Stovetop Butter Naan

Method

1. 01

   Activate the yeast

   Stir yeast and sugar into 230 ml water at 35–38°C. Rest 8–10 minutes until a creamy foam forms; discard and restart if no activity appears.

   

2. 02

   Mix a soft dough

   Mix flour and salt, add yogurt, oil, and yeast water, then knead. Add remaining water 10 ml at a time only until the dough is soft and slightly tacky, not wet.

   

3. 03

   Knead until elastic

   Knead 8–10 minutes until smooth and elastic; a small stretched piece should form a thin window before tearing. Oil the bowl lightly.

   

4. 04

   Proof until doubled

   Cover and proof at 26–28°C for 75–100 minutes until doubled and a floured fingertip dent returns slowly. Do not wait for collapse.

   

5. 05

   Divide and rest the portions

   Deflate gently and divide into eight equal 110–115 g balls. Round without tightening hard, cover, and rest 20 minutes so the dough rolls without springing back.

   

6. 06

   Roll and cook on hot iron

   Heat a cast-iron pan over high for 5 minutes. Roll one ball to a 22 × 14 cm teardrop, sprinkle optional seeds, lay on the dry pan, and cook 45–60 seconds until large bubbles form.

   

7. 07

   Flip, blister, and butter

   Flip and cook 35–50 seconds until the second side has dark blisters and the centre puffs. Remove, brush immediately with 7–8 g butter, and keep under a loose cloth while repeating.