NAAN

Category

Texture

Form

Irregular, Tender

Function

Accompaniment, Vehicle

NAAN

NAAN

Difficulty: Easy
Yield

4-6

pieces
Prep

15

mins
Proof

1-2

hrs
Cook

2-3

mins

Naan is soft, blistered and an endlessly adaptable South Asian staple. The dough puffs and chars over high heat, creating tender chew and smoky flavor. It’s perfect on its own, brushed with ghee, or filled with chile cheese, potatoes or dried fruit for something sweeter.

Ingredients

  • 10 g sugar

  • 3 g active dry yeast

  • 120 g rest temp water

  • 240 g all-purpose flour

  • 5 g baking powder

  • 3 g salt

  • 30 g yoghurt

  • 30 g lukewarm milk

  • 15 g melted ghee, plus additional for brushing

Method

  • In a small bowl, combine the sugar, yeast and lukewarm water. Stir and let sit for 5–10 minutes until the yeast blooms and becomes foamy.
  • In a large bowl, combine the flour, baking powder and salt. Add the yoghurt, milk and bloomed yeast mixture. Mix until a rough dough forms, then add the ghee and mix again.
  • If using a stand mixer, knead for 5 minutes on medium speed. If kneading by hand, knead for 6–8 minutes until the dough is smooth.
  • Place the dough in a greased bowl and cover with a cloth or cling film. Leave in a warm spot until doubled in size, about 1–2 hours depending on the temperature.
  • Lightly flour your hands and surface, pull off a ball from the dough and roll it out to approximately 1/4” (5mm) thickness.
  • Heat a cast-iron pan over medium-high heat. Brush one side of the naan lightly with water and place it water-side down on the pan. Brush top with more water. When bottom is golden brown with a few charred black spots, flip and cook until the naan is browned and slightly charred.
  • Remove from the pan and brush lightly with melted ghee. Serve warm.

Timelapse Video

Notes