Naan

Name: Naan
Cook time: 120 min
Total time: 120 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 350g All-purpose Flour, maida; 7g Active Dry Yeast; 1 tsp Sugar; 1 tsp Salt, fine; 120g Plain Whole Milk Yogurt, at room temperature; 180ml Water, warm, plus a little more as needed; 1 tbsp Neutral Oil, plus a little extra for the bowl; 2 tbsp Ghee, clarified butter, melted, for brushing

This naan is a pillowy, slightly charred Indian flatbread with a tender crumb and a buttery finish — perfect for scooping up curries, dips, or simply enjoying warm. A touch of yogurt and ghee gives it richness and a light tang, while a quick skillet or tandoor sear creates the signature blistered exterior.

This naan is a pillowy, slightly charred Indian flatbread with a tender crumb and a buttery finish — perfect for scooping up curri... Show more

Traditional Indian Recipe

Health Grade

D · Occasional

Rating

4.6

Time

2 hrs

Price

0,17 €

Calories

437 kcal

vegetarian

low calorie

low sugar

kid friendly

Method

Bloom the yeast

In a large bowl, whisk together Water (warm, plus a little more as needed), Sugar, and Active Dry Yeast. Let it stand 5 minutes until the top looks foamy and a little bubbly.

Mix the dough

Stir in Plain Whole Milk Yogurt (at room temperature) and Neutral Oil (plus a little extra for the bowl), then add All-purpose Flour (maida) and Salt (fine). Mix until a shaggy dough forms, adding a splash more of the reserved warm water only if the dough feels very dry.

Knead until smooth

Turn the dough onto a clean work surface and knead for 8 to 10 minutes, until it feels smooth, elastic, and soft with just a slight tackiness.

Let it rise

Shape the dough into a ball, place it in a lightly oiled bowl, turn it once to coat, and cover it. Leave it in a warm spot for 60 to 90 minutes, until it has doubled in size.

Shape the naans

Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into a smooth ball, then stretch or roll it into an oval about 1/4 inch thick, with one end slightly tapered if you like the classic teardrop shape.

Heat the skillet

Set a skillet over medium-high heat and let it get properly hot. You want the surface hot enough that the dough starts blistering almost immediately when it hits the pan.

Cook and brush

Lay one naan in the dry skillet and cook for 1 to 2 minutes, until the underside has deep golden-brown spots and the top starts to bubble. Flip it and cook the second side for about 1 minute until puffed and cooked through. Brush the hot naan with melted Ghee (clarified butter, melted, for brushing) as soon as it comes off the pan, then repeat with the remaining dough.

Serve warm

Stack the naans and serve them right away while they're soft and steamy. If you're not serving immediately, wrap them in a clean towel to keep them pliable.