Recipe courtesy of Maneet Chauhan

Naan

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I’ll fill naan with kebabs, a fresh slaw and chutney for kati rolls and put them in the kids’ lunch boxes.
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  • Level: Intermediate
  • Total: 2 hr 25 min
  • Active: 25 min
  • Yield: 8 naan
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Ingredients

Directions

  1. Sift the flour with the baking powder, salt and baking soda into a large bowl three times; stir in the sugar. Make a well in the center of the flour mixture and add the yogurt; mix until wet clumps form. Slowly add the milk and, using your hands, work the milk into the flour mixture until a smooth dough forms. Cover the dough with a damp cloth and let rest 2 to 3 hours, or wrap the dough in plastic wrap and refrigerate overnight (the longer the dough rests, the softer the naan will be).
  2. Heat a griddle or large cast-iron skillet over medium heat. Divide the dough into 8 pieces and form into balls. Flatten each ball into a disk and dust with flour. Using a rolling pin, roll each disk into a 1/4-inch-thick oval. Brush the tops with water. Transfer the disks to the griddle, water-side down (do this in batches, if necessary). Using foil or an upside-down stainless-steel bowl, cover the naan and cook until bubbles appear on the surface, about 2 minutes.
  3. Using tongs, hold each piece of naan over the flame of a gas burner, turning and rotating often, until cooked through and charred in spots, about 20 seconds per side. (If you don’t have a gas stove, char the naan under the broiler.) Wrap in a kitchen towel to keep warm.

Cook’s Note

To replicate a tandoor oven at home, Maneet brushes the dough with water, slaps it against a hot griddle, then chars it over an open gas flame.