Name: Malaysian Indian Tandoori Naan
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 naans
Cuisine: Malaysian Indian
Ingredients: 3 cups (380 g) all-purpose flour; 1 teaspoon instant yeast; 1 teaspoon sugar; 1 teaspoon salt; 1/2 cup (120 g) plain whole-milk yogurt; 1/4 cup (60 ml) warm milk; 1/4 cup (60 ml) warm water; 2 tablespoons melted ghee or unsalted butter; 3 tablespoons melted ghee or butter, for brushing; 2 tablespoons chopped fresh cilantro; 1 teaspoon nigella seeds (optional); 1/2 teaspoon garlic paste (optional)

Pillowy, charred-edged naan is a staple of Malaysian Indian mamak restaurants and home kitchens. This stovetop version recreates the smoky flavor of a clay tandoor using a screaming-hot cast iron skillet. Brush generously with ghee and serve alongside dhal, chicken curry, or fish head curry for an authentic Malaysian Indian meal.

Prep Time30 mins

Cook Time15 mins

Total Time45 mins

Servings4

Yield4 naans

Nutrition Facts

Per serving (estimated)

385 kcalCalories
12 gFat
6 gSaturated Fat
58 gCarbs
3 gFiber
3 gSugar
11 gProtein
590 mgSodium
180 mgPotassium
75 mgCalcium
3.5 mgIron
1 mgVitamin C
85 mcgVitamin A

Ingredients

For the dough

3 cups (380 g) all-purpose flour
1 teaspoon instant yeast
1 teaspoon sugar
1 teaspoon salt
1/2 cup (120 g) plain whole-milk yogurt
1/4 cup (60 ml) warm milk
1/4 cup (60 ml) warm water
2 tablespoons melted ghee or unsalted butter

For finishing

3 tablespoons melted ghee or butter, for brushing
2 tablespoons chopped fresh cilantro
1 teaspoon nigella seeds (optional)
1/2 teaspoon garlic paste (optional)

Directions

In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the yogurt, warm milk, warm water, and melted ghee, then stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth, soft, and slightly tacky. Place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 to 1.5 hours, until nearly doubled.
Punch down the dough and divide into 4 equal portions. Shape each into a smooth ball, cover, and rest for 10 minutes.
On a lightly floured surface, roll or stretch each ball into a teardrop or oval about 1/4-inch thick. If using garlic paste, spread a thin layer over the surface before rolling.
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 2 minutes. Lightly sprinkle the surface with nigella seeds and gently press them into the dough.
Place one naan onto the dry hot skillet and cook for 1.5 to 2 minutes until bubbles form and the underside has dark brown char spots.
Flip the naan and cook the second side for 30 seconds to 1 minute until puffed and lightly charred. Press gently with a spatula to encourage puffing.
Transfer to a plate, brush immediately with melted ghee, and sprinkle with chopped cilantro. Keep warm in a clean kitchen towel while you cook the remaining naans.
Serve hot alongside dhal, chicken tikka, or fish head curry for an authentic Malaysian Indian mamak experience.

Cook’s Notes

For the most authentic tandoor-style char, place an inverted heavy baking sheet or pizza stone on the top oven rack and broil each naan for 1 minute after pan-cooking.
Malaysian Indian mamak stalls typically brush naan with a generous amount of ghee or margarine; do not be shy with the butter for true flavor.
Dough should be soft and slightly sticky; add a tablespoon of flour if too wet or a splash of warm water if too dry.
To make garlic naan, mix 2 teaspoons of finely minced garlic with the melted ghee before brushing onto the cooked naan.
Leftover naan rewarms beautifully in a hot dry skillet for 30 seconds per side; do not microwave or it will turn rubbery.