Indian · Side · Medium
Naan Bread
Pillowy, blistered flatbread with chewy edges, the perfect scoop for every curry.
The whole recipe in 60 seconds
Naan Bread, in 5 ideas
- A ripping hot pan mimics the tandoor blast.
- Do not roll too thin; thickness gives the chew.
- Brush with garlic butter for garlic naan.
- Keep cooked naan wrapped in a towel so they stay soft.
- Freeze extras with parchment between them.
What you need
Ingredients
- 3 cups all purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 tsp instant yeast
- 3/4 cup warm yogurt
- 1/4 cup warm water
- 2 tbsp melted butter, plus more for brushing
- 1 tsp nigella seeds (optional)
How to make it
Directions
- Mix flour, sugar, salt, and yeast in a large bowl.
- Add yogurt, water, and butter; knead 8 minutes until smooth and elastic.
- Cover and rise 1 hour until doubled.
- Divide into 8 balls and roll into teardrops.
- Cook on a screaming hot cast iron skillet until puffed and charred in spots, about 2 minutes per side.
- Brush with butter and sprinkle with nigella seeds.
Money saver. A cast iron skillet works great; no tandoor or special equipment needed.