Naan | नान
Updated: Oct 23, 2022
This is an iconic flatbread. Whether you like Indian cuisine or not, you've probably seen or heard of this flatbread before, at least once in your life. It actually originated in Persian cuisine, Iranian to be exact. Naan is baked on hot pebbles back in ancient Persia, and somehow it has evolved into tandoor baked.
I don't think any of us has a tandoor oven at home, so I went down the rabbit hole and stumbled upon Adam Ragusea's YouTube video. He is able to achieve that distinct tandoor-style naan. I went ahead and gave it a shot, and it worked out brilliantly. The results are bubbly charred, cwispy, yet soft and chewy.
If you are intimidated to flip your entire skillet over an open flame, you can use a blowtorch, but the results will not be the same. The key is to lightly wet the dough with some water before cooking it in the skillet. By doing so, the dough will adhere to the skillet without falling off during that flipping action.
As Adam said, it takes a few practices to get it right. But once you do, you will indulge in the same type of naan compared to the tandoor baked ones. I really hope you will give it a shot.
Unbleached All Purpose Flour, 250g
Granulated Sugar, 5g
Sea Salt, 3g
Baking Powder, 6g
Baking Soda, 2g
Whole Milk, 100g
Grapeseed / Sunflower / Canola / Peanut Oil, 14g + More for Greasing & Cooking
Greek Yogurt with Live Cultures, 60g
Garlic Coarsely Chopped, 4 Cloves (Optional)
Coriander Coarsely Chopped, A Handful (Optional)
Melted Unsalted Butter, For Brushing
Cast Iron Skillet / Tawa + Open Flame Stove Top
In a large mixing bowl, add flour, sugar, salt, baking powder and soda.
Mix to combine well.
In another mixing bowl, add milk, oil and yogurt.
Mix until well combined.
Pour the milk mixture into the flour mixture while still mixing with a spatula.
Mix to combine well and until it comes together into a dough.
Once it comes together as a dough, lightly grease your hands with oil and knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 8 to 10 mins.
The dough should be smooth, soft and slightly tacky.
If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.
Lightly grease the bowl with oil and transfer the dough back to the greased bowl.
Cover and rest for 2 hrs.
Weigh and divide the dough into 4 equal pieces.
Roll them into tight dough balls.
Cover with a kitchen towel and rest on a lightly greased surface for 15 mins.
With a greased rolling pin, roll each dough ball into an oblong disc about 1/8 inch thick.
Scatter garlic and coriander or whatever toppings you desired, if using, onto the dough.
Give the dough another roll to adhere the toppings.
Lastly, mist the dough with a spray of water.
Heat up a skillet or a tawa over medium-high heat.
Brush a skillet lightly with some oil.
Once the skillet or tawa is smoking, gently place in the dough, toppings side down.
Air pockets will start to bubble up.
At this point, flip the entire skillet or tawa over the open flame.
*You can also use a blow torch if you are intimidated to do so.
Or, use a slotted spatula to flip the dough and place it over the open flame.
I personally find that flipping the entire skillet over the open flame produces the best result.
For how long? Until lightly charred which resembles a tandoor baked naan.*
Transfer onto a wire cooling rack or a plate lined with parchment paper.
Immediately brush with some melted butter.
Repeat the process for the remaining dough.
Serve immediately with some Dal Makhani.