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.
Key move
Achieve proper skillet temperature for optimal char without burning the naan.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
Leagues
Put This Plate On The Line
Find the dish standard, study the titleholder, or judge the field when voting opens.
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.
Chef's Notes
For authentic tandoor flavor, char the naan directly over a gas burner flame for 15-30 seconds per side, until bubbly and lightly scorched.
Serve hot with your favorite Indian curries, dals, or a simple raita for a refreshing contrast.
The dough can be made a day ahead and refrigerated. Let it come to room temperature for 30-60 minutes before shaping and cooking.
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.
Yeast mixture is foamy
COMBINE
In a large bowl, combine flour and salt (1 tsp). Add the yeast mixture, yogurt, and oil.
All ingredients are combined in the large bowl
KNEAD
Knead the dough for 8-10 minutes, until smooth and elastic. Add a little more flour if the dough is too sticky.
Dough is smooth and elastic
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.
Dough has doubled in size
DIVIDE
Punch down the dough and divide it into 8 equal portions. Roll each portion into a ball.
Dough is divided into 8 equal balls
ROLL
On a lightly floured surface, roll each ball into an oval shape, about 6-8 inches long.
Each dough ball is rolled into an oval shape, 6-8 inches long
HEAT
Time-sensitiveHeat a cast-iron skillet over medium-high heat until very hot.
Skillet is very hot
COOK
Time-sensitivePlace one naan in the hot skillet. Cook for 1-2 minutes per side, or until puffed up and charred in spots.
Naan is puffed up and has charred spots
BRUSH
Brush the cooked naan with melted butter (2 tbsp) and serve immediately.
Naan is brushed with melted butter
REPEAT
Repeat with the remaining naan dough.
All dough portions have been cooked into naan
Related Techniques
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
Master These Next
Dal Makhani — Black Lentils
Experience the magic of slow cooking with this Dal Makhani recipe. The overnight simmer unlocks a creamy, smoky richness that will transport you to the heart of Punjab.
Strawberry Frozen Yogurt
A lighter, healthier frozen treat that doesn't compromise on flavor. Tangy, creamy, and bursting with fresh strawberry goodness.
Palak Paneer — Creamy Spinach
Experience the authentic flavors of North India with this creamy and vibrant Palak Paneer. The secret to the perfect green hue is revealed in this easy-to-follow recipe.