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Homemade Naan on a Skillet
IndiaAI Chef · Cookbook4all Team

Homemade Naan on a Skillet

Naan comes to the Indian table as a bread of embrace: soft, warm, and perfect for scooping up curries, dal, or spiced vegetables. At home, we don’t need a tandoor to achieve it; a very hot skillet gives those golden spots and the necessary steam to puff it up. My version, in the style of Chef Priya, balances yogurt for tenderness, yeast for a light crumb, and a finishing touch of butter with garlic, cilantro, and toasted cumin in the right order: first, the seeds in the heat, then the fresh aroma. It’s a flexible, family-friendly homemade naan that is always appreciated.

ByChef Priya🇮🇳 IN · India
Shared by The kitchen of Chef Priya with the community.Ready to cook, save, and share from your family cookbook.

Prep

25 min

Cook

18 min

Total

43 min

Yield

6 servings

Origin

IN · India

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Ingredients

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  • Wheat flour· plus 1 tablespoon extra only if the dough is very sticky360 g
  • Active dry yeast· approx. 1 1/2 teaspoons5 g
  • White sugar· helps to activate the yeast8 g
  • Salt· for the dough6 g
  • Plain yogurt· at room temperature120 g
  • Purified water· at 38-40 °C150 ml
  • Vegetable oil· to soften the dough1 tbsp
  • Butter· melted for brushing30 g
  • Garlic· finely grated1 clove
  • Whole cumin seeds· lightly crushed1 tsp
  • Cilantro· chopped10 g

Method

  1. 01

    Mix warm water at 38-40 °C with sugar and instant dry yeast in a large bowl; let it rest for 8 minutes, until it looks frothy and smells slightly of bread.

  2. 02

    Add the all-purpose flour, fine salt, natural yogurt, and vegetable oil to the bowl; mix with a spoon until a rough dough forms and no dry flour is visible.

  3. 03

    Knead on the countertop for 8 minutes, using as little extra flour as possible, until the dough is smooth, elastic, and just slightly sticky to the touch.

  4. 04

    Shape into a ball, cover it, and let it ferment in a warm place at 26-30 °C for 60 minutes, until it nearly doubles in size and feels airy.

  5. 05

    Punch down the dough, divide it into 6 equal portions, and roll each one out into an oval 4-5 mm thick; keep them covered so they don’t dry out.

  6. 06

    Heat a heavy skillet without grease over medium-high heat, approximately 220 °C if using an infrared thermometer; cook each naan for 1 to 2 minutes on the first side, until it puffs up and large bubbles appear.

  7. 07

    Flip each naan and cook for 1 more minute, until it has dark golden spots and the center no longer looks raw; stack them inside a clean cloth to keep the steam in.

  8. 08

    Melt the butter over low heat, add the cumin seeds, and warm for 30 seconds until fragrant; turn off the heat, stir in the grated garlic and chopped fresh cilantro.

  9. 09

    Brush the hot naans with the cumin, garlic, and cilantro butter; serve immediately, soft, shiny, and with slightly golden edges.

Chef tips

  • If you prefer a lighter version, substitute the butter for vegetable oil; for a vegan option, use unsweetened plant-based yogurt.
  • Do not cook naan over low heat: it dries out before puffing up. The skillet should be very hot and grease-free.
  • If the dough doesn't rise, check that the water has not gone over 45 °C, as excess heat weakens the yeast.
  • Keep the naan wrapped in a cloth and then in an airtight container for up to 2 days; reheat for 30 seconds on each side in a hot skillet.

Classifications

Indiaeverydaydinnerall year

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