[{"data":1,"prerenderedAt":659},["ShallowReactive",2],{"item:\u002Fbreads-baking\u002Fnaan-indian-oven-baked-flat-bread-recipe":3,"platform:site":223,"more:\u002Fbreads-baking\u002Fnaan-indian-oven-baked-flat-bread-recipe":601},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":130,"category":131,"categorySlugs":142,"cid":143,"cover":144,"description":149,"extension":150,"featured":151,"language":152,"meta":153,"navigation":154,"noindex":151,"ogImage":155,"path":156,"publishedAt":157,"readingMinutes":158,"recipe":159,"related":178,"revisedAt":130,"seo":208,"seoDescription":149,"seoTitle":5,"sortKey":130,"sources":209,"stem":213,"tagSlugs":214,"tags":216,"translations":219,"type":220,"url":221,"__hash__":222},"platformItems\u002Fplatform\u002Fitems\u002F94739.md","Homemade Naan: A Stovetop Approach to the Beloved Indian Flatbread","2026-10-22T03:22:37.000Z",[8],{"name":9,"slug":10,"role":11},"Alex Foster","alex-foster","author",{"type":13,"value":14,"toc":122},"minimark",[15,19,24,40,44,79,83,113,117],[16,17,18],"p",{},"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.",[20,21,23],"h2",{"id":22},"info","Info",[25,26,27,31,34,37],"ul",{},[28,29,30],"li",{},"Prep time: 15 minutes",[28,32,33],{},"Cook time: 15 minutes",[28,35,36],{},"Total time: 3 hours 30 minutes",[28,38,39],{},"Yield: 6 loaves",[20,41,43],{"id":42},"ingredients","Ingredients",[25,45,46,49,52,55,58,61,64,67,70,73,76],{},[28,47,48],{},"1 teaspoon active dry yeast",[28,50,51],{},"2 teaspoons sugar",[28,53,54],{},"2 cups all-purpose flour, plus extra for rolling (see Cook's Note*)",[28,56,57],{},"1 teaspoon fine sea salt",[28,59,60],{},"1\u002F8 teaspoon baking powder",[28,62,63],{},"3 tablespoons plain yogurt",[28,65,66],{},"2 tablespoons extra-virgin olive oil",[28,68,69],{},"1 teaspoon kalonji (nigella seeds), optional (see Cook's Note**)",[28,71,72],{},"1 teaspoon fennel seeds, optional (see Cook's Note**)",[28,74,75],{},"Melted butter, for brushing the finished naans",[28,77,78],{},"Coarse sea salt, for sprinkling",[20,80,82],{"id":81},"instructions","Instructions",[84,85,86,89,92,95,98,101,104,107,110],"ol",{},[28,87,88],{},"In a large glass, combine the yeast and 1 teaspoon of the sugar with 3\u002F4 cup warm water (about 100 degrees F). 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Divide it into 6 equal portions and lightly coat each in the flour bowl to prevent sticking.",[28,99,100],{},"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\u002F4-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.)",[28,102,103],{},"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.",[28,105,106],{},"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. 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Corn kernels and fresh basil add a seasonal note, and the whole plate comes together in about an hour.",{"src":608,"srcset":609,"width":147,"height":147,"alt":610},"\u002Frecipes\u002Fd0b9027e031c253c54a5.webp","\u002Frecipes\u002F549fec9435c22e3486fd.webp 400w, \u002Frecipes\u002F166a75914eec921055a3.webp 800w, \u002Frecipes\u002Fd0b9027e031c253c54a5.webp 1280w","Cobb Salad Summer Rolls","2026-10-21T07:54:13.000Z",{"slug":132,"name":133,"path":613},[614,615,616],{"slug":136,"name":137},{"slug":139,"name":140},{"slug":132,"name":133},{"url":618,"title":619,"description":620,"cover":621,"publishedAt":625,"category":626},"\u002Fbreads-baking\u002Fsticky-buns","Caramel-Pecan Skillet Sticky Buns for a Hungry Crowd","A from-scratch yeast dough rolled with cinnamon sugar, baked over a brown sugar, honey and whiskey smear in a cast-iron skillet, then flipped so the gooey caramel and pecans crown every bun.",{"src":622,"srcset":623,"width":147,"height":147,"alt":624},"\u002Frecipes\u002Fce4c8caf2a1029d68916.webp","\u002Frecipes\u002F126baced1f96532c4680.webp 400w, \u002Frecipes\u002Fb6b7ccad5c8df4ff74d5.webp 800w, \u002Frecipes\u002Fce4c8caf2a1029d68916.webp 1280w","Sticky Buns","2026-10-19T13:21:11.000Z",{"slug":132,"name":133,"path":627},[628,629,630],{"slug":136,"name":137},{"slug":139,"name":140},{"slug":132,"name":133},{"url":632,"title":633,"description":634,"cover":635,"publishedAt":639,"category":640},"\u002Fbreads-baking\u002Fpaczki","Making Paczki at Home: A Jelly-Filled Doughnut Tradition","Paczki are rich jelly doughnuts made from an egg-and-butter dough and finished with a sweet glaze. In the U.S., they are often part of Fat Tuesday celebrations in Polish communities, while in Poland they are traditionally eaten on Fat Thursday. This version fries in vegetable oil instead of lard for easier access, and the recipe yields 15 doughnuts with an apricot or grape jam filling.",{"src":636,"srcset":637,"width":147,"height":147,"alt":638},"\u002Frecipes\u002F22c03cfcabf456a107c4.webp","\u002Frecipes\u002F6c32a9e0a0a41bfe1805.webp 400w, \u002Frecipes\u002F4ef81daa270047d8396f.webp 800w, \u002Frecipes\u002F22c03cfcabf456a107c4.webp 1280w","Paczki","2026-10-16T21:37:02.000Z",{"slug":132,"name":133,"path":641},[642,643,644],{"slug":136,"name":137},{"slug":139,"name":140},{"slug":132,"name":133},{"url":646,"title":647,"description":648,"cover":649,"publishedAt":653,"category":654},"\u002Fbreads-baking\u002Fbrown-butter-buttermilk-donuts","Nutty Brown Butter Buttermilk Doughnuts With Lemon-Almond Glaze","A from-scratch doughnut project that starts with browning butter and ends with a tangy lemon-almond icing. The dough needs a chill before frying, so plan ahead.",{"src":650,"srcset":651,"width":147,"height":147,"alt":652},"\u002Frecipes\u002F256c7bd01ea7ff085368.webp","\u002Frecipes\u002Fe582a4ce81a6f204ddd1.webp 400w, \u002Frecipes\u002Fd8b2a2475cb777859268.webp 800w, \u002Frecipes\u002F256c7bd01ea7ff085368.webp 1280w","Brown Butter Buttermilk Donuts","2026-10-16T07:59:02.000Z",{"slug":132,"name":133,"path":655},[656,657,658],{"slug":136,"name":137},{"slug":139,"name":140},{"slug":132,"name":133},1792749157719]