India • Regional Dish • Bread
Naan
Naan is a soft, leavened Indian flatbread with a chewy crumb, blistered surface, and just enough richness to scoop up nearly any curry.
Instructions
- In a large bowl, combine the flour, yeast, sugar, and salt. Add the yogurt, warm water, warm milk, and oil or ghee. Mix until a shaggy dough forms.
- Knead for 8 to 10 minutes until the dough is smooth and soft. It should feel supple, not sticky. Cover and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Divide the dough into 8 equal pieces. Shape into balls, cover loosely, and rest for 10 minutes.
- Heat a heavy cast-iron pan or skillet over high heat until very hot.
- Roll one dough ball into a teardrop or oval about 5 mm thick. Sprinkle with nigella or sesame seeds if using, then roll lightly once more so they stick.
- Lightly dampen one side of the dough with water. Place the naan in the hot pan with the damp side down so it grips the surface. Cook for 1 to 2 minutes until bubbles form and the underside sets.
- Flip the pan upside down over the flame if your pan is suitable for that method, or simply flip the naan with tongs and cook the second side directly in the pan until it gets charred spots and cooks through.
- Transfer to a plate and brush with melted butter or ghee. Sprinkle with cilantro if using. Repeat with the remaining dough, adjusting the heat as needed.
- Serve warm. Stack the cooked naans in a clean towel if you want to keep them soft while you finish the batch.
Cultural Context
Naan is a leavened flatbread with deep roots in Persian and South Asian food history. Britannica notes that the word is linked to Persian bread traditions and that naan was documented in India by the poet Amīr Khosrow around 1300 CE, including breads cooked in a tandoor. Over time, naan became a staple in restaurant and celebratory cooking across the subcontinent, especially with rich curries and kebabs. It is not the everyday flatbread of every household, as roti often is. Naan has always carried a slightly grander reputation, which is probably why it still shows up like the guest who knows it looks good.
Fun Fact
Naan was once more associated with courts and elite kitchens than with ordinary daily meals, partly because leavened bread and tandoor baking took more labor and specialized skill than simpler flatbreads.
Cook’s Tip
Traditional naan is a leavened flatbread usually cooked in a tandoor, but reliable Indian home-cooking sources also note that it can be made successfully on a stovetop skillet. Yogurt helps keep the crumb soft and tender, while yeast gives the bread its characteristic lift and chew. Nigella seeds are optional but very common on restaurant-style naan.
Trivia
The word naan ultimately comes from Persian and means "bread," which means calling it "naan bread" is technically like saying "bread bread."
More Indian Recipes
Chana Masala
Chana masala turns humble chickpeas into a bold, comforting curry with a spiced onion-tomato gravy and plenty of North Indian character.
View Recipe
Palak Paneer
Palak paneer pairs soft cubes of paneer with a smooth spinach gravy, making it one of North India's most recognizable vegetarian curries.
View Recipe
Dal Makhani
Dal makhani is a rich North Indian lentil dish, slow-cooked until creamy and finished with butter and cream for deep, comforting flavor.
View Recipe