The ultimate sharing naan — Aunty Harsha's famous recipe — is one enormous blistered flatbread the size of a baking tray, brushed with garlic butter and scattered with nigella seeds, torn by hand at the table. The dough is soft and rich with yogurt and milk. It turns any curry night into an occasion.
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 (16.9 oz) white bread flour, plus extra for dusting
• 1 x ¼-ounce / 7g (0.25 oz) packet of dried yeast
• 1 level teaspoon / 4g (0.14 oz) baking powder
• 2 teaspoons / 8g (0.28 oz) sugar
• 2 teaspoons salt
• 4 tablespoons / 60g (2.12 oz) plain yogurt
• 1 cup / 240ml whole milk, lukewarm
• 2 tablespoons (30 ml / 1 fl oz) canola oil, plus more for greasing
• Nigella seeds, for sprinkling
• For the Garlic Butter
• ½ cup / 113g (4 oz) 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 (30 ml / 1 fl oz) of oil, the yogurt, yeast, baking powder, sugar, and 2 teaspoons (10 ml / 0.3 fl oz) 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. (1.94 oz) Protein: 9g. (0.32 oz) Fat: 13g. (0.46 oz) Saturated Fat: 7g. (0.25 oz) Sodium: 750mg. Sugar: 4g. (0.14 oz) *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).
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The Ultimate Sharing Naan: Aunty Harsha's Famous Recipe
Ingredients
Method
- 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.
- Make the Dough: In a large bowl, place the flour. Make a well in the center and add 2 tablespoons (30 ml / 1 fl oz) of oil, the yogurt, yeast, baking powder, sugar, and 2 teaspoons (10 ml / 0.3 fl oz) of salt. Use your fingers to mix everything until it resembles breadcrumbs. Gradually pour in the warm milk, mixing until a sticky dough forms.
- 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.
- 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.
- 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.
- 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!
