Homemade Naan
Naan is the soft, pillowy Indian flatbread par excellence. This homemade version cooks in a cast iron pan — the trick that makes all the difference: a short second rise after shaping, so naans bubble up just like in a tandoor.
Ingredients
- T45 or T55 wheat flour: 500g
- Active dry yeast: 1 sachet (7g)
- Plain or Greek yogurt: 125g
- Warm water: about 150ml
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
- Melted ghee (or melted butter) for the dough: 30g
- Melted ghee (or melted butter) for finishing: 30g
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Kalonji (nigella) seeds: 1 to 2 teaspoons
- Chopped garlic and fresh coriander: for finishing
Instructions
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1
Wake the yeast — combine yeast and sugar in a little warm water. Rest 5 to 10 minutes until bubbles appear.
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2
The dough — mix flour and salt, add the yogurt, melted ghee and the water-yeast mix. Knead 5 to 10 minutes, adding water little by little, until you get a smooth, elastic dough. Be careful not to add too much water at once.
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3
The first rise — let rise 1 hour in a warm place. The dough should double in volume.
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4
The shaping — divide into 8 balls. Roll each into a 3 to 5 mm thick oval. Sprinkle with kalonji (nigella) seeds.
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5
The second rise (the secret!) — let the shaped naans rest 15 minutes under a tea towel in a warm spot. This second proof is what lets them puff up beautifully at cooking time.
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6
The cooking — heat a cast iron pan over high heat with no fat until it lightly smokes. Place the naan, cover for 60 to 90 seconds until large bubbles puff up and the underside is golden and spotted. Flip and cook 30 to 45 seconds on the other side.
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7
The finishing touch — brush immediately with garlic-infused melted ghee. Stack the naans under a tea towel to keep them soft.
Tips
💡 The secret to a pan-puffed naan: never skip the 15-minute second rise. That's what develops the gas pockets that will explode at cooking time, just like in a tandoor. Ghee in the dough (instead of oil) brings the nutty note of a great Indian restaurant's naan. Nigella (kalonji) gives a subtly peppery, very authentic flavour. The cast iron pan makes all the difference — direct contact creates the beautiful brown spots.
Accompaniments
This dish will combine well with the following products.
Butter chicken
Chicken Korma
Vegetable kadhai
Instant dal premix
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