Homemade Naan: A Stovetop Approach to the Beloved Indian Flatbread

Few things can spark a love for Indian cuisine quite like naan. This North Indian flatbread is a study in contrasts: soft and elastic, dotted with dark charred bubbles, and boasting a crispy underside. Traditionally, it's baked in a tandoor—a clay oven capable of reaching temperatures up to 900 degrees F. Replicating that at home is a challenge, but the stovetop version below gets remarkably close.

Info

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 3 hours 30 minutes
• Yield: 6 loaves

Ingredients

• 1 teaspoon active dry yeast
• 2 teaspoons sugar
• 2 cups all-purpose flour, plus extra for rolling (see Cook's Note*)
• 1 teaspoon fine sea salt
• 1/8 teaspoon baking powder
• 3 tablespoons plain yogurt
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kalonji (nigella seeds), optional (see Cook's Note**)
• 1 teaspoon fennel seeds, optional (see Cook's Note**)
• Melted butter, for brushing the finished naans
• Coarse sea salt, for sprinkling

Instructions

1. In a large glass, combine the yeast and 1 teaspoon of the sugar with 3/4 cup warm water (about 100 degrees F). Leave it on the counter until foamy, roughly 10 minutes.
2. While the yeast proofs, sift the flour, salt, remaining 1 teaspoon sugar, and baking powder into a large, deep bowl.
3. Once the yeast mixture is frothy, stir in the yogurt and olive oil. Pour this wet mixture into the dry ingredients, add the kalonji and fennel seeds if using, and gently combine with a fork. When the dough starts to come together, switch to your hands. It may seem like there's not enough flour at first, but keep working until you have a soft, slightly sticky, and pliable dough. Stop kneading as soon as it comes together. Cover with plastic wrap or a damp tea towel and let it rest in a warm, draft-free spot for 2 to 4 hours.
4. Before rolling, set up two bowls on your counter: one with extra flour and one with water. The dough will be very soft and sticky—that's a good sign. Divide it into 6 equal portions and lightly coat each in the flour bowl to prevent sticking.
5. Shape the naan: With a rolling pin, roll each portion into a teardrop shape—narrower at the top, wider at the bottom. Aim for about 8 to 9 inches long, 4 inches wide at the widest point, and 1/4-inch thick. After forming the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it slightly. Repeat with the remaining dough. (For a gluten-free version, pressing the dough out with your fingertips works better than rolling.)
6. Heat a large cast-iron skillet over high heat until it's nearly smoking. Have a lid that fits the skillet and a bowl of melted butter ready.
7. Dip your hands in the bowl of water and pick up one naan, flipping it between your hands to lightly moisten it. Gently place it in the skillet and set a timer for 1 minute. The dough should begin to bubble.
8. After about 1 minute, flip the naan. It should be blistered and somewhat blackened—don't worry, that's typical of traditional naan! Cover the skillet with the lid and cook for another 30 seconds to 1 minute.
9. Take the naan out of the skillet, brush with melted butter, and sprinkle with a little coarse sea salt. Place it in a dish lined with a tea towel. Repeat with the remaining naans and serve.

Notes

• For a gluten-free version, substitute 2 1/4 cups of a gluten-free all-purpose flour blend for the regular flour, and add 1 1/4 teaspoons of xanthan gum. ** The kalonji and fennel seeds are not traditional, but they add a delightful burst of onion-like and mild licorice flavor. They're quite affordable at your local Indian grocery store.