Homemade Naan

Ingredients

• 423 g + 24–32 gplain flour
• 7 gsalt
• 240 ml, warm (about 43°C)water
• 13 ggranulated white sugar
• 7 gactive dried yeast
• 45 mloil
• 80 mlmilk
• 30 gplain yoghurt
• Optional, to tastenigella seeds
• As neededsalted butter, melted, for brushing

Instructions

1. 1

   Mix dry ingredients

   Whisk 423 g of the flour with the salt in a bowl and set aside.

2. 2

   Activate yeast

   Put the warm water in the bowl of a stand mixer or a large mixing bowl. Stir in the sugar and yeast, then leave for 5–10 minutes.

3. 3

   Check the yeast

   After about 10 minutes, look for bubbles and foam on the surface. If the mixture is not frothy, discard it and begin again with fresh yeast.

4. 4

   Add the oil

   Stir the oil into the yeast mixture.

5. 5

   Mix wet ingredients

   Add the milk and yoghurt, then combine with the paddle attachment or a whisk.

6. 6

   Add the flour

   Add the flour and salt mixture to the wet ingredients, about 1 cup at a time, stirring to combine.

7. 7

   Adjust the dough

   Add the remaining 24–32 g flour a tablespoon at a time, using more only if the dough is too sticky. It should remain sticky, but not excessively so; do not add enough flour to make it dry.

8. 8

   Knead the dough

   Knead with a dough hook for 2 minutes, until smooth, or knead by hand for about 7–8 minutes.

9. 9

   Oil a bowl

   Transfer the dough to a large bowl greased with oil.

10. 10

    Let dough rise

    Cover the bowl with a tea towel and leave the dough in a warm place for about 60–90 minutes. If the room is cold, briefly preheat the oven to about 38°C, switch it off, and put the covered dough inside; keep the oven switched off.

11. 11

    Deflate the dough

    Once the dough has roughly doubled in size, press it down to release the air.

12. 12

    Divide and rest

    Divide the dough into 8 equal pieces, greasing your hands if needed, then shape them into balls. Cover and leave to rest for 15 minutes.

13. 13

    Heat the skillet

    After the rest, heat a cast-iron skillet over medium-high heat and begin rolling out the naan.

14. 14

    Roll each naan

    Lightly oil a rolling pin. Roll a dough ball lengthways and then from the sides into an oval about 25–30 cm long and 15–18 cm wide. Sprinkle with nigella seeds if desired.

15. 15

    Cook the first side

    Place the rolled naan in the hot skillet and cook for a couple of minutes, until bubbles appear on top.

16. 16

    Cook the other side

    Use tongs to lift the naan from the skillet, turn it over and cook it directly over a gas flame for 15–20 seconds on one side. Flip and cook the other side until both sides are nicely golden brown.

17. 17

    Brush with butter

    Transfer the naan to a plate and brush with melted salted butter.

18. 18

    Serve warm

    Serve the naan with dal makhani or paneer butter masala.

19. 19

    Heat the oven

    For the oven method, preheat the oven to 260°C.

20. 20

    Bake the naan

    Arrange the rolled naan on a baking tray and bake for 4–5 minutes, or until golden. To add char, put the naan under the grill briefly, if desired. Remove from the oven and brush with butter.

What is naan?

Naan is a leavened flatbread associated with South Asian cooking, often served with dishes such as dal and curry. This version uses yeast, milk and yoghurt for a pliable dough that cooks up soft and fluffy.

A very hot skillet gives the bread its bubbles, while a brief finish over a gas flame adds colour. The oven option offers another way to cook it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 12g protein, 77g carbs, 7g fat.

The flour provides most of the carbohydrates, while the oil and butter contribute much of the fat. The flour, milk and yoghurt provide protein, though naan is best thought of as the bread portion of a meal. Balance the plate with dal or another protein-rich curry and a serving of vegetables.

Building the dough

Yeast: the water should be warm, not hot, and the yeast should become visibly bubbly and frothy before you continue. If it does not, the dough may not rise as intended.

Flour: begin with the measured flour and add the extra amount gradually. The dough is meant to be a little sticky, so avoid adding so much that it becomes dry.

Kneading and rising

Kneading: use the stand mixer for 2 minutes or knead by hand for about 7–8 minutes, until the dough looks smooth.

Rising: give the dough about 60–90 minutes in a warm place, until it has roughly doubled. Keep the bowl covered so the surface does not dry out.

Shaping and cooking

Resting: divide the dough into 8 pieces, cover the balls and leave them for 15 minutes before rolling. Lightly oil your hands and rolling pin if the dough sticks.

Skillet: cook each naan on a medium-high cast-iron skillet until bubbles appear, then finish it over the gas flame as directed. The bread is ready when both sides are golden brown.

Using the oven method

Temperature: preheat the oven to 260°C and arrange the rolled naan on a baking tray. Bake for 4–5 minutes, checking for golden colour.

Char: the optional grill step can brown the surface further, so watch the naan closely while it is under the grill. Brush with melted butter after baking.

Serving ideas

Pair the warm naan with dal makhani or paneer butter masala, as suggested in the recipe. Its soft texture also makes it useful for scooping up a creamy curry.

Serve it soon after cooking, while the bread is still warm and the butter is melted.

Recipe notes & tips

• Check that the yeast mixture is bubbly before adding the remaining ingredients.
• Add the extra flour gradually and stop once the dough is manageable rather than dry.
• Grease your hands and rolling pin lightly if the dough sticks while shaping.
• Keep the dough balls covered during their 15-minute rest.
• Cook on a properly heated skillet so bubbles can form on the surface.
• Brush the naan with melted butter as soon as it comes off the heat.

Variations

• Add nigella seeds: sprinkle them over the rolled naan before cooking.
• Use the oven: bake the rolled breads at 260°C for 4–5 minutes.
• Add a charred finish: place oven-baked naan briefly under the grill, watching closely.
• Change the oil: use another cooking oil in place of the avocado oil used in the original recipe.

Common mistakes to avoid

• Yeast stays flat: discard the mixture and start again if it has not become bubbly and frothy.
• Adding too much flour: add it a tablespoon at a time and keep the dough slightly sticky.
• Dough dries out: cover the bowl and dough balls while they rise and rest.
• Skipping the rest: leave the divided dough balls covered for 15 minutes before rolling.
• Cooking on a cool skillet: heat the cast-iron skillet over medium-high heat before adding the naan.
• Overcooking under the grill: watch closely and remove the naan once it is charred to your liking.

How to store

Let leftover naan cool, then store it in an airtight container at room temperature for up to 2 days, or refrigerate for up to 3 days. Reheat briefly in a hot skillet or oven until warm; brush with a little melted butter if desired.

Frequently asked questions