Naan Bread recipe
Naan Bread
🌐 Naan Bread
Naan bread is a soft, yeast-raised flatbread. It has roots in North Indian and Persian cooking. Traditionally, it is baked against the walls of a tandoor oven. Its signature blistered surface and tender, chewy crumb come from high heat, a relaxed dough, and minimal handling.
In the Kook’s Secrets kitchen, naan is treated as a technique bread rather than a shortcut flatbread. Gentle mixing, proper resting, and cooking in a very hot pan replicate tandoor conditions at home. This approach produces naan that’s flexible and flavourful. It is designed to scoop, wrap, and accompany rich dishes like butter chicken and slow-simmered curries.
Naan Bread
Equipment
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- 1 scales
- 1 Stove
- 1 Kitchen paper roll
Ingredients
For the Dough
- 5 grams dried instant yeast
- 125 grams warm water (about 40°C)
- 12 grams white sugar
- 30 grams full-fat milk
- 1 each whole egg, whisked
- 3 grams salt
- 270 grams bread flour (or plain flour)
- 50 grams ghee or butter, melted
Finish (optional)
- 50 grams Extra melted butter or ghee (for brushing)
- 1 each Garlic clove
- Nigella seeds
- ¼ bunch Finely chopped coriander
Instructions
1️⃣ Activate the yeast
- Place the yeast, warm water, and sugar into a small bowl.Stir and leave for 10 minutes, until foamy.
2️⃣ Mix liquids
- In a separate bowl, whisk together:MilkEgg
3️⃣ Mix dry ingredients
- In a large bowl, combine:FlourSalt
4️⃣ Make the dough
- Make a well in the flour.Add:Yeast mixtureMilk and egg mixtureMelted butter or gheeMix with a spoon, then bring together gently by hand into a soft dough.No heavy kneading required — just mix until smooth.
5️⃣ First rise
- Cover the bowl.Leave in a warm place for 60–90 minutes, until doubled in size.
6️⃣ Divide and rest
- Turn dough onto a lightly floured bench.Divide into 6 equal portions and roll into smooth balls.Place on a tray, cover lightly, and rest for 15 minutes.
7️⃣ Roll out
- Roll each ball into rounds about:3–4 mm thick15–16 cm wide
8️⃣ Cook the naan
- Heat a heavy pan or cast-iron skillet over high heat.Lightly oil the surface.Cook naan 1–1½ minutes on the first side until bubbles form and the underside is well coloured.Flip and cook the second side for about 1 minute.
9️⃣ Finish
- Brush hot naan with:Melted butter or gheeOptional garlic butterSprinkle with nigella seeds or coriander if using.Serve hot.
Ready to use
- Naan bread is ideal for:Indian curriesFlatbread wrapsService bread
Mark’s bench-side notes
- Pan must be hot for bubblesPale naan = pan not hot enoughOvercooked naan = pan too hotSoft dough = soft naan
Notes
Nutrition
A note from the kook’s kitchen
This is where I share the things that don’t always make it onto the site. I include quiet techniques, ingredient stories, and the small details. These details make cooking better over time.
Shared occasionally. Always useful.
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