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PakistaniAuthentic Cuisine

Naan

Serves 4 to 6 Bread vegetarian, Breads & Pastry, tandoor

Naan

Naan, a beloved staple in Pakistani kitchens, is traditionally cooked in a tandoor, where the heat envelops the dough, creating its signature texture. At home, this version captures the essence of those authentic bakeries. Salt is measured by intuition, and ghee is applied with a generous hand, mirroring the communal spirit of Pakistani dining, where dishes are meant to be shared and savored together.

The naan emerges soft and pillowy, with a slightly tangy undertone from the yogurt, and the subtle sweetness of sugar. A final brush of ghee adds richness, making each bite melt in your mouth. Serve it warm, fresh from the oven, to accompany hearty curries or to scoop up fragrant biryanis, completing the meal with its comforting presence.

Ingredients

  • 400 gflour
  • 100 mlyogurt
  • 7 gyeast
  • 1 tspfine sea salt
  • 1 tspsugar
  • to finishghee

Method

  1. In a large mixing bowl, combine 400 g flour, 7 g yeast, 1 tsp fine sea salt, and 1 tsp sugar. Mix these dry ingredients thoroughly to ensure the yeast and salt are evenly distributed. This step is crucial for the even rising of the dough.
  2. Create a well in the center of the dry ingredients and add 100 ml yogurt. Gradually incorporate the yogurt into the flour mixture using your hands, forming a shaggy dough. Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. The dough should be soft but not sticky.
  3. Place the kneaded dough back into the bowl and cover it with a damp cloth. Let it rise in a warm place until it doubles in size, which should take about 1 to 2 hours. The dough is ready when it springs back gently when poked.
  4. Preheat your oven to its highest setting, ideally around 250°C (482°F), and place a baking stone or an inverted baking sheet inside to heat up. This mimics the high heat of a tandoor oven, which is essential for achieving the traditional naan texture.
  5. Once the dough has risen, punch it down gently to release excess air. Divide it into 6 equal portions and shape each into a ball. Roll each ball out on a lightly floured surface to about 1/4 inch thickness, keeping the traditional oval shape.
  6. Carefully place the rolled-out naan onto the preheated baking stone or sheet. Bake for about 4-5 minutes, or until the naan puffs up and develops golden brown spots on the surface. This indicates that the naan is cooked through and has the desired texture.
  7. Remove the naan from the oven and immediately brush it with ghee. The ghee will melt into the hot bread, enhancing its flavor and giving it a glossy finish.
  8. Transfer the naan to a wire rack to cool slightly, allowing the crumb to set while retaining its softness. Serve warm with your meal, enjoying the soft, slightly chewy texture that pairs perfectly with a variety of Pakistani dishes.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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