Naan Platter Recipe

Activate yeast (if desired)

Combine warm water (about 105–115°F / 40–46°C), sugar, and yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy. (If using instant yeast, you can skip this step and mix yeast directly into flour.)

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the flour and salt.

Add yogurt, oil, and the activated yeast mixture (or warm water and instant yeast if not pre-activated). Mix on low speed or stir with a spoon until the dough begins to come together.

Knead the dough by hand on a lightly floured surface or with the mixer on medium speed for 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add 1 tablespoon water at a time.

Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

After the dough has doubled, gently punch it down and transfer to a lightly floured work surface. Divide into 8 equal pieces (for medium naan) — each about 90–100 g. Roll each piece into a smooth ball and let rest 10 minutes, covered with a towel to relax the gluten.

Working with one dough ball at a time, use a rolling pin or stretch with your hands to shape each ball into an oval or teardrop about 7–10 inches long and ¼ inch thick. Thinner will cook faster and get crispier edges; slightly thicker yields a softer interior.

Preheat a heavy cast-iron skillet or nonstick pan over medium-high heat until very hot (2–4 minutes). If using a stovetop oven method, have the oven broiler preheated and a baking sheet ready.

Brush one side of the rolled naan lightly with water. This helps it stick and blister. Place the wet side down onto the hot skillet. Cook uncovered for 1–2 minutes until bubbles form and the bottom has golden brown spots.

Flip the naan and cook the second side 30–90 seconds more until puffed and charred in spots. Press gently with a spatula to encourage even contact. If cooking with a broiler, after initial skillet sear, transfer naan to a hot baking sheet and broil 30–60 seconds to char the top—watch carefully to avoid burning.

Remove cooked naan to a baking sheet or plate. Immediately brush with melted butter or ghee to keep soft and add flavor.

If making garlic-cilantro naan: combine minced garlic with 1 tablespoon of the melted butter, brush over each hot naan, then sprinkle chopped cilantro and nigella/sesame seeds and a pinch of coarse sea salt.

Stack naan loosely on a plate and cover with a clean kitchen towel to keep warm and soft until serving.

Arrange naan on a platter with small bowls of mango chutney, mint-cilantro chutney, and raita for dipping. Serve warm; naan is best within 1 hour of cooking but can be reheated on a skillet or wrapped in foil and warmed in a low oven (300°F / 150°C) for 10 minutes.