Naan Bread

Naan is a soft, pillowy leavened flatbread traditionally baked in a blazing-hot tandoor, giving it charred blisters and a chewy interior. This stovetop version uses yogurt-enriched dough for tender results in a home kitchen.

By YumYum Editorial · Indian

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves 4

Ingredients

• 3 cups all-purpose flour
• 1 tsp instant yeast
• 1 tsp sugar
• 3/4 cup warm milk
• 1/2 cup plain yogurt
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/4 tsp baking powder
• 3 tbsp melted butter or ghee, for brushing
• 1 tbsp chopped fresh cilantro or nigella seeds (optional, for topping)
• 1-2 cloves garlic, minced (optional, for garlic naan)

Instructions

1. In a small bowl, dissolve yeast and sugar in warm milk; let sit 5-10 minutes until frothy.
2. In a large bowl, combine flour, salt, and baking powder; make a well in the center and add the yeast mixture, yogurt, and oil.
3. Mix and knead into a soft, slightly sticky dough, about 8-10 minutes by hand until smooth and elastic.
4. Cover the bowl with a damp cloth and let the dough rise in a warm place until doubled, 1-2 hours.
5. Punch down the dough and divide into 8 equal balls; rest 10 minutes.
6. Roll each ball into an oval or teardrop shape about 1/4 inch thick.
7. Heat a heavy skillet or cast-iron pan over high heat; cook each naan for 1-2 minutes until bubbles form, then flip and cook another 1-2 minutes until charred spots appear and it's cooked through.
8. Brush immediately with melted butter or ghee (and minced garlic if making garlic naan), sprinkle with cilantro or nigella seeds, and serve warm.