Meera Sodha’s Naan

Recipe from Meera Sodha

Adapted by Sam Sifton

Updated May 14, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
90 minutes
Rating
5(3,086)
Comments
Read comments

The British cookbook author learned this recipe from her aunt Harsha, and included it in her “Made in India: Recipes from an Indian Family Kitchen” in 2015. It is simple to make, and results in crackly-soft flatbreads singed by heat and yielding to tenderness within, with a faint tang of yogurt. It is exactly the sort of thing you’d love to dip in a pool of curry again and again. Just set up an assembly line to roll out the dough and cook it in a hot pan. Once you make the recipe two or three times you’ll never buy naan again. —Sam Sifton

Featured in: Curry for Comfort

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 4 cups all-purpose flour, or 500 grams

  • 2 tablespoons neutral oil, like canola, plus a teaspoon more

  • 4 tablespoons whole-milk yogurt

  • 1 packet of active dried yeast, or 7 grams

  • 2 teaspoons sugar

  • 2 teaspoons kosher salt

  • 1 level teaspoon baking powder

  • 1 cup whole milk, warmed

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

68 grams carbs; 5 milligrams cholesterol; 392 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 3 grams fiber; 333 milligrams sodium; 11 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Put the flour into a large mixing bowl. Make a well in the middle, and add two tablespoons of the oil to it, along with the yogurt, yeast, sugar, salt and baking powder. Use your fingers to combine the ingredients until they resemble crumbs, and then add the warm milk in splashes, mixing until it comes together into a dough.

  2. Step 2

    Put the dough on a clean, well-floured cutting board. It will be very sticky. Flour your hands, and knead the dough for five minutes or so, then scrape off your hands and knead it again, making it into a round ball. Rub a teaspoon of oil over the exterior of the dough, and place it in a clean mixing bowl. Cover with a dish towel, and place in a warm spot to rise for 60 to 90 minutes, or until it has doubled in size.

  3. Step 3

    Using a knife, divide the dough into 12 pieces. Take each piece, roll it into a ball and flatten it between your palms. Dust the dough with flour, and roll each piece out into an oval of about 5 by 8 inches.

  4. Step 4

    Place a large sauté pan over medium-high heat, and allow it to get hot. When it is, cook one naan in it for 30 to 40 seconds on one side, or until it begins to bubble, then use a spatula to flip it over to cook the other side for about the same amount of time, checking regularly to make sure that it does not burn. Flip the naan one more time, and press on it lightly with your spatula for 10 to 15 seconds, then remove to a warm platter. Repeat with the rest of the dough. (Keep the finished naan in a low oven, or wrap in foil until ready to serve.)

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
3,086 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

bst

i've found best success making breads like this (pita and similar types) by starting with mixing all ingredients together EXCEPT the flour. Often, the amount of liquid in recipes won't hold all the flour recipes call for. Proof yeast in warm milk, add other stuff, mix well, gradually add flour. In fact I made recipe twice today using method in recipe and my method above and liked my results better. Just sayin'...

ACS

I'll echo previous comments that this recipe is fantastic. Just wanted to add a note that it also freezes beautifully -- I wrapped individual balls in plastic wrap and then froze them in a Ziploc bag. Thawed to room temperature and then cooked on a cast iron griddle. Taste and texture were identical to the first (non-frozen) batch.

Sam R

Fantastic naan. Used stand mixer: wet ingredients, sugar and yeast in bowl first with paddle attachment, then sprinkled in dry ingredients, mixed to combine. Withheld a few tablespoons flour, since recipe said dough should be soft. Scraped down bowl, switched to dough hook and kneaded four minutes on #2 setting. Rose 60 minutes. Beautiful, pliable dough. Rolled out thicker than a tortilla, tossed on piping hot ungreased griddle, 45 seconds per side. Soft, puffy, with bright, fresh flavor. A+

Carol Adams

I’ve Made this recipe numerous times using a scale to measure the flour. Sometimes it poofs like a balloon and other times just a few bubbles. The only variable is the proof time. Does that affect how the naan rises when cooking - I use a cast iron skillet.

Carol Adams

I’ve made this recipe the same each time using a Scale. Sometime ir poofs up like a balloon and other time no proofing. The only variable for me is the proofing time. Does that affect the puffing of the naan

AM

Kept back 1/2 c AP flour (elevation 5,600’) and it was still too much. Kicked myself for adding more milk instead of water, but resolved to let the heavy, lumpy dough rise. And it was magnificent dough, which baked into beautiful flatbreads in a hot, cast iron skillet. Topped with butter, cilantro, and ginger/garlic crispies from Bittman’s fried rice. A winner!

Private comments are only visible to you.

Credits

Adapted from Meera Sodha

Recipe Tags

or to save this recipe.