Naan from Season: Big Flavors, Beautiful Food (page 94) by Nik Sharma

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Grilled grape leaf-wrapped shrimp; Ginger-garlic stir-fried crab; Beef stew with verjus; Roast leg of lamb

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole wheat pastry flour for all-purpose flour.

  • Beth891 on July 28, 2024

    I made half quantities. Dough is very soft and sticky so I'd probably use a mixer next time but nan was delicious. I used 4g of quick yeast so just added it straight to the flour and skipped the 5 mins sitting. Proving time was off- I had to knock it back twice in the 4hrs it had recommended to stop it over proving. So, unless you have a cold house, I think around 1.5hrs proving would work well. I think I'd use a higher heat to get more of a char but popping a lid on worked great and they cooked perfectly. I spread a bit of salted butter on top to serve. I'd maybe try some different naan recipes too but it was so good so getting added to my favourites!

  • BrendaD1962 on August 29, 2021

    These were great! I was really pleased with how they came out. Like averythingcooks though, I did have a bit of trouble with the heat. I would cook them at a lower heat next time as my third one was burnt on one side. Nevertheless, they were easy and delicious. I’ll definitely be making these again.

  • averythingcooks on April 13, 2021

    This made some really nice flatbreads to serve with souvlaki. I don't usually cover the skillet when I cook naan, but it would seem that this (steam trapping) step in combination with the yeast, the egg & the 4 hour rise all contribute to these beautifully pillowy breads. I did struggle with pan temp a bit....I cook naan in a cast iron pan (which retains heat REALLY well), so I'm not sure how effective turning the heat up for 4 minutes then down for 1 - 2 then starting back up for the next worked. After burning the 3rd one (pretty quickly), I basically turned the element right down to cook the 4th. My habit is to always brush cooked naan with some garlic infused melted butter and I would make this version again for sure.

  • raybun on August 09, 2020

    These naan are excellent! I used 50/50 AP & WW flour, and doubled the recipe to make the naan pizza. The dough ended up spending 48h in the fridge due to a change of plan and still worked perfectly.

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