「Indian Naan Bread」

Ingredients and amounts

• 300g all-purpose flour
• 60ml yogurt
• 3g dry yeast
• 10g sugar
• 5g salt
• 15ml cooking oil (for the dough)
• 100ml warm water (about 40°C)
• 30g ghee or butter (for brushing)
• 5g black sesame seeds (optional)
• 10g cilantro leaves (optional)
• 3 cloves garlic (about 9g), minced (optional, for garlic naan)

Step-by-step method

1. 1

   Step 1

   Dissolve 3g dry yeast and 10g sugar in 100ml warm water (about 40°C; do not overheat).

2. 2

   Step 2

   Let it sit for 5 minutes until frothy on the surface (yeast is activated).

3. 3

   Step 3

   In a large bowl, mix 300g all-purpose flour and 5g salt.

4. 4

   Step 4

   Pour in the yeast water, 60ml yogurt, and 15ml cooking oil.

5. 5

   Step 5

   Knead by hand into a smooth, soft dough (slightly softer than regular dough; a little sticky is normal).

6. 6

   Step 6

   Knead for 8-10 minutes.

7. 7

   Step 7

   Coat the dough surface with 3ml oil to prevent drying.

8. 8

   Step 8

   Cover the bowl with a damp cloth or plastic wrap.

9. 9

   Step 9

   Place in a warm spot and let it rise for at least 1 hour until doubled in size.

10. 10

    Step 10

    Remove the risen dough and gently punch it down to release air.

11. 11

    Step 11

    Divide into 6 equal portions (about 80g each).

12. 12

    Step 12

    Take one portion and lightly oil or flour your hands.

13. 13

    Step 13

    Roll it out with a rolling pin into a long oval or teardrop shape, about 4-5mm thick.

14. 14

    Step 14

    For garlic naan: sprinkle minced garlic and cilantro leaves on the surface and gently press them in with the rolling pin.

15. 15

    Step 15

    Optionally, sprinkle sesame seeds on the surface.

16. 16

    Step 16

    Method 1: Skillet (recommended).

17. 17

    Step 17

    Heat a skillet (preferably cast iron) over high heat until very hot (water droplets evaporate instantly).

18. 18

    Step 18

    Brush one side of the naan with a thin layer of water.

19. 19

    Step 19

    Place the wet side down onto the hot skillet.

20. 20

    Step 20

    Cook for 1-2 minutes until the bottom has golden brown spots and the naan starts to puff up.

21. 21

    Step 21

    Flip and cook for another 1-2 minutes.

22. 22

    Step 22

    If using a gas stove: after flipping, use tongs to hold the naan directly over the open flame for a few seconds; it will puff up quickly.

23. 23

    Step 23

    Remove and immediately brush with ghee or butter.

24. 24

    Step 24

    Method 2: Oven.

25. 25

    Step 25

    Preheat the oven to the highest temperature (usually 250°C).

26. 26

    Step 26

    Place the naan on a baking sheet.

27. 27

    Step 27

    Bake for 3-5 minutes until golden brown and puffed.

28. 28

    Step 28

    Remove and brush with ghee or butter.

29. 29

    Step 29

    Serve hot.

30. 30

    Step 30

    Pairs well with any Indian curry, such as butter chicken or chana masala.