India · Flour and Confectionery Products

Naan Bread

90 min4 servings280 kcal

Yeasted flatbread made with yogurt, cooked on a very hot cast-iron skillet until the surface blisters and the edges char.

Naan Bread

Ingredients

  • plain flour320 g
  • instant yeast or 2 tsp active dry yeast7 g
  • sugar1 tsp
  • fine salt1 tsp
  • plain full-fat yogurt120 g
  • warm water100 ml
  • neutral oil or melted ghee2 tbsp
  • butter or ghee40 g
  • chopped fresh cilantro or finely grated garlic, for the topping2 tbsp

Method

  1. 1Make 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.
  2. 2Divide 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.
  3. 3Roll 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.
  4. 4Cook. 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.
  5. 5Finish and serve. Melt the butter or ghee; for garlic naan, stir the grated garlic into the warm butter. Transfer each naan directly to a plate and immediately brush generously with the butter while hot — it soaks in and gives the naan its glossy, soft finish. Scatter chopped cilantro over the top if using. Stack and cover with a clean cloth to keep warm while you cook the remaining pieces. Serve immediately.