Naan: High-Heat Oven Technique Without a Tandoor

Combine warm water, sugar, and yeast. Leave for 10 minutes until the surface is foamy and the yeast is active.

In a large bowl, combine flour and salt. Add the yeast mixture, yogurt, warm milk, and oil. Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth and slightly tacky. The dough should pass the windowpane test — stretch a small piece; it should be thin enough to be translucent without tearing.

Shape into a ball, place in an oiled bowl, cover with a damp cloth, and prove for 1 hour at room temperature until doubled in size.

Divide the dough into 6 equal pieces (about 100 g each). Shape each into a ball. Rest for 10 minutes.

Heat a cast-iron pan over the highest heat for at least 3 minutes until extremely hot. Stretch one dough ball by hand into an oval shape, roughly 3–4 mm thick — do not roll with a pin. Scatter nigella seeds over the surface if using and press lightly.

Wet one side of the naan lightly with water. Place the wet side down onto the hot pan. Press flat with your palm. Cook for 90 seconds until bubbles appear on the surface and the bottom has dark spots.

Flip the pan and hold it inverted about 10 cm over a gas flame for 30–60 seconds until the top surface blisters and chars in places. Alternatively, cook the second side in the pan for a further 60 seconds. Remove and brush immediately with melted butter.

Repeat with the remaining dough balls, re-heating the pan between each. Stack the finished naans under a cloth to keep them pliable.