Easy Homemade Naan Bread Recipe (No Tandoor Needed)

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Nothing beats the satisfaction of making fresh, warm naan bread in your own kitchen. This simple recipe creates perfectly soft and pillowy naan using just a hot frying pan - no tandoor oven needed! With basic ingredients you likely already have at home, you'll be enjoying restaurant-quality naan in under 2 hours. The secret lies in getting your pan smoking hot and working with a well-risen, elastic dough that puffs beautifully when it hits the heat.

Ingredients

• 2 cups (approx. 250g) plain flour, plus extra for dusting
• 1 tsp instant dried yeast
• 1 tsp caster sugar
• ½ tsp salt
• ½ cup (125ml) warm milk (not hot, just warm to the touch)
• ¼ cup (60g) natural Greek or plain yoghurt, at room temperature
• 1 tbsp vegetable oil or melted ghee, plus extra for brushing
• 1-2 tbsp nigella seeds (kalonji) or sesame seeds (optional, for topping)
• Melted butter or ghee, for brushing cooked naans

Instructions

1. Activate yeast: In a large bowl, whisk together warm milk, sugar, and yeast. Let stand 5-10 minutes until foamy. (If no foam, yeast may be old – start again).
2. Combine dough: Add flour, salt, yoghurt, and 1 tbsp oil/ghee to the yeast mixture. Mix until a shaggy dough forms.
3. Knead: Turn dough onto a lightly floured surface. Knead for 7-10 minutes until smooth, elastic, and no longer sticky.
4. First rise: Lightly grease the bowl. Place dough in, turn to coat. Cover with cling film or a damp cloth. Let rise in a warm spot for 1-1.5 hours, or until doubled in size.
5. Divide dough: Gently punch down dough. Divide into 6-8 equal balls.
6. Shape naans: On a lightly floured surface, take one dough ball. Roll or stretch into an oval or teardrop shape, about 20-25cm long and 0.5cm thick. Sprinkle with nigella/sesame seeds if using, and lightly roll them in.
7. Heat pan: Heat a heavy-based frying pan (cast iron works best) or a non-stick pan over high heat until smoking hot. No oil needed in the pan initially.
8. Cook naan:
   • Place one shaped naan into the hot, dry pan.
   • Cook for 1-2 minutes until bubbles appear on the surface and the underside has dark spots.
   • Flip the naan. Cook for another 1-2 minutes until the other side has dark spots and the naan is cooked through and puffed.
   • Optional: For more char, you can briefly hold the cooked side directly over a gas flame with tongs for a few seconds.
9. Butter & stack: Remove cooked naan from pan. Brush immediately with melted butter or ghee. Stack naans on a plate and cover with a clean tea towel to keep warm and soft while cooking the rest.
10. Serve: Serve hot with your favourite curries (like Chana Masala or Dal!).

Tips

• Warmth is key: Ensure milk is warm enough for yeast, and find a warm spot for dough to rise (e.g., sunny spot, oven with light on).
• Don't over-flour: Use just enough flour when kneading and rolling to prevent sticking. Too much makes naan tough.
• Hot pan: A screaming hot pan is crucial for bubbles and char. Don't crowd the pan; cook one naan at a time.
  

Enjoy your freshly made Naan!

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