Soft Homemade Naan Bread

About This Recipe

Naan is India's most famous leavened flatbread, traditionally cooked on the interior wall of a blazing tandoor oven. The good news: a very hot cast-iron skillet produces nearly identical results at home, with the same charred bubbles and pillowy chew. This recipe uses yoghurt and a little yeast for a soft, slightly tangy bread that is perfect for mopping up curry, scooping hummus, or eating simply brushed with garlic butter.

Ingredients

Serves 8

• 300 gstrong white bread flour(plus more for dusting)
• 7 ginstant yeast(1 sachet)
• 1 tspcaster sugar
• 1 tspfine salt
• 150 mlwarm water
• 150 gfull-fat natural yoghurt
• 2 tbspvegetable oil
• 50 gunsalted butter(melted, for brushing)
• 3garlic cloves(minced, for garlic naan)
• 2 tbspfresh coriander(chopped, for garlic naan)

Instructions

1. 1

   Make the dough

   Combine flour, yeast, sugar and salt in a large bowl. Add water, yoghurt and oil. Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic. The dough will be slightly sticky — resist adding too much flour.

   The yoghurt is key — it adds the characteristic tang and helps the naan stay soft.

2. 2

   First rise

   Place dough in an oiled bowl, cover with a damp cloth and leave in a warm place for 1–1.5 hours until doubled in size.

3. 3

   Divide, roll and cook

   Knock back the dough and divide into 8 equal balls. Roll each into an oval shape about 5mm thick. Heat a cast-iron skillet over the highest heat until smoking. Brush one side of the naan with water and place water-side down in the dry pan. Cook for 1.5–2 minutes until large bubbles form and the bottom is charred in spots. Flip and cook the other side for 1–2 minutes.

   The pan must be extremely hot — this creates the characteristic charred bubbles.

4. 4

   Butter and serve

   Transfer to a plate and immediately brush with melted butter (mixed with garlic and coriander if making garlic naan). Stack and cover with a clean tea towel to keep warm and pliable.

Variations

• •

  Peshwari Naan: stuff with a mixture of ground almonds, desiccated coconut and sultanas for the sweet Peshwari version.

• •

  Cheese Naan: stuff with grated cheese before cooking for a rich, gooey version popular in UK Indian restaurants.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten fresh but keeps wrapped for 2 days. Reheat in a hot dry pan for 30 seconds per side or wrap in damp paper and microwave 20 seconds.

Frequently Asked Questions