Naan

Origin: Naan traces its roots to ancient Persia, where it was baked in clay ovens called tannur—the ancestor of the tandoor.

Carried along trade routes into India by the Mughals, it became a beloved staple of royal and everyday tables alike, soft and blistered with the imprint of fire and history.

Ingredients

A tender, pan-cooked flatbread enriched with yogurt, perfect for scooping, folding, and savoring warm.

½ cup warm water

2 tsp instant yeast

1 tsp sugar

3 Tbsp olive oil

¼ cup plain yogurt

1 egg

½ tsp salt

2½–3 cups all-purpose flour

2 Tbsp melted butter

2 tsp minced garlic

How The Alchemy Happens

In a large bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes, or until it becomes foamy.

Add the olive oil, yogurt, egg, salt, and 2 cups of flour. Stir until smooth.

Gradually add more flour, a little at a time, until a soft, slightly sticky dough forms.

Turn the dough onto a floured surface and knead just a few times until smooth.

Place the dough in a lightly greased bowl. Cover and let rise in a warm place until doubled in size (about 1 hour).

Preheat a skillet over medium heat.

Divide the dough into 8 equal pieces. Roll each into a 6-inch circle on a floured surface.

Lightly oil or spray the skillet. Place a dough round in the skillet and cook for 2–3 minutes, or until bubbly and golden brown underneath. Flip and cook the other side for another 2–3 minutes.

As each naan finishes cooking, brush the bubbly side with ghee.