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Naan Bread
Soft, pillowy leavened bread with charred spots - the perfect curry companion.
120 mins
15 mins
8 people
North Indian
All-purpose flour
400g
Yogurt
100ml
Milk
Warm
100ml
Yeast
1 tsp
Sugar
1 tsp
Salt
1 tsp
Baking powder
0.5 tsp
Ghee or butter
For brushing
4 tbsp
Garlic
Minced, optional for garlic naan
4 cloves
🍽️ Tandoor oven
→ Cast iron skillet + oven broiler
Closest home method for char marks
🍽️ Commercial yeast
→ Baking powder only
Faster but slightly less fluffy
Dissolve yeast and sugar in warm milk. Let it foam for 10 minutes.
💡 Pro Tip: If yeast doesn't foam, it's dead - start over
Mix flour, salt, baking powder. Add yeast mixture and yogurt. Knead 10 minutes.
💡 Pro Tip: Dough should be soft and slightly sticky
Cover and let rise for 2 hours until doubled.
💡 Pro Tip: Warm environment speeds rising - use oven with light on
Divide into 8 balls. Roll into teardrop shapes.
💡 Pro Tip: Don't roll too thin - naan should be thick and pillowy
Heat cast iron skillet on highest heat. Cook naan 2 mins per side until puffed and charred.
💡 Pro Tip: Use broiler for last 30 seconds to get tandoor-like char spots
Brush immediately with melted butter or ghee.
💡 Pro Tip: Generous butter brushing while hot makes restaurant-quality naan
- ✓Let dough rise fully for soft texture
- ✓Cast iron on highest heat mimics tandoor best
- ✓Use broiler for authentic char marks
- ✓Brush with butter immediately while hot
- ✓Don't roll too thin - thickness is key
- ✓Serve immediately - naan hardens quickly
- →With any curry
- →As garlic naan with minced garlic
- →With butter chicken or dal makhni