Three Types Of Naan Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and yeast. Stir and let sit 5–10 minutes until foamy.

In a large mixing bowl or stand mixer fitted with a dough hook, combine flour and salt. Mix briefly to distribute.

Whisk together warm milk, yogurt and oil. Add the foamy yeast mixture and the milk-yogurt mixture to the flour.

Knead by hand or with the mixer on medium for 6–8 minutes until a soft, slightly tacky, elastic dough forms. If dough is too dry add water 1 tbsp at a time; if too sticky dust with up to 2 tbsp flour.

Add 2 tablespoons melted butter and knead 1 more minute to incorporate. Form into a ball.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place for 1–1.5 hours, or until doubled in size.

Once risen, punch down and divide dough into 12 equal portions (about 100–110 g / 3.5–4 oz each). Roll each into a smooth ball. Cover with a towel and rest 20–30 minutes; this relaxes the gluten for easier stretching.

Prepare topping: combine minced garlic, chopped cilantro and 1 tsp salt in a small bowl. Mix and set aside.

Working with one dough ball at a time on a lightly floured surface, press and stretch into a teardrop or oval roughly 7–8 inches long and 1/8–1/4 inch thick. Do not over-roll; keep some air for bubbles.

Brush one side lightly with melted butter. Place the buttered side down onto a very hot cast-iron skillet or heavy nonstick pan preheated over medium-high heat.

Cook until bubbles form and the underside has brown spots, about 1–2 minutes. Brush the top with more melted butter and sprinkle evenly with garlic-cilantro mixture. Flip and cook the other side 30–60 seconds, pressing gently so the topping adheres. Remove and keep warm wrapped in a clean cloth.

Mix nigella and sesame seeds in a small bowl. Have the sea salt ready for finishing.

Stretch a rested dough ball into an oval about 7–8 inches. Brush one side with a little olive oil (about 1/2 tsp). Sprinkle the seed mixture evenly over the oiled side and press gently so seeds stick.

Place the seeded side down onto a preheated hot cast-iron skillet. Cook until puffed and the underside is spotted and golden, about 1–2 minutes. Brush the top with olive oil and sprinkle with a pinch of sea salt, then flip and cook the other side 30–60 seconds. Remove and keep warm.

Divide shredded cheese into 12 portions (about 2–3 tbsp each). Keep parsley/cilantro and pepper nearby.

Flatten a dough ball into a disc about 5 inches across. Place a portion of shredded cheese in the center, fold the edges up and pinch to seal, creating a cheese-filled ball. Gently flatten/roll into an oval or round about 7 inches, taking care not to let the cheese burst through.

Preheat skillet to medium-high. Place the stuffed naan on the dry hot skillet and cook 1–2 minutes until underside has brown spots. Carefully flip and cook the other side 1–2 minutes. If cheese begins to ooze out, reduce heat to medium and cover for 30–45 seconds to ensure cheese melts through without burning.

Remove from pan and immediately brush with melted butter, sprinkle with chopped herbs and cracked black pepper. Keep warm.

As you cook each naan, stack them on a plate and cover with a clean kitchen towel to keep soft and warm.

Serve warm with curries, chutneys or as a side. Leftover naans can be stored in an airtight container in the refrigerator for up to 3 days and refreshed in a hot oven or skillet for a few minutes.

Optional oven method: preheat oven to 500°F (260°C) with a baking stone or heavy tray. Place stretched naans on the hot surface and bake 3–4 minutes until puffed and lightly charred, then finish with toppings as directed.