Naan
Ingredients
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- 1/2 cup water – warm (110°F)
- 1 tsp granulated sugar
- 1 1/4 tsp instant yeast
- 1/2 cup plain whole-milk yogurt
- 1/4 cup whole milk
- 3 cups all-purpose flour
- 1 1/4 tsp fine salt
- 1 tbsp neutral oil
- 1/4 cup water – for brushing during cooking
- 3 tbsp ghee – melted
Instructions
1. In a large bowl, stir the warm water (110°F) and granulated sugar, sprinkle in the instant yeast, and let sit until foamy, 5–10 minutes.
2. Whisk in the plain whole-milk yogurt and whole milk until smooth.
3. Add the all-purpose flour and fine salt; mix until a shaggy dough forms, then knead until smooth and slightly tacky, 8–10 minutes.
4. Rub the neutral oil around the inside of the bowl and over the dough to coat. Cover and let rise in a warm place until doubled in size, 60–90 minutes.
5. Turn the dough onto a work surface, divide into 8 equal pieces, and shape each into a tight ball. Cover and rest 10 minutes.
6. Set a heavy cast-iron skillet over medium-high heat until very hot, about 5 minutes. Position an oven rack 6 inches from the broiler and preheat the broiler (optional for extra charring).
7. Working with one ball at a time, pat and stretch into a teardrop or oval 7–8 inches long and about 1/4 inch thick. Lightly brush one side with a little of the water for brushing.
8. Lay the dough in the hot skillet, brushed side down, and cover. Cook until bubbles rise and the underside has deep brown spots, 45–60 seconds. Flip and cook uncovered until the second side is browned in spots, 30–60 seconds. For extra char, slide the skillet under the broiler just to blister the top, 15–45 seconds, watching closely.
9. Transfer the naan to a towel-lined plate and immediately brush all over with the melted ghee. Repeat with remaining dough, keeping cooked naan covered so it stays soft. Serve warm.
Naan is a soft, leavened flatbread known for its pillowy chew, blistered brown spots, and gentle tang. Enriched with yogurt and finished with ghee, it strikes a balance of tenderness and richness that makes it ideal for scooping up curries and gravies. The high-heat cook gives naan its signature puff and speckled char, while the interior stays supple and tearable.
Historically rooted in the Indian subcontinent with linguistic ties to Persian “nan” (bread), naan became closely associated with tandoor-baked breads in North India. It rose to prominence in Mughal and later restaurant cuisines, especially in Punjab and Delhi, where tandoor ovens produce intense heat and quick blistering. Over time it spread globally, spawning variations like butter naan, garlic naan, and versions topped with nigella seeds, while remaining a centerpiece of North Indian meals and diaspora restaurants.