Tandoor Style Flatbread (Naan)
This recipe uses an inverted cast-iron skillet to mimic the intense, curved heat of a tandoor oven, creating a naan that is soft and chewy with signature charred bubbles. The two most important steps are properly activating your yeast and hand-stretching the dough; this creates the irregular thickness that allows for those perfect puffy spots.
Ingredients
- 1/2 cup warm water around 110F
- 2 teaspoons active dry yeast
- 1.5 teaspoons honey
- 1/4 cup plain full-fat yogurt
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 3 tablespoons melted ghee
- 1 1/2 cups all-purpose flour
- 1/4 cup whole wheat flour
- 3 tablespoons unsalted butter
- 3 garlic cloves minced
- 2 tablespoons chopped fresh cilantro
- A pinch of kosher salt
Instructions
- In a large bowl, combine the warm water, honey, and yeast. Let sit for 5-10 minutes until foamy.
- Add the yogurt, kosher salt, and melted ghee to the yeast mixture and whisk together.
- Mix in the all-purpose and whole wheat flours. Knead with a dough hook for 5-7 minutes or by hand for 8-10 minutes until smooth and elastic.
- Divide the dough into 4 equal balls. Place in a greased bowl, cover with plastic wrap, and let rise for 1 hour until doubled.
- Combine the melted butter, minced garlic, cilantro, and a pinch of salt in a small bowl.
- Heat a large cast iron skillet upside down over medium-high heat for 10 minutes.
- Reduce heat to medium.
- Working with one piece at a time, stretch the dough into an oval about 8-9 inches long, keeping edges slightly thicker.
- Place the stretched naan on the hot pan. Cook for 45-60 seconds until bubbled and charred.
- Flip and cook another 30-45 seconds.
- Brush each hot naan with the garlic butter mixture.
- Wrap the naan in a clean kitchen towel, stacking them as you go.
Notes
The yeast mixture must foam or you'll need to start over with fresh yeast.
Stacking the hot naan in the towel creates steam that keeps them soft.