Where it comes from
Naan is a traditional Indian flatbread that has roots in Central Asia, brought to India by the Mughals, and has since become a staple in Indian cuisine. Baked in a tandoor, this leavened bread is soft, pillowy, and often flavored with garlic or herbs. A surprising detail is that naan can be stuffed with various fillings, making it a versatile accompaniment to many dishes.
On the Palate
How it's made
5 steps · Show ↓27 min active · 60 min waiting
How it's made
5 steps · Show ↓- 110 min
In a large bowl, combine flour, yeast, sugar, and salt. Stir in yogurt and warm water until a soft dough forms. Knead on a floured surface until smooth and elastic, about 10 minutes.
Watch outThe dough should be smooth and slightly sticky; avoid adding too much flour.
- 20 min
Cover the dough with a damp cloth and let it rest in a warm place until doubled in size, about 1 hour.
- 310 min
Divide the dough into equal portions and roll into balls. Flatten each ball into a teardrop shape using a rolling pin.
- 45 min
Preheat a tawa or cast-iron skillet over medium-high heat. Place the naan on the skillet, cooking until bubbles form and the bottom is golden brown, about 2 minutes. Flip and cook the other side for another 2 minutes.
Watch outEnsure the skillet is hot enough to create bubbles; otherwise, the naan will be dense.
- 52 min
Brush the hot naan with melted ghee and serve immediately.
