Naan Bread
Yeasted flatbread made with yogurt, cooked on a very hot cast-iron skillet until the surface blisters and the edges char. The yogurt softens the dough and relaxes the gluten — without it, the bread would be chewier and more bready. The skillet must be genuinely hot before the dough goes in: that instant heat is what turns the moisture in the dough to steam, inflates the bubbles, and gives the bread its characteristic uneven surface. Brush with butter or ghee immediately off the heat. Makes 6 pieces.
Ingredients
- 320 gplain flour
- 7 ginstant yeast or 2 tsp active dry yeast
- 1 tspsugar
- 1 tspfine salt
- 120 gplain full-fat yogurt
- 100 mlwarm water
- 2 tbspneutral oil or melted ghee
- 40 gbutter or ghee
- 2 tbspcilantro or garlic
Method
- Make and prove the dough. If using active dry yeast: combine yeast, sugar, and warm water in a small bowl and leave for 10 minutes until foamy. If using instant yeast: mix directly with the flour. Combine flour, instant yeast (or the activated dry yeast liquid), salt, yogurt, warm water (if not already used), and oil in a large bowl. Mix until a shaggy dough forms, then knead for 8 minutes until smooth and slightly tacky — it should not stick to your hands but should feel soft. Shape into a ball, oil the bowl lightly, place the dough in, cover with a damp cloth or cling film, and leave in a warm spot for 60 to 75 minutes until doubled in size.
- Divide and rest. Turn the dough onto a lightly floured surface. Divide into 6 equal pieces (about 90 g each). Roll each piece into a smooth ball. Place on a lightly floured tray, cover loosely, and rest for 15 minutes. This short rest relaxes the gluten so the dough rolls out easily without springing back.
- Roll out. Working with one ball at a time (keep the others covered), roll on a lightly floured surface into a teardrop or oval shape about 20 cm long and 3 to 4 mm thick. Naan does not need to be a perfect circle — the irregular shape is part of it. If the dough springs back when you try to roll it, let it rest another 5 minutes.
- Cook. Heat a heavy cast-iron skillet or tawa over high heat for at least 3 minutes until very hot — a drop of water should sizzle and evaporate immediately. Place one naan in the dry skillet. Cover with a lid for the first 45 seconds — the steam builds pressure and inflates the characteristic bubbles. Remove the lid, check the underside (it should have dark brown spots), flip, and cook uncovered for 30 to 45 seconds more. Total time per naan: under 2 minutes. The surface should blister and char at the edges.
- Finish and serve. Transfer directly to a plate and immediately brush generously with melted butter or ghee while hot — it soaks in and gives the naan its glossy, soft finish. Stack and cover with a clean cloth to keep warm while you cook the remaining pieces. For garlic naan: brush with the garlic-butter mixture and scatter fresh coriander leaves. Serve immediately.
FAQ
The bubbles form when moisture in the dough hits intense heat and instantly vaporises into steam. Three reasons naan doesn't puff: First, the pan is not hot enough — the skillet must be genuinely smoking before the dough goes in; a drop of water should evaporate the instant it lands. Second, the dough is rolled too thick — 3 to 4 mm is the target. Third, the yeast was not properly activated or the dough didn't rise fully. Covering the skillet with a lid for the first 45 seconds traps steam and builds the internal pressure that inflates the bubbles.
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Comments (2)
I tried baking naan in the oven for years before switching to a dry cast-iron skillet on the stovetop. Night and day difference. The direct contact heat creates those signature brown spots and blisters in about 90 seconds. The yogurt in this dough is not optional — it gives the bread that slight tang and keeps it soft even after it cools. Brush melted butter on immediately while it is still hot enough to sizzle.
El naan en sartén de hierro es una revelación!! Nunca lo había hecho así y queda mejor que el del horno. La masa con yogur es súper suave. Pongo mantequilla y ajo cuando sale de la sartén, mientras está caliente. Ya no compro naan en el supermercado, este es otro nivel completamente.