stir the yeast and sugar into the lukewarm milk and leave 5 minutes until frothy.
- ⏲ 60 min
Mix the flour and salt with the yogurt, oil, and yeast milk, and knead to a smooth dough. Let it rise in a warm spot for 1 hour, until doubled.
- ⏲ 5 min
Divide the dough into 6, roll into balls, then roll or stretch each into a thin teardrop shape.
- ⏲ 2 min
Heat a skillet (cast iron or nonstick) until very hot. Lay a naan on it; when big bubbles form and the underside browns in spots, flip it.
- ⏲ 2 min
Brown the other side, pressing gently so it puffs evenly.
- ⏲ 1 min
Brush the hot naan with melted butter (for garlic naan, use butter mixed with garlic and cilantro). Serve warm.
Tips & Variations
Variations
- Garlic naan: Brush with butter mixed with minced garlic and cilantro.
- Cheese naan: Fold mozzarella into the dough before cooking.
- Butter naan: Slather generously with melted ghee.
- Whole-wheat naan: Mix in wholemeal flour for a nuttier bread.
Tips
- Yogurt makes the dough soft and chewy — don't skip it.
- Get the pan as hot as possible for tandoor-like char and puff.
- Roll into thin teardrops, but not too thin.
- Brush with butter the moment it's off the heat for aroma and moisture.
- Covering the pan briefly helps the top puff up too.
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