Tandoor Style Flatbread (Naan) Recipe
This is how I make naan without a tandoor oven. The two keys are an enriched dough and a screaming hot pan. The yogurt and egg yolk in the dough make the naan incredibly soft and tender, while the intense heat of a cast-iron skillet creates the signature charred bubbles.
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour, plus more for dusting
- 2 teaspoons instant yeast
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 cup warm water (~105-115F)
- 3 tablespoons full-fat plain Greek yogurt
- 1 large egg yolk
For the Garlic Butter
- 4 tablespoons unsalted butter
- 2 cloves garlic, finely minced
- 1 tablespoon fresh cilantro, chopped
- Flaky sea salt, for finishing
Make the Dough
In the bowl of a stand mixer or a large bowl, whisk together the flour, instant yeast, sugar, and salt.
In a separate small bowl, whisk together the warm water, Greek yogurt, and egg yolk.
Pour the wet ingredients into the dry ingredients. If using a stand mixer, use the dough hook to knead on low speed for ~6-8 minutes. If mixing by hand, stir with a spatula until a shaggy dough forms, then turn out onto a lightly floured surface and knead for ~8-10 minutes.
The final dough should be smooth, soft, and slightly tacky, but not sticky.
Let the Dough Rise
Form the dough into a ball. Place it in a lightly greased bowl, cover, and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.
Shape and Cook the Naan
Gently deflate the risen dough and divide it into 6-8 equal pieces. Roll each piece into a smooth ball.
On a lightly floured surface, roll or stretch one ball of dough into a thin, teardrop or oval shape, about 1/4-inch thick.
Heat a large, dry cast-iron skillet over medium-high heat for at least 5 minutes. The pan needs to be very hot.
Place the shaped naan onto the hot, dry skillet. Cook for ~60-90 seconds, until large bubbles form on the surface and the bottom has golden-brown and charred spots.
Flip the naan and cook for another ~60 seconds on the other side.
Finish and Serve
As each naan comes off the skillet, immediately place it on a clean kitchen towel and fold the towel over to cover it. This traps the steam and keeps the naan soft.
While the naan are still warm, make the garlic butter. Melt the butter in a small bowl, then stir in the minced garlic and cilantro.
Brush the garlic butter generously over the warm naan and finish with a sprinkle of flaky sea salt. Serve immediately.
Tandoor Style Flatbread (Naan)
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour plus more for dusting
- 2 teaspoons instant yeast
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 1/2 cup warm water ~105-115F
- 3 tablespoons full-fat plain Greek yogurt
- 1 large egg yolk
For the Garlic Butter
- 4 tablespoons unsalted butter
- 2 cloves garlic finely minced
- 1 tablespoon fresh cilantro chopped
- Flaky sea salt for finishing
Method
- Mix flour, yeast, sugar, and salt in stand mixer bowl.
- Whisk together warm water, yogurt, and egg yolk.
- Add wet ingredients to dry. Knead with dough hook 6-8 minutes until smooth and slightly tacky.
- Form into ball, place in greased bowl. Cover and let rise 1-1.5 hours until doubled.
- Divide dough into 6-8 pieces. Roll each into ball.
- Roll each piece into oval shape, 1/4-inch thick.
- Heat cast-iron skillet over medium-high heat 5 minutes.
- Cook naan 60-90 seconds until bubbled and charred. Flip, cook 60 seconds more.
- Cover cooked naan with kitchen towel to keep soft.
- Melt butter, stir in garlic and cilantro.
- Brush naan with garlic butter, sprinkle with sea salt. Serve hot.
