Traditional Indian Naan Bread

Name: Traditional Indian Naan Bread
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: India
Ingredients: 400 g of flour (T55 or T65 type); 5 g of baker's yeast (dried); 1 tsp of sugar (powdered); 1 tsp of salt (fine); 120 g of plain yogurt (or Greek yogurt); 150 ml of water (lukewarm (about 35 °C)); 2 tbsp of vegetable oil (sunflower or canola); 30 g of butter (melted or ghee); 15 g of cilantro (fresh, finely chopped)

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Homemade naan wins people over with its soft center, delicately charred bubbles and a touch of buttered fresh cilantro. Ideal for scooping up a creamy curry, serving alongside a spicy dish or rounding out a complete Indian meal.

Total time: 32 min
Prep: 20 min
Cook: 12 min
Rest: 1 h 40
Difficulty: Medium
Per person: €0.47

By the CookinBreak team

Ingredients 9

breads

Estimated cost €2.80

For brushing

2 tbsp buttermelted or ghee

For finishing

⅓ cup cilantrofresh, finely chopped

Equipment

Rolling pinfor rolling out the dough thinly
Pastry brushfor brushing on the melted butter
Cast-iron skilletor thick-bottomed nonstick skillet
Large mixing bowlfor kneading and letting the dough rise

Instructions

Tap a number to check off the step, and a time to start a timer.

In a small bowl, dissolve the baker's yeast with the sugar and half of the lukewarm water, then let it rest for until a thin foam appears on the surface.

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In a large bowl, mix the all-purpose flour and salt. Make a well in the center, then pour in the activated yeast mixture, the plain yogurt, the vegetable oil and the rest of the lukewarm water.

Knead the dough by hand on a lightly floured work surface for , until you have a very soft, smooth, non-sticky ball.

Lightly oil the bowl, place the dough in it, cover with a clean towel and let rise for min in a warm room, until it doubles in volume.

Gently punch down the dough with your fists, then divide it into 6 equal pieces. Shape into balls and let rest for under a damp towel.

Roll out each piece with a rolling pin into an elongated oval about 4 millimeters thick. Sprinkle a little chopped cilantro over the surface and give it a pass with the rolling pin to press it into the dough.

Heat a cast iron skillet over high heat with no fat at all. Very lightly moisten the underside of the bread with a few drops of water to help it stick and create steam.

Lay the bread in the very hot skillet. Cook for : large golden bubbles should puff up on the surface. Flip the bread and continue cooking for on the other side until the blisters are well golden and slightly charred.

Remove the bread from the skillet, immediately brush the domed surface with warm melted butter using a brush, then keep warm in a clean towel while you cook the rest.

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Nutrition facts

per serving · estimate

298kcal

Protein8 g11%
Carbs48 g65%
Fat8 g24%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To get the beautiful bubbles typical of a tandoor oven without professional equipment, lightly moisten the underside of the dough before laying it in the smoking-hot cast iron skillet. Covering the skillet with a domed lid during the first minute traps the steam and makes the dough puff up instantly.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 2 months in individual freezer bags. Thaw then reheat.

Storage : How long does it keep?

Keeps 2-3 days max in an airtight container at room temperature or in the fridge. Reheat before eating.

Making ahead : Can you make it the day before?

Yes

The dough can be made the day before and kept in the fridge. Cooked naans keep 2-3 days.

Reheating : How do you reheat it?

Oven (5-7 min at 180°C), air fryer (3-4 min at 160°C). Microwave possible but softens the texture.

Variations

Garlic version (Garlic Naan): add 2 grated garlic cloves mixed into the melted butter before brushing it over the breads as they come out of the skillet.
Cheese version (Cheese Naan): tuck a portion of melting cheese into the center of the dough ball before closing it up and gently rolling it out.
Dairy-free version: replace the cow's milk yogurt with unsweetened soy yogurt and the finishing butter with melted coconut oil.
Cilantro-free version: leave out the cilantro for a plain naan, or replace it with chopped fresh parsley for a different flavor.

Mistakes to avoid

Using a lukewarm skillet: it must be scorching hot to sear the dough instantly and puff up the air bubbles.
Rolling the dough too thin: a bread that is too thin will turn dry and crisp like a cracker instead of staying soft in the center.
Putting fat in the skillet: the cooking is always done dry, the flavored butter is only brushed on after cooking.

Frequently asked questions

Can you replace the plain yogurt with milk?

The yogurt adds an essential acidity that tenderizes the gluten network and gives naan its characteristic softness. If you do not have any, replace it with buttermilk or whole milk with a teaspoon of lemon juice added.

What type of skillet should you use to cook Indian breads?

An unenameled cast iron skillet is ideal because it holds an intense heat similar to the walls of a tandoor oven. A thick crepe pan or a good-quality nonstick pan also works very well over high heat.

Why don't my naan breads puff up when cooked?

Lack of puffing usually comes from a skillet that is not preheated enough or from inactive yeast. Make sure the skillet is smoking hot and that the dough has had enough resting time to properly develop its air network.

Can you make the dough ahead of time?

Yes, you can knead the dough and place it in the refrigerator for 12 to 24 hours, well covered. Simply let it come back to room temperature for 45 min before dividing, rolling out and cooking your breads.