Naan was originally a term for any Indian bread, but today, it refers explicitly to the most popular leavened bread in Indian cuisine. Traditionally, naan is baked in a tandoor, a clay oven that can reach temperatures as high as 800°F, making it difficult to replicate at home with a standard oven.
In India, naan is rarely made at home for this very reason. However, I’ve discovered a technique that brings the magic of naan-making to your kitchen. By preheating your oven to its highest setting and then cooking the naan under the broiler, you can achieve a soft, perfectly cooked naan that retains moisture without drying out.
This method mimics the intense heat of a tandoor, giving you that authentic texture and flavor right from your oven. Once you see how easy it is to make your own naan with this approach, you’ll be hooked on the process, adding a new dimension to your homemade Indian meals. Enjoy the warm, soft, and slightly charred bread straight from your oven; perfect for scooping up curries or enjoying it on its own with a bit of butter or garlic.
ingredients:
3/4 cup warm milk
1 1/2 teaspoons sugar
1 teaspoon yeast
3/4 teaspoon salt
2 tablespoons yogurt, beaten
1 tablespoon ghee or oil
2 1/8 cups + 1/4 cup all-purpose flour, divided
1/2 teaspoon onion seeds (optional)
for garlic naan, combine:
3 teaspoons minced garlic
1 1/2 teaspoons ghee, butter, or oil
pinch of salt
note:
*You can make the dough ahead of time. After the second rise, refrigerate the dough for 2-3 days or freeze for up to 6 months.
preparation:
- Adjust the top rack of your oven to its highest position, or about 6 inches away from the broiler. Preheat the oven to 150 degrees Fahrenheit, and then turn it off.
- In a bowl, combine the warm milk, sugar, and yeast. Stir and set aside for 10-15 minutes. When the yeast becomes foamy, stir in the salt, yogurt, and ghee or oil. With floured hands, mix in 2 1/8 cups flour. Knead lightly for a minute or two into a soft dough. Cover the dough and place it in the warm oven to rise for 20 minutes.
- Remove the dough from the oven and let it rise on the counter for another 15 minutes (*after it rises, you can refrigerate or freeze the dough.) While the dough rises, place a half-sheet tray in the oven and preheat to 500 degrees Fahrenheit.
- Punch down the dough and divide it into six equal pieces. Dust a surface with flour and roll each piece into an oval. Add a generous pinch of onion seeds or a 1/2 teaspoon of the garlic ghee mixture. (If you use the garlic mixture, give your naan an extra roll to press the garlic pieces into the dough. This will prevent the garlic from falling off and burning.)
- Turn on the broiler and let it heat up for a few minutes. Place three naans on your preheated tray, leaving an inch or two between each one, topping side facing up. Broil for about 1 1/2 minutes. The naan should be slightly puffed and starting to turn golden brown. Make sure you’re watching because they cook very quickly! Flip the naan over and broil for another 30-45 seconds, removing it from the oven as soon as it starts to brown.
- Brush lightly with ghee or melted butter and serve immediately with Butter Chicken, Matar Paneer, or a dip!
Copyright © Rashmi Rustagi 2012. All Rights Reserved.