Olive Naan Recipe

Bloom yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C) and sugar. Sprinkle the instant dry yeast on top and let sit 5–8 minutes until foamy. If it doesn’t foam, the yeast may be inactive — start with new yeast.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour and salt. Make a well in the center.

Add the yogurt, warmed milk, vegetable oil, and the activated yeast mixture into the flour well. Stir with a wooden spoon or run the mixer on low until a shaggy dough forms.

Knead the dough by hand on a lightly floured surface for 6–8 minutes until smooth and elastic, or knead in the stand mixer for 4–5 minutes. The dough should be slightly tacky but not sticky; add up to 1–2 tablespoons flour if excessively sticky.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

While the dough rises, combine the chopped olives, minced garlic, chopped cilantro (or parsley), cracked black pepper and 1/2 tablespoon of the melted butter in a small bowl. Stir to distribute evenly. Taste and adjust salt — olives are salty, so start with no added salt and add up to 1/2 tsp if needed.

If using sesame or nigella seeds, mix them in now to incorporate into the topping.

After the dough has doubled, punch it down and turn it onto a lightly floured surface. Divide the dough into 8 equal pieces for medium naan (about 80–90 g each) or 6 for larger naans.

Working with one piece at a time, roll it into a ball and flatten slightly with your hand. Using a rolling pin, roll each piece into an oval or teardrop about 7–9 inches long and roughly 1/8–1/4 inch thick. Keep remaining dough covered so it doesn’t dry out.

Place about 1 to 2 tablespoons of the olive mixture on one half of the rolled dough. Fold the other half over to encase the olives like a stuffed naan, press the edges gently to seal, then gently roll once more to flatten to desired thickness. Alternatively, scatter olives on top of each rolled dough and lightly press them in for an open-top olive naan.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot — about 3–5 minutes. If using a tandoor or oven, preheat to the highest temperature (500°F/260°C) and place a baking stone or inverted baking sheet inside.

Brush the hot skillet very lightly with a little oil or melted butter. Place one naan on the skillet. Cook for 1–2 minutes until bubbles form on the surface and the bottom is golden brown with some charred spots.

Flip the naan with tongs or a spatula, press gently with a spatula for good contact, and cook another 1–2 minutes until the other side has golden brown spots and cooked through. If the naan is thicker due to stuffing, reduce heat slightly and cook a little longer to ensure the interior warms through.

For oven method: place naan directly on the preheated stone/sheet and bake 3–6 minutes until puffed and blistered, then switch to broil for 30–60 seconds if additional charring is desired.

As each naan comes off the skillet, brush immediately with the remaining melted butter (or olive oil) and sprinkle with the coarse sea salt and any reserved herbs or seeds. If you included additional garlic in the butter, brush lightly for a garlicky finish.

Stack cooked naans in a clean kitchen towel to keep warm and soft for serving. Serve warm as a side with curries, dips, or enjoy on its own.