Naan Bread Recipe (No Tandoor Needed)

Proper naan comes off the wall of a clay tandoor at furious heat, and that's what gives it the char and the chew. Most of us haven't got one. The good news is that a heavy frying pan on your hottest hob ring, or a grill turned right up, gets close enough that you'll happily stop buying the packet ones. The yoghurt is the trick. It keeps the crumb soft and gives that gentle tang, while a little yeast puffs it up into proper pillowy bread.

This makes 4–6 naan, enough for a curry night for four. If you're already comfortable with a basic loaf, this'll feel like a doddle. And if you're not yet, our guide to how to make bread covers the kneading basics.

What flour should I use for naan?

Strong white bread flour is best. The higher gluten gives you that lovely stretch and chew. Plain flour works too and makes a slightly softer, more tender naan, so use what's in the cupboard. If you only have plain flour, add the ½ teaspoon of baking powder in the recipe below; it gives a little extra lift to make up for the weaker gluten.

Do I need a tandoor to make naan at home?

No. A tandoor runs at around 400–480°C, which no home oven or hob reaches, but you don't need that heat to get a genuinely good naan. Two methods work brilliantly at home:

• Frying pan: a heavy cast-iron or thick-based frying pan, dry, on your hottest ring. This is my go-to. You get char on the base and steam puffs the top.
• Grill: griddle or bake the naan briefly, then flash it under a grill turned to maximum to blister the top. Handy if you're cooking several at once.

The single most important thing is heat. The pan or grill must be properly hot before the dough goes anywhere near it. A lukewarm pan gives you pale, tough, biscuit-like naan.

How do I get those charred, blistered bubbles?

Three things: a hot surface, a slightly wet dough, and not moving the naan once it's down. The moisture in the dough hits the heat, turns to steam, and blows those big bubbles that then catch and char. Brushing the top with a little water or milk before it goes under the grill helps too. Resist prodding it. Let it do its thing for 60–90 seconds before you lift a corner to check.

Can I make the dough ahead?

Yes, and it's a good idea. After the first prove, knock the dough back, cover the bowl tightly and keep it in the fridge for up to 24 hours. The slow, cold fermentation deepens the flavour. Let it come back to room temperature for 30–40 minutes before shaping, or it'll fight you when you try to roll it out. The shaped, uncooked naan don't freeze well, but cooked-and-cooled naan freeze beautifully. See the notes below.

What goes with homemade naan?

Anything you'd scoop or mop. A slow-cooked curry is the obvious partner, with plenty of ideas in our slow cooker recipes, and warm naan is unbeatable dunked into a bowl of dal or a hearty soup. For a proper bread spread on the table, serve them alongside a focaccia or, if you're short on time, a quick soda bread.