Classic Soft Naan

Instructions

1. 1

   Combine dry ingredients — In a large bowl whisk together the flour, sugar, salt, and yeast. If using active dry yeast, dissolve it first in the warm milk with the sugar and let sit 5–10 minutes until foamy. Instant yeast can be added dry.

2. 2

   Make the dough — Stir in the warm milk, warm water, yogurt, and oil. Use a wooden spoon or your hand to bring the dough together; it will be slightly sticky. If it’s too dry add a tablespoon of water; too wet, dust a little flour.

3. 3

   Knead until smooth — Turn onto a lightly floured surface and knead for 6–8 minutes until the dough is soft and elastic. You can also use a stand mixer with a dough hook for 4–5 minutes.

4. 4

   First rise — Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let it rise in a warm spot until doubled, about 1–1.5 hours.

5. 5

   Divide and rest — Punch down the dough gently and divide into 6 equal pieces. Roll each piece into a ball, cover and rest 10–20 minutes so the gluten relaxes — this makes rolling easier and keeps the naan soft.

6. 6

   Shape the naan — On a lightly floured surface, roll each ball into an oval or teardrop about 1/4-inch thick. Don’t worry about perfect shape — rustic is charming.

7. 7

   Heat the cooking surface — Preheat a heavy skillet, cast-iron pan, or griddle over medium-high heat until very hot. If you have a kitchen torch or broiler, that can help finish the char.

8. 8

   Cook the naan — Carefully place one rolled naan onto the hot pan. Cook 1–2 minutes until bubbles form and the bottom has golden brown spots. Flip and cook another 1–2 minutes. If you like charred bits, press the naan gently with a spatula or move it to a very hot spot; a quick exposure to a flame or broiler gives lovely blistering.

9. 9

   Finish and butter — Brush hot naan with melted butter or ghee. For garlic naan, mix minced garlic into the butter before brushing and sprinkle with chopped cilantro. For sesame or nigella seed naan, brush lightly with water or butter and press seeds onto the surface right after cooking.

10. 10

    Keep warm and serve — Stack naan in a towel-lined basket to keep them soft while you finish cooking the rest. Serve warm — they’re happiest right away.