Thyme Naan Recipe

Activate yeast

Combine warm water (about 105–115°F / 40–46°C) with sugar in a small bowl. Stir in the instant yeast and let sit 5–7 minutes until foamy. If it doesn't foam, yeast may be inactive; start again with fresh yeast.

In a large mixing bowl, whisk together the all-purpose flour and salt.

Make a well in the center of the dry ingredients and add the yogurt, vegetable oil, and the foamy yeast mixture. Stir with a wooden spoon or dough hook until the mixture comes together into a shaggy dough.

Turn the dough onto a lightly floured surface and knead by hand about 6–8 minutes until smooth and slightly elastic. If using a stand mixer with a dough hook, knead on medium speed 4–5 minutes. Dough should be soft and slightly tacky but not sticky; add up to 1–2 tablespoons additional flour if excessively sticky.

Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1–1.5 hours.

After the dough has doubled, gently punch it down to release gas. Divide the dough into 8 equal pieces (for medium-size naans) — each piece will be about 2–2.5 ounces (55–70 g). Shape each piece into a smooth ball.

Place the dough balls on a lightly floured tray, cover with a damp towel or plastic wrap, and let rest 20–30 minutes. This relaxes the gluten and makes rolling easier.

While the dough rests, prepare the herb butter: combine the melted butter, olive oil, minced garlic, and chopped thyme in a small bowl. Stir to incorporate. Reserve about 1 tablespoon of this mixture for brushing after cooking and the remainder for brushing the rolled naans before cooking and for basting during cooking.

Heat a heavy skillet or cast-iron pan over high heat until very hot (a few minutes). If you have a baking stone or oven method you prefer, preheat oven to 500°F (260°C) with a baking steel/stone inside.

On a lightly floured surface, use a rolling pin to roll one dough ball into an oval or teardrop shape about 1/8–1/4-inch (3–6 mm) thick. If dough resists, let rest 5 more minutes and then continue.

Brush one side of the rolled naan with some of the thyme-garlic butter mixture and sprinkle lightly with a few thyme leaves and optional seeds. The buttered side will be the top that you see after cooking; place the naan buttered-side down into the hot skillet (buttered side will contact the pan first to pick up char).

Cook 1–2 minutes on the first side, until bubbles form and the bottom develops dark brown/charred spots. Flip and cook the other side 30–60 seconds to 1 minute more, pressing gently with a spatula to ensure even contact. If using an oven method, place naans on preheated stone and bake 3–5 minutes until puffed and browned, then broil 30–60 seconds if needed for char.

Transfer cooked naan to a tray and immediately brush the top with the reserved herb butter and sprinkle a small pinch of coarse sea salt or flaky salt. Repeat with remaining dough balls. Keep finished naans covered with a clean towel to stay warm and soft while you cook the rest.

Serve thyme naan warm alongside curries, grilled meats, dips, or as a fragrant bread for sandwiches. Leftover naans can be wrapped and reheated in a hot skillet or oven for best texture.

To store: cool completely, wrap airtight, and refrigerate up to 3 days or freeze up to 1 month. Reheat from frozen in a 350°F (175°C) oven for 5–8 minutes or in a skillet with a little butter until warmed through.