Naan Recipe

Activate yeast

In a small bowl combine warm water (about 105–110°F / 40–43°C) and sugar. Sprinkle the active dry yeast over the surface and let sit for 5–10 minutes until foamy and fragrant.

Combine dry ingredients

In a large mixing bowl whisk together the all-purpose flour, salt, and baking powder so the leavening and salt are evenly distributed.

Make dough

When the yeast is foamy, stir in the yogurt, warm milk, and oil (or melted ghee). Pour the wet mixture into the flour mixture. Mix with a wooden spoon or your hand until a shaggy dough forms. Turn onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and slightly tacky. Add small sprinkles of flour only if dough is excessively sticky.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp kitchen towel and leave in a warm draft-free spot to rise for 1 to 1¼ hours, until roughly doubled in size.

Divide and rest

Punch down the dough gently to release excess air. Divide into 8 equal pieces (about golf-ball size). Roll each into a tight ball. Cover the balls with a damp towel and rest for 20–30 minutes to relax the gluten, which makes rolling/ stretching easier.

Shape naan

Working with one dough ball at a time on a lightly floured surface, press it flat with your fingers then use a rolling pin to roll into an oval or teardrop shape about 6–8 inches long and ¼ inch thick. If you prefer thinner naan, roll slightly thinner.

Optional flavoring

If using minced garlic and/or chopped cilantro or nigella seeds, lightly brush one side of the rolled naan with water and sprinkle the garlic/cilantro/kalonji onto that side, pressing gently so they adhere.

Cook on a hot surface

Heat a heavy cast-iron skillet, griddle, or tava over medium-high heat until very hot (a drop of water should sizzle and evaporate). Place the naan, textured side down, into the dry skillet. Cook 1–2 minutes until bubbles form and the underside has brown spots. Flip and cook the other side 1–2 minutes until charred spots appear and the bread is cooked through. For extra blistering, briefly expose the cooked naan to direct flame (using tongs and a gas burner) or hold it in a very hot oven for 30–60 seconds — doing so will yield the characteristic char/blisters of tandoor naan.

Repeat

Continue with the remaining dough balls, keeping cooked naans warm in a clean towel-lined basket or low oven (around 200°F / 95°C).

Brush and garnish

Immediately after cooking each naan, brush generously with melted butter or ghee. If using, spoon the minced garlic into the melted butter and brush for garlic naan. Sprinkle chopped cilantro or nigella seeds on top and press lightly so they stick.

Serve warm alongside curries, kebabs, or use to scoop dips. Naan is best eaten the day it’s made but can be stored wrapped at room temperature for a day or refrigerated up to 2 days and reheated in a hot skillet or oven before serving.