My Brother-in-Law's Naan Is So Easy, You’ll Never Buy Store-Bought Again
In my family, naan has become a favorite — its fluffy, pillowy texture is something my sister and I can’t get enough of. So when the opportunity to create a recipe for it arose, I just had to do it. It was important to me that the recipe be easy and accessible without losing any of the special factors that make naan well … naan.
During the process, I spoke with Kanwar Deol, my sister’s partner. I was fascinated to learn that his mom and dad, who are both Punjabi, had different ways of cooking naan. According to Kanwar, his parents “come from various towns around the state, and all have their own ways of making naan bread, so the taste is different from whoever cooks it.” His mom and dad make it with milk or yogurt at home, so I tried both ways; as it turns out, each one is a great substitute for the other.
Naan is traditionally prepared in a tandoor oven. However, in the U.S. we primarily see it sold prepackaged for ease. In India, “you’d typically find more tandoor ovens and people making them in a more traditional manner, but both ways exist and work,” Kanwar says. Additionally, while naan is typically sold cold in U.S. supermarkets, in India it is “served hot, never cold, and it’s mainly seen at wedding receptions or special occasions such as birthdays or holidays.” In this recipe, I call for cooking the naan in a cast-iron skillet to re-create its traditional stone-baked texture and overall taste
Last but not least, I include an optional step of brushing the warm naan with garlic butter. “Garlic naan has become very popular recently. It fills the air with its pungent savory smells, leaving behind a deliciously pillowy, tangy, buttery naan,” Kanwar explains. All in all, it’s as easy as it is delicious.
Why You’ll Love It
So tender and soft. Whole milk and canola oil or ghee adds moisture and fat that, once cooked, contributes to an almost cloudlike texture.
It cooks so quickly. There is a misconception that naan bread is a labor of love with a long cooking process, when in reality it only takes a minute to cook.
Key Ingredients in Naan
Dark brown sugar: The dark brown sugar is not only used for its subtle molasses flavor, but also serves as a food source for the yeast, which allows for its activation. When the yeast becomes activated, it begins to produce carbon dioxide, which creates air bubbles that allow the dough to rise, ultimately leading to fluffy naan.
Active dry yeast: Provides the leavening needed so that the naan can rise. It also contributes to the soft, pillowy texture we are so familiar with.
Whole Milk: Milk helps create a well-hydrated dough, which results in a softer naan once cooked.
How to Make Naan
Activate the yeast. Whisk warm whole milk, warm water, active dry yeast, and brown sugar together in a medium bowl. Cover the bowl with plastic wrap and let sit until the mixture is bubbly.
Make the dough. Uncover the bowl (reserving the plastic wrap) and add all-purpose flour, canola oil, and kosher salt. Stir until a dough ball forms.
Let dough rest. Transfer the dough ball onto a lightly floured work surface, and knead until smooth. Coat a large bowl with cooking spray, then place dough in the bowl. Cover with reserved plastic wrap and let rise in a warm place until doubled.
Portion dough and heat skillet. Transfer dough onto a lightly floured work surface. Divide into 8 portions. Shape each portion into a ball, then cover and let rest. Meanwhile, make the garlic butter if using. Heat a large cast-iron skillet or griddle over medium-low heat.
Roll out naan. Roll out each dough ball into a 7-inch round about 1/4-inch thick. If you don’t have room for them to sit in a single layer, sprinkle each one lightly with flour to prevent sticking and stack them.
Cook the naan. Brush the skillet lightly with canola oil. Place 1 naan in the pan (or as many will fit on a griddle) and cook until golden brown in spots, cooked through, and lightly puffed. Lightly brush with more oil, and sprinkle with coarsely chopped fresh cilantro if desired. Alternatively, brush with the garlic butter. Repeat cooking the remaining naan rounds, brushing the skillet with more oil before each naan.
Helpful Tips
Room temperature whole-milk plain yogurt can be substituted for the milk.
Storage and Make-Ahead Tips
Naan can be stored in an airtight container or zip-top bag for up to 4 days in the refrigerator.
What to Serve With Naan
Naan Recipe
Every bite is so buttery and soft with the perfect amount of char.
Prep time 10 minutes
Cook time 10 minutes
Serves Makes 8 (7-inch) naan
Ingredients
For the naan:
1/2 cup warm whole milk (100 to 110ºF)
1/4 cup warm water (100 to 110ºF)
2 1/2 teaspoons active dry yeast
1 teaspoon packed dark or light brown sugar
2 1/4 cups all-purpose flour, plus more for dusting
1 tablespoon canola oil or melted ghee, plus more for brushing
1 teaspoon kosher salt
Cooking spray
Coarsely chopped fresh cilantro, for sprinkling (optional)
For the garlic butter: (optional)
3 tablespoons unsalted butter
2 tablespoons coarsely chopped fresh cilantro leaves
3 cloves garlic cloves, minced
Instructions
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Make the naan:
Whisk 1/2 cup warm whole milk, 1/4 cup warm water, 2 1/2 teaspoons active dry yeast, and 1 teaspoon packed brown sugar together in a medium bowl. Cover the bowl with plastic wrap and let sit until the mixture is bubbly, 10 to 15 minutes.
Uncover (reserve the plastic wrap) and add 2 1/4 cups all-purpose flour, 1 tablespoon canola oil, and 1 teaspoon kosher salt. Stir until a dough ball forms.
Transfer the dough ball onto a lightly floured work surface. Knead until smooth, about 3 minutes. Coat a large bowl with cooking spray. Pace the dough in the bowl. Cover with the plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
Transfer the dough onto a lightly floured work surface. Divide into 8 portions (about 2.75 ounces each). Shape each portion into a ball. Cover and let rest for about 5 minutes. Meanwhile, make the garlic butter if using. Heat a large cast iron skillet or griddle over medium-low heat.
Roll out each dough ball into a 7-inch round about 1/4-inch thick. If you don’t have room for them to sit in a single layer, sprinkle each one lightly with flour to prevent sticking and stack them.
Brush the skillet lightly with canola oil. Place 1 naan in the pan (or as many will fit on a griddle) and cook until golden brown in spots, cooked through, and lightly puffed, 30 to 35 seconds per side.
Transfer to a serving plate. Lightly brush with more oil, and sprinkle with coarsely chopped fresh cilantro if desired. Alternatively, brush with the garlic butter. Repeat cooking the remaining naan rounds, brushing the skillet with more oil before each naan.
Make the garlic butter:
Melt 3 tablespoons unsalted butter in a small saucepan over medium heat. Stir in 2 tablespoons coarsely chopped fresh cilantro leaves and 3 minced garlic cloves. Cook until fragrant, about 1 minute. Turn off the heat.
Recipe Notes
Substitutions: Whole-milk plain yogurt can be substituted for the milk, use at room temperature.
Storage: Leftover naan can be refrigerated in an airtight container for up to 4 days. Rewarm in a skillet over medium heat for about 30 seconds per side.
Further Reading
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