Naan

Naan

Naan is traditionally baked in a tandoor.

The word naan comes from the Persian word nān, which simply means "bread." While the word is still used in some places—particularly in Iran—to refer to bread generally, the modern usage most commonly refers to a leavened flatbread that originated on the Indian subcontinent and has gained popularity across the world. Indian naan is traditionally cooked in a tandoor—a cylindrical clay or metal oven—but many modern recipes have been adapted for home baking in an electric oven or on a stove top.

Recipe Servings: 12 pieces

Prep Time

45 minutes
+ 2 hours 10 minutes resting

Cook Time

30 minutes

Total Time

3 hours 25 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

4 cups (500 g) all-purpose flour, plus extra for dusting
2 Tbsp (30 ml) + 1 tsp (5 ml) canola oil, divided
4 Tbsp (60 ml) whole-milk yogurt
1 packet of active dried yeast
2 tsp (10 ml) sugar
2 tsp (10 ml) kosher salt
1 tsp (5 ml) baking powder
1 cup (240 ml) whole milk, warmed

Directions

Pour flour into a large mixing bowl and make a well in the middle. Add 2 tablespoons (30 ml) oil, yogurt, yeast, sugar, salt, and baking powder. Combine ingredients with your fingers until mixture resembles crumbs.
Add warm milk in splashes, mixing until it comes together to form a soft, sticky dough.
Place dough onto a well-floured work surface. The dough should be very sticky. Dust your hands with flour and knead dough for 5 minutes. Scrape excess dough off your hands, then knead again.
Shape dough into a ball. Rub 1 teaspoon (5 ml) of oil over exterior of dough and place dough in a clean mixing bowl. Cover with a cloth and let rest in a warm place until it doubles in size, approximately 60–90 minutes.
Remove dough from bowl and divide into 12 pieces. Roll each piece into a ball and flatten between your palms.
Lightly dust dough with flour and roll out each piece into a 5 x 8-inch (13 x 20-cm) oval.
Heat a large sauté pan over medium-high heat. Once hot, place 1 naan in the pan and cook until it begins to bubble, around 30–40 seconds.
Flip over and cook other side for another 30 to 40 seconds, ensuring it does not burn.
Flip naan one more time, press on it lightly with a spatula for 10 to 15 seconds, and then remove to a warm platter. Wrap in foil until ready to serve.
Repeat process for remaining dough. Serve immediately.