📝 About This Recipe
Transport your kitchen to the streets of Old Delhi with this authentic, pillowy-soft Naan that features a characteristic charred bubble and a rich, buttery finish. Crafted from high-protein wheat flour and fermented with yogurt, this recipe yields a bread that is simultaneously chewy and airy. It is the quintessential vessel for scooping up aromatic curries or simply enjoying warm, dripping with melted garlic butter.
🥗 Ingredients
The Dough Base
- 3 cups All-purpose flour (plus extra for dusting; high-quality wheat flour is best)
- 1 teaspoon Granulated sugar (to feed the yeast)
- 2 teaspoons Instant yeast (rapid rise works well here)
- 1 teaspoon Kosher salt (fine sea salt also works)
- 1/2 teaspoon Baking powder (for extra fluffiness)
Wet Ingredients
- 3/4 cup Warm water (approximately 105°F-110°F)
- 1/4 cup Greek yogurt (plain, full-fat, at room temperature)
- 2 tablespoons Extra virgin olive oil (or melted ghee)
- 1 Egg (large, room temperature)
Garlic Butter Glaze
- 4 tablespoons Unsalted butter (melted)
- 3 cloves Garlic (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, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy and activated.
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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
Make a well in the center of the dry ingredients and pour in the activated yeast mixture, yogurt, olive oil, and the lightly beaten egg.
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4
Using a dough hook or a sturdy wooden spoon, mix until a shaggy dough forms. If using a mixer, knead on medium-low speed for 5-7 minutes until the dough is smooth, elastic, and slightly tacky but not sticking to the sides.
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5
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and 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
While the dough rises, prepare the garlic butter by mixing the melted butter, minced garlic, and chopped cilantro in a small bowl. Set aside.
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7
Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 8 equal portions.
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8
Roll each portion into a smooth ball. Cover the balls with a towel and let them rest for another 10-15 minutes; this relaxes the gluten and makes rolling easier.
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9
Heat a heavy-bottomed cast-iron skillet or griddle over medium-high heat until it is very hot. Do not add oil to the pan.
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10
On a floured surface, roll one dough ball into an oval shape about 1/4 inch thick. If using nigella seeds, press them into the surface now.
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11
Place the dough onto the hot skillet. Cook for about 1-2 minutes until you see large bubbles forming on the surface and the bottom is charred with golden-brown spots.
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12
Flip the naan and cook the other side for another 30-60 seconds. For an authentic smoky flavor, you can briefly finish the naan directly over a gas flame using tongs for 5 seconds per side.
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13
Remove the naan from the heat and immediately brush generously with the garlic butter mixture.
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14
Stack the cooked naan 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
Ensure your skillet is screaming hot before starting; a cold pan will result in dry, stiff bread rather than soft naan. Don't over-knead the dough, as too much gluten development can make the naan tough instead of tender. If the dough keeps shrinking back when you try to roll it out, let it rest for another 5 minutes to relax the gluten. For the best bubbles, use full-fat Greek yogurt as the acidity reacts with the baking powder for a superior lift. Store leftovers in a sealed zip-top bag and reheat in a damp paper towel in the microwave for 15 seconds to restore softness.
🍽️ Serving Suggestions
Serve warm alongside a rich, creamy Butter Chicken or Paneer Tikka Masala. Use as a base for 'Naan Pizzas' topped with caramelized onions, goat cheese, and balsamic glaze. Pair with a side of cooling Cucumber Raita and spicy mango pickle. Serve as an appetizer with a trio of hummus, baba ganoush, and olive tapenade. Enjoy with a hot cup of Masala Chai for a comforting afternoon snack.