Soft Puffy Blistered Naan (Print-Friendly Recipe)
Soft and puffy naan with golden blisters, cooked in a skillet for chewy, restaurant-style flatbread.
# Ingredients List:
→ Leavening
01 -
1 teaspoon sugar
02 -
120 ml warm water
03 -
7 g active dry yeast (2 1/4 teaspoons)
→ Dough
04 -
280 g all-purpose flour (2 1/4 cups)
05 -
120 g plain yogurt (1/2 cup)
06 -
1 teaspoon salt
07 -
1 tablespoon vegetable oil
→ Cooking
08 -
Oil for greasing the skillet
09 -
45 g melted butter or ghee (3 tablespoons)
# How to Make It:
01 -
Combine sugar, warm water, and active dry yeast in a small bowl. Stir well and let sit until foamy, about 10 minutes.
02 -
Place flour on a flat surface and create a well in the center. Add the yeast mixture, yogurt, salt, and oil. Knead by hand or with a stand mixer until the dough is smooth and shiny, approximately 10 minutes. Cover with a damp cloth.
03 -
Allow the dough to rise in a warm location until it doubles in size, roughly 1 hour.
04 -
Divide the dough into eight equal portions. Roll each piece into a 20 cm (8 inch) circle using a rolling pin.
05 -
Heat a cast iron skillet on high and lightly grease with oil. Place one dough circle onto the skillet. Cook until bubbles form and the surface develops brown spots, then flip and cook the other side. Repeat with remaining portions.
06 -
Brush cooked naan with melted butter or ghee. Optionally, garnish with fresh cilantro. Serve warm.
# Extra Information:
01 -
If dough is sticky, incorporate up to 30 g more flour. In dry environments, add a small amount of water to maintain moisture. Use very hot skillet to achieve characteristic puffy texture and brown blisters.
02 -
Kneading can be done by hand or with a stand mixer for efficiency. Dough rising times vary depending on ambient temperature.