Naan au Beurre
Un pain plat moelleux et levé, cuit dans une poêle en fonte très chaude puis passé sous le gril, badigeonné de beurre fondu.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Make the dough
Mix the flour, yeast, sugar, salt and baking powder. Add the yogurt, warm milk and oil and knead for 8–10 minutes to a very soft, slightly sticky, smooth dough.
Rise
Cover and leave in a warm place for 1–1½ hours until doubled.
Shape
Divide into 8 balls. Roll or stretch each into a teardrop shape about 5mm thick. Sprinkle with cilantro or nigella seeds and press them in.
Cook in a hot pan
Heat a cast-iron pan over high heat until smoking. Lightly wet the underside of a naan and slap it into the pan, wet side down. Cook for 1–2 minutes until big bubbles form and the base is charred in spots.
Char the top
Flip the naan over directly onto a gas flame with tongs for a few seconds, or place the pan under a hot grill for 1 minute, until the top blisters. Brush generously with melted butter and keep warm in a cloth.
Make the dough
Mix the flour, yeast, sugar, salt and baking powder. Add the yogurt, warm milk and oil and knead for 8–10 minutes to a very soft, slightly sticky, smooth dough.
Rise
Cover and leave in a warm place for 1–1½ hours until doubled.
Shape
Divide into 8 balls. Roll or stretch each into a teardrop shape about 5mm thick. Sprinkle with cilantro or nigella seeds and press them in.
Cook in a hot pan
Heat a cast-iron pan over high heat until smoking. Lightly wet the underside of a naan and slap it into the pan, wet side down. Cook for 1–2 minutes until big bubbles form and the base is charred in spots.
Char the top
Flip the naan over directly onto a gas flame with tongs for a few seconds, or place the pan under a hot grill for 1 minute, until the top blisters. Brush generously with melted butter and keep warm in a cloth.
The Story Behind the Dish
Naan, from the Persian word for bread, appears in Indian records from the 13th century, when it was a luxury bread of the Delhi Sultanate's royal kitchens — leavened bread required skill and a tandoor oven.
It became everyday restaurant food after the 1940s, when Punjabi tandoor cooks brought their ovens and breads to Delhi and beyond.
⭐ Why It's Famous
Soft, chewy and charred, naan is the bread most of the world associates with Indian food.
💡 Fun Fact
In most Indian homes, roti is the everyday bread — naan is mostly restaurant food, because few homes have a tandoor.
Persia & North India
28.66°N, 77.24°E
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