naan bread
Soft, slightly charred naan bread made in a hot skillet — pillowy flatbreads that are perfect for scooping up curries, wrapping grilled fillings or serving with dips.
Equipment
- Heavy skillet or cast iron pan
Ingredients
Dough
- 3 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 3/4 cup warm milk about 40–45°C (lukewarm)
- 1/2 cup plain yogurt
- 1 tbsp oil
To finish
- 2 tbsp melted butter or ghee for brushing
- optional: minced garlic, nigella or sesame seeds for flavoring
Instructions
- Combine warm milk with sugar and yeast if using active dry yeast; for instant yeast you can mix it into the flour. Let sit until foamy if proofing (about 5–10 minutes).
- In a large bowl, mix the flour and salt. Add the yogurt, oil and the milk-yeast mixture and stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 5–8 minutes until smooth and elastic. The dough should be slightly tacky but manageable.
- Place the dough in a lightly oiled bowl, cover with cling film or a damp towel and leave in a warm spot until doubled in size, about 1 hour.
- Punch down the risen dough, divide into 6 equal pieces and shape into balls. Let rest for 10–15 minutes to relax the gluten.
- On a lightly floured surface, roll each ball into an oval or teardrop about 5–7mm thick.
- Heat a heavy skillet or cast iron pan over high heat until very hot. Cook each naan 1–2 minutes until bubbles form and charred spots appear, then flip and cook for another minute.
- Remove cooked naan from the pan and immediately brush with melted butter or ghee (add garlic to butter if making garlic naan). Repeat with remaining dough.
Notes
Make sure the pan is extremely hot to achieve the characteristic blistering and charred spots — this creates the classic naan texture and flavor.
Store leftover naan in a sealed container for 2–3 days; reheat in a hot skillet or wrapped in foil in a warm oven to restore softness.
You can vary the finish by brushing with garlic butter, sprinkling seeds before cooking, or stuffing the dough with cheese for a stuffed naan variation.
Nutrition
Calories: 210kcalCarbohydrates: 34gProtein: 6gFat: 6gSaturated Fat: 2gCholesterol: 5mgSodium: 350mgPotassium: 60mgFiber: 1gSugar: 2gVitamin A: 60IUCalcium: 40mgIron: 1.8mg
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