Description
This fluffy, bubbly, and chewy naan recipe is perfect for recreating the classic Indian flatbread at home. Made with simple ingredients including yeast, milk, egg, and bread flour, this naan comes out soft and full of delightful bubbles. Cooked on a hot cast iron skillet, it develops beautiful charred spots and can be enjoyed plain, brushed with garlic butter, or filled with melted cheese for a delicious variation.
Ingredients
Scale
Dough Ingredients
- 1 tsp instant / rapid rise yeast
- 1/2 cup warm tap water (~40°C/105°F)
- 1 tbsp white sugar
- 2 tbsp milk (full fat or low fat)
- 1 1/2 tbsp whisked egg (about 1/2 an egg, at room temperature)
- 1/2 tsp salt (cooking/kosher)
- 1 3/4 cups bread flour or all-purpose flour
- 30g / 2 tbsp ghee or unsalted butter, melted
Finishing Ingredients
- Additional 30g / 2 tbsp ghee or butter, melted (for brushing)
- 1 small garlic clove (for garlic butter option)
- Nigella seeds (for topping)
- Coriander/cilantro, finely chopped (for topping)
Cheese Naan Option
- Shredded cheese (Monterey Jack, cheddar, tasty, colby, or any good melting cheese; about 1/4 cup lightly packed per naan)
Instructions
- Bloom yeast: Mix the instant yeast with warm water and sugar in a small bowl. Cover with cling wrap and leave for 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare egg and milk mixture: Whisk together the milk and egg in a separate container until well combined and at room temperature.
- Sift dry ingredients: Sift the bread flour and salt together into a large mixing bowl to ensure even distribution.
- Combine wet and dry ingredients: Make a well in the flour mixture. Add the foamed yeast mixture, melted butter (ghee), and the milk-egg mix into the well. Mix everything together first with a spatula, then switch to your hands to form a cohesive dough ball. No kneading is needed at this stage.
- First proof: Cover the bowl with cling wrap and place it in a warm spot for 1 to 1.5 hours until the dough doubles in size.
- Divide and shape dough: Turn the dough out onto a lightly floured surface. Cut it into six equal pieces. Shape each piece into smooth spheres by stretching the surface and tucking the dough underneath.
- Second proof: Place the dough balls on a lightly floured tray or plate. Lightly sprinkle with flour and cover loosely with a lightweight tea towel. Allow them to rest in a warm place for about 15 minutes until they increase in size by approximately 50%.
- Roll out dough: Take one dough ball and flatten it with your hand on a lightly floured surface. Use a rolling pin to roll it out to a thickness of 3-4 mm (about 1/8 inch), roughly 16 cm (6.5 inches) in diameter.
- Heat skillet: Rub a cast iron skillet with a very light coat of oil using approximately 1/2 tsp oil on a paper towel, unless the skillet is already well-seasoned. Set the skillet over high heat until wisps of smoke appear, indicating it is hot enough.
- Cook naan: Place the rolled-out dough onto the hot skillet. Cook for 1 to 1.5 minutes until the underside is deeply golden and slightly charred with bubbles forming on the surface. Flip and cook the other side for about 1 minute until the bubbles become golden brown.
- Cook remaining naan: Remove the cooked naan and keep warm. Repeat the cooking process with the remaining dough balls, adjusting the skillet heat as needed to prevent burning.
- Finish and garnish: Brush the hot naan with melted butter or ghee. For garlic naan, mix minced garlic into the melted butter before brushing. Sprinkle with nigella seeds and finely chopped coriander. Serve immediately while warm.
- Cheese naan preparation: Roll out each dough ball as described above. Brush with plain or garlic butter. Place about 1/4 cup lightly packed shredded cheese in the center. Gather the edges of the dough over the cheese like a money bag and twist to seal.
- Roll filled dough: Turn the sealed dough upside down with the smooth side up. Gently roll out the filled dough to about 6-7 mm (1/4 inch) thickness.
- Cook cheese naan: Heat a well-seasoned cast iron skillet over high heat without letting it smoke. Cook the cheese naan for about 1.5 minutes on the first side until golden and puffed. Flip and cook for another 45 seconds on the other side until done. Serve warm.
Notes
- Use instant or rapid rise yeast for quick activation without needing to proof it separately.
- Using about half an egg by whisking and measuring is sufficient to add moisture and tenderness.
- Bread flour gives a chewier texture, but all-purpose flour can be used as a substitute.
- Melted ghee or unsalted butter adds flavor and softness to the dough and finishing brush.
- For garlic butter, finely mince the small garlic clove and mix it into the melted butter before brushing on the cooked naan.
- Shred your own cheese for best melting results; pre-shredded may contain anti-caking agents.
- Proofing the dough twice ensures a light and airy texture with good rise.
- Use a cast iron skillet for best heat retention and char development; other heavy-bottomed pans can be used but may affect texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
Keywords: naan, Indian bread, flatbread, homemade naan, skillet naan, fluffy naan, bubbly naan, cheese naan, garlic naan, Indian cuisine
