Summary: Naan – a soft Indian leavened flatbread, traditionally baked in a tandoor oven; served as a side dish for curries, often brushed with butter or ghee – featuring unbleached all-purpose flour, active dry yeast, and whole milk, prepared through dough kneading and high-heat skillet baking in 1 hour 45 minutes, yielding 6 servings.
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Category: Bread and Pastry, Side Dishes
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Quick overview
- Dish: Naan
- Category: Bread and Pastry, Side Dishes
- Cuisine: Indian
- Main ingredient: unbleached all-purpose flour, 3 cups (high-protein wheat flour)
- Guide: 12 Most Popular Indian Dishes: Favorite Recipes of Indian Cuisine
- Total time: 105 minutes (25 min prep + 80 min cooking)
- Difficulty: Intermediate
- Servings: 6 servings (Serving weight: 110 g)
- Key technique: Skillet baking
- Preparation types: Kneading, proofing, rolling, searing
- Dietary info & Allergens: Contains wheat gluten, dairy (milk, ghee)
- Suitable for: Vegetarians, curry lovers, festive dinners
- Nutritional values (per 1 serving): 285 kcal, Protein: 7.5 g, Fat: 8.2 g, Carbs: 43.1 g
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: Mango Lassi, Indian Pale Ale, Chai Tea
- In a nutshell: Soft, pillowy, charred flatbread brushed with melted ghee and fresh garlic herbs.
- Last updated: October 24, 2023
WAGUU says: “Achieving authentic tandoor-style blistering on a home stovetop requires a smoking-hot cast-iron skillet and precise moisture balance in the dough.”
Key facts
| Prep time: | 25 min |
| Cooking time: | 80 min |
| Temperature: | 450 °F |
| Number of servings: | 6 servings |
In a nutshell
Naan is the quintessential Indian flatbread prized for its pillowy interior and blistered, smoky crust. This classic recipe delivers restaurant-quality results in your home kitchen using everyday equipment.
Ingredients
Base servings: 6 servings • Serving weight: 110 g
| Ingredient | Quantity | Quality |
|---|---|---|
| unbleached all-purpose flour | 3 cups | high protein content |
| active dry yeast | 2¼ tsp | fresh active granules |
| granulated sugar | 1 tbsp | pure cane |
| warm water | ¼ cup | 110 °F |
| whole milk | ¾ cup | lukewarm |
| plain whole milk yogurt | ¼ cup | room temperature |
| kosher salt | 1½ tsp | fine grain |
| ghee | 3 tbsp | clarified butter |
| garlic cloves | 3 cloves | minced fresh |
| fresh cilantro | 2 tbsp | chopped leaves |
Why you’ll love this recipe
- Authentic Texture: Delivers a soft, chewy crumb with signature charred bubbles just like a traditional tandoor oven.
- Easy Stovetop Method: Requires no special clay oven—just a heavy cast-iron skillet heated to perfection.
- Versatile Pairing: Perfectly complements rich curries, stews, and grilled meats for an unforgettable dining experience.
Success guaranteed: Follow our precise hydration ratios and high-heat cooking guidelines for bakery-quality results every single time.
Recipe overview
Prep: 25 min | Cooking: 80 min | Difficulty: Intermediate | Servings: 6 | Type: Bread and Pastry | Origin: Indian
Detailed instructions
Overall progress: 0% completed
Phase 1: Activating Yeast and Preparing the Dough – 15 min
Appliances: Measuring cups, mixing bowl, whisk
1. Combine warm water at 110 °F, granulated sugar, and active dry yeast in a large mixing bowl; whisk gently and let stand for 5 minutes until frothy. Stir in lukewarm whole milk, plain whole milk yogurt, and 1 tbsp of melted ghee.
CP: Yeast mixture shows active foaming surface.
Before moving to the next step:
Ensure the liquid temperature does not exceed 115 °F to prevent killing the yeast cells.
Phase 2: Kneading and First Proofing – 65 min
Appliances: Stand mixer with dough hook attachment, plastic wrap
2. Add unbleached all-purpose flour and kosher salt to the wet mixture. Knead on medium-low speed for 8 minutes until a smooth, slightly tacky dough forms. Transfer to an oiled bowl, cover with plastic wrap, and let rise in a warm spot for 60 minutes until doubled in size.
CP: Dough is elastic and springs back slightly when pressed.
Before moving to the next step:
Verify that dough volume has truly doubled before dividing into portions.
Phase 3: Dividing and Relaxing the Dough – 15 min
Appliances: Bench scraper, kitchen scale, clean dish towel
3. Punch down the risen dough and turn it out onto a lightly floured work surface. Divide the dough into 6 equal portions, weighing approximately 110 g each. Roll each portion into a tight ball, cover with a clean dish towel, and let rest for 10 minutes to relax the gluten.
CP: Dough balls are smooth and relaxed.
Before moving to the next step:
Allowing adequate resting time prevents the dough from shrinking back while rolling.
Phase 4: Rolling and Shaping Naan Flatbreads – 10 min
Appliances: Rolling pin, work surface
4. Take one dough ball and roll it out on a floured surface into an elongated teardrop shape, approximately 8 to 9 inches long and ¼ inch thick. Repeat the rolling process for the remaining dough portions.
CP: Thickness is uniform across the entire teardrop surface.
Before moving to the next step:
Avoid rolling the dough too thin, or it will become cracker-like rather than soft and pillowy.
Phase 5: Skillet Baking and Blistering – 15 min
Appliances: Heavy cast-iron skillet, metal tongs
5. Heat a heavy cast-iron skillet over high heat until smoking hot, about 450 °F surface temperature. Place one rolled dough piece onto the dry skillet. Cook for 1 to 2 minutes until large bubbling blisters form on top and char marks appear on the bottom. Flip and cook for 30 to 45 seconds on the second side.
CP: Golden brown charred spots cover the bottom surface.
Before moving to the next step:
Do not add oil to the skillet; dry cast iron is essential for authentic tandoor blistering.
Phase 6: Garnishing and Final Assembly – 5 min
Appliances: Pastry brush, small bowl
6. Transfer the baked naan to a plate. In a small bowl, mix the remaining melted ghee with minced garlic cloves and chopped fresh cilantro. Generously brush the warm naan with the garlic ghee mixture and serve immediately.
CP: Surface gleams with fragrant garlic ghee.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| cast-iron skillet | 12 inches | heavy stainless steel pan | insufficient heat retention |
| rolling pin | standard size | smooth glass bottle | uneven thickness |
| mixing bowl | 3-quart capacity | large ceramic bowl | dough overflow during rise |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 259.1 kcal | 285.0 kcal | 1710.0 kcal |
| Fat | 7.5 g | 8.2 g | 49.2 g |
| of which saturates | 4.5 g | 5.0 g | 30.0 g |
| Carbohydrates | 39.2 g | 43.1 g | 258.6 g |
| of which sugars | 2.1 g | 2.3 g | 13.8 g |
| Protein | 6.8 g | 7.5 g | 45.0 g |
| Salt | 1.1 g | 1.2 g | 7.2 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use full-fat plain yogurt to tenderize the dough proteins and yield a softer crumb structure.
- Tip 2: Ensure your cast iron skillet is completely dry; oil will prevent the dough from sticking properly to the hot surface.
- Tip 3: Keep rolled dough disks covered with a damp towel to prevent them from drying out before baking.
- Tip 4: Brush melted ghee immediately after baking to trap steam and maintain maximum pliability.
Scientific background
The addition of yogurt introduces lactic acid, which partially breaks down gluten strands, resulting in a tender yet chewy flatbread. High-heat radiant energy from the cast iron vaporizes moisture pockets inside the dough, creating characteristic charred blisters.
Fine Dining – Professional techniques
- Plate composition: Stack warm naan triangles in a folded linen napkin inside a rustic copper basket.
- Texture contrasts: Crispy charred exterior surfaces giving way to a pillow-soft, airy interior crumb.
- Temperature contrast: Piping hot flatbread brushed with cool herb-infused clarified butter.
- Aromatic garnishes: Flecks of bright green cilantro and glistening minced garlic reflecting amber ghee.
Sensory radar
- Appearance: Golden teardrop flatbread with dark charred blisters and glossy garlic butter finish.
- Aroma: Rich toasted butter, pungent garlic, and earthy yeast undertones.
- Taste: Savory, buttery, slightly sweet yeast flavor with a hint of sea salt.
- Texture: Exceptionally soft, chewy, and pillowy with crisp exterior edges.
Pairing
- BEER: Crisp Indian Pale Ale with citrus hop notes to balance rich butter.
- WINE: Off-dry Riesling with aromatic floral notes and balanced acidity.
- NON-ALCOHOLIC: Chilled sweet Mango Lassi with cardamom infusion.
Various preparation methods
- Oven Broiler Method: Bake on an inverted preheated pizza stone under a high broiler for 2 minutes.
- Stovetop Griddle: Cook on a seasoned cast-iron tawa for authentic street-food style charring.
Allergens and dietary information
Contains: Gluten, dairy (milk, ghee) • Gluten: Contains wheat flour • Not suitable for: Celiac disease, lactose intolerance
Suitable for
Vegetarians, curry lovers, festive dinners, family gatherings
Substitution guide
- ghee: Melted unsalted butter or clarified plant-based butter substitute.
FAQ
Can I make naan without yeast?
Yes, you can substitute baking powder, though yeast provides the authentic airy texture and rise.
Why didn’t my naan puff up?
Your skillet might not have been hot enough, or the dough was rolled too thin to trap steam.
Can I freeze baked naan?
Yes, wrap baked and cooled naan tightly in foil and freeze for up to 2 months.
How do I reheat leftover naan?
Warm them in a hot skillet for 30 seconds per side or flash them in a 350 °F oven.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities and prepare dough in two separate batches. • 20+ people: Roll all flatbreads in advance and keep warm stacked in aluminum foil in a 200 °F oven.
Sides and serving
- Butter Chicken – Rich tomato and butter curry sauce (not included in the recipe)
- Dal Tadka – Creamy spiced yellow lentil soup (not included in the recipe)
Serving: Serve piping hot, brushed generously with garlic ghee and stacked in a cloth-lined basket.
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Warm in a dry skillet over medium-high heat for 30 seconds per side.
Published by WAGUU Chef Team on October 24, 2023
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Guide: 12 Most Popular Indian Dishes: Favorite Recipes of Indian Cuisine
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Common mistakes
- Using water that is too hot – Kills the active dry yeast, preventing the dough from rising.
- Adding oil to the skillet – Prevents the dough from clinging to the hot cast-iron surface for proper blistering.
- Rolling dough too thin – Results in cracker-like flatbread rather than a soft and pillowy interior.
- Skipping the resting period – Causes the dough to shrink back stubbornly while rolling out.