Nan Recipe

Bloom yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C), warm milk and granulated sugar. Stir in the instant yeast and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive — start again with fresh yeast.

Mix dry ingredients

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the all-purpose flour and salt until evenly combined.

Combine wet and dry

Make a well in the center of the flour. Add the yogurt, vegetable oil, and the beaten egg (if using). Pour in the foamy yeast mixture. Using a spoon or the mixer on low speed, mix until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead by hand for 6–8 minutes until smooth and elastic, or knead in the stand mixer on medium speed for 4–5 minutes. The dough should be soft and slightly tacky but not sticky; add up to 1–2 tablespoons extra flour if 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 let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Divide and rest

Punch the dough down to release gas. Turn out onto a lightly floured surface and divide into 8 equal pieces (for medium naan) — each will weigh roughly 70–80 g. Roll each piece into a smooth ball, cover with a damp towel and let rest 20–30 minutes; this relaxes the gluten and makes shaping easier.

Shape

Working with one dough ball at a time, gently flatten with your fingers, then use a rolling pin to roll into a tear-drop or oval shape about 6–8 inches long and ⅛–¼ inch thick. Try to keep the center slightly thicker than the edges for good puffing.

Preheat cooking surface

Heat a heavy cast-iron skillet or nonstick pan over medium-high heat until very hot (2–4 minutes). If you have a baking stone or pizza stone and a broiler or very hot oven, you can also preheat that alternative method to 500°F (260°C).

Cook on stovetop

Lightly brush one side of the rolled naan with water. Place the wet side down onto the hot skillet. Cook for 1–2 minutes until bubbles form on the surface and the bottom has brown spots. Flip with tongs and cook the other side 1–2 minutes until cooked through and charred spots appear. For larger bubbles and quick puffing, press gently with a spatula on edges while cooking.

Alternative oven/broiler method

If using a broiler or pizza stone, slide the prepared naan onto the preheated hot surface (wet side down) and broil or bake at high heat for 2–4 minutes until puffed and charred in spots. Watch closely to avoid burning.

Finish and flavor

Immediately brush hot naan with melted butter or ghee. If using garlic, mix minced garlic into melted butter before brushing. Sprinkle with chopped cilantro and/or nigella or sesame seeds as desired. Serve warm.

Repeat

Repeat cooking and finishing with remaining dough pieces. Reheat the skillet briefly between batches if necessary to maintain high cooking temperature.