The naan that makes takeaway night nervous.
Soft. Puffy. Charred. Glossed with garlic butter. And the little Panasonic SD‑PN100 does the hard graft before the frying pan brings the fire.
A naan should not be a dry beige side-order. It should arrive shiny with ghee, blistered in dark patches, soft enough to tear, strong enough to scoop curry and dangerous enough to disappear before dinner reaches the table.
Ultimate naan dough
| Warm whole milk | 90 ml |
| Full-fat Greek yoghurt | 60 g |
| Melted butter or ghee | 15 g |
| Caster sugar | 1 tsp |
| Salt | ½ tsp |
| Strong white bread flour | 250 g |
| Fermipan Red yeast | ¾ tsp |
| Nigella seeds (optional) | ½ tsp |
Garlic butter
Mix 25 g melted butter or ghee with 1 finely grated garlic clove, a pinch of salt and 1 tbsp chopped fresh coriander.
This is not a decorative drizzle. Brush it on generously while the naan is still fiercely hot so it runs into every blister and little crater.
Why yoghurt?
It keeps the crumb tender and gives the dough the soft, slightly tangy character associated with a really good naan.
Why milk?
It enriches the dough and helps it brown beautifully in a hot pan.
The PN100 earns its counter space.
Add the ingredients in the PN100 order and run the appropriate dough cycle for your machine. What you want at the end is a beautifully kneaded, soft dough that feels slightly tacky rather than stiff.
Four pieces. Ten minutes. Then stretch.
Divide
Turn the dough onto a lightly floured surface and divide it into four similar pieces.
Ball
Shape each piece gently into a ball. Keep the surface tension without squeezing all the life out of it.
Rest
Cover and rest for 10–15 minutes. The gluten relaxes and shaping becomes much easier.
Stretch
Roll or stretch into imperfect teardrops around 3–5 mm thick. Unevenness is your friend: thick patches become gorgeous bubbles.
The secret is not oil. It is not patience. It is a pan hot enough to make the dough puff almost immediately.
Cook the first side for roughly 60–90 seconds, until bubbles rise and dark spots form. Flip and give the second side roughly 30–60 seconds. Times vary with pan material and hob output: cook by colour and puffing, not by stopwatch alone.
Once you nail the base, misbehave.
Tear. Dip. Repeat.
Stack each finished naan beneath a clean tea towel as it comes from the pan. The trapped steam keeps everything soft while you cook the rest. Then bring the whole stack to the table warm, buttery and shamelessly over-garnished.
Best served with: a serious madras, butter chicken, dhal, raita — or frankly anything with enough sauce to justify tearing off another piece.
Small bread maker. Huge side quest.
The SD‑PN100 is doing exactly what a good kitchen machine should do: taking away the dull bit without stealing the fun bit. It kneads and proves. You stretch, blister and butter. The result is naan with proper character rather than something that merely occupies the space beside a curry.
Make four. Tell yourself one is for tomorrow. Enjoy that little fiction.