- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 120 g
- 120 ml
- 7 g
- 1 tbsp
- 1 tsp
- ½ tsp
- 2 tbsp
- 40 g
- 2 cloves
- 10 g
- 1 tsp
Process
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Warm the whole milk to about 40°C (lukewarm, not hot), then stir in the granulated sugar and instant yeast. Leave for 5–10 minutes until a foamy layer forms on top. If nothing happens, the yeast is dead and you should start again with fresh yeast.
In a large bowl whisk together the all-purpose flour, fine salt and baking powder. Add the plain yogurt, the foamy yeast mixture and 2 tbsp neutral oil.
Mix with a spoon, then knead in the bowl or on a lightly oiled counter for 8–10 minutes until the dough is smooth, soft and slightly tacky but no longer sticking to your hands.
Shape the dough into a ball, grease the bowl with a little neutral oil, cover with a damp cloth or plastic wrap and let it rise in a warm place for 60–90 minutes, until roughly doubled in size.
Punch the dough down, divide it into 8 equal pieces (about 90 g each) and roll each into a smooth ball. Cover and rest for 10 minutes so the gluten relaxes and the naan rolls out without shrinking back.
Meanwhile melt the unsalted butter and stir in the grated garlic. Set aside. Heat a cast-iron skillet or heavy frying pan over high heat until it is smoking lightly, about 5 minutes.
On a lightly floured surface roll one ball into an oval about 3 mm thick and 20 cm long. Do not roll it thicker or it will stay doughy in the middle. Sprinkle with nigella seeds if using and press them in gently.
Lay the naan in the hot dry pan. Cook for 60–90 seconds until the underside is blistered with dark spots and the top starts to bubble, then flip and cook for 45–60 seconds more until puffed and charred in places.
Brush the hot naan generously with the garlic butter and scatter with chopped fresh coriander. Wrap in a clean towel while you cook the remaining 7 naan, rolling each one just before it goes into the pan.
Kitchen notes
Kitchen notes
- The most common mistake is an underheated pan: if the naan takes longer than 90 seconds per side it will dry out instead of puffing. Let the skillet get properly hot and cook the breads one at a time.
- Do not roll the dough thicker than 3 mm. Thick naan browns on the outside before the centre cooks, leaving a raw, doughy middle.
- The dough should be softer and stickier than pizza dough thanks to the yogurt. Add flour only a spoonful at a time while kneading, or the naan will turn out tough.
- Roll each naan just before frying. If you roll them all in advance they stick to the counter and deflate, and you lose the puff.
Substitutions
- plain yogurt→full-fat sour cream or a dairy-free coconut yogurt for a vegan version
- whole milk→oat milk or warm water
- unsalted butter→vegan butter or extra neutral oil for brushing
- nigella seeds→white sesame seeds or poppy seeds
Storage & reheating
Keep cooled naan in a zip-top bag or an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. For longer storage, wrap each naan in foil and freeze for up to 2 months. Reheat in a dry skillet over medium heat for 30-40 seconds per side, or wrap in foil and warm in a 160°C oven for 8-10 minutes; sprinkle with a few drops of water before reheating to bring back the softness.
FAQ
The questions we get asked most
Why is my naan not puffing up?
The pan was not hot enough or the dough was rolled too thick. The skillet needs to be lightly smoking before the naan goes in, and the dough should be no more than 3 mm thick so steam can push it into bubbles within the first minute.
Can I make naan dough ahead of time?
Yes. After the first rise, cover the bowl and refrigerate the dough for up to 24 hours. Let it sit at room temperature for 30 minutes before dividing and rolling, since cold dough fights back and tears.
Can I use active dry yeast instead of instant yeast?
Yes, use the same 7 g but proof it in the warm milk with the sugar for 10 minutes first, as in step 1. Instant yeast can be added straight to the flour, but proofing tells you the yeast is alive before you commit the flour.
Why did my naan turn out tough and chewy?
Too much flour was added during kneading or the dough was overworked. The yogurt makes a soft, slightly sticky dough, so resist adding extra flour and knead only until smooth, about 8-10 minutes.
Can I cook naan without a cast-iron skillet?
A heavy non-stick frying pan or a flat griddle works, but it must preheat for at least 5 minutes over high heat. A thin pan loses heat when the dough hits it and gives pale, dry naan instead of blistered bread.
How do I know when the naan is done?
The underside should be spotted with dark brown blisters and the top should be puffed with a few charred patches. If the surface is still pale and flat after 90 seconds, the pan is too cool.
Can I make this naan gluten-free?
A straight swap to gluten-free flour will not work because the dough relies on wheat gluten for stretch. Use a gluten-free all-purpose blend with 1 tsp xanthan gum and expect a slightly denser, more batter-like dough that you spread rather than roll.
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