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Ingredients
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Dough
For finishing
Method
Dough
- 1
Activate yeast
In a small bowl whisk together warm water (about 105–110°F / 40–43°C), sugar and active dry yeast. Let sit 5–10 minutes until frothy and bubbly. If mixture doesn't foam, discard and try fresh yeast.
- 2
Mix dry ingredients
In a large bowl combine all-purpose flour, salt and baking powder. Whisk to evenly distribute.
- 3
Combine wet and dry
Make a well in the flour mixture. Add the yogurt, vegetable oil and the activated yeast mixture. Using a spoon or your hand, stir until a shaggy dough forms. If the dough is very stiff, add up to 2–4 tablespoons milk (or a little water) to bring it together — the dough should be soft, slightly tacky but not sticky.
- 4
Knead
Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 5–6 minutes.
- 5
First rise
Lightly oil a clean bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm, draft-free place for 1 to 1½ hours, or until doubled in size.
- 6
Divide and rest
Punch down the dough and transfer to a lightly floured surface. Divide into 8 equal portions (about 70–80 g each). Shape each portion into a ball, cover with a damp towel and let rest for 20–30 minutes to relax the gluten — this helps rolling.
Shaping and cooking
- 7
- 8
Roll out naans
On a lightly floured surface, gently press each dough ball and roll into an oval or teardrop shape about 1/8 to 1/4 inch (3–6 mm) thick. Avoid over-rolling — slightly thicker centers puff better.
- 9
Optional seeds
Brush a little water on one side of each rolled naan and lightly sprinkle nigella or sesame seeds, pressing them gently so they adhere. This is optional and traditional for some plain naans.
- 10
Cook on skillet (stovetop method)
Place the naan, seeded or plain side up, into the hot skillet. Cook for 1–2 minutes until bubbles form on the surface and the bottom has brown spots. Flip with tongs and cook the other side 30–60 seconds — for extra puffing, press lightly with a spatula over hot spots or hold the flipped naan over the burner with tongs for a few seconds to get charred blisters. Repeat with remaining dough, keeping cooked naans warm wrapped in a towel.
- 11
Oven or stone method
If using a very hot oven with a stone, quickly transfer rolled naans onto the preheated stone (seeded side up). Bake 3–5 minutes until puffed and lightly charred. If available, use the broiler for the last 30–60 seconds to mimic tandoor blistering — watch closely to prevent burning.
Finishing
- 12
Brush with butter
Immediately after cooking, brush each naan generously with melted butter or ghee. Stack wrapped in a clean kitchen towel to keep soft and warm.
- 13
Serve
Serve plain naan warm alongside curries, dals, or use for wraps. Naan is best consumed the same day it’s made.
