About this dish
Naan is a leavened flatbread baked at high heat, typically in a tandoor (clay oven), and is a staple of Afghan cuisine as well as many other cuisines across South and Central Asia. It is soft, slightly chewy, and often eaten alongside kebabs, stews, and dips.
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Ingredients
🌾3 cups (375g) plain flour (all-purpose), plus extra for dusting
🧂1 teaspoon salt
🍬1 teaspoon sugar
🫧2 teaspoons active dry yeast
💧1 cup (240ml) warm water
🥛3 tablespoons plain yogurt
🫒2 tablespoons vegetable oil or melted ghee
🌿1 tablespoon nigella seeds (kalonji), optional, for topping
Method
Serves 41
In a small bowl, combine the warm water, sugar, and yeast. Stir gently and leave for 5–10 minutes until the mixture becomes frothy, indicating the yeast is active.2
In a large bowl, mix the flour and salt together. Make a well in the centre and add the yeast mixture, yogurt, and oil or ghee.3
Mix until a rough dough forms, then turn out onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth and elastic.4
Place the dough in a lightly oiled bowl, cover with a clean cloth or cling film, and leave in a warm place to rise for 1–1.5 hours, or until roughly doubled in size.5
Punch down the dough and divide it into 4–6 equal portions. On a lightly floured surface, roll or stretch each piece into an oval or elongated teardrop shape, roughly 5–7mm thick.6
If using a conventional oven, place a heavy baking tray or pizza stone on the top rack and preheat the oven to its highest setting (230–260°C / 450–500°F) for at least 20 minutes. Alternatively, heat a large cast-iron skillet over high heat on the stovetop.7
Sprinkle nigella seeds over the surface of each naan if desired, pressing them in lightly. Place the naan onto the hot tray, stone, or skillet and cook for 2–4 minutes per side, until puffed and lightly charred in spots.8
Remove from heat and brush lightly with ghee or butter if desired. Serve immediately while warm.✓ What Makes it Authentic
In Afghanistan, naan is a everyday bread eaten at most meals and holds genuine cultural importance as a symbol of sustenance and hospitality. Afghan naan tends to be larger and often oval or oblong in shape compared to some other regional versions, and is traditionally baked against the inner wall of a tandoor. Home cooks without a tandoor commonly adapt the recipe using a very hot oven or a preheated heavy pan.
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