Restaurant Naan Without a Tandoor
Traditional naan is cooked in a tandoor — a cylindrical clay oven that reaches 480°C. The dough is slapped onto the inner wall and cooks in about 90 seconds, creating charred bubbles and a smoky flavour. We can't replicate a tandoor at home, but we can get remarkably close using a screaming hot cast-iron skillet and the broiler.
The secret to soft, restaurant-quality naan is in the dough: yoghurt adds tenderness and tang, milk enriches the crumb, and a quick rise creates just enough bubbles. Finished with garlic butter and fresh cilantro, these are as good as any restaurant version.
Ingredients (8 Naans)
- All-purpose flour — 300g
- Warm milk — 120ml
- Plain yoghurt — 60g (full-fat is best)
- Egg — 1 large
- Melted butter — 30g
- Sugar — 1 tbsp
- Instant yeast — 7g
- Salt — 6g
Garlic butter: 30g melted butter + 3 cloves minced garlic + pinch of salt + chopped fresh cilantro
Method
Make the Dough
Dissolve yeast and sugar in warm milk. Wait 5 minutes until foamy. Add yoghurt, egg, and melted butter. Gradually add flour and salt. Knead for 6–8 minutes until soft, smooth, and slightly tacky. This dough should be much softer than bread dough — almost pillow-like. Cover and rise for 1 hour until doubled.
Shape
Divide into 8 balls (about 65g each). On a lightly floured surface, roll each into a teardrop or oval shape, about 20cm long and 5mm thick. The classic naan shape is not a perfect circle — the teardrop has a tradition behind it. Don't worry about irregularity; it adds character and creates different textures (thinner parts char, thicker parts stay soft).
Cook on the Skillet
Heat a cast-iron skillet over high heat until smoking hot — about 3–4 minutes. Place one naan on the dry skillet (no oil). Cook for 1–2 minutes — you'll see bubbles forming on top and the bottom getting charred spots. Flip with tongs, cook another 1–2 minutes. The naan should puff up like a balloon in places. If using a broiler: after the first side is done, flip and place the skillet under a preheated broiler for 30–60 seconds for authentic charring.
Garlic Butter Finish
Immediately brush the hot naan with garlic butter and sprinkle with fresh cilantro + a pinch of flaky salt. Stack cooked naans in a clean towel to keep warm while you cook the rest. The garlic butter should sizzle when it hits the hot bread — that sizzle is the sound of flavour development.
Variations
- Cheese naan — stuff each ball with 30g mozzarella before rolling out
- Peshwari naan — fill with 1 tbsp of coconut + almond + sultana mixture
- Keema naan — stuff with spiced minced lamb
- Herb naan — press fresh herbs (cilantro, mint) into the dough before cooking
- Chilli naan — add 1 tsp chilli flakes to the garlic butter
Tips for Best Results
- The skillet must be ripping hot. If the naan isn't getting charred spots, your heat is too low.
- Yoghurt is essential — it adds acid that tenderises the dough and creates a slightly tangy flavour.
- Don't roll too thin — 5mm is the sweet spot. Thinner = crispy crackers, thicker = doughy.
- Day-old naan: sprinkle with water, wrap in foil, heat at 180°C for 5 minutes. Good as new.