Naan Bread — Tandoor Style
Craving authentic tandoor-style naan? Our recipe uses a simple trick to achieve that perfect pillowy texture and smoky char, right in your own kitchen.
Naan Bread — Tandoor Style
Craving authentic tandoor-style naan? Our recipe uses a simple trick to achieve that perfect pillowy texture and smoky char, right in your own kitchen.
The Key Move
Achieve proper skillet temperature for optimal char without burning the naan.
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The Setup
- Cast Iron Skillet12-inch
- Large Bowl
- Rolling Pin
The Mise en Place
5 of 8Your prep station before cooking begins
The Dry Mix (0/5)
Dough is too sticky.
Add a little more flour, 1 tablespoon at a time, until the dough is smooth and elastic.
Naan is not puffing up.
The skillet may not be hot enough. Increase the heat slightly and try again.
The Method
ACTIVATE
Time-sensitiveIn a small bowl, dissolve yeast and sugar (1 tbsp) in warm water (1 cup). Let stand for 5-10 minutes, or until foamy.
Foamy yeast mixture
COMBINE
In a large bowl, combine flour and salt (1 tsp). Add the yeast mixture, yogurt, and oil.
KNEAD
Knead the dough for 8-10 minutes, until smooth and elastic. Add a little more flour if the dough is too sticky.
Smooth, elastic dough
REST
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
Doubled dough volume
DIVIDE
Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball.
ROLL
On a lightly floured surface, roll each ball into an oval shape, about 6-8 inches long.
Oval shape, 6-8 inches long
HEAT
Time-sensitiveHeat a cast-iron skillet over medium-high heat until very hot.
Skillet is very hot, almost smoking
COOK
Time-sensitivePlace one naan in the hot skillet. Cook for 1-2 minutes per side, or until puffed up and charred in spots.
Puffed up, charred spots • Sizzling sound
BRUSH
Brush the cooked naan with melted butter (2 tbsp) and serve immediately.
Buttered naan • Buttery aroma
REPEAT
Repeat with the remaining naan dough.
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