Ingredients:

  • 1 cup Warm Milk (105°F–115°F)
  • 1 teaspoon Granulated Sugar
  • 2 ¼ teaspoons Active Dry Yeast (1 packet)
  • 3 ½ cups All-Purpose Flour (plus extra for dusting)
  • 1 teaspoon Salt (Fine sea salt)
  • ½ cup Plain Natural Yoghurt (Full-fat, room temperature)
  • 2 tablespoons Vegetable Oil or Ghee
  • -- For Optional Garlic-Cilantro Topping ---
  • ¼ cup Unsalted Butter (Melted)
  • 2 cloves Garlic (Finely minced)
  • 2 tablespoons Fresh Cilantro (Finely chopped)

Instructions:

  1. Activate the Yeast: Combine warm milk, sugar, and yeast in a small bowl. Stir lightly. Set aside for 5–10 minutes until foamy and doubled in volume (this confirms the yeast is active).
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. Create a well in the center.
  3. Mix the Wet Ingredients: Add the room-temperature yoghurt and oil/ghee to the activated yeast mixture. Stir gently.
  4. Form the Dough: Pour the wet mixture into the well of the dry ingredients. Stir using a wooden spoon or spatula until a shaggy mass forms.
  5. Knead: Turn the dough out onto a lightly floured surface. Knead gently for 5–7 minutes until the dough is smooth, soft, and slightly tacky (it should not be sticky).
  6. First Rise (Proofing): Lightly oil the mixing bowl. Place the dough ball in the bowl, turning to coat. Cover tightly with cling film or a damp tea towel. Let rise in a warm place for 90 minutes, or until doubled in size.
  7. Pre-heat Equipment: Place a heavy cast iron skillet or frying pan onto the hob over high heat. Preheat the broiler (grill) setting in your oven. The pan needs to be smoking hot.
  8. Divide the Dough: Gently punch down the risen dough and turn it out. Divide the dough into 8 equal portions. Roll each portion into a smooth ball.
  9. Rest: Cover the dough balls loosely and let them rest for 10 minutes. This relaxes the gluten, making them easier to roll.
  10. Roll the Naan: On a lightly floured surface, roll each ball into an oblong or classic teardrop shape, about ⅛ to ¼ inch (3-5 mm) thick. Do not roll perfectly round; the irregular shape helps with the puff.
  11. Cook the First Side: Carefully place one naan piece onto the preheated, dry skillet. Cook for 60–90 seconds until bubbles appear quickly and the underside has some light brown spots.
  12. Finish with Broiler: Use tongs to lift the naan and transfer it directly onto the oven rack, beneath the hot broiler. Cook for 30–60 seconds, watching closely until it puffs up dramatically and develops charred spots.
  13. Repeat and Baste: Remove the naan immediately. If using, brush generously with the melted garlic-cilantro butter mixture. Repeat the cooking process with the remaining dough portions.
  14. Serve Hot: Serve immediately while still warm and pliable alongside your favorite curries or kebabs.