Equipment
* optional
Ingredients
Naan Dough
- 120 ml warm water, around 40 degrees C
- 5 g active dry yeast
- 5 g granulated sugar
- 300 g all-purpose flour
- 60 g plain whole milk yogurt, room temperature
- 15 g ghee, melted
- 5 g fine sea salt
Finishing
- 30 g ghee, melted
- 2 garlic, minced
- 5 g fresh cilantro, finely chopped
Nutrition (per serving)
Method
In a mixing bowl, combine the warm water (40 C / 105 F), granulated sugar, and active dry yeast. Stir gently and let it sit for 5 to 10 minutes until the surface becomes foamy and aromatic.
Add the all-purpose flour, plain yogurt, melted ghee, and fine sea salt to the activated yeast mixture. Stir with a wooden spoon until a shaggy dough begins to form.
Turn the dough out onto a lightly floured surface. Knead vigorously for about 5 minutes until the dough becomes smooth, elastic, and slightly tacky but not overly sticky.
Place the kneaded dough in a lightly oiled bowl, turning it once to coat the top. Cover with a damp kitchen towel or plastic wrap, and let it rest in a warm place for 1 hour, or until doubled in size.
Gently punch down the proofed dough to release trapped gas. Divide it evenly into 6 pieces, approximately 85g each, and roll each piece into a smooth ball.
Using a rolling pin, roll each dough ball into a teardrop or oval shape, about 5mm (1/4 inch) thick. Keep the unrolled and rolled pieces covered with a towel to prevent a dry skin from forming.
Preheat a dry cast iron skillet or heavy-bottomed griddle over medium-high heat until it begins to lightly smoke.
Carefully drape one rolled dough piece onto the hot skillet. Cook for 1 to 2 minutes until large bubbles form on the top surface and the underside develops deep, dark brown charred spots.
Use kitchen tongs to flip the naan. Cook the other side for an additional 1 minute until lightly blistered and opaque. Transfer the cooked bread to a clean kitchen towel and wrap immediately to trap the steam and keep it pliable. Repeat with the remaining dough.
If desired, immediately brush the warm naans with melted ghee, and sprinkle evenly with minced garlic and finely chopped fresh cilantro before serving.
Chef's Notes
- For the characteristic chew and softness, do not skip the yogurt; its lactic acid helps tenderize the gluten network while providing an authentic, subtle tang.
- Cooking on heavy cast iron is essential for achieving the intense, localized heat needed to create those signature dark, charred blisters reminiscent of a traditional clay tandoor oven.
- Keeping the finished naans wrapped tightly in a clean kitchen towel while you cook the rest is a non-negotiable step. The trapped steam ensures they stay exceptionally pliable, soft, and warm.
- If incorporating minced garlic into the dough itself, do so lightly, as raw garlic can sometimes inhibit yeast activity during the proofing stage. Adding it with the finishing butter is often safer and more flavorful.
Storage
Refrigerator: 3 days — Store in an airtight container or zip-top bag to retain moisture.
Freezer: 2 months — Freeze in a single layer or separated by parchment paper, then transfer to an airtight container.
Reheating: Sprinkle lightly with water and warm in a skillet over medium heat for 1 minute per side, or wrap in foil and bake at 175 C (350 F) for 5 minutes.
