Naan bread

Dough:

• 1 teaspoon dry instant yeast (or fresh yeast – see note)
• ½ cup warm water (approx. 40 °C)
• 1 tablespoon white sugar
• 2 tablespoons whole milk
• 1½ tablespoons beaten egg
• ½ teaspoon salt
• 1¾ cups bread flour (or all-purpose flour – see note)
• 2 tablespoons (30 g) melted ghee or unsalted butter

Finish:

• 2 tablespoons (30 g) ghee or butter
• 1 small clove of garlic, pressed
• Nigella seeds (optional)
• Fresh coriander, finely chopped

1. Activate the yeast

Combine the yeast with the warm water and sugar in a bowl. Let it sit for 5–10 minutes until lightly foamy.

2. Mix egg and milk

Beat the egg in a small bowl. Measure out 1 1/2 tablespoons and mix with the milk.

3. Prepare the dry base

Sift the flour and salt together into a large bowl.

4. Combine everything together (no kneading required)

Make a well in the flour mixture and add the yeast mixture, melted butter, and egg-milk mixture. Mix everything with a spatula until a sticky dough forms. Then, with your hands, form a soft dough ball. No kneading is required.

5. Let rise (1st rise)

Cover the bowl with plastic wrap and let the dough rise in a warm place for 1–1.5 hours until doubled in volume.

6. Divide and form dough balls

Lightly flour your work surface. Turn the dough out onto it and divide it into 6 equal pieces. Form them into balls by smoothing the tops and folding the seams together underneath.

7. Let rise again (2nd rise)

Place the balls on a floured baking sheet or plate. Sprinkle lightly with flour and cover loosely with a tea towel. Let rise in a warm place for 15 minutes, until they have expanded by about 50%.

8. Roll out into naan

Roll out each dough ball on a floured work surface into a round 3–4 mm thick.

9. Heat the pan

Preferably use a cast iron pan. Lightly rub half a teaspoon of oil on a paper towel.

10. Bake the naan

Bake one naan at a time. Place the dough in the hot pan and bake for 1–1.5 minutes, or until the bottom is golden brown and bubbles appear. Flip and bake for another minute. Repeat for the remaining naan. Be careful to keep the pan hot, but not too hot.

11. Finish with garlic butter

Melt the butter or ghee with the crushed garlic. Spread it directly over the warm naan. Sprinkle with nigella seeds and coriander, if desired.

Comments & Tips

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Yeast

You can also use dry active yeast, but instant yeast makes the naan softer. We deliberately activate the yeast with water and sugar – this gives a fluffier result.

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Egg

You only need 1.5 tablespoons of egg – more will make the bread too dry. Beat an egg, measure it out, or double the recipe to use a whole egg.

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Flower

Bread flour makes naan fluffier, but regular flour works just as well. No need to buy anything special if you already have it.

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Garlic butter

Melt 30g butter/ghee with ½ teaspoon of crushed garlic. Let it sit for a few minutes to allow the flavors to meld before spreading it on the naan.

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Cheese filling?

Any processed cheese will work – mozzarella for texture, Monterey Jack or cheddar for flavor.

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Rice tip

No warm spot? Let your dough rise in a cooled dryer (yes, really). Turn it on briefly, turn it off, and put your bowl in. Works great.

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Pan

Don't use a non-stick pan – it doesn't handle the heat well. Cast iron or stainless steel works best.

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Preparing naan?

After step 5 (first rise), let the dough rest in the refrigerator for up to 24 hours. Let it come to room temperature completely before using, divide, and then proceed to step 6.