📝 About This Recipe
Experience the pillowy, charred perfection of authentic Indian naan right from your own kitchen. This recipe yields a soft, airy crumb with those signature golden bubbles, achieved through a balanced yogurt-enriched dough. Whether you crave the simplicity of Plain, the richness of Melted Butter, or the aromatic punch of Roasted Garlic, this versatile flatbread is the ultimate vessel for scooping up bold curries.
🥗 Ingredients
The Yeast Bloom
- 3/4 cup Warm Water (between 105°F and 110°F)
- 1 teaspoon Granulated Sugar (to feed the yeast)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
The Dough
- 3 1/2 cups All-Purpose Flour (plus extra for dusting)
- 1/2 cup Greek Yogurt (plain, full-fat and at room temperature)
- 2 tablespoons Extra Virgin Olive Oil (or melted ghee)
- 1 Large Egg (at room temperature)
- 1 1/2 teaspoons Sea Salt (fine grain)
Garlic Butter Topping
- 4 tablespoons Unsalted Butter (melted)
- 3-4 cloves Garlic (very finely minced)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 teaspoon Nigella Seeds (optional, for authentic visual appeal)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water and sugar until dissolved. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it 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 and salt. Create a well in the center.
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3
Pour the yeast mixture, yogurt, olive oil, and lightly beaten egg into the well of the dry ingredients.
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4
Using a wooden spoon or the dough hook attachment, mix until a shaggy dough forms. If the dough is excessively sticky, add more flour one tablespoon at a time.
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5
Knead the dough on a lightly floured surface for 5-7 minutes (or 3-5 minutes in a mixer) until it is smooth, elastic, and slightly tacky to the touch but not sticking to your hands.
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6
Lightly oil a clean bowl, place the dough inside, and cover with a damp kitchen towel. Let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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7
Gently punch down the risen dough and divide it into 8 equal portions. Roll each portion into a smooth ball.
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8
Prepare your garlic butter by whisking together the melted butter, minced garlic, and chopped cilantro in a small ramekin.
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9
Heat a heavy-bottomed cast iron skillet over medium-high heat. You want it very hot—almost smoking—to mimic a tandoor oven.
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10
On a lightly floured surface, use a rolling pin to stretch a dough ball into an oval shape about 1/4 inch thick. Don't worry about perfect symmetry; the rustic look is preferred.
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11
Lightly brush one side of the dough with a tiny bit of water. Place the dough, water-side down, into the hot skillet. Cover with a lid for 30-60 seconds to trap steam.
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12
Remove the lid. Once you see large bubbles forming on the surface and the bottom is charred/golden, flip the naan. Cook for another 30-60 seconds.
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13
Remove from the pan and immediately brush with the garlic butter for Garlic Naan, plain melted butter for Butter Naan, or leave as-is for Plain Naan.
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14
Stack the finished naans in a clean kitchen towel or a foil-lined basket to keep them warm and soft while you finish the remaining dough.
💡 Chef's Tips
For the best texture, ensure your yogurt is full-fat; the acidity and fat are what make the bread tender. If you don't have a cast iron skillet, a heavy stainless steel pan works, but avoid non-stick as it can't handle the high heat needed for charring. Don't over-knead the dough; you want enough gluten for structure, but too much will make the naan tough rather than pillowy. To get the garlic flavor to 'stick' without raw bite, you can sauté the minced garlic in the butter for 30 seconds before brushing it on. If your dough keeps shrinking back while rolling, let the dough balls rest for another 10 minutes to relax the gluten.
🍽️ Serving Suggestions
Serve warm alongside a rich, creamy Butter Chicken or Paneer Tikka Masala. Use as a base for 'Naan Pizza' by topping with pesto, mozzarella, and cherry tomatoes. Pair with a side of cooling Cucumber Raita and spicy mango pickle. Serve with a hot cup of Masala Chai for a comforting afternoon snack. Excellent for dipping into thick Hummus or Baba Ganoush for a fusion appetizer.