Soft, slightly chewy, and beautifully blistered from the heat, this traditional flatbread is a staple that carries both comfort and celebration.
Whether it’s soaking up a spicy curry, pairing with creamy masala, or offering a cool contrast when dipped into cucumber raita, naan proves its versatility time and time again.
More than just bread, it’s a symbol of togetherness: something to be passed around, shared, and enjoyed by everyone at the table as a starter, side dish or main meal.
This Deepavali, Chef Timothy Sebastian of Hungry Bacon brings warmth and tradition to your meal with his flatbread recipe like “naan” other. And check back in tomorrow for another scrumptious recipe!
Preparing the naan dough
Ingredients
- 8g dry yeast
- 7g castor sugar
- 60g warm water (45°C)
- 500g flour sieved
- 11g fine salt
- 185g yoghurt
- 15g corn oil
- 180g full cream milk
- flour for dusting
- corn oil for coating
Method
- Place the dry yeast, sugar and warm water in a mixing bowl and whisk until the yeast and sugar dissolves. This is your yeast mixture. Leave it to activate for 10 minutes until bubbles form.
- In a large mixing bowl, add the sieved flour with salt and mix until combined.
- In a separate bowl, place the yoghurt, corn oil and milk. These are your wet ingredients.
- After 10 minutes, add the yeast mixture into the large bowl with the flour mix. Add the wet ingredients. Mix well with silicone spatula until combined.
- Dust your hands with flour and knead the dough on a clean dusted surface until the dough is smooth in texture.
- Once the dough is smooth, place it in an oiled mixing bowl, cover with cling wrap, and leave to ferment for 1 hour.
- After 1 hour, transfer the dough onto a clean dusted surface. Knock down the dough.
- Divide the dough into 70g portions, place in an oiled container, cover with cling wrap and keep chilled.
Shelf life: 3 days chilled, or place the whole knocked dough in a covered oiled container in the freezer for up to 6 months.
Tip: If using fresh yeast, double the quantity of dry yeast. Water temperature for fresh yeast should not exceed 45°C as it is already activated.
Making the naan
Ingredients
- chopped garlic
- sliced coriander
Method
- On a clean, floured surface, roll out the naan dough until about 10-12cm wide to fit in a sauté pan.
- Top the dough with some garlic and coriander.
- Heat up your pan and lightly coat it with some corn oil.
- Place your naan dough naked side down on medium heat until it starts to puff up.
- Flip the naan over and cook it through.
- Remove the naan from the pan and garnish it with a drizzle of ghee.
Tip: To keep the naan warm without drying out, store it in a clean covered container.
‘Tim Cooks’ is presented by ChefHub, KitchenPlan, Hotelware Concept and Visionary Solutions.
Check out more recipes from Chef Timothy Sebastian here.