Naan Bread
The pillow-soft essential of Indian cuisine
Naan is more than bread—it's a utensil, a vehicle for flavor, and honestly, sometimes the best part of the meal. Those charred bubbles, that soft chew, the garlic butter glistening on top. Making it at home seems intimidating, but once you nail it, you'll never order it at a restaurant again.
recipe.ingredients
- 3 cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup warm milk
- 1/2 cup plain yogurtRoom temperature
- 2 tbsp vegetable oil
- 4 tbsp melted butterFor brushing
- 4 cloves garlic, mincedFor garlic naan
- Fresh cilantro, choppedFor garnish
recipe.nutrition
Per serving
210
recipe.calories
6g
recipe.protein
32g
recipe.carbs
7g
recipe.fat
recipe.history
Naan has roots in Persian cuisine and came to India with the Mughals in the 16th century. Originally baked in tandoor clay ovens, it was a royal bread. The name comes from Persian 'non' meaning bread. Today it's beloved worldwide as the perfect curry companion.
recipe.preparation
- 1
Mix flour, sugar, salt, baking powder, and baking soda in a large bowl.
- 2
Create a well in the center. Add warm milk, yogurt, and oil.
- 3
Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.
- 4
Cover with a damp cloth and let rise in a warm place for 1-1.5 hours until doubled.
- 5
Divide into 8 equal pieces. Roll each into an oval about 1/4 inch thick.
- 6
Heat a cast iron skillet or heavy pan over high heat until smoking hot.
- 7
Slap the naan onto the dry pan. Cook until bubbles form and the bottom has char spots, about 1-2 minutes.
- 8
Flip and cook another minute until charred in spots.
- 9
Brush immediately with garlic butter and cilantro. Serve hot.
recipe.modeChef
The Bubble Secret
Those beautiful bubbles aren't just aesthetic—they're pockets of flavor waiting for butter. The key is high heat and a slightly thicker dough than you'd expect.
- The pan must be smoking hot before the naan touches it
- Don't roll too thin—1/4 inch is the sweet spot for bubble formation
- The yogurt is non-negotiable; it creates tenderness and helps with browning
- Brush with butter within seconds of coming off the heat
recipe.tips
- •Spray the top with water before flipping for extra steam and puffiness
- •Use a pizza stone if you have one—preheat it in the oven at maximum temperature
- •Make the dough the night before and refrigerate; it develops more flavor
recipe.specialTrick
The restaurant secret is ghee, not just butter. Mix melted ghee with raw minced garlic and a pinch of salt. Brush it on while the naan is still bubbling. The residual heat will slightly cook the garlic while keeping it pungent. This is the flavor you've been chasing.
recipe.faq
A very hot cast iron skillet or pizza stone works great. The key is maximum heat to get those signature bubbles and char.
Usually from over-kneading or not enough fat. The yogurt and oil keep it tender. Also, don't roll too thin—1/4 inch is ideal.
Yes! Refrigerate overnight for even better flavor. Bring to room temperature before shaping.
Three things: ghee (not butter), very high heat, and brushing with garlic butter while still hot so it absorbs.
