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Tandoor naan served with yoghurt
Fresh, puffy Tandoori Naan with Yoghurt

Homemade Tandoori-style naan

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
Naan is the soul of Indian dining: a light, bubbly, leavened flatbread traditionally baked on the hot clay walls of a Tandoor oven in moments. The yoghurt in the dough plays a dual role: its acidity flavours the bread, while its fat and protein content make the crumb incredibly soft. At home, we can mimic the oven using a hot cast-iron pan.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 45 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-based cast iron skillet/pan (non-stick is not suitable!)
  • Mixing bowl
  • Rolling pin
  • Tea towel

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Mix the yeast and sugar into the lukewarm water and let it activate for 10 minutes.

Tip: Activating the yeast is important for an airy structure.
2 ✓

Mix the flour with the salt, then add the yoghurt, oil, and yeast water. Knead into a soft, elastic dough (approx. 5-8 minutes kneading).

Tip: The dough should be slightly stickier than bread dough; this makes the naan soft.
3 ✓

Oil the surface of the dough, cover, and prove in a warm place for 1-1.5 hours until doubled in size.

Tip: The oil protects it from drying out.
4 ✓

Divide the dough into 8 balls, rest for 10 minutes, then roll them out into oval shapes (approx. 0.5 cm thick).

Tip: If the dough springs back when rolling, let it rest for a few more minutes (to relax the gluten).
5 ✓

Heat a cast-iron pan until smoking hot. Wet one side of the dough with water and slap it into the hot pan (wet side down).

Tip: The water turns to steam and sticks the dough to the iron, while the heat causes the dough to blister.
6 ✓

Cook for 1-2 minutes until the bottom is browned and the top bubbles up. (If you have a gas hob, flip the pan upside down over the flame so the top gets the direct flame).

Tip: This 'upside-down' method mimics the heat of a tandoor oven.
7 ✓

Remove, brush with melted butter/ghee, and keep warm under a tea towel.

Tip: The butter softens the crust.

Recipe FAQ

Why didn't it bubble up?
Either the pan wasn't hot enough, or the dough didn't prove enough. Thermal shock is needed for steam bubbles to form.
Can I use baking powder?
Yes, but the yeasted version (like this one) gives a tastier and more authentic texture.

Ingredients

  • 500 g Plain flour
  • 150 g Natural yoghurt
  • 150 ml Lukewarm water
  • 1 tsp Dried yeast
  • 1 tsp Sugar
  • 1 tsp Salt
  • 2 tbsp Oil or Melted Ghee
  • 1 tsp Nigella seeds (Black onion seeds) - for sprinkling