Naan Bread Recipe
an oven baked flat bread lightly coated in butter
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Ingredients
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Dough
Finishing
Method
Dough
Activate yeast (if desired)
In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast. Stir and let sit 5–10 minutes until foamy. (Note: with instant yeast you can also mix directly into dry ingredients; this step ensures activity.)
In a large mixing bowl whisk together the all-purpose flour and fine salt.
Make a well in the center of the flour. Add the yogurt, vegetable oil, and the activated yeast mixture (or the warm water if you did not pre-activate).
Mix with a spoon or your hand until a shaggy dough forms. If dough feels very dry, add up to 2 tablespoons additional warm water, 1 tablespoon at a time. If too sticky, sprinkle up to 1 tablespoon more flour.
Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic and slightly tacky. (Alternatively knead in a stand mixer with dough hook for 4–5 minutes.)
Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until roughly doubled in size, about 1 to 1¼ hours.
Punch the dough down gently to release excess air. Transfer to a lightly floured surface and divide into 8 equal portions (about 2.5–3 oz / 70–85 g each). Roll each portion into a tight ball.
Cover the dough balls with a towel and let rest 20–30 minutes; this relaxes the gluten and makes rolling easier.
Shaping & Baking
Place a pizza stone or an inverted heavy baking sheet in the oven. Preheat the oven to 500°F (260°C) or as high as your oven will go for at least 30 minutes so the surface is very hot.
On a lightly floured surface, take one dough ball and use a rolling pin or your hands to gently flatten it into an oval or tear-drop shape about 7–9 inches long and 1/8–1/4 inch thick. Avoid pressing out all the air; a few bubbles are desirable.
Carefully transfer the rolled naan to a piece of parchment or a very lightly floured peel. Slide onto the preheated stone or inverted sheet. Bake for 3–6 minutes until the edges are puffed and golden brown in spots; some darker brown charred areas are typical. Baking time will vary with oven temperature and stone heat.
If desired, for a more charred, blistered finish, you can finish the naan under a very hot broiler for 30–60 seconds watching carefully to avoid burning.
Repeat rolling and baking with remaining dough balls, keeping finished naan covered loosely with a clean towel to stay soft and warm.
Finishing
While the first naan are baking, melt the unsalted butter in a small saucepan or microwave until fully liquid. Stir in the minced garlic and remove from heat to infuse for 1–2 minutes, then stir in chopped cilantro if using.
Stack the brushed naans on a plate and cover with a clean towel for a few minutes to let the butter soak in and the breads remain soft.