Saffron Naan
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Medium
Making saffron naan at home is easier than you might think, and it transforms an ordinary meal into something special. This recipe came together beautifully one evening when I wanted restaurant quality bread without the restaurant price tag. The saffron gives you that gorgeous golden color and warm, slightly floral flavor while the yogurt keeps the dough tender and soft. Best of all, from start to finish you're looking at just 45 minutes, making this perfect for a weeknight dinner. Saffron is also known for its anti inflammatory properties, so you're getting a little wellness boost with every bite. The whole process is wonderfully straightforward, even if you've never made naan before.
Ella x
Ingredients
- 400 gall-purpose flour
- 150 mlplain yogurt
- 120 mlwarm water
- 1 gsaffron threads(soaked in 50ml warm water for 10 minutes)
- 5 gsalt
- 10 gsugar
- 7 ginstant yeast
- 50 mlghee(divided)
- 15 gnigella seeds
- 20 gfresh cilantro(chopped)
Detail level
Instructions
- 1
Combine flour, salt, and sugar in a large mixing bowl. Create a well in the centre and add yogurt, water, yeast, and the saffron infusion including soaked threads.
Tip: The saffron infusion gives the naan its distinctive golden colour and delicate floral aroma.
- 2
Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.
Tip: Kneading develops gluten, which creates the characteristic soft and fluffy texture of naan.
- 3
Oil your hands with a little ghee and form the dough into a ball. Place it in a clean bowl, cover with a damp cloth, and let it rise for 90 minutes until doubled in size.
Tip: Warm kitchen temperatures speed up fermentation; aim for a spot around 25-28°C.
- 4
After proofing, divide the dough into 6 equal portions and roll each into a ball. Cover with a cloth and rest for 15 minutes.
Tip: This second rest period ensures the dough is relaxed and easier to stretch.
- 5
On a lightly floured surface, gently stretch each dough ball into an oval shape about 6mm thick, working from the centre outward.
Tip: Avoid using a rolling pin as it deflates the air bubbles; hand-stretching preserves the light, airy crumb.
- 6
Heat a cast-iron skillet or tawa over medium-high heat until very hot. Carefully place one naan on the hot surface.
Tip: A properly preheated surface creates beautiful charred spots and helps the naan puff up.
- 7
Cook for 2-3 minutes until the underside develops golden brown spots, then flip and cook the other side for another 2 minutes. Brush generously with ghee while still hot.
Tip: Watch for the naan to puff slightly—this indicates it's cooking perfectly.
- 8
Sprinkle nigella seeds and fresh cilantro over the warm naan. Transfer to a serving plate and repeat with remaining dough portions.
Tip: Brush immediately after cooking while the naan is still hot so the ghee and seeds adhere properly.
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