Naan is a simple, delicious bread, best covered with garlic and ghee.
Mechanic
Yogurt is the key acid and tenderizer: it produces the slight tang and soft interior that sets naan apart from other flatbreads. Portioning into 100 g balls and cold-proofing overnight gives the dough time to develop flavour and makes the bread easier to roll and cook.
Ingredients
Dough
- 620 g bread flour
- 7 g instant dry yeast (2 teaspoons)
- 12 g kosher salt (2½ teaspoons)
- 22 g sugar (~2 tablespoons)
- 400 g full-fat yogurt or whole milk
- 110 g unsalted butter, melted
To finish
- 3–4 tbsp melted butter or ghee
- 2–3 cloves garlic, minced (optional)
- chopped fresh herbs, such as cilantro (optional)
Method
Combine flour, yeast, salt, and sugar. Add yogurt and melted butter; mix until a shaggy dough forms. Knead by hand or in a stand mixer until smooth and elastic, 8–10 minutes. The dough should be soft but not sticky.
Cover and let rise at room temperature until doubled, about 1–1½ hours.
Divide into 100 g portions. Shape into tight balls and place on a floured tray. Refrigerate overnight, uncovered or loosely covered.
Pull from the fridge 30 minutes before cooking. On a lightly floured surface, roll each ball into a rough oval, about 5 mm thick.
Cook in a very hot dry pan (cast iron or similar) or over a grill. The pan should be smoking. Cook until large bubbles form and the underside is charred in spots, 1–2 minutes. Flip and cook another minute.
Brush immediately with the melted butter or ghee. Scatter over the garlic and herbs, if using.
To serve
Warm, alongside curries or dips. Stack in a towel to keep soft.
Notes
- Cold proof is important; room-temp-only proofed dough works but is harder to handle and less flavourful.
- Whole milk can substitute for yogurt; the result is slightly less tangy.