Naan au Beurre

Make the dough

Mix the flour, yeast, sugar, salt and baking powder in a large bowl. Add the yogurt, warm milk and oil, then knead by hand for 8 to 10 minutes until you have a very soft, slightly sticky, smooth dough.

• 500g flour
• 7g yeast
• 1 tsp sugar
• 1½ tsp salt
• ½ tsp baking powder
• 150g yogurt
• 200ml warm milk
• 2 tbsp oil

✅ C'est prêt quand : dough is smooth, soft and slightly sticky but holds together

Rise

Cover the bowl with a damp cloth or plastic wrap and leave in a warm spot for 60 to 90 minutes.

• all dough from step 1

✅ C'est prêt quand : dough has roughly doubled in size

Shape

Divide the risen dough into 8 equal balls. Roll or stretch each one on a lightly floured surface into a teardrop shape about 5mm thick, then sprinkle with cilantro or nigella seeds and press them in lightly.

• all dough from step 2
• 2 tbsp cilantro or nigella seeds (optional)

Cook in a hot pan

Heat a dry 25 to 28cm cast-iron pan over high heat until it is smoking hot. Lightly wet the underside of one naan with your fingers and slap it into the pan wet-side down, then cook for 1 to 2 minutes until large bubbles form and the base is charred in spots. Repeat for all 8 naans.

• 1 piece shaped naan from step 3
• ¾ tsp water, for wetting (about ¾ tsp per naan, from the 2 tbsp total)

✅ C'est prêt quand : big bubbles have formed and the underside has dark charred spots

Brown the top

Hold the naan with tongs top-side down over a gas flame for a few seconds, or slide the pan under a hot grill for about 1 minute, until the top puffs up and gets dark spots. Brush generously with melted butter and keep warm wrapped in a cloth.

• 1 piece cooked naan from step 4
• ~6g melted butter (about 6g per naan, from the 50g total)

✅ C'est prêt quand : top is puffed with dark charred spots and glossy with butter