Naan

Method

1. 01

   Stir 180 ml warm milk, 1 1/2 teaspoons dry yeast, and 1 teaspoon sugar in a large bowl. Rest for 5-10 minutes, until the surface looks lightly foamy; if it does not foam, start again with fresh yeast.

   ⏱ 10 min
2. 02

   Add 360 g flour, 1 teaspoon salt, 100 g yogurt, and 1 tablespoon vegetable oil. Mix to a shaggy dough, then knead for 6-8 minutes by hand until soft, smooth, and slightly tacky. If it feels dry, add 1 tablespoon warm water; if very sticky, dust with a little flour.

   ⏱ 8 min
3. 03

   Lightly oil the bowl, return the dough to it, cover, and let it rise in a warm place until puffy and about doubled, 60-90 minutes depending on room temperature.

   ⏱ 75 min
4. 04

   Punch down the dough and divide it into 6 equal balls. Cover with a towel and rest for 10 minutes so the dough relaxes and rolls without springing back.

   ⏱ 10 min
5. 05

   Heat a heavy cast-iron skillet or tawa over medium-high to high heat until very hot. Roll one dough ball into a teardrop or oval about 4-5 mm thick, keeping the remaining dough covered.

   
6. 06

   Brush or pat one side of the rolled dough lightly with water and place it water-side down on the hot skillet. Cook for 45-60 seconds, until bubbles rise and the underside has brown spots.

   ⏱ 1 min
7. 07

   Flip and cook the second side for 30-60 seconds, pressing gently where needed, until puffed in places and browned. For more tandoor-like char on a gas stove, lift the naan briefly with tongs over an open flame; on an electric stove, finish it under a very hot broiler for 30-60 seconds.

   ⏱ 1 min
8. 08

   Brush the hot naan with 40 g melted ghee or butter and keep it wrapped in a clean towel while cooking the remaining dough. Serve warm with curries, dals, or grilled meats.