Naan Recipe (Indian Bread)

Step 1

Make Dough: Take all purpose flour, salt, sugar, baking powder, and instant yeast in a stand mixer bowl. Mix lightly.

Step 2

Add yogurt and oil. Attach a dough hook.

Step 3

Start running the mixer on low and gradually add warm water from the side. Gradually increase the speed and knead until the dough becomes smooth and comes together.

Step 4

Proof the dough: Grease the bowl with oil and also, apply oil on the dough to prevent it from sticking and drying.

Step 5

Cover the bowl with plastic wrap and let it proof for around 1 ½ -2 hours in a warm place or until gets double in size.

Step 6

Roll: Deflate the dough and divide it into 6 or 8 equal portions (6 for thick naan and 8 for medium thick naan). Make smooth balls.

Step 7

Sprinkle some flour on a rolling surface and on the dough ball. Roll into an 8-inch oval shape.

Step 8

Before you start rolling, heat the cast iron skillet on medium-high heat.

Step 9

Once the skillet is hot (just starting to smoke). Now place the rolled naan and within a few seconds, it starts to bubble up.

Step 10

Cook the first side for around a minute and then flip it using a spatula or a pair of tongs.

Step 11

Cook another side for around 45 seconds. If some part of the naan is not touching the skillet because it is puffed up then press lightly using a spatula and cook until cooked and charred.

Step 12

Remove it to a plate and brush melted butter or ghee right away. Repeat the same for the rest of the naan.

Step 13

Place a cast iron griddle or pizza stone on the top rack of the oven.

Step 14

Preheat the oven to the maximum temperature available (around 400-450 F) for around 20 minutes.

Step 15

Let the pan or pizza stone get nice and hot.

Step 16

You can roll all naan, arrange them on a tray in a single layer and cover them with a clean kitchen towel.

Step 17

Once the cast iron pan or pizza stone is hot, carefully slide the pan out with a rack and place rolled naan (2-3 at a time). As the pan is super hot, it will bubble up right away. Slide back the pan and close the oven door.

Step 18

Turn on the broiler mode (on high) and cook for 2-3 minutes (depending on the thickness of your naan). You can check and see it should be puffed up partially and browned up (charred) nicely.

Step 19

Remove the cooked ones using a pair of tongs and apply butter.

Step 20

NOTE: If cooking more quantities and the pan or pizza stone cools down then preheat the oven again to maximum heat and let the pan get hot again for 5-10 minutes and repeat cooking the rest of the naans.