Tandoor Style Flatbread (Naan)
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
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.
Notes
Keep cooked naan covered until serving to maintain softness.
Skillet must be very hot before cooking.