Naan at Home: The Best Method

Naan cooked at home will never be exactly like tandoor naan — the 900°F inside of a clay oven creates a specific char and puff that's physically impossible to replicate. But the cast iron plus broiler method I use comes close enough to be genuinely excellent.

The dough: all-purpose flour, plain whole-milk yogurt (provides leavening acidity), instant yeast, salt, and enough water to bring it together. The yogurt is what gives naan its characteristic slight tang and tender texture. Knead for 8-10 minutes until smooth and slightly sticky. Proof for 1 hour.

Shaping: divide into portions (roughly 100g each), roll oval and thin (about 1/4 inch). The dough will be elastic — let it rest 5 minutes if it keeps springing back.

Cooking: heat a cast iron skillet until it just starts to smoke. Lay the naan in the dry pan and cook until the top begins to bubble and the bottom has dark spots (1-2 minutes). Transfer immediately to an oven shelf directly under the broiler for 30-45 seconds until the top blisters and chars in places.

Brush immediately with garlic butter as it comes out. The naan is best eaten within 5-10 minutes of coming off the heat.