You don't need a tandoor. A cast iron pan on the highest heat your hob will give gets you the same charred bubbles in about 90 seconds a side. Yogurt in the dough is what keeps naan soft and slightly tangy rather than crisp like a flatbread.
Everything you need
- 3 cups (375 g) all-purpose flour
- ¾ cup (184 g) yogurt
- ½ cup (120 g) warm milk
- ¼ cup (57 g) unsalted butter, melted
- 2 tsp granulated sugar
- 2 tsp instant yeast
- 1¼ tsp fine salt
- 4 garlic cloves, crushed
- ¼ cup fresh coriander, chopped
- 1 tsp nigella or sesame seeds
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
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Stir the yeast and sugar into the warm milk and leave it 5 minutes until it looks foamy. If nothing happens, the yeast is dead and it's worth starting again.
For this step
- ½ cup (120 g) warm milk
- 2 tsp granulated sugar
- 2 tsp instant yeast
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Mix in the yogurt, then the flour and salt. Knead for 6 to 8 minutes until smooth and soft. It should be slightly tacky, not dry.
For this step
- 3 cups (375 g) all-purpose flour
- ¾ cup (184 g) yogurt
- 1¼ tsp fine salt
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Cover and leave somewhere warm for about an hour, until roughly doubled.
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Divide into 8, roll each into an oval about 5 mm thick, and keep them covered so they don't skin over.
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Get a heavy dry pan very hot. Lay one naan in, cook 60 to 90 seconds until big bubbles rise, then flip and cook another minute until charred in patches.
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Stir the crushed garlic into the melted butter and brush each hot naan generously. Scatter over coriander and seeds and stack them under a tea towel to stay soft.
For this step
- ¼ cup (57 g) unsalted butter
- 4 garlic cloves
- ¼ cup fresh coriander
- 1 tsp nigella or sesame seeds
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Worth knowing
- Brush the raw side with a little water before it goes in the pan. The steam helps it puff into proper pockets.
- Stacking them under a towel isn't optional. Left in the open air they go leathery within minutes.
Make it your own
- Stuff them with mashed spiced potato or grated cheese before rolling for peshwari or cheese naan.
- No yeast? Swap in 2 teaspoons baking powder and ½ teaspoon baking soda and skip the rise entirely.
Storing & freezing
Best straight from the pan. Wrap leftovers and keep for 2 days, then reheat in a dry pan for 30 seconds a side. They freeze well, layered with paper.
Frequently asked
How many grams is a cup of yogurt?
About 245 g per US cup, so the ¾ cup here is roughly 184 g. Thick Greek yogurt works, but slacken it with a spoon of milk.
Can I bake naan in the oven instead?
Yes, on a preheated tray or stone at the highest setting for 4 to 5 minutes. You'll get less char, so finish it under the grill for 30 seconds.
Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to cook
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.