How to make Naan

Why cooks start here

Naan is cooked the way tandoor bakeries cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a pakistani family cook actually puts it on the table.

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.