Naan Bread Recipe

Mix the yeast, warm water, and sugar in a small bowl and let it sit for ten minutes. This activates the living organisms, resulting in a thick, foamy layer on the surface.

Make a well in the sifted flour and stir in the foamy yeast, egg, milk, and melted butter until it forms a cohesive mass. This brings the shaggy pieces together without heavy kneading, yielding a slightly sticky, soft dough.

Cover the bowl securely and let the dough sit in a warm place for an hour and a half to ferment. This develops the gluten structure gently, giving you a smooth ball that has doubled in size.

Cut the dough into six equal pieces, roll them into smooth spheres, and let them rise for another fifteen minutes. "How do I shape the dough balls smoothly?" Stretching the surface and tucking the seams underneath creates tension, leaving you with tight, uniform rounds.

Flatten each sphere with your hand and roll it out with a rolling pin on a lightly floured surface. Pressing them evenly ensures they cook uniformly in the pan, creating a broad, flat disk.

Place the rolled dough into a smoking hot cast-iron skillet, cooking each side until deeply golden and charred. The intense heat traps the steam rapidly, forming large, airy bubbles across the surface.

Brush the hot flatbreads with melted butter and sprinkle them with nigella seeds and fresh cilantro immediately. Adding the fat while the bread is hot locks in moisture, presenting a glossy, fragrant side dish.