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Naan

Conduction at 400 degrees: dough slapped onto screaming-hot cast iron.

Intermediate#20 most lovedUses: Conductive / Radiant Heat Transfer
traditional naan breadtandoor naan

The Chemistry in This Bake

Slapping dough onto a very hot surface (tandoor wall or hot pan) for near-instant, direct high-heat cooking.

Learn the full technique →

Ingredients

  • All-purpose flour
  • Instant yeast
  • Yogurt
  • Warm milk
  • Sugar
  • Salt
  • Ghee or butter
  • Garlic and cilantro (optional)

Method

  1. Knead flour, yeast, yogurt, milk, and salt into a soft dough; rise until doubled.

  2. Divide into balls and rest 20 minutes.

  3. Preheat a cast-iron pan or pizza stone until extremely hot.

  4. Roll each ball into a teardrop shape.

  5. Slap the dough directly onto the hot surface and cook 1-2 minutes until blistered.

  6. Flip briefly, then brush with ghee and garlic.