Soft, pillowy leavened flatbread traditionally cooked in a tandoor oven. This iconic North Indian bread is brushed with butter and perfect for scooping up curries. The yeast gives it a characteristic fluffy texture.
Md Afroz Alam
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20
Cook Time
8
Servings
0
0 reviews
Medium
Difficulty
Mix warm milk, sugar, and yeast in a bowl. Let sit for 10-15 minutes until frothy and doubled. This activates the yeast and ensures your naan will be fluffy.
Milk should be warm, not hot - too much heat kills the yeast.
In a large bowl, mix flour, salt, and baking powder. Add activated yeast mixture, yogurt, oil, and half the melted butter. Knead for 8-10 minutes until smooth, soft, and elastic. The dough should be slightly sticky.
Knead thoroughly - well-developed gluten creates the characteristic chewy texture.
Brush dough with oil, cover with a damp cloth, and let rise in a warm place for 1.5-2 hours until doubled in size. The longer rise develops better flavor.
Place in a warm spot like near a window or in an oven with just the light on.
Punch down dough and divide into 8 equal portions. Roll each into a ball. Let rest for 10 minutes. Stretch each ball into an oval or teardrop shape about 8 inches long. Don't use a rolling pin - hand-stretching creates the characteristic uneven texture.
Hand-stretching, not rolling, creates those beautiful air bubbles in authentic naan.
Heat a cast-iron skillet or tawa over high heat. Brush one side of naan with water, sprinkle with nigella seeds if using. Place water-side down on hot skillet. When bubbles form (1-2 minutes), flip and cook until charred spots appear. Brush with remaining butter and serve hot.
Very high heat is essential - the naan should char and puff up quickly.
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