Making Fresh Naan
Naan is a leavened flatbread cooked against the high heat of a heavy skillet to achieve a puffed, charred texture. The secret is a wet, supple dough that carries enough steam to balloon when it hits the searing surface.
Control your surface heat.
The pan must be smoking hot before the dough touches it. If the skillet isn't hot enough, the bread will dry out before it bubbles.
- cast-iron skillet
- rolling pin
- mixing bowl
- clean kitchen towel
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspinstant yeast
- 1 tspsugar
- 1 tspsalt
- 1/2 cupplain yogurt, room temperature
- 1/2 cupwarm water
- 2 tbspmelted butter or ghee
Rolling to even thickness
Keep the center of the dough slightly thicker than the edges. This ensures the bread stays soft in the middle while the edges blister quickly.
The method.
Activate the yeast
Whisk the warm water, sugar, and yeast in a small bowl. Let it sit until it looks creamy, about 5 minutes.
Mix the dough
Combine flour and salt in a bowl. Stir in the yogurt and the yeast mixture until a shaggy ball forms. Knead on a floured surface for 5 minutes until the dough is smooth and bounces back when pressed.
Proof
Place the dough in a greased bowl, cover with a damp towel, and set aside in a warm spot until it doubles in size, about 1 hour.
Shape
Divide the dough into 6 equal balls. On a lightly floured surface, roll each ball into an oval roughly 1/8-inch thick.
Cook
Heat a cast-iron skillet over medium-high heat. Place the dough in the dry pan. When large, dark-brown bubbles appear and the underside is scorched, flip it. Cook for another minute until the second side is charred.
Finish
Remove from the pan and brush immediately with melted butter or ghee.
Other turns to take.
Garlic Naan
Press minced garlic and fresh cilantro into the dough during the final rolling stage.
Stuffed Naan
Place a tablespoon of grated cheese or seasoned mashed potatoes in the center of the ball, seal it, and roll out carefully.
When it doesn't go to plan.
Keep the cooked naan wrapped in a kitchen towel to trap the steam; this keeps the bread soft rather than brittle.
If you have a gas stove, use tongs to hold the naan directly over the open flame for 5 seconds after pan-searing to get an authentic char.
Avoid using too much flour when rolling, as it burns in the skillet and leaves a bitter, charred taste.
The ones that keep coming up.
Why didn't my naan puff up?
The pan was likely not hot enough, or the dough was rolled too thin. Ensure the skillet is smoking before adding the dough.
Can I use cold yogurt?
It is best to let the yogurt reach room temperature so it doesn't shock the yeast, which would delay the rise.
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