Soft, puffy naan bread in a hot pan, no tandoor needed. Mix the dough, let it rise, then cook each piece for about two minutes.
Naan bread
- 300 g strong white bread flour, plus extra for dusting
- 1 tsp dried yeast (a 7g sachet)
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 150 ml warm milk
- 150 ml natural yogurt
- 2 tbsp melted butter or ghee, plus extra to brush at the end
- Stir the yeast and sugar into the warm milk. Leave for 10 minutes until frothy.
- Mix the flour, salt and baking powder in a large bowl. Add the yeast mixture, yogurt and melted butter and bring together into a soft dough.
- Knead for 8 to 10 minutes until smooth and a little sticky.
- Put the dough in an oiled bowl, cover, and leave somewhere warm for about an hour, until doubled in size.
- Divide into 6 pieces. Roll each into an oval about half a centimetre thick.
- Cook in a hot dry pan, no oil needed, for about 90 seconds a side, until it puffs and gets brown spots.
- Brush each naan with melted butter or ghee straight off the pan. Serve warm.
Stovetop, oven or grill
A dry frying pan on high heat gives the closest result to a tandoor, since the sudden heat is what makes the dough puff. An oven at 250C on the top shelf works well for cooking several at once. A hot grill also works, giving a bit of a smoky char in a minute or two a side. If you work in cups, our US to UK cooking converter turns them into grams and millilitres.
Why your naan is not puffing up
This almost always comes down to one of three things. The pan is not hot enough, so give it a full five minutes to heat before the first naan goes in. The dough is too thick, so aim for half a centimetre. Or the yeast did not properly activate, which shows up as a dense, flat result even after a long rise.
Storing and reheating
Cooked naan keeps in an airtight container for two days at room temperature, or in the freezer for up to a month, layered with baking paper. To reheat, put it straight in a dry hot pan for 20 to 30 seconds a side, which brings back the softness a microwave cannot.
Frequently asked questions
Can I make naan without yeast?
Yes. Swap the yeast for extra baking powder and a splash more yogurt. The bread will be flatter and denser, closer to a flatbread than a puffed naan, but still good with curry.
Is naan the same as roti?
No. Naan is leavened with yeast and usually includes yogurt, giving it a soft, puffy texture. Roti is unleavened and thinner, made with just flour, water and a little oil.
