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Naan
Soft yeasted bread from the pan
🔥 Intermediate🍚 Side Dish🥛 Vegetarian🕓 110 min
Naan is really a tandoor bread — 400°C against a clay wall. In a very hot cast-iron pan with a lid, you can get surprisingly close.
🔥 Intermediate: Several things happening at once, or a dough to manage. It clicks the second time.
Prep90 min
Cook time20 min
Total110 min
Serves6 naan
Contains:
GlutenMilk
Refers to the recipe as written here. Store-bought ingredients may carry traces — please check the packet.
Ingredients
0 of 8✅ All set to cook!
Method
0 of 6🎉 All done — enjoy!
- Dissolve the yeast and sugar in the lukewarm milk, let sit for 10 minutes, until it foams.
- Knead with the flour, salt, yogurt and oil into a soft dough — 8 minutes. It should be slightly sticky.
- Cover and let rise in a warm place for 1 hour, until doubled.
- Divide into 6 pieces and roll out into oval shapes, about 5 mm thick.
- Preheat a cast-iron pan on the highest setting for 5 minutes. Brush the top of the naan with water and place it water-side down into the dry pan — the water helps it stick.
- Put the lid on. After 60–90 seconds it will bubble up. Take the lid off, flip the pan over and brown the naan directly over the flame, or slide it under the oven grill. Brush with butter.
Tips
- The yogurt makes naan soft, and keeps it soft even after it cools.
- No gas stove: finish it in the pan and then put it under the grill for 60 seconds — the same brown bubbles.
- Naan only tastes good fresh. Make it when everyone is already at the table.
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