Pakistani Naan

Name: Pakistani Naan
Yield: 10
Cuisine: Pakistan
Ingredients: Plain flour — 500 g (1 lb 2 oz); Active dry yeast — 2 tsp; Sugar — 1 tbsp; Warm water — 360 ml (12 fl oz); Plain yoghurt — 120 g (4 oz); Salt — 2 tsp; Oil — 2 tbsp; Melted butter, for brushing

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 500 g (1 lb 2 oz)
Active dry yeast — 2 tsp
Sugar — 1 tbsp
Warm water — 360 ml (12 fl oz)
Plain yoghurt — 120 g (4 oz)
Salt — 2 tsp
Oil — 2 tbsp
Melted butter, for brushing

Method

Dissolve the yeast and sugar in the warm water and let sit for 10 minutes until foamy.
Combine the flour and salt in a large bowl, then add the yeast mixture, yoghurt and oil, kneading for
10 minutes until smooth and elastic.
Cover and let rise in a warm place for 1–1.5 hours, or until doubled.
Divide the dough into portions and roll or stretch each into a teardrop or oval shape.
Preheat the oven to its highest setting with a baking stone or heavy tray inside, or heat a heavy skillet very hot.
Cook each naan for 2–3 minutes in the very hot oven, or 2–3 minutes per side in a hot skillet, until puffed and lightly charred in spots.
Brush with melted butter before serving warm.

Introduction: Soft, leavened flatbread traditionally baked in a clay tandoor oven, the essential bread found alongside nearly every Pakistani meal.

Cultural Background: Naan is central to Pakistani daily eating, its distinctive char and soft, chewy texture coming from the intense heat of a clay tandoor, though home versions adapt well to a hot oven or skillet.

Tips: The higher the heat, the closer the result will be to traditional tandoor-baked naan — use the hottest setting your oven or skillet allows. Let the dough rise fully for the softest, most tender naan.

Variations: Add minced garlic and chopped coriander to the dough for garlic naan. Stuff with a spiced potato filling for aloo naan.

Storage: Store cooled naan in an airtight container at room temperature for up to 1 day.

Reheating: Warm briefly in a hot oven or dry pan for a minute or two to refresh.

FAQs:

Q: Can naan be made without a tandoor?

A: Yes, a very hot oven with a baking stone, or a hot heavy skillet, can approximate the effect well at home.

Q: What is naan typically served with?

A: Nearly any Pakistani curry, kabab or main dish, as the essential accompanying bread.