Tandoori Naan
Soft, blistered naan brushed with butter and topped with sesame and nigella seeds, made in a hot oven for Indian curries and grilled dishes.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeTandoori naan is a leavened North Indian flatbread traditionally cooked against the hot inner wall of a clay tandoor. The dough puffs dramatically, developing blistered edges, smoky char, and a tender, chewy center. This home-oven version uses a very hot baking surface and the broiler to mimic that intense heat, while yogurt keeps the bread supple and flavorful.
The dough should feel soft and slightly tacky rather than stiff. Resting gives the gluten time to relax, making it easier to stretch without tearing. Brush the baked naan with melted butter immediately, then serve it warm with dal, kebabs, or rich curry.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for shaping
- 1 tsp (4 g) instant yeast
- 1 tsp (5 g) granulated sugar
- 1 tsp (6 g) fine salt
- 1/2 cup (120 g) plain whole-milk yogurt
- 3/4 cup (180 ml) warm water, plus 1 to 2 tbsp (15 to 30 ml) if needed
- 2 tbsp (30 ml) neutral oil
- 1 tbsp (15 g) melted unsalted butter, for brushing
- 1 tbsp (9 g) sesame seeds
- 1 tbsp (8 g) nigella seeds (kalonji)
- 2 tbsp (30 g) melted unsalted butter, for finishing
- 1 tbsp (15 g) chopped fresh cilantro, optional garnish
Instructions
- 1
Whisk the flour, yeast, sugar, and salt in a large bowl. Add the yogurt, warm water, and oil, then mix until a shaggy dough forms; add the extra water only if dry patches remain.
- 2
Knead on a lightly floured surface over medium effort for 6 to 8 minutes, until smooth, elastic, and slightly tacky. Place in an oiled bowl, cover, and let rise in a warm spot for 60 to 75 minutes, until nearly doubled.
- 3
Place a heavy baking sheet, cast-iron griddle, or pizza stone on the upper-middle oven rack. Heat the oven to its highest setting, ideally 500°F (260°C), for at least 30 minutes; switch on the broiler if it is separate.
- 4
Divide the risen dough into 6 equal pieces. Shape each into a ball, cover, and rest for 10 minutes so the dough relaxes and stretches easily.
- 5
Roll or stretch one ball into an oval about 8 inches (20 cm) long and 1/4 inch (6 mm) thick. Brush lightly with melted butter, sprinkle with sesame and nigella seeds, and press them in gently.
- 6
Working quickly, place the naan seed-side up on the hot surface. Bake at the highest heat for 2 to 3 minutes, then broil for 1 to 2 minutes until puffed with dark brown and lightly charred blisters.
- 7
Remove the naan with tongs, brush generously with the finishing butter, and loosely wrap it in a clean towel. Repeat with the remaining dough, reheating the baking surface between batches if needed.
- 8
Serve hot, stacked in the basket with the optional cilantro scattered over the top.
Tips for the Best Tandoori Naan
- Use a baking stone, steel, or inverted heavy sheet because a thoroughly heated surface is essential for puffing and char. Do not place cold dough on a cool tray.
- If the dough springs back while shaping, cover it and rest for another 5 minutes; forcing it will make the naan thick and tough.
- Keep shaped and unshaped dough covered so the surface does not dry out. A slightly tacky dough produces a softer naan than a heavily floured one.
- For a more traditional finish, brush with ghee instead of butter. Add minced garlic and cilantro to the finishing butter for garlic naan.
- The dough can be refrigerated, covered, for up to 24 hours after kneading. Let it warm for 45 to 60 minutes before shaping.
Storage and Reheating
Naan is best served immediately, but cooled pieces keep in an airtight bag at room temperature for 1 day or in the refrigerator for up to 3 days. Freeze with parchment between pieces for up to 2 months. Reheat from thawed in a 400°F (200°C) oven for 3 to 5 minutes, or briefly over a hot skillet, then brush with butter.
Frequently Asked Questions
Can I make tandoori naan without a tandoor?
Yes. Use a fully preheated baking stone, steel, or heavy baking sheet under the broiler. The intense heat creates the characteristic bubbles and char.
Why is my naan not puffing?
The oven or baking surface may not be hot enough, or the dough may be too thick. Preheat for at least 30 minutes and stretch the naan to about 1/4 inch thick.
Can I make naan dough ahead of time?
Yes. Refrigerate the covered dough for up to 24 hours after kneading. Let it come close to room temperature before dividing and shaping.
What is the difference between naan and roti?
Naan is a leavened flatbread usually made with yogurt or milk and cooked at very high heat. Roti is generally unleavened and made from whole-wheat flour.
Quick Info
Prep Time
25 min
Cook Time
25 min
Servings
6
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
