stove-top naan

I just got a new cookbook called Made in India by Meera Sodha and just in time ‘cus Rock has been dying to try making naan at home.  Instead of cooking naan in the oven, which is how I for some reason assumed was the only way to do it (without a tandoor oven that is!), this recipe has you using the stove top.  These turned out great and infinitely better than the dense, stiff, packaged ones you get at the grocery store.  This makes a dozen nice, soft naan which is enough for 6 people so feel free to halve the recipe.

4 cups all-purpose flour (plus a bit extra for dusting)  /  4 tbsp plain yogurt  /  1 and 1/4 ounce yeast  /  2 tsp sugar  /  2 tsp salt  /  1 tsp baking powder  /  1 cup whole milk, warmed to about body temperature  /  canola oil (we used avocado oil)  /  butter, room temperature (optional)


We’re lazy so we used our trusty stand mixer but you can also make these by hand.  Pour the flour into your mixing bowl and make a bit of a well in the middle.  To the well, add in 2 tbsp of oil, the yogurt, yeast, salt, sugar and baking powder.  Mix until the ingredients have come together and looks kinda like breadcrumbs.  Slowly add in the warmed milk while mixing until it forms a dough.  Knead the dough for about 5 minutes and then plop into a large bowl and rub about a tsp of oil over the dough.  Cover with plastic wrap and leave it to rise for at least an hour; it will double in size.

After the dough has risen, cut into 12 equal portions.  Roll each portion into a ball and flatten with your hands.  Dust with some of your extra flour and roll out to about 5 x 8 inches.  Heat up a frying pan over medium-high to high heat and it’s time to start cooking.  For each naan, place in the frying pan for about 20 to 30 seconds (it may start to kinda bubble up a bit) and then flip over and cook for another 20 to 30 seconds.  You can check every now and again to make sure it’s not burning.  Flip it over again and gently press down all over with your spatula and then cook for about 10 seconds.  Some of ours puffed up at this point and apparently that means your naan will be extra soft in the middle, so, score!  Flip one last time and cook for another 10 to 15 seconds, making sure it’s cooked and not still doughy.  Repeat with the rest of the dough (you can stack them up and wrap them in foil while you go) and then, if you’re like me, smother with melty butter while nice and hot before eating.


5 thoughts on “stove-top naan

    • I was wondering the same thing! I decided to go with whole milk as according to Meera’s recipe but I’m sure you could substitute nonfat. Probably the texture of the naan would be different though!

  1. well i tried this (i’m terrible with anything baking or doughy) and i fucked up before i even let it rise. forgot the yeast and then realized i added the milk with the dry ingredients instead of slowly pouring it in while the dry ingredients get mixed up. i got a big crumbly mess that i tried to knead (because i didn’t realize my mistake until afterwards) and then threw away everything when i realized my mistakes…

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