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After repeated trial and error, this recipe brings you as close as possible to real naan bread cooked in a tandoor. Inspired by @soniabarton_official and @aragusea, this method ensures a soft, slightly sticky dough that transforms into beautifully charred naan with a tender interior. The dough is enriched with yogurt and milk, giving it a subtle tang and softness, while the cooking process in a hot skillet mimics the high heat of a tandoor. Perfectly...
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Combine all ingredients and knead until you have a soft and slightly sticky dough. Add more milk if needed.
Oil your dough ball, cover it, and leave it to rest for at least 1 hour.
Knead the dough again, then divide it into 4 balls and roll each one out thin.
Wet one side of the rolled dough and place it wet side down in a dry, pre-heated skillet over medium-high heat.
When the sides of the dough start to dry out, flip the entire skillet upside down and turn the heat to high.
Once slightly charred, remove the naan from the skillet and brush with butter.
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If the dough feels too dry, add a small amount of milk to achieve the right consistency.
For an authentic tandoor-like flavor, ensure your skillet is very hot before cooking the naan.
Brush the naan with garlic butter for an extra layer of flavor.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture may be denser. You can use a mix of whole wheat and all-purpose flour for better results.
How do I store leftover naan?
Wrap the naan in foil or plastic wrap and store at room temperature for up to 2 days. Reheat in a skillet or oven before serving.
Can I freeze the dough?
Yes, you can freeze the dough after dividing it into balls. Thaw completely and roll out before cooking.
What can I use instead of yogurt?
You can substitute yogurt with sour cream or buttermilk for a similar tangy flavor.
Why do I need to wet one side of the dough?
Wetting one side helps the dough stick to the skillet, mimicking the way naan sticks to the walls of a tandoor oven.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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