📝 About This Recipe
A quintessential staple of North Indian and Central Asian cuisine, this Naan is soft, pillowy, and features the characteristic charred bubbles only a high-heat clay oven can provide. Infused with the subtle tang of yogurt and the richness of melted ghee, it serves as the perfect vessel for scooping up aromatic curries. Mastering this recipe brings the smoky, soul-warming experience of a traditional tandoor right into your home kitchen, even if using a standard oven or cast-iron skillet.
🥗 Ingredients
Yeast Activation
- 2 teaspoons Active Dry Yeast
- 1/2 cup Warm Water (approx 110°F)
- 1 teaspoon Granulated Sugar
Dough Base
- 4 cups All-Purpose Flour (plus extra for dusting)
- 1/2 cup Plain Greek Yogurt (at room temperature)
- 1/4 cup Whole Milk (warm)
- 1.5 teaspoons Sea Salt
- 1/2 teaspoon Baking Powder
- 2 tablespoons Vegetable Oil (or melted ghee)
Toppings and Finish
- 4 tablespoons Ghee (melted for brushing)
- 3 cloves Garlic (finely minced)
- 1 teaspoon Nigella Seeds (also known as Kalonji)
- 2 tablespoons Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, salt, and baking powder.
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3
Create a well in the center of the dry ingredients and pour in the activated yeast mixture, yogurt, warm milk, and vegetable oil.
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4
Mix by hand or with a dough hook until a shaggy dough forms. Knead the dough for about 8-10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
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5
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Gently punch down the risen dough to release excess air. Divide the dough into 8 equal-sized balls.
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7
Place the dough balls on a tray, cover with a towel, and let them rest for another 15-20 minutes. This relaxes the gluten for easier rolling.
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8
Preheat a heavy cast-iron skillet over medium-high heat. If using an oven, preheat a pizza stone at 500°F (260°C). For the skillet method, keep a lid nearby.
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9
On a lightly floured surface, roll one dough ball into an oval or teardrop shape, approximately 1/4 inch thick. Sprinkle a few nigella seeds and minced garlic on top, pressing them into the dough with the rolling pin.
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10
Flip the naan over and brush the back side lightly with water. This helps it stick to the hot surface and creates steam for bubbles.
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11
Carefully place the water-side down onto the hot skillet. Cover with the lid for 30-45 seconds. You will see large bubbles forming on the surface.
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12
Remove the lid. If using a gas stove, use tongs to pick up the naan and flip it directly over the open flame for 15-20 seconds to get those authentic charred spots. If using electric, simply flip it in the pan and press down for a minute.
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13
Remove the naan and immediately brush with melted ghee and sprinkle with fresh cilantro. Place in a towel-lined basket to keep warm.
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14
Repeat the process with the remaining dough balls, ensuring the skillet remains very hot between batches.
💡 Chef's Tips
Ensure your yogurt and milk are not cold; room temperature ingredients help the yeast thrive. If the dough keeps springing back while rolling, let it rest for another 5 minutes to relax the gluten. For an extra smoky flavor, you can place a small piece of hot charcoal in a bowl of ghee and cover it with the finished naan. Don't over-flour the rolling surface as excess flour will burn in the pan and create a bitter taste. To store, wrap leftovers in foil and reheat in a 350°F oven for 5 minutes to restore softness.
🍽️ Serving Suggestions
Serve hot alongside a rich, creamy Butter Chicken or Paneer Tikka Masala. Pair with a fresh Kachumber salad (cucumber, tomato, and onion) for a refreshing crunch. Use as a side for dipping into slow-cooked Dal Makhani. Accompany with a cold glass of sweet or salted Mango Lassi. Serve with a side of spicy mint-cilantro chutney and pickled red onions.