Homemade Naan
This is a bread that rewards a little patience in the resting phase and quick reflexes at the stove. The goal is a dough that is soft enough to handle but sturdy enough to roll thin, providing that characteristic pull-apart texture.
Heat is your primary ingredient
The pan must be smoking hot before the first piece of dough touches it, or the naan will dry out instead of puffing. If you can, use a cast iron skillet for the best heat retention.
- cast iron skillet
- mixing bowl
- rolling pin
- damp kitchen towel
- tongs
What goes in.
- 2 1/4 tspactive dry yeast
- 1 tspsugar
- 1/2 cupwarm water (110°F)
- 3 1/2 cupsall-purpose flour
- 1/2 cupplain full-fat yogurt
- 1 tspsalt
- 2 tbspmelted butter or ghee
Mastering the bubble
To get the dough to puff, roll it to a uniform thickness and keep the skillet at the highest temperature your stovetop allows. The moisture in the yogurt creates steam inside the dough, forcing the layers apart the moment they heat up.
The method.
Proof the yeast
Mix the warm water, sugar, and yeast in a small bowl. Let it sit for 10 minutes until a foamy, tan layer forms on top.
Combine the dough
Whisk the flour and salt in a large bowl. Make a well in the center, add the yeast mixture, yogurt, and one tablespoon of melted butter. Mix until a shaggy mass forms.
Knead
Turn the dough onto a floured surface and knead for 8 minutes. It should be tacky to the touch but not clinging to your hands. If it sticks, add flour one tablespoon at a time.
First rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 90 minutes or until doubled in size.
Shape
Punch the dough down and divide it into 8 equal portions. Roll each into a ball and let them rest, covered, for 10 minutes to relax the gluten.
Roll and cook
Roll each ball into an oval about 1/8-inch thick. Heat your cast iron skillet over high heat. Lay the dough into the pan and cook for 1-2 minutes until dark charred spots appear and the bread puffs up.
Flip and brush
Flip the naan and cook for another minute on the second side. Remove immediately and brush with the remaining melted butter or ghee.
Other turns to take.
Garlic Naan
Finely mince two cloves of garlic and stir them into the melted butter before brushing the finished bread.
Herb Naan
Press fresh chopped cilantro or nigella seeds into the dough before rolling it out so they adhere to the surface.
When it doesn't go to plan.
Keep your rolled-out dough pieces covered with a damp towel while you work to prevent them from drying out.
If the pan starts smoking excessively, turn the heat down to medium-high briefly, but keep it as high as you can manage.
Store finished naan in a clean kitchen towel to trap the steam; this keeps them soft until serving.
The ones that keep coming up.
Can I use a pizza stone?
Yes. Preheat your oven to 500°F with the stone inside for at least 45 minutes. Bake the naan directly on the stone for 2-3 minutes.
Why didn't my bread puff?
Usually, this happens if the dough was rolled too thick or the pan wasn't hot enough. Aim for thin, even circles.
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