Naan Bread

Ingredients

• 3 cups all-purpose flour
• 1 tbsp active dry yeast
• 2 tbsp sugar
• 1 cup warm milk
• 2 tbsp melted butter
• oil

Method

Naan relies on two things: a vigorous yeast-fermentation that builds enough gas to puff the dough, and high heat that sets the crust before steam escapes. Get either wrong and you'll have dense flatbread instead of bread with interior give.

Bloom the yeast in warm milk with the sugar for 3–5 minutes — you'll see it foam and smell the fermentation starting. This confirms the yeast is alive. Whisk the flour and salt in a separate bowl, then add the bloomed yeast mixture and combine until a shaggy mass forms. Knead for 8–10 minutes by hand, or 5–6 minutes in a stand mixer, until the dough becomes smooth and springs back when poked. The gluten network that develops here — built through dough-development — traps the gas bubbles that give naan its characteristic holes and texture.

Oil the dough thoroughly and cover it with a damp cloth. Leave it at room temperature for 2–3 hours. The dough should roughly double in volume; this is your visual cue, not a strict timer. The bread-fermentation is complete when a finger poked into the dough leaves a dent that doesn't spring back entirely.

Turn the dough onto a lightly floured surface and divide it into four equal pieces. Shape each into a ball, then rest for 15 minutes — this relaxes the gluten so you can stretch without tearing. Roll each piece into an oval roughly 5 mm thick, about the size of a small plate.

Heat a cast-iron skillet or heavy-bottomed pan to 200°C — this is hotter than the oven temperature your recipe states, and essential. Naan is traditionally cooked in a tandoor's intense direct heat; a home oven at 180°C won't achieve the necessary crust. Use the pan instead. Lay the dough onto the hot surface and watch it bubble and brown, roughly 2–3 minutes per side. The surface should mottle with dark patches and puff slightly. Brush with melted butter immediately after cooking, whilst still hot — the heat helps the butter penetrate the crust. Stack them warm and eat at once; naan stales quickly.