Naan Recipe

Bloom the yeast

Combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–10 minutes until foamy and aromatic. If mixture does not foam, discard and use fresh yeast.

Mix wet ingredients

In a large mixing bowl whisk together warm milk, yogurt, and 1 tablespoon of the oil or melted ghee until homogenous. Once yeast is foamy, add it to the wet mixture and stir to combine.

Combine with flour

Add the flour and salt to the wet ingredients. Using a wooden spoon or dough hook on low speed, mix until a shaggy dough forms.

Knead the dough

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and slightly tacky. If using a stand mixer, knead with the hook for 4–6 minutes. Add up to 2 tablespoons extra flour only if dough is excessively sticky.

First rise

Lightly oil a clean bowl with remaining 1 tablespoon oil, place the dough in the bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place for 1 to 1¼ hours, or until doubled in size.

Divide and rest

Punch down the dough gently and turn out onto a lightly floured surface. Divide into 8 equal pieces (about 2.5–3 oz / 70–85 g each). Shape each piece into a ball, cover with a towel and let rest 20–30 minutes to relax the gluten (this makes rolling easier).

Preheat cooking surface

While dough rests, heat a heavy skillet, cast-iron pan, or baking steel over medium-high heat until very hot — about 5–8 minutes. If using an oven to mimic a tandoor, preheat the oven to 500°F (260°C) with a baking stone or steel on the top rack.

Roll out naans

Working with one dough ball at a time, press it into a flat disk, then roll with a rolling pin to an oval or teardrop shape about 1/8-inch (3 mm) thick. Try to keep edges slightly thicker than the center. Dust lightly with flour as needed to prevent sticking.

Cook on stovetop

Place the rolled naan onto the hot skillet. Cook 1–2 minutes until bubbles form and the underside develops brown spots. Flip and cook the other side 30–60 seconds. For extra char, press lightly with a spatula or, if your gas flame allows, use tongs to briefly expose the cooked naan to direct flame until charred in spots.

Oven method (optional)

If using oven/baking stone, place rolled naans directly on the preheated stone and bake 2–4 minutes until puffed and charred at the edges. For stronger charring broil for 30–60 seconds at the end, watching carefully.

Finish with butter and toppings

Immediately after cooking, brush each naan with melted butter or ghee. If using garlic, mix minced garlic into the melted butter first then brush. Sprinkle with chopped cilantro, nigella or sesame seeds, and a pinch of coarse sea salt while butter is still warm so toppings adhere.

Serve

Stack naans in a clean kitchen towel to keep warm and soft. Serve hot alongside curries, dips, or use for wraps.