The Ultimate Sharing Naan: Aunty Harsha’s Famous Recipe
Is there any greater joy than that moment in an Indian restaurant when a giant, steaming naan bread lands on the table? That friendly jostle as everyone scrambles for the most buttery, garlic-drenched piece is a feeling I wanted to recreate at home. And I’ve finally perfected it, thanks to my Aunty Harsha’s legendary (and incredibly reliable) recipe, adapted into a magnificent, shareable oven-baked naan. Get ready to bring that restaurant magic to your own dinner table!
Makes 4 large sharing naans (serves 6 to 8)
Ingredients
• for Oven-Baked NaanFor the Naan Dough
• 4 cups / 480g white bread flour, plus extra for dusting
• 1 x ¼-ounce / 7g packet of dried yeast
• 1 level teaspoon / 4g baking powder
• 2 teaspoons / 8g sugar
• 2 teaspoons salt
• 4 tablespoons / 60g plain yogurt
• 1 cup / 240ml whole milk, lukewarm
• 2 tablespoons canola oil, plus more for greasing
• Nigella seeds, for sprinkling
• For the Garlic Butter
• ½ cup / 113g unsalted butter
• 4 cloves garlic, crushed
• ½ teaspoon salt, or to taste
Instructions
1. Step-by-Step 1. Prepare the Oven and Garlic Butter: Preheat your oven to 475°F / 245°C. Place a wire rack on the top shelf and lightly oil a large, thin baking sheet. To make the garlic butter, melt the butter in a small saucepan over low-medium heat. Add the crushed garlic and salt, cooking for 5 minutes until fragrant. Remove from the heat and set aside.
2. Make the Dough: In a large bowl, place the flour. Make a well in the center and add 2 tablespoons of oil, the yogurt, yeast, baking powder, sugar, and 2 teaspoons of salt. Use your fingers to mix everything until it resembles breadcrumbs. Gradually pour in the warm milk, mixing until a sticky dough forms.
3. Knead and Proof: Transfer the dough to a well-floured surface. It will be sticky, but knead it for about 5 minutes until it becomes smoother. Scrape any excess dough from your hands, then rub a teaspoon of oil all over the dough ball. Place it in a large, clean bowl, cover with a tea towel or plastic wrap, and let it rise in a warm place for at least 1 hour, or until doubled in size.
4. Shape the Naan: Once risen, gently punch down the dough and divide it into 4 equal pieces. Cover 3 pieces while you work with the first. On a floured surface, roll one piece into a ball, flatten it, and then use a rolling pin to shape it into a rough triangle, about 10 inches long.
5. Bake the Naan: Place your oiled baking sheet in the preheated oven for 5 minutes to get it scorching hot. Carefully remove the hot tray, lay the shaped naan on it, and sprinkle generously with nigella seeds. Bake on the top rack for 5-7 minutes, until puffed up, golden in spots, and cooked through.
6. Serve and Repeat: Immediately brush the hot naan with the prepared garlic butter. Keep it warm in a foil-lined basket while you repeat the shaping and baking process with the remaining dough. Serve warm and enjoy!
Nutritional Information
• Serving Size: 1 (makes 8 servings). Calories: 375kcal. Carbohydrates: 55g. Protein: 9g. Fat: 13g. Saturated Fat: 7g. Sodium: 750mg. Sugar: 4g. *Disclaimer: is an estimate and may vary based on used.
Pro Tips
• for Perfect Naan
• For the best rise, ensure your milk is lukewarm (around 110°F / 43°C). Too hot and it will kill the yeast; too cold and it won’t activate properly.
• For an even crispier base and authentic ‘tandoor’ puff, preheat a pizza stone or an overturned heavy-duty baking sheet in the oven.
• Get creative with toppings! Brush the finished naan with melted butter mixed with fresh cilantro, chili flakes, or a sprinkle of flaky sea salt.
FAQ
Q: Can I make this naan recipe vegan
A: Yes, you can easily make this recipe vegan. Replace the plain yogurt with a plant-based alternative like coconut or soy yogurt, use oat or almond milk instead of whole milk, and use vegan butter or olive oil for the garlic topping.
Q: How should I store leftover vegetarian naan
A: Store leftover naan wrapped tightly in foil or in an airtight container at room temperature for up to 2 days. For longer storage, freeze the naan for up to 2 months. Reheat in a warm oven or on a dry skillet until soft and warm.
Q: Can I use whole wheat flour for a healthier naan
A: Absolutely. For a healthier, fiber-rich version, you can substitute up to half of the white bread flour with whole wheat flour. Using 100% whole wheat will result in a denser naan, so a 50/50 blend offers the best balance of nutrition and fluffy texture.
Q: What vegetarian dishes pair well with this naan
A: This sharing naan is perfect for scooping up hearty vegetarian curries that are rich in plant-based protein, such as chana masala (chickpea curry), palak paneer (spinach and cheese), or a creamy dal makhani (black lentils).
