Nan - ABM

Naan is the Indian flatbread traditionally baked in a tandoor oven that hits temperatures of 900°F (480°C). Home ovens cap out around 500°F (260°C), but with the right dough and a screaming-hot pan, you can produce something genuinely close to the restaurant version. The bread machine handles the dough cycle, leaving you free to focus on the rolling and baking.

Yogurt is the key ingredient that distinguishes naan from other flatbreads. The lactic acid tenderizes the gluten, and the live cultures contribute that faint tangy flavor that’s unmistakably naan. Use full-fat plain yogurt; non-fat versions don’t have enough fat for proper texture.

Don’t roll the dough too thin. The recipe author specifically notes that ⅛ inch is the right thickness, not paper-thin. Thicker rounds puff dramatically in the high heat, creating the air pockets and tear-able pillowy texture you want from naan. Thin rounds bake into crackers.

Preheat the oven hard. Crank to 500°F (260°C) and let it sit at that temperature for at least 20 minutes before the naan goes in. The high heat is what causes the naan to puff dramatically and develop the leopard-spotted brown char.

Pro Tips

• Use a pizza stone or pre-heated baking sheet for the closest tandoor effect. The hot stone transfers heat directly to the bottom of the dough for proper puff.
• Brush with melted butter or ghee immediately after baking. The butter soaks into the surface and adds richness.
• For garlic naan, mash 2 cloves of garlic with a tablespoon of softened butter and brush over hot naan instead of plain butter.

Variations

• Substitute orange or lemon zest, anise seeds, fennel seeds, or black sesame seeds for the onion.
• Stuff with paneer, spiced potato, or minced lamb for filled naan variations.
• Serve warm with butter chicken, tikka masala, or as a wrap base for kebabs.