Saffron Naan

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.