Naan
Soft, chewy, and pillowy Indian flatbread, traditionally cooked in a tandoor oven. This homemade version uses a skillet to achieve that classic bubbly texture, perfect for scooping up rich curries.
For 8 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Activate the Yeast
- b.In a small bowl, combine the warm water, sugar, and active dry yeast.
- c.Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, which indicates the yeast is active.
- 2
Step 2
- a.Prepare the Dough
- b.In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
- c.Create a well in the center. Pour in the activated yeast mixture, room temperature curd, and sunflower oil.
- d.Gradually mix the wet and dry ingredients with a spoon or your hand until a shaggy dough forms.
- e.Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth, soft, and elastic. It should spring back when you press it lightly.
- 3
Step 3
- a.Proof the Dough
- b.Lightly grease a large bowl with a few drops of oil.
- c.Place the kneaded dough in the bowl and turn it over to coat it lightly with oil.
- d.Cover the bowl with a damp kitchen towel or plastic wrap.
- e.Let the dough rise in a warm, draft-free place for 90 minutes, or until it has doubled in volume.
- 4
Step 4
- a.Shape the Naan
- b.Once risen, gently punch down the dough to release the air.
- c.Divide the dough into 8 equal portions and roll each into a smooth ball.
- d.On a lightly floured surface, take one ball and roll it into a teardrop or oval shape, about 8-9 inches long and 1/4 inch thick.
- e.If using, sprinkle some kalonji (nigella seeds) and chopped coriander on top and press them in gently with the rolling pin.
- 5
Step 5
- a.Cook the Naan
- b.Heat a cast-iron skillet or a heavy-bottomed tawa over high heat. It needs to be very hot.
- c.Carefully place the shaped naan onto the hot skillet.
- d.Cook for about 60-90 seconds, until large bubbles form on the surface.
- e.Flip the naan and cook the other side for another 60-90 seconds until golden-brown spots appear.
- f.For a tandoor-like char, carefully lift the cooked naan with tongs and hold it over an open gas flame for 5-10 seconds per side until lightly charred.
- g.Repeat with the remaining dough balls.
- 6
Step 6
- a.Finish and Serve
- b.As each naan is cooked, immediately brush it generously with melted ghee.
- c.Stack the cooked naan in a cloth-lined container or wrap them in a clean kitchen towel to keep them warm and soft.
- d.Serve hot with your favorite curry, dal, or kebab.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The temperature of the water for activating yeast is crucial. Too hot and it will kill the yeast; too cold and it won't activate. It should feel like a warm bath.
- 2Using full-fat curd (yogurt) at room temperature results in a softer, more flavorful naan.
- 3A very hot cast-iron skillet is key to getting the classic puffy, bubbly texture. Don't be afraid to let it get smoking hot.
- 4Don't overcrowd the pan. Cook one naan at a time to ensure it cooks evenly and puffs up properly.
- 5Keep the uncooked dough balls covered with a damp cloth to prevent them from drying out while you cook.
Adapt it for your goals.
Garlic Naan
Before cooking, press 1-2 cloves of finely minced garlic and chopped coriander leaves into the surface of the rolled dough. Brush with garlic-infused ghee after cooking.
Whole Wheat NaanWhole Wheat Naan
Replace half of the maida with atta (whole wheat flour). You may need to add a little extra water as whole wheat flour absorbs more liquid.
Peshawari NaanPeshawari Naan
Stuff the dough with a sweet mixture of desiccated coconut, chopped almonds, pistachios, and raisins before rolling it out.
Cheese NaanCheese Naan
Place a small amount of grated mozzarella or paneer in the center of the dough ball, seal it, and then roll it out carefully.
Why this is on our healthy list.
Provides Energy
Made from flour, naan is rich in carbohydrates, which are the body's primary source of energy, making it a fulfilling accompaniment to any meal.
Supports Gut Health
The use of curd (yogurt) in the dough introduces beneficial probiotics, which can help support a healthy gut microbiome and aid in digestion.
Frequently asked questions
Naan is typically made with refined flour (maida), making it a source of simple carbohydrates. While delicious, it's best enjoyed in moderation as part of a balanced meal. The addition of curd provides some probiotics, but it's generally considered an indulgent bread.