Soft, blistered flatbreads brushed with garlic butter. Worth every minute of proofing.
2 hrTotal time
8Makes
4Steps
IndianCuisine
Method
- Prep
Make dough
Mix flour, yeast, water, yogurt, sugar, salt and oil. Knead 8 minutes until smooth. Prove 1 hour.
Why: Yogurt keeps naan tender.
Cook from here - Prep
Shape
Divide into 8 balls, roll into teardrop shapes 5 mm thick.
Why: Even thickness cooks uniformly.
Cook from here - Finish
Cook
Cook on a screaming-hot cast-iron pan or griddle until bubbled and charred, 2 minutes per side.
Why: High heat creates the signature blisters.
Cook from here - Serve
Brush
Brush immediately with garlic butter and nigella seeds.
Why: Hot bread absorbs butter best.
Cook from here
Chef's tip
Keep cooked naan stacked and wrapped in a tea towel — they stay soft.
