Authentic Indian Naan Bread Recipe – Cast Iron & Gas Flame

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Naan Bread Recipe – Cast Iron & Gas Flame

Hey everyone! If you’ve ever dreamed of making fluffy, slightly chewy naan bread at home, you’re in the right place. I remember the first time I tried making naan – it felt a little intimidating, but the reward of warm, fresh bread straight from the kitchen was so worth it. This recipe is my go-to, and I’m excited to share it with you. It uses a combination of a cast iron skillet and (if you’re feeling adventurous!) an open gas flame for that authentic, slightly charred flavor.

Why You’ll Love This Recipe

This naan recipe isn’t just about delicious bread; it’s about bringing a little bit of India into your kitchen. It’s surprisingly achievable, even if you’re not a seasoned baker. Plus, the smell of naan cooking is just heavenly! You’ll love how soft and pillowy it turns out, and how much better it tastes than anything you can buy in a store.

Ingredients

Here’s what you’ll need to make these amazing naan breads:

• 3.25 cups (380g) all-purpose flour, plus 3-4 tablespoons (30-40g) for dusting
• 1 teaspoon (6g) salt
• 1 cup (240ml) warm water (around 105-115°F / 40-46°C)
• 1 tablespoon (12g) sugar
• 2 teaspoons (6g) active dry yeast
• 3 tablespoons (45ml) avocado oil
• 1/3 cup (80ml) milk
• 2 tablespoons (30g) plain yogurt
• Melted salted butter, for brushing

Ingredient Notes

Let’s talk ingredients for a sec! A few things can make a big difference:

• Active Dry Yeast: Make sure your yeast is fresh! If it doesn’t foam up when you mix it with warm water and sugar, it’s probably time to get a new batch. This is key to a good rise.
• Avocado Oil: I love using avocado oil for its neutral flavor and health benefits, but you can easily substitute with vegetable oil or melted ghee. Ghee will give it a lovely, traditional flavor.
• Plain Yogurt: This is where things get interesting! In North India, you’ll often find people using dahi (yogurt) made from buffalo milk, which gives a slightly tangy flavor. Cow’s milk yogurt works perfectly well too. The yogurt adds tenderness and a subtle tang to the naan.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a large bowl, whisk together the flour and salt. Set this aside – we’ll need it later.
2. In the bowl of your stand mixer (or a large bowl if kneading by hand), activate the yeast. Combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes, until it gets nice and frothy. This means the yeast is alive and kicking!
3. Add the oil, milk, and yogurt to the yeast mixture. Give it a good mix with the paddle attachment (or a spoon).
4. Now, gradually add the flour mixture while kneading with the dough hook (or by hand). Add extra flour, one tablespoon at a time, until the dough comes together and is slightly sticky. Don’t add too much flour – a little stickiness is good!
5. Knead the dough for 2 minutes with the dough hook (or 7-8 minutes by hand). It should be smooth and elastic. Transfer the dough to a lightly oiled bowl, turning to coat.
6. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size. Patience is key here!
7. Once doubled, gently punch down the dough to release the air. Divide it into 8 equal balls and let them rest, covered, for another 15 minutes.
8. Heat a cast-iron skillet over medium-high heat. While it’s heating, roll each dough ball into an oval shape, about 10-12 inches long.
9. Carefully place the naan on the hot skillet and cook for about 2 minutes, until bubbles start to form. Now, for the fun part! (Optional, but recommended) Flip the naan and cook it directly on the gas flame for 15-20 seconds per side. Keep a close eye on it – it can burn quickly! If you don’t have a gas flame, just continue cooking in the skillet for another minute or two, flipping once.
10. Brush generously with melted butter and serve immediately. Enjoy!

Expert Tips

• Warmth is your friend: A warm environment helps the dough rise beautifully.
• Don’t over-knead: Over-kneading can make the naan tough.
• Hot skillet = good bubbles: A hot skillet is essential for those lovely bubbles.
• Be careful with the flame: If using a gas flame, keep a spray bottle of water handy just in case!

Variations

Let’s get creative!

• Vegan Naan: Substitute the milk and yogurt with plant-based alternatives like almond milk and vegan yogurt.
• Gluten-Free Naan: Use a good quality gluten-free flour blend. You might need to adjust the liquid slightly.
• Garlic Naan: My family loves this! Mix minced garlic and chopped cilantro into the melted butter before brushing it on the naan.
• Butter Naan: Simply brush with extra melted butter – because why not?
• Festival Adaptations: During Eid, we often make slightly sweeter naan with a sprinkle of sugar. For Diwali, a touch of cardamom in the dough is divine.

Serving Suggestions

Naan is incredibly versatile! It’s perfect with:

• Curries (of course!) – butter chicken, chana masala, or any of your favorites.
• Grilled meats – tandoori chicken or kebabs.
• Dips – hummus, raita, or baba ghanoush.
• Even just on its own with a little butter and a sprinkle of salt!

Storage Instructions

• Cooked Naan: Best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day or two. Reheat in a skillet or microwave.
• Naan Dough: You can freeze the dough after the first rise. Thaw overnight in the refrigerator before shaping and cooking.

FAQs

Let’s answer some common questions:

• What type of flour is best for naan? All-purpose flour works great, but you can also use bread flour for a chewier texture.
• Can I make naan without a gas flame? Absolutely! Just cook it entirely in the cast-iron skillet.
• How do I get the perfect bubbles on my naan? A hot skillet and a slightly sticky dough are key.
• Can I freeze naan dough or cooked naan? Yes, you can freeze both! See storage instructions above.
• What is the role of yogurt in naan? Yogurt adds tenderness, a subtle tang, and helps with the rise.
• What can I substitute for avocado oil? Vegetable oil, melted ghee, or even melted butter will work just fine.