Naan
A traditional Indian flatbread that is fluffy, bubbly, and chewy, perfect for pairing with curries or enjoying on its own.
Ingredients
For the dough
- 1 tsp instant / rapid rise yeast Note 1
- 1/2 cup warm tap water (~40°C/105°F)
- 1 tbsp white sugar
- 2 tbsp milk, full-fat low fat is okay too
- 1 1/2 tbsp whisked egg at room temp, around 1/2 an egg (Note 2)
- 1/2 tsp salt (cooking/kosher)
- 1 3/4 cups bread flour or all-purpose/plain (Note 3)
- 30 g ghee or unsalted butter, melted 2 tbsp (Note 4)
- 30 g ghee or butter, melted 2 tbsp (Note 4)
Optional Toppings
- 1 small garlic clove for Garlic Butter option (Note 5)
- Nigella seeds
- Coriander/cilantro, finely chopped
- Shredded cheese for cheese naan – Monterey Jack, cheddar, tasty, colby, anything that melts (Note 6)
Instructions
Preparation
- Bloom yeast: Mix yeast, warm water, and sugar in a small bowl. Cover with cling wrap and leave for 10 minutes until foamy.
- Whisk milk and egg together.
- Sift flour and salt into a separate bowl.
- Make a well in the flour, add the yeast mixture, butter, and egg mixture. Mix with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.
- Cover the bowl with cling wrap and leave it in a warm place for 1 to 1.5 hours until it doubles in size.
Shaping
- Place the dough on a lightly floured surface, cut into 6 equal pieces, and shape into smooth balls.
- Place the balls on a lightly-floured tray, sprinkle with flour, cover with a tea towel, and let rise in a warm place for 15 minutes.
- On a lightly-floured surface, flatten a ball with your hand and roll into 3-4 mm thick rounds.
Cooking
- Rub a cast iron skillet with a light coat of oil and heat it until you see wisps of smoke.
- Place naan in the skillet and cook for 1 to 1.5 minutes until golden and bubbly. Flip and cook the other side for 1 minute.
- Brush with melted butter or garlic butter, sprinkle with nigella seeds and coriander, and serve hot.
Cheese Naan Variation
- Follow the same initial rolling out steps, but add shredded cheese in the middle, twist to seal, and roll out again before cooking.
Notes
Naan is best served warm. Pair it with curry, use it to scoop up dips, or enjoy it with butter or garlic spread on top. To store naan, place it in an airtight container or wrap it in foil to keep it warm. You can keep it in the refrigerator for up to 3 days. To reheat, warm it briefly in a skillet or the oven. Make sure your yeast is fresh for the best results. Adjust the heat of your skillet to avoid burning the naan. Use a combination of ghee and butter for a richer flavor. Customize your naan with toppings like herbs or spices.