Naan Bread

Prep Time: 15

Cook Time: 10

Proofing time: 1 30

Total Time: 1 55

Servings: small naans

Author: Nico Pallotta

1 cup (240 grams) lukewarm water
2 teaspoons (7 grams) instant dry yeast
1 tablespoon (12 grams) sugar
2½ cups (375 grams) all-purpose flour + more for kneading
1 tablespoon (14 grams) olive oil
1 teaspoon (6 grams) salt

For brushing on top

3 tablespoons (3 tablespoons) olive oil or melted butter
2 cloves (2 cloves) garlic finely chopped
1 handful (1 handful) cilantro chopped
2 pinches (2 pinches) salt

MAKE DOUGH: Dissolve 2 teaspoons instant dry yeast yeast and 1 tablespoon sugar in a large mixing bowl with 1 cup lukewarm water.
Add 2½ cups all-purpose flour, 1 tablespoon olive oil, and 1 teaspoon salt and stir with a wooden spoon until roughly combined.
Transfer to a well-floured worktop and knead for 5 minutes. Add more flour if necessary, a little at a time.
The dough should be smooth, soft, and elastic. Shape into a ball.
PROOFING: Transfer the dough ball to a large oiled bowl.
Brush the top of the dough with oil, then cover with plastic or a damp towel, leaving enough space between the dough and the cloth.
Set aside in a warm place for 1 to 1.5 hours or until doubled in volume.
Tip: We recommend proofing it in the oven with the light turned on.
FOLDING: Once proofed, transfer the dough onto a lightly floured surface, stretch it slightly, and fold it on itself four times.
Roll it against your worktop to form a tight ball.
SHAPING: Cut it into 6 to 8 pieces, depending on how large you want your naan to be.
Shape each piece into a tight ball by rolling it on your worktop.
Arrange balls on a floured baking sheet. Sprinkle with flour, cover with a clean kitchen cloth, and set aside for 15 to 30 minutes.
Roll out into an oval shape ⅓-inch or 0.8 mm thick.
Tip: Roll out one naan and while it cooks roll another one.
COOK ON CAST IRON + GAS STOVE: Heat your cast iron skillet. Roll out the naan and arrange it flat on your left hand.
Brush one side with water and flip the naan on the hot skillet.
The water will make the naan stick to the skillet, which is what we want.
Cook on medium heat for about 90 seconds, then turn the skillet upside down over the flame of your hob. The naan should stick to the skillet.
Cook directly on the flame at about a 6-inch (15 cm) distance. 30 to 60 seconds should be enough time.
The naan will start to bubble and slowly char on the outside. This is the best method for emulating an authentic Indian tandoori oven.
Keep cooked naans wrapped in a clean kitchen towel.
Optionally, brush the cooked naan with olive oil/melted butter/ghee, minced garlic, salt, and chopped cilantro.
COOK ON NON STICK-SKILLET + INDUCTION STOVE: You won’t get the char with this method, but your naan will still be soft and delicious.
Heat a non-stick skillet and cook the naan for about 90 seconds per side.
Naan is best served to sop up creamy gravy from delicious Indian dishes such as lentil curry, dal, chickpea curry, and chana masala.

Nutrition information is an estimate for 1 naan bread out of 8.

SUBSTITUTIONS

All-purpose flour: You can substitute 00 pizza flour or bread flour for all-purpose flour. You can also use half all-purpose and half whole wheat flour.

Olive oil: Substitute melted ghee or butter for olive oil.

Instant dry yeast: You can substitute fresh yeast for dry yeast. In this case, you’ll need three times more fresh yeast than dry yeast.

Water: Substitute milk for water.

STORAGE

Room temperature: Let the naan cool to room temperature. Store it in an airtight container or plastic bag for up to 3 days. You can reheat it in the microwave, brushing it with a tiny bit of water.

Freezer: Let the naan cool completely, arrange it in a freezer-friendly bag, squeeze out the air, and freeze for up to 3 months. Thaw at room temperature before reheating it in the microwave.