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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
Ingredients
Method
- 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.
Notes
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.
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.
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- Ghee. Brushed over the naan straight off the pan.
- Dried yeast. For the dough.
