Dishoom Naan (Restaurant Copycat)

⏱️ 10 hours 40 minutes (including fermentation)👥 8 naans servings❤️ Taste: 10/10
Dishoom Naan (Restaurant Copycat)

Nutrition Facts

Calories
285
Protein
7g
Carbs
45g
Fiber
2g

Health Benefits

Gut Health6/10
Anti-Inflammatory5/10
Blood Sugar Control4/10

Ingredients

  • •- 3½ cups all-purpose flour, plus extra for dusting
  • •- 1 cup plain full-fat yogurt, at room temperature
  • •- ⅔ cup warm water (110°F)
  • •- 1½ teaspoons instant yeast
  • •- 1½ teaspoons fine sea salt
  • •- 1½ teaspoons granulated sugar
  • •- 4 tablespoons ghee, melted and divided
  • •- 1½ teaspoons nigella seeds (kalonji)
  • •- 3 medium garlic cloves, finely minced
  • •- ½ teaspoon coriander seeds, lightly crushed
  • •- ½ teaspoon cumin seeds

Instructions

  1. 1Combine warm water, sugar, and yeast in a small bowl. Let stand until foamy and activated, about 8-10 minutes.
  2. 2Mix flour and salt together in a large mixing bowl. Create a well in the center and pour in the yogurt, yeast mixture, and 2 tablespoons melted ghee. Stir with a wooden spoon until a shaggy dough forms.
  3. 3Knead the dough on a lightly floured surface for 8-10 minutes until smooth and slightly sticky, adding minimal flour only if absolutely necessary. The dough should remain soft and tacky to the touch.
  4. 4Place dough in a lightly greased bowl, turning once to coat all sides. Cover tightly with plastic wrap and let rest at room temperature for 8-12 hours or overnight. The dough should double in size and develop a slightly tangy aroma.
  5. 5Punch down the fermented dough gently and divide into 8 equal portions. Roll each portion into a smooth ball between your palms. Place balls on a lightly floured surface, cover with a damp kitchen towel, and let rest for 1-2 hours until puffy.
  6. 6Prepare the garlic butter by combining remaining 2 tablespoons melted ghee with minced garlic, coriander seeds, and cumin seeds in a small bowl. Set aside.
  7. 7Heat a cast iron skillet or tawa over high heat until smoking hot, about 5 minutes. This step is crucial for proper puffing and charring.
  8. 8Roll one dough ball into an oval or teardrop shape about ¼-inch thick on a lightly floured surface. Sprinkle nigella seeds on top and press gently to adhere.
  9. 9Slap the naan onto the hot skillet, seeded side up. Cook until large bubbles form and the bottom develops charred spots, about 2-3 minutes. Flip and cook the second side until puffed and spotted with char, about 1-2 minutes more.
  10. 10For authentic restaurant-style char, carefully hold the naan with tongs directly over an open gas flame for 5-10 seconds on each side until blistered.
  11. 11Remove naan from heat and immediately brush generously with the garlic-ghee mixture while still hot. Stack finished naans on a plate and cover with a clean kitchen towel to keep warm and soft.
  12. 12Repeat rolling and cooking process with remaining dough balls, ensuring the skillet stays blazing hot between each naan.
  13. 13Serve immediately while warm and pillowy, stacked on a wooden board or wrapped in a cloth napkin for authentic Dishoom-style presentation.