Ingredients
Note 1
~40°C/105°F in temperature
full fat (low fat ok too)
at room temp (around 1/2 an egg, Note 2)
cooking / kosher
or all-purpose/plain (Note 3)
melted (Note 4)
melted (Note 4)
for Garlic Butter option (Note 5)
finely chopped
for cheese naan – Monterey Jack, cheddar, tasty, colby, anything that melts (shred yourself) (Note 6)
Naan recipe – fluffy, bubbly, chewy!
RecipeTin Eats (Nagi)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 20 min | 10 min | 30 min | 7 |
Recipe video above. This is a recipe for naan bread that's fluffy, bubbly and chewy, just as it should be. Nobody will ever mistake this for just another basic flatbread! Perfect for slopping up your favourite Indian curries – yet so good that you'll happily devour it plain, straight out of the skillet.Bearing in mind that we aren't cooking in nuclear-level 480°C hot tandoors, see in post for background notes on how I find this recipe to most closely replicates restaurant naan. Makes: 6 naans, ~15-16cm / 6 - 7" diameter. For more Indian recipes, browse the Indian collection.
sidesbreads
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
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Recommended Equipment
Whisk
Spatula
Knife
Skillet
Small bowl
Lightweight tea towel
Separate bowl
Cling wrap
Paper towel
Sifter
Instructions
Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.
1 tsp Instant / Rapid Rise Yeast Note 10.5 cup Warm Tap Water ~40°C/105°F in temperature1 tbsp White Sugar
Egg and milk: Whisk milk and egg together.
2 tbsp Milk full fat (low fat ok too)1.5 tbsp Whisked Egg at room temp (around 1/2 an egg, Note 2)
Flour: Sift flour and salt into a separate bowl.
0.5 tsp Salt cooking / kosher1.75 cups Bread Flour or all-purpose/plain (Note 3)
Add wet ingredients: Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.
2 tbsp 30g Ghee Or Unsalted Butter melted (Note 4)
Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1 - 1.5 hrs until it doubles in size. (Note 7)
Cut into 6 pieces: Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under (see video).
Proof 2: Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.
Roll out: Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3 - 4mm / 0.12 - 0.16" thick rounds (about 16cm / 6.5" wide).
Heat skillet: Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke. (Note 8 for other pans)
Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.
Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot.
Finishing: Brush freshly cooked naan with melted butter or ghee (or garlic butter, Note 5). Sprinkle with nigella seeds and coriander. Serve hot!
2 tbsp 30g Ghee Or Butter melted (Note 4)1 Small Garlic Clove for Garlic Butter option (Note 5)Nigella Seeds Coriander/cilantro finely chopped
Cheese Naan:
Roll out a naan per above directions. Brush with plain butter or garlic butter. (Note 5) Place a mound of cheese in the middle - about 1/4 cup, lightly-packed. Bundle it up, money bag-style, then twist to seal.
2 tbsp 30g Ghee Or Butter melted (Note 4)1 Small Garlic Clove for Garlic Butter option (Note 5)Shredded Cheese for cheese naan – Monterey Jack, cheddar, tasty, colby, anything that melts (shred yourself) (Note 6)
Turn upside down so the smooth side is up. Roll out to 6-7mm / 1/4" thick rounds.
Heat a well-seasoned cast iron skillet preheated over high heat, but not until the skillet is smoking. Cook naan for around 1 1/2 minutes on the first side until golden – it will puff up! Turn and cook the other side for around 45 seconds.
Naan recipe – fluffy, bubbly, chewy!
RecipeTin Eats (Nagi)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 6 | 20 min | 10 min | 30 min | 7 |
Recipe video above. This is a recipe for naan bread that's fluffy, bubbly and chewy, just as it should be. Nobody will ever mistake this for just another basic flatbread! Perfect for slopping up your favourite Indian curries – yet so good that you'll happily devour it plain, straight out of the skillet.Bearing in mind that we aren't cooking in nuclear-level 480°C hot tandoors, see in post for background notes on how I find this recipe to most closely replicates restaurant naan. Makes: 6 naans, ~15-16cm / 6 - 7" diameter. For more Indian recipes, browse the Indian collection.
sidesbreads
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Whisk
Spatula
Knife
Skillet
Small bowl
Lightweight tea towel
Separate bowl
Cling wrap
Paper towel
Sifter
Ingredients
Note 1
~40°C/105°F in temperature
full fat (low fat ok too)
at room temp (around 1/2 an egg, Note 2)
cooking / kosher
or all-purpose/plain (Note 3)
melted (Note 4)
melted (Note 4)
for Garlic Butter option (Note 5)
finely chopped
for cheese naan – Monterey Jack, cheddar, tasty, colby, anything that melts (shred yourself) (Note 6)
Instructions
Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.
1 tsp Instant / Rapid Rise Yeast Note 10.5 cup Warm Tap Water ~40°C/105°F in temperature1 tbsp White Sugar
Egg and milk: Whisk milk and egg together.
2 tbsp Milk full fat (low fat ok too)1.5 tbsp Whisked Egg at room temp (around 1/2 an egg, Note 2)
Flour: Sift flour and salt into a separate bowl.
0.5 tsp Salt cooking / kosher1.75 cups Bread Flour or all-purpose/plain (Note 3)
Add wet ingredients: Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.
2 tbsp 30g Ghee Or Unsalted Butter melted (Note 4)
Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1 - 1.5 hrs until it doubles in size. (Note 7)
Cut into 6 pieces: Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under (see video).
Proof 2: Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.
Roll out: Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3 - 4mm / 0.12 - 0.16" thick rounds (about 16cm / 6.5" wide).
Heat skillet: Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke. (Note 8 for other pans)
Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.
Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot.
Finishing: Brush freshly cooked naan with melted butter or ghee (or garlic butter, Note 5). Sprinkle with nigella seeds and coriander. Serve hot!
2 tbsp 30g Ghee Or Butter melted (Note 4)1 Small Garlic Clove for Garlic Butter option (Note 5)Nigella Seeds Coriander/cilantro finely chopped
Cheese Naan:
Roll out a naan per above directions. Brush with plain butter or garlic butter. (Note 5) Place a mound of cheese in the middle - about 1/4 cup, lightly-packed. Bundle it up, money bag-style, then twist to seal.
2 tbsp 30g Ghee Or Butter melted (Note 4)1 Small Garlic Clove for Garlic Butter option (Note 5)Shredded Cheese for cheese naan – Monterey Jack, cheddar, tasty, colby, anything that melts (shred yourself) (Note 6)
Turn upside down so the smooth side is up. Roll out to 6-7mm / 1/4" thick rounds.
Heat a well-seasoned cast iron skillet preheated over high heat, but not until the skillet is smoking. Cook naan for around 1 1/2 minutes on the first side until golden – it will puff up! Turn and cook the other side for around 45 seconds.