Breads Recipe

Activate yeast

Warm the water to about 105–110°F (40–43°C). In a small bowl combine warm water, sugar and instant yeast. Stir and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive; start over with fresh yeast.

Mix dry ingredients

In a large mixing bowl whisk together the all-purpose flour, whole wheat flour and salt until evenly combined.

Combine wet and dry

Make a well in the flour and add the foamy yeast mixture, yogurt and vegetable oil. Stir with a wooden spoon or your hand until a shaggy dough forms.

Knead the dough

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and slightly elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.

First rise

Lightly oil a clean bowl, place the dough in it, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm draft-free place until doubled, about 1 to 1½ hours.

Divide dough

Punch down the risen dough to release gases. Turn it onto a lightly floured surface and divide into 10–12 equal pieces (about golf-ball to tennis-ball size) depending on desired naan size.

Rest pieces

Roll each piece into a smooth ball, place on a tray, cover with a towel and rest 20–30 minutes. This relaxes the gluten and makes shaping easier.

Shape

Working with one dough ball at a time, dust lightly with flour and use a rolling pin to roll into a tear-drop or oval about 1/4 inch (6 mm) thick. If making thicker naan, leave slightly thicker in the center.

Add toppings

Brush the rolled dough lightly with water on one side (this helps it stick to the tandoor or oven surface). For garlic naan, mix minced garlic with a little melted butter and press onto the wet surface. Sprinkle nigella or sesame seeds and/or chopped cilantro on top and gently press so they adhere.

Traditional tandoor method

Preheat a clay tandoor until very hot (tandoor walls white-hot) — only professionals or experienced operators should use a real tandoor. Dampen the prepared dough side and slap it onto the hot inner wall of the tandoor. The bread will blister and cook quickly, 60–90 seconds. Using tongs, peel off the bread, turning to char spots to taste. Remove and immediately brush with melted butter or ghee.

Home oven method (baking stone)

Preheat the oven to its highest setting (500–550°F / 260–290°C) with a pizza stone or inverted heavy baking sheet on the top rack for at least 45 minutes. Lightly dust the back of a baking peel with cornmeal/semolina. Place the rolled naan on the peel (seeded/garlic side up if applied). Slide onto the hot stone and bake 3–6 minutes until puffed and blistered; for extra char, switch to broil for 30–60 seconds while watching closely. Remove and brush with melted butter or ghee.

Stovetop skillet method

Heat a heavy cast-iron or stainless steel skillet over high heat until very hot. Place the rolled naan (seeded/garlic side up if applied) in the dry skillet. Cook 1–2 minutes until you see bubbles on the surface and the underside has brown spots. Flip and cook the other side 30–60 seconds. For a tandoor-like blister/char, after flipping, hold the naan with tongs over an open flame for a few seconds to char the top lightly. Brush immediately with melted butter or ghee.

After cooking each bread brush generously with melted butter or ghee. Stack the finished breads in a clean towel-lined basket to keep warm. Serve hot alongside curries, kebabs or as an accompaniment to meals.

Storage: Cool completely, then store in an airtight container for up to 2 days at room temperature or freeze for up to 1 month. Reheat in a hot skillet or oven wrapped in foil.