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–+ servings

Naan Bread

Mark Dexter
Naan is a soft, yeast-raised flatbread traditionally cooked in a tandoor. In a kitchen setting, it’s cooked in a hot pan to create bubbles, char, and a chewy crumb.
This version produces naan that is fluffy inside, blistered on the surface, and flexible, perfect for curries or serving plain.
Print Recipe
Prep Time 2 hours
Cook Time 3 minutes

Equipment

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:
    Milk
    Egg

3️⃣ Mix dry ingredients

  • In a large bowl, combine:
    Flour
    Salt

4️⃣ Make the dough

  • Make a well in the flour.
    Add:
    Yeast mixture
    Milk and egg mixture
    Melted butter or ghee
    Mix 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 thick
    15–16 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 ghee
    Optional garlic butter
    Sprinkle with nigella seeds or coriander if using.
    Serve hot.

Ready to use

  • Naan bread is ideal for:
    Indian curries
    Flatbread wraps
    Service bread

Mark’s bench-side notes

  • Pan must be hot for bubbles
    Pale naan = pan not hot enough
    Overcooked naan = pan too hot
    Soft dough = soft naan

KOOK’S SECRETS

Nutrition

Calories: 12kcalCarbohydrates: 2gProtein: 0.5gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.04gCholesterol: 1mgSodium: 37mgPotassium: 16mgFiber: 0.003gSugar: 2gVitamin A: 9IUVitamin C: 0.1mgCalcium: 7mgIron: 0.02mg
Keyword chewy, flatbread, Fluffy, yeast-raised
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