Naan

Name: Naan
Prep time: 35 min
Cook time: 15 min
Yield: 3 to 6 servings
Cuisine: Indian Menu
Ingredients: Plain Flour — 500g; Nigella Seeds — 1 tsp; Salt — ½ tsp; Baking Powder — ½ tsp; Bicarbonate of Soda — ¼ tsp; Greek Yoghurt — 125g; Vegetable Oil — 2 tbsp; Lukewarm Water — 250ml; Melted Butter — 2 tbsp

Naan is the undisputed king of Indian breads. While there are dozens of varieties of flatbreads across the subcontinent, Naan stands out because it is leavened (usually with yeast or a yogurt starter) and traditionally baked inside the intense, dry heat of a Tandoor (clay oven). This combination of leavening and extreme heat creates a bread that is uniquely soft, chewy, and 'bubbly' - a far cry from the thinner, unleavened Roti or Chapati.

Cuisines

Cooking Instructions

Preparation: 35 minutes
Cooking: 15 minutes

Servings: 3 to 6

Notes:

Greek yoghurt or plain natural yoghurt provides a soft, pliable dough texture.

Brushing one side of the rolled dough with cold water acts as a glue, allowing the naan to stick to a stainless steel or cast iron pan so it can be inverted over heat.

Do not use a non-stick pan, as the dough requires a textured metallic surface to stick properly during cooking.

Cooked naans can be cooled completely, placed in ziplock bags, and frozen, then reheated directly in a microwave or warm oven.

Prepare Naan Dough
In a large mixing bowl, whisk together the plain flour, nigella seeds, salt, baking powder, and bicarbonate of soda. Add the Greek yoghurt and 2 tablespoons of vegetable oil, then stir with a spoon. Gradually add the lukewarm water, mixing until a soft, pliable dough forms.

Rest Dough
Rub a teaspoon of oil over the dough ball, cover the bowl with a clean tea towel, and leave to rest at room temperature for at least 30 minutes until soft and springy.

Divide and Shape
Transfer the rested dough onto a lightly floured surface and divide into 6 equal portions. Shape each portion into a smooth dough ball.

Roll and Hydrate
Roll a dough ball out into an oval shape about 5mm thick. Brush one side of the rolled dough evenly with cold water.

Bake and Glaze
Heat a heavy cast iron tava or stainless steel pan over high heat until smoking. Lay the naan wet-side down onto the hot pan, cooking for 1 minute until large air bubbles emerge. Invert the pan or hold over heat to char the top until golden and blistered. Remove from the pan, brush generously with melted butter, and repeat for the remaining dough.