Equipment
Ingredients
Dough
- 300 g all-purpose flour
- 120 ml whole milk, warm
- 60 g plain whole milk yogurt, room temperature
- 30 g ghee, melted
- 10 g white sugar
- 4 g instant dry yeast
- 4 g baking powder
- 6 g fine sea salt
Finishing
- 20 g ghee, melted
- 10 g garlic, minced
- 5 g fresh cilantro, finely chopped
Nutrition (per serving)
Method
In a mixing bowl, combine the warm milk (heated to 38C/100F), sugar, and instant dry yeast. Stir gently and let it sit for 5 minutes until frothy.
Add the all-purpose flour, baking powder, sea salt, yogurt, and melted ghee to the yeast mixture. Stir until a shaggy dough begins to form.
Turn the dough out onto a lightly floured surface and knead gently for 4 to 5 minutes. To maintain a tender, slightly crumbly texture rather than a chewy one, avoid over-kneading. The dough should feel soft and slightly tacky.
Place the dough in a lightly oiled bowl, cover tightly with a damp kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for 1 hour, or until doubled in size.
Gently punch down the dough to deflate it, then divide it evenly into 6 pieces. Roll each piece into a smooth ball. Cover the balls with the damp towel and let them rest for 15 minutes to relax the gluten.
Using a rolling pin, roll each dough ball into an oval or teardrop shape, approximately 5mm (1/4 inch) thick. If the dough springs back, let it rest for another 5 minutes.
Preheat a dry cast iron skillet over medium-high heat until it is smoking hot. Do not add oil to the pan.
Carefully place one rolled out flatbread into the hot skillet. Cook for 1 to 2 minutes until large bubbles form on the top and the bottom has deep brown blisters. Flip the naan and cook for 1 to 2 minutes on the other side.
Remove the naan from the skillet and immediately brush generously with melted ghee. If using, sprinkle with minced garlic and chopped fresh cilantro. Stack the cooked flatbreads and wrap them in a clean kitchen towel to keep them warm and pliable.
Chef's Notes
- To achieve a unique tender and almost 'short' crumbly texture in flatbread, this recipe utilizes both yeast for flavor/rise and baking powder alongside ghee to slightly disrupt the gluten strands.
- The intense heat of a cast iron skillet mimics the environment of a traditional tandoor oven, trapping steam inside the dough rapidly to create signature bubbles.
- If your kitchen is cold, you can proof the dough in an oven that is turned off but has the internal light switched on, which provides just enough ambient warmth.
- Adding yogurt tenderizes the crumb through its acidity and fat content, making the final bread pillowy and rich.
Storage
Refrigerator: 3 days — Wrap tightly in foil or store in an airtight container to prevent drying out.
Freezer: 2 months — Freeze separated by parchment paper in an airtight freezer bag.
Reheating: Sprinkle lightly with water and heat in an oven at 180C/350F for 3 minutes, or microwave for 15-20 seconds.
