Classic Naan Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g plain flour, plus extra for dusting</li><li class="ingredients-single-item">7g fast-action dried yeast (1 sachet)</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">150ml warm water</li><li class="ingredients-single-item">100ml plain yogurt</li><li class="ingredients-single-item">2 tbsp vegetable oil, plus extra for greasing</li><li class="ingredients-single-item">30g butter or ghee, melted (for brushing)</li><li class="ingredients-single-item">2 cloves garlic, finely minced (optional)</li><li class="ingredients-single-item">2 tbsp fresh coriander leaves, chopped (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Cast iron skillet or heavy-based frying pan</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the flour, yeast, sugar, and salt. Make a well in the center. In a separate jug, mix together the warm water, yogurt, and oil until well combined. The yogurt adds tenderness and a subtle tangy flavor to the naan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour the wet ingredients into the well of the dry ingredients and mix together using your hands or a wooden spoon until it forms a soft, slightly sticky dough. If it's too dry, add a tablespoon of water; if too wet, add a little more flour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when you press it with your finger. This kneading develops the gluten structure, essential for that characteristic chewy texture of naan.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Lightly oil a clean bowl, place the dough inside, and cover with a damp tea towel or plastic wrap. Leave in a warm place to rise for 1-2 hours, or until doubled in size. The slow rise allows flavor to develop in the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once risen, gently punch down the dough to release air bubbles and divide it into 8 equal pieces. Form each piece into a smooth ball by tucking the edges underneath.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Heat your cast iron skillet or heavy-based frying pan over high heat until very hot. Meanwhile, take one dough ball and roll it out on a lightly floured surface into an oval or teardrop shape, about 5mm thick. Don't worry about perfect shapes – irregular edges are part of naan's charm!</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When the pan is smoking hot, carefully place the rolled-out dough onto it. Cook for 1-2 minutes until bubbles form on the surface and the underside develops dark brown spots. Flip and cook for another 1-2 minutes until both sides are cooked with characteristic charred spots.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>If you have a gas stove, you can also briefly hold the cooked side directly over the flame using tongs for 10-15 seconds to create authentic char marks and blisters like a tandoor oven would. Be careful not to burn it!</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the naan and brush immediately with melted butter or ghee. If using, sprinkle with minced garlic and fresh coriander. Place in a clean tea towel to keep warm while you cook the remaining naan breads.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve warm. For the best eating experience, enjoy fresh naan within an hour of cooking. Any leftovers can be wrapped tightly in foil and reheated in a warm oven, or frozen for up to 1 month.</li></ol>