Naan Recipe

Activate yeast

In a small bowl, combine warm water (3 tbs, about 100–110°F / 38–43°C), sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let sit 8–10 minutes until foamy. If mixture does not foam, the yeast may be inactive — start over with fresh yeast.

Mix wet ingredients

In a large mixing bowl whisk together warm milk (1 cup), yogurt (1/2 cup) and vegetable oil (2 tbs). Once yeast is foamy, pour it into the milk mixture and stir to combine.

Combine dry and wet

Add salt (1 tsp) to the 3 cups of all-purpose flour in a separate bowl or directly to the wet mixture. Gradually add the flour to the wet mixture, mixing with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface (use 1/4 cup flour for dusting) and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead on low with the dough hook for 4–5 minutes. The dough should be soft, slightly tacky but not sticky; add tiny extra flour if it’s 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 cloth and let rise in a warm draft-free place for 1 to 1 1/2 hours, or until doubled in size.

Divide and rest

Punch down the risen dough and turn onto a lightly floured surface. Divide into 8 equal pieces (about 80–90 g each) and roll each into a smooth ball. Cover with a towel and let rest 20–30 minutes; this relaxes the gluten and makes rolling easier.

Preheat cooking surface

If you have a tandoor or clay oven, preheat according to manufacturer's instructions. For home method, preheat a heavy cast-iron skillet or griddle (or pizza stone in oven) over medium-high heat until very hot (5–8 minutes). If using oven, preheat to 500°F / 260°C with a pizza stone or inverted baking sheet inside.

Roll/shape naan

Working with one dough ball at a time, flatten on a lightly floured surface and roll or stretch into a teardrop or oval about 6–8 inches long and 1/8–1/4 inch thick. Do not over-flour; the surface should remain slightly tacky for better blistering. Repeat for remaining dough, keeping finished pieces covered with a clean towel to prevent drying.

Optional toppings

If making garlic naan, mix minced garlic (2 cloves) into melted butter or ghee (reserve a little for brushing after cooking). Have chopped cilantro (2 tbs) ready for sprinkling after cooking.

Cook on skillet / stone (stovetop method)

Place rolled naan on the hot dry skillet. Cook 1–2 minutes until bubbles form and the underside has brown spots. Flip and cook the second side 30–60 seconds. For extra charring, press the edges down with a spatula and hold the naan over the heat briefly or use tongs and the open flame of a gas burner to char spots. Total cooking time per naan ~2–3 minutes.

Cook in oven (stone method)

If using a very hot oven and pizza stone, slide rolled naan onto the preheated stone and bake 3–5 minutes until puffed and blistered, rotating if necessary to get even spots. Finish under broiler 30–60 seconds if you want extra char.

Finish and garnish

As soon as each naan comes off the heat, brush liberally with melted butter or ghee (about 1/2 tbs per naan) and, if using, sprinkle with minced garlic and chopped cilantro. Stack cooked naans wrapped in a clean kitchen towel to keep warm and soft.