Nan (Fried Leavened Bread)

Homemade naan is one of those breads that’s so much better fresh that it’s worth every minute of the 3-hour rise. This recipe uses yogurt, milk, eggs, and both yeast and baking soda as leaveners, creating a dough that’s incredibly soft and puffy with a slight tang from the yogurt.

The double-leavening system is what gives naan its signature texture. Yeast provides the slow rise and airy crumb, while baking soda reacting with the yogurt creates quick, bubbly lift. Together they produce a bread that’s pillowy but still has enough structure to tear and scoop.

The cooking method is a griddle-to-broiler technique. Each oval naan hits a screaming hot griddle (water side down) for just 30 seconds to set the bottom, then goes under the broiler for 2 minutes. The broiler creates those characteristic charred spots and blistered bubbles that define great naan.

Kitchen Tips

• Knead for a full 15-20 minutes. This dough needs that long to develop enough gluten for a stretchy, pliable naan.
• Brush the dough with butter before covering for the rise. This prevents the surface from drying out and cracking.
• Pull the rolled pancakes gently into ovals. Don’t force the shape or the dough will spring back.
• Brush one side with the butter-poppy seed mixture and the other with warm water. The wet side goes on the griddle and sticks briefly, helping it cook flat.

Variations

• Fold minced garlic and chopped cilantro into the butter for garlic naan.
• Stuff each naan with a spoonful of spiced potato filling before rolling for a keema naan.
• Swap poppy seeds for nigella seeds (kalonji) for a more traditionally Indian finish.