Fire Naan Recipe

Activate yeast (if desired)

In a small bowl combine warm water (about 100–110°F / 38–43°C), sugar, and instant yeast. Stir and let sit 5–7 minutes until foamy. (Note: with instant yeast you can also mix dry directly into flour; activation gives a small boost.)

In a large mixing bowl whisk together the flour and salt. If you did not pre-activate yeast, sprinkle the instant yeast into the flour and stir briefly to combine.

Make a well in the center of the flour. Add the yogurt, vegetable oil and the foamy yeast mixture (or warm water if you added yeast dry). Mix with a spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth, slightly tacky but elastic. Alternatively, knead in a stand mixer fitted with a dough hook on medium speed for 4–5 minutes.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Punch down the dough and divide it into 6 equal pieces for medium naan (about 90–100 g each). Shape each piece into a smooth ball, cover and rest 15 minutes to relax the gluten.

While the dough rests, melt the unsalted butter in a small saucepan or microwave until fully liquid. Remove from heat and stir in the minced garlic, red chili flakes, smoked paprika, chopped cilantro, lemon juice and salt. Taste and adjust heat/salt. Keep warm or at room temperature for brushing.

Heat a heavy cast-iron skillet or a nonstick pan over high heat until very hot (2–4 minutes). If you have a pizza stone or baking steel in your oven, preheat the oven at 500°F (260°C) and place the stone on the top rack to mimic a tandoor; alternatively the skillet method works great.

On a lightly floured surface, press a dough ball flat with your fingers and use a rolling pin to roll it into an oval or tear-drop shape about 1/8" (3 mm) thick, roughly 8–9 inches long. If you want blistered char and faster cooking, roll slightly thinner (2–3 mm).

Optional: brush a little melted butter on one side and sprinkle sesame seeds or nigella seeds and optional chopped green chili over it; press gently so seeds stick.

For stovetop skillet method: place the naan seed-side down onto the hot dry skillet. Cook 60–90 seconds until bubbles form and underside has dark brown spots. Flip and cook the other side 30–60 seconds. For extra char, use tongs to hold the naan and briefly expose each side to the open flame of a gas burner (10–20 seconds) to blister — be cautious. If using oven/pizza stone: slide the naan (seed-side down) onto the hottest part of the stone and bake 3–4 minutes until puffed and charred in spots; broil 30–60 seconds if needed.

As soon as the naan comes off the heat, brush generously with the spicy butter mixture so it soaks into the bubbles and surface. If you like extra gloss, brush with the extra melted butter as well.

Stack finished naans between clean kitchen towels to keep warm and soft for serving.

Serve hot, garnished with additional chopped cilantro or a squeeze of lemon, and with yogurt-based raita or curry on the side if desired.