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How to Make Naan

Naan(नान)— Indian leavened flatbread

Naan is one of the most common flatbreads in the Indian subcontinent. Traditionally baked in a tandoor (clay oven), it features a slightly charred, crispy exterior and a soft, chewy interior. You can achieve a similar result at home using a skillet or oven. It is the perfect staple to accompany Indian curries. Total time: about 30 minutes (excluding the 1-hour dough fermentation).

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

  • All-purpose flour (or bread flour)
  • Yogurt
  • Yeast
  • Sugar
  • Salt
  • Ghee or butter
  • Warm water
  • Black or white sesame seeds (optional)
  • Cilantro leaves (optional)
  • Garlic (for garlic naan, optional)
  • Skillet (non-stick or cast iron)
  • Rolling pin

Calculations

Determine how many batches you want to make before starting. One batch yields 6 naans, sufficient for 2-3 people.

Per batch:

  • All-purpose flour: 300g
  • Yogurt: 60ml
  • Dry yeast: 3g
  • Sugar: 10g
  • Salt: 5g
  • Cooking oil: 15ml (for kneading)
  • Warm water: 100ml (approx. 40°C)
  • Ghee or butter: 30g (for brushing)
  • Black sesame seeds: 5g (optional)
  • Cilantro leaves: 10g (optional)
  • Garlic: 3 cloves (approx. 9g), minced (for garlic version, optional)

Instructions

Kneading and Fermentation

  • Dissolve 3g of dry yeast and 10g of sugar in 100ml of warm water (water temperature approx. 40°C; do not make it too hot).
  • Let it rest for 5 minutes until fine bubbles form on the surface (indicating the yeast is active).
  • In a large bowl, combine 300g of all-purpose flour and 5g of salt, mixing evenly.
  • Pour in the yeast mixture, 60ml of yogurt, and 15ml of cooking oil.
  • Knead by hand until the dough is smooth and soft (the dough should be slightly softer than usual; slight stickiness is normal).
  • Knead for 8-10 minutes.
  • Coat the surface of the dough with 3ml of oil to prevent drying.
  • Cover the bowl with a damp cloth or plastic wrap.
  • Let it rise in a warm place for at least 1 hour, until the dough doubles in size.

Dividing and Rolling

  • Remove the fermented dough and gently knead to release air.
  • Divide into 6 equal portions (each approx. 80g).
  • Take one portion and lightly dust your hands with 3ml of flour or oil.
  • Use a rolling pin to roll the dough into a long oval or teardrop shape, about 4-5mm thick.
  • For garlic naan: Sprinkle minced garlic and cilantro leaves on the surface, then gently press them into the dough with the rolling pin.
  • You may sprinkle sesame seeds on the surface of the naan.

Baking

Method 1: Skillet (Recommended)

  • Heat a skillet (cast iron is best) over high heat until extremely hot (a drop of water should evaporate instantly).
  • Brush a thin layer of water on one side of the dough.
  • Place the dough in the skillet, water-side down.
  • Bake for 1-2 minutes, until the bottom develops golden-brown spots and the dough begins to puff up.
  • Flip the dough and continue baking for 1-2 minutes.
  • If using a gas stove: After flipping, use tongs to lift the dough and hold it directly over the open flame for a few seconds to puff it up quickly.
  • Immediately after removing from heat, brush ghee or butter onto the surface.

Method 2: Oven

  • Preheat the oven to its highest temperature (typically 250°C / 480°F).
  • Place the dough on a baking sheet.
  • Bake for 3-5 minutes, until the surface is golden brown and puffed up.
  • Remove from the oven and brush with ghee or butter.

Serving

  • Serve hot.
  • Pairs well with any Indian curry, such as Butter Chicken or Red Kidney Bean Curry.

Additional Notes

  • The softness of the dough is key. Dough that is too hard will result in dry, tough flatbreads. The dough should be moist and slightly sticky to the touch.
  • Cast iron skillets perform better than non-stick pans, providing higher heat and better charring.
  • Ghee or butter must be applied immediately after baking; this is crucial for the aroma and texture of Indian flatbreads.
  • Besides plain Naan, common variations include: Garlic Naan, Cheese Naan, and Butter Naan.
  • Naan has a history of hundreds of years in India, with the earliest records dating back to 1300, believed to originate from Persian culture.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.