Basic Naan

This is naan stripped to the studs. Four ingredients, no yogurt, no ghee, no eggs, just flour and yeast doing the work. It won’t match the chewy, dairy-rich naan from a proper tandoor, but it nails the basic concept and gives you a flatbread that puffs and chars in a way no store-bought version can.

The two-stage cook is what makes this work without a clay oven. The griddle gives you those signature dark blistered spots on the bottom, and the brief stint under a hot oven or broiler puffs the dough and finishes the top.

Brushing one side with water before it hits the griddle adds steam at the surface, which is why the bread balloons instead of crisping flat.

Pro Tips

• Roll the dough thinner than feels right, naan should be loose and floppy, not dense.
• Use a cast iron griddle if you have one, the screaming-hot surface is what gives you the tandoor-style char.
• If your kitchen runs cool, let the dough rise in a slightly warm oven (turn it on for 30 seconds, then off) for a faster, more reliable rise.
• Stack cooked naan in a clean kitchen towel to keep them soft and pliable while you finish the rest of the batch.

Variations

• Brush hot naan with melted garlic butter and chopped cilantro for the restaurant-style finish.
• Stir 2 tablespoons of plain yogurt and a teaspoon of sugar into the dough for a more tender, traditional version.
• Sprinkle nigella or sesame seeds on the rolled-out rounds before they hit the griddle.