Why didn't my naan bubble up like in restaurants?

The key to those beautiful bubbles is very high heat and making sure your dough has risen properly. A cast iron skillet that's nearly smoking hot is ideal. Also, make sure not to roll the dough too thin or too thick - about 3-4mm is perfect.

Can I make this recipe without eggs?

Yes! You can replace the egg with 2 tablespoons of plain yogurt. The texture will be slightly different but still delicious. You might need a touch more flour if the dough seems too sticky.

My naan is turning out too tough. What am I doing wrong?

Tough naan is usually caused by overworking the dough or cooking at too low a temperature. Remember, this recipe needs minimal handling - just enough to bring the ingredients together. Also, make sure your skillet is properly heated before cooking.

How can I get the restaurant-style char marks on my naan?

For those beautiful char marks, your pan needs to be extremely hot. Cast iron works best as it retains heat well. If you have a kitchen torch, you can also use it to add extra char to spots after cooking. Some restaurants use a tandoor oven, which reaches much higher temperatures than home stoves, so don't expect identical results.

Homemade Naan Bread Recipe

Description

This homemade naan recipe delivers soft, fluffy, and chewy flatbreads with beautiful bubbles and light charring. Using instant yeast, a touch of egg and milk, and an optional garlic or cheese filling, you can easily create restaurant-style naan at home. Perfect as an accompaniment to curries, soups, or enjoyed on its own, this versatile recipe even allows you to prepare the dough ahead of time for convenience.

Ingredients

Units Scale

Main Dough

1 tsp instant / rapid rise yeast
1/2 cup warm tap water (~40°C/105°F)
1 tbsp white sugar
2 tbsp milk, full fat (low fat ok too)
1 1/2 tbsp whisked egg, at room temp (about 1/2 a large egg)
1/2 tsp salt, cooking / kosher
1 3/4 cups bread flour, or all-purpose/plain
30g (2 tbsp) ghee or unsalted butter, melted

Finishes

30g (2 tbsp) ghee or butter, melted
1 small garlic clove (optional, for Garlic Butter option)
Nigella seeds (optional)
Coriander/cilantro, finely chopped (optional)

Cheese Naan Option

Shredded cheese (Monterey Jack, cheddar, tasty, Colby, or any melting cheese), about 1/4 cup per naan

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Instructions

Bloom Yeast: In a small bowl, combine the yeast with warm water and sugar. Cover with cling wrap and let it sit for 10 minutes until foamy. This step activates the yeast and ensures a soft naan texture.
Mix Egg and Milk: Whisk together the milk and the measured whisked egg in a separate bowl until combined.
Prepare Flour: Sift the bread flour (or all-purpose flour) and salt into a large mixing bowl for even distribution and to remove lumps.
Combine Wet and Dry Ingredients: Make a well in the center of the flour. Add the foamed yeast mixture and the melted butter or ghee, followed by the milk and egg mixture. Use a spatula to start mixing, then use your hands to bring the dough into a rough ball. No kneading is necessary.
First Proof: Cover the bowl tightly with cling wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
Divide Dough: Place the risen dough on a lightly floured surface. Cut into 6 equal pieces and shape each piece into a smooth ball by stretching and tucking the surface underneath.
Second Proof: Place the dough balls on a lightly floured tray or plate. Sprinkle with a little flour, cover with a tea towel, and let rise in a warm place for 15 minutes until they swell by about 50%.
Roll Out: Flatten a dough ball gently by hand, then roll into a round that is 3-4mm (approx. 0.12-0.16 inches) thick and about 16cm (6.5 inches) wide. Repeat with remaining balls.
Heat Pan: Preheat a cast iron skillet over high heat with a very light coat of oil (use a paper towel to rub 1/2 tsp oil), until you see wisps of smoke. Avoid non-stick pans as high heat will damage them.
Cook Naan: Place a rolled dough round in the hot skillet. Cook for 1 to 1.5 minutes until bubbled and the bottom is deep golden or slightly charred. Flip and cook the second side for about 1 minute until golden brown bubbles appear.
Cook Remaining Naan: Set cooked naan aside and repeat with remaining dough. Regulate skillet heat as needed to prevent burning.
Finish and Serve: Immediately brush freshly cooked naan with melted butter, ghee, or garlic butter. Sprinkle with nigella seeds and chopped coriander if desired. Serve warm.
Cheese Naan (Optional): Roll out one dough ball, brush with butter or garlic butter, and place a mound of shredded cheese (about 1/4 cup) in the center. Gather the edges to form a bundle, twist to seal, and place seam side down. Roll out to 6-7mm (1/4 inch) thick. Cook in skillet (as above) until golden and puffed, about 1.5 minutes on the first side and 45 seconds on the second side.

Notes

Rapid-rise/instant yeast is recommended for the softest naan, but dry active yeast works with minor texture differences.
Only 1/2 a large egg is required; too much egg can dry out the naan.
Bread flour yields fluffier naan, though all-purpose flour gives nearly as good a result.
Use ghee for a richer flavor, but unsalted butter works well as a substitute.
For garlic butter: mix 2 tbsp melted butter or ghee with 1/2 tsp crushed garlic, stand for a few minutes before brushing on naan.
Proof dough in a slightly warm area for best rising; an unplugged dryer or a warm oven with the light on works well.
Do not use a non-stick skillet as high heat damages the coating.
You can make the dough ahead and refrigerate after the first proof. Bring to room temperature before shaping and continuing the recipe.
Naan is best fresh, but keeps well overnight. Flavor improves after resting.
Nutritional info excludes finishing butter/ghee and optional cheese filling.

Nutrition

Serving Size: 1 naan
Calories: 223
Sugar: 2g
Sodium: 277mg
Fat: 10g
Saturated Fat: 6g
Trans Fat: 1g
Carbohydrates: 29g
Fiber: 1g
Protein: 5g
Cholesterol: 36mg