Naan Recipe
Leavened Indian flatbread baked in a clay tandoor (oven) with a number of different topping options, glazed with butter to top it off.
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Ingredients
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Dough
Toppings & finishing
For cooking / prep
Method
Dough
- 1
Bloom the yeast
Warm the milk and water together to about 105–115°F (40–46°C). In a small bowl, whisk the warm liquid with the sugar until dissolved, then sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy. If it doesn't foam after 10 minutes, the yeast may be inactive—start over with new yeast.
- 2
Combine dry ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt until evenly combined.
- 3
Mix wet into dry
Make a well in the center of the flour. Add the plain yogurt, vegetable oil (or melted ghee), the beaten egg (if using), and the foamy yeast mixture. Stir with a spoon or dough hook until a shaggy dough forms. If dough is very sticky, add a tablespoon of flour at a time; if very dry, add a teaspoon of warm water.
- 4
Knead the dough
Knead on a lightly floured surface (or with a stand mixer and dough hook) for 6–10 minutes until the dough is smooth, slightly tacky, and elastic. Use the reserved flour for dusting as needed to prevent sticking.
- 5
- 6
Divide and rest
Punch down the risen dough and divide into 6 equal portions (each about 100–120 g). Shape each into a smooth ball, place on a lightly oiled tray, cover, and rest 15–20 minutes. This resting makes the dough easier to roll and helps final puffing.
Toppings & finishing
- 7
Prepare garlic butter
While the dough rests, combine the melted butter (reserve about 1 tbs plain melted butter for finishing if you want separate garlic butter), minced garlic, and half the chopped cilantro in a small bowl. Stir and set aside to let flavors meld. If you prefer plain butter glaze, just keep melted butter warmed.
- 8
Prep seeds and cheese
Place the nigella seeds and sesame seeds in small bowls for easy sprinkling. If making cheesy naan, have the shredded mozzarella measured and ready.
Cooking & baking
- 9
Preheat cooking surface
Choose your cooking method: tandoor (traditional), oven with pizza stone under broiler, or hot cast-iron skillet. For oven/broiler: place a pizza stone or inverted heavy baking sheet on the top rack and preheat oven to its highest temperature (500–550°F / 260–290°C) for at least 30 minutes; if using broil, have broiler preheated. For skillet: heat a heavy cast-iron skillet over medium-high heat until smoking hot and brush lightly with vegetable oil.
- 10
Shape the naan
On a lightly floured surface, take one dough ball and gently press/roll it into an oval or teardrop shape about 1/4-inch thick (6–7 mm). If making cheesy naan, place a couple tablespoons of shredded mozzarella in the center, fold the edges over to seal, then gently roll out to shape, taking care not to let cheese leak out.
- 11
- 12
Cook the naan — tandoor / broiler / oven method
If using a tandoor, slap the dough onto the hot clay wall and cook until puffed and charred in spots, about 1–2 minutes, then remove with tongs. For oven/broiler on a pizza stone: slide the naan onto the hot stone or inverted pan and broil on the top rack; cook 1–2 minutes until puffed and edges are charred, then flip and broil another 30–60 seconds until done. Watch closely to avoid burning.
- 13
Cook the naan — skillet method
Place the shaped naan, seed-side up, into the hot oiled cast-iron skillet. Cook 1–2 minutes until bubbles form and the underside has brown spots, then flip and cook the other side 1–2 minutes. For additional charring, hold the flipped naan briefly over an open flame or move the skillet under a hot broiler for 20–30 seconds.
- 14
Finish with butter and herbs
Remove the naan from the heat and immediately brush generously with the melted garlic butter (or plain melted butter). Sprinkle with the remaining chopped cilantro and additional coarse salt to taste. If using the reserved plain melted butter, brush that first and then spoon garlic butter on top where desired.
- 15
Serve
Stack naan in a clean towel to keep warm and soft. Serve hot alongside curries, dal, or use as a sandwich wrap. Leftovers can be reheated briefly in a hot skillet or under a broiler.
