Description
This recipe creates fluffy, bubbly, and chewy naan bread, perfect for accompanying your favorite Indian dishes or enjoying on its own. Featuring a simple yeast-based dough enriched with milk and egg, the naan is cooked on a hot cast iron skillet to develop beautiful charred spots and bubbles. Optional ingredients like garlic butter, nigella seeds, coriander, and cheese provide flavorful variations.
Ingredients
Scale
Dough Ingredients
- 1 tsp instant / rapid rise yeast
- 1/2 cup warm tap water (~40°C/105°F)
- 1 tbsp white sugar
- 2 tbsp full fat (or low fat) milk
- 1 1/2 tbsp whisked egg (about 1/2 an egg, room temperature)
- 1/2 tsp cooking / kosher salt
- 1 3/4 cups bread flour or all-purpose/plain flour
- 30g / 2 tbsp ghee or unsalted butter, melted
Finishing Ingredients
- Additional 30g / 2 tbsp ghee or butter, melted
- 1 small garlic clove (for garlic butter option)
- Nigella seeds (optional)
- Fresh coriander/cilantro, finely chopped (optional)
Optional Cheese Naan
- Shredded cheese – Monterey Jack, cheddar, tasty, colby, or any good melting cheese (about 1/4 cup per naan)
Instructions
- Bloom yeast: Mix the instant yeast, warm water, and white sugar in a small bowl. Cover with cling wrap and leave for 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare egg and milk: In a separate bowl, whisk together the milk and the whisked egg until fully combined.
- Sift dry ingredients: Sift the bread flour and salt into a large mixing bowl to ensure even mixing and aeration.
- Combine wet and dry ingredients: Make a well in the flour mixture, add the yeast mixture, the melted butter/ghee, and the egg-milk mixture. Using a spatula, mix until mostly combined, then switch to hands to bring the dough together into a ball. No intensive kneading is required here.
- Proof the dough (first rise): Cover the bowl with cling wrap and place it in a warm spot for 1 to 1.5 hours, or until the dough doubles in size.
- Divide and shape: Turn the dough onto a lightly floured surface and cut it into 6 equal pieces. Shape each piece into a smooth ball by stretching the surface and tucking it under to create tension.
- Proof the dough balls (second rise): Place the dough balls on a floured tray or plate, lightly dust with flour and cover loosely with a lightweight tea towel. Set in a warm place for 15 minutes, allowing the dough to rise about 50% more.
- Roll out: Flatten each dough ball with your hand and roll out on a lightly floured surface into 3–4 mm thick rounds about 16 cm (6.5 inches) wide.
- Heat skillet: Lightly oil a cast iron skillet with 1/2 teaspoon oil on a paper towel (unless well-seasoned already). Heat the skillet over high heat until faint wisps of smoke appear.
- Cook naan: Place one rolled naan onto the hot skillet and cook for 1 to 1.5 minutes until deep golden and slightly charred underneath with bubbly surface. Flip and cook the other side about 1 minute until golden brown bubbles form.
- Cook remaining naan: Remove the cooked naan and keep warm. Repeat cooking with remaining dough pieces, regulating skillet heat to prevent burning.
- Finish: Brush the hot naan with melted butter or ghee or garlic butter if desired. Sprinkle with nigella seeds and chopped coriander. Serve immediately while warm.
- Cheese naan preparation: Roll out one naan dough as above, brush with plain or garlic butter. Place about 1/4 cup lightly packed shredded cheese in the center, pull the edges up to form a money bag, twist to seal.
- Shape and cook cheese naan: Flip so the smooth side is facing up and roll gently to 6–7 mm (1/4 inch) thickness. Heat a well-seasoned cast iron skillet on high (not smoking hot), cook the cheese naan for about 1.5 minutes until golden and puffed, then flip and cook for an additional 45 seconds.
Notes
- Use instant or rapid rise yeast to speed up proofing times.
- Using half an egg is recommended for moisture; whisk a whole egg and use half.
- Bread flour yields slightly chewier naan; all-purpose flour works well too.
- Melted ghee or unsalted butter is used both in the dough and for finishing.
- For garlic butter, mince the small garlic clove and mix into melted butter before brushing on naan.
- Cheese options like Monterey Jack or cheddar that melt well create a delicious stuffed naan variant.
- Proofing in a warm spot helps yeast activate and dough rise properly.
- A cast iron skillet is preferred for even heat and good charring; other heavy-bottomed skillets can work but adjust heat accordingly.
- If skillet gets too hot, reduce heat slightly to avoid burning naan.
- Serve naan warm as they are best enjoyed fresh off the skillet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
Keywords: Naan, Indian bread, easy naan recipe, fluffy naan, garlic naan, cheese naan, stovetop naan
