Naan, the beloved leavened flatbread of South Asia, is known for its pillowy texture and lightly blistered surface. Traditionally cooked in a tandoor oven, achieving those signature characteristics at home can seem daunting. But fear not! This recipe delivers restaurant-quality naan using your stovetop and a cast iron skillet.
Ingredients:
- 1 cup warm water (105°F to 115°F)
- 1 tablespoon sugar
- 2 ¼ teaspoons active dry yeast
- 3 ½ cups all-purpose flour, plus extra for dusting
- ½ cup plain yogurt
- 2 teaspoons vegetable oil
- 1 teaspoon salt
- 1 tablespoon melted butter, for brushing
Instructions:
- Activate the Yeast: In a large bowl, whisk together warm water, sugar, and yeast. Let sit for 5-10 minutes, until the mixture becomes frothy and foamy. This signifies active yeast.
- Combine Dough Ingredients: Add yogurt, oil, and salt to the yeast mixture. Stir until combined. Gradually incorporate flour, one cup at a time, using a spoon or dough whisk until a shaggy dough forms.
- Knead the Dough: On a lightly floured surface, turn the dough out and knead for 8-10 minutes. The dough will be slightly sticky at first, but will become smoother and more elastic with kneading. Add a little more flour, a tablespoon at a time, only if the dough feels excessively sticky.
- First Rise: Place the kneaded dough in a lightly oiled bowl. Cover the bowl with plastic wrap and set aside in a warm place for 1-1½ hours, or until the dough doubles in size.
- Shape the Naan: Punch down the risen dough and transfer it to a lightly floured surface. Divide the dough into 6 equal pieces. Roll each piece into a 7-8 inch oval, about ¼-inch thick.
- Cook the Naan: Heat a cast iron skillet over medium-high heat. Once hot, carefully place one naan dough round in the skillet. Cook for 1-2 minutes per side, or until the bottom is golden brown and puffed with air bubbles. Brush the cooked naan with melted butter.
- Optional Tandoor Effect: For an extra layer of flavor reminiscent of a tandoor oven, place the cooked naan directly over a gas stove burner for a few seconds, watching closely to avoid burning.
- Serve and Enjoy: Repeat steps 6 and 7 to cook the remaining naan dough. Serve immediately while warm. Enjoy naan with your favorite Indian curries, dips, or simply slathered with butter.
Tips:
- For richer flavor, substitute ½ cup Greek yogurt for the plain yogurt.
- Want garlic naan? Add 1 tablespoon of minced garlic to the wet ingredients in step 2.
- Leftover naan can be stored at room temperature for up to a day, or frozen for longer storage.