1-Step 1: Bloom the Yeast Start by activating your yeast, which is essential for achieving that fluffy, bubbly texture. In a small bowl, combine 1 teaspoon of instant or rapid-rise yeast with 1/2 cup of warm water at approximately 105°F (40°C). Add 1 tablespoon of white sugar to feed the yeast. Cover the bowl and let it sit for about 10 minutes until the mixture becomes foamy on top. This foaming indicates that your yeast is alive and ready to work its magic. If no foam appears after 10 minutes, your yeast may be dead, and you should start fresh with a new packet.

2-Step 2: Prepare the Wet Ingredients While the yeast blooms, whisk together 2 tablespoons of full-fat milk and 1 and 1/2 tablespoons of whisked egg in a separate small bowl. Using approximately half an egg prevents the bread from becoming too dense or dry. The milk adds richness and helps create a softer crumb, while the egg contributes structure and a lovely golden color when cooked.

3-Step 3: Sift the Dry Ingredients In a large mixing bowl, sift together 1 and 3/4 cups of bread flour and 1/2 teaspoon of salt. Sifting removes any lumps and aerates the flour, which helps create a lighter texture in your final bread. Bread flour is preferred because its higher protein content develops more gluten, resulting in that characteristic chewiness that makes naan so satisfying. However, all-purpose flour works perfectly fine if that’s what you have on hand.

4-Step 4: Combine Everything Make a well in the center of your sifted flour. Pour in the foamy yeast mixture, 30 grams (2 tablespoons) of melted ghee or unsalted butter, and the egg-milk mixture. Using a spatula or wooden spoon, mix everything together until the ingredients are mostly combined. The dough will look shaggy and uneven at this point, which is completely normal.

5-Step 5: Form the Dough Now use your hands to bring the dough together into a soft, slightly sticky ball. There’s no need to knead this dough on a counter simply press and fold it within the bowl until it forms a cohesive mass. The dough should feel tacky but not so sticky that it coats your hands completely. If it’s too wet, add flour one tablespoon at a time, but be sparing. A slightly sticky dough produces the fluffiest results.

6-Step 6: First Rise Cover the bowl tightly with cling wrap or a damp kitchen towel. Place it in a warm location I often set mine near a preheating oven or on top of a running clothes dryer. Let the dough rise for 1 to 1.5 hours until it has doubled in size. This slow fermentation develops flavor and creates the internal structure that will puff up during cooking.

7-Step 7: Divide and Shape Once doubled, gently transfer the dough to a lightly floured surface. Divide it into 6 equal pieces using a bench scraper or knife. Shape each piece into a smooth ball by tucking the edges underneath and rolling gently between your palms. Handle the dough gently to preserve the air pockets that have formed during rising.

8-Step 8: Second Rest Place the shaped balls on a floured tray, dust them lightly with flour, and cover loosely with a tea towel. Let them rest for 15 minutes until they’ve increased in size by about 50%. This shorter rest relaxes the gluten, making the dough easier to roll out without springing back.

9-Step 9: Roll Out the Naan Working with one ball at a time, flatten it gently with your palm. Use a rolling pin to roll it out to 3 to 4 millimeters thick and approximately 16 centimeters wide. Don’t worry about making a perfect circle traditional naan has an organic, slightly irregular shape. Keep the thickness consistent for even cooking, and avoid rolling too thin, or your naan will become crisp like a cracker rather than soft and pillowy.

10-Step 10: Heat Your Cooking Surface Place a cast iron skillet over high heat and let it get nice and hot you want it to be lightly smoking. Cast iron is ideal because it retains heat beautifully and creates those characteristic charred spots. Lightly rub the surface with oil if needed, but avoid non-stick pans as they can’t handle the high heat required for proper naan cooking.

11-Step 11: Cook the Naan Lay one rolled naan onto the hot skillet. Cook for 1 to 1.5 minutes until the underside develops a deep golden color and bubbles begin forming on top. Flip the naan using tongs and cook the second side for about 1 minute until golden bubbles appear. Watch carefully as the high heat can quickly go from perfect to burnt. Adjust your heat as needed to maintain consistent results.

12-Step 12: Finish and Serve Immediately brush the hot naan with 30 grams (2 tablespoons) of melted ghee or butter. For garlic naan, mix the melted butter with one small crushed garlic clove before brushing. Sprinkle with nigella seeds and finely chopped coriander or cilantro. Serve warm while still soft and pliable.