Stovetop Garlic Naan
The secret to naan is a hot surface and a dough that is soft enough to handle easily. Don't rush the fermentation; a relaxed dough is much easier to roll into an oval without it snapping back.
Control the steam
Keep a lid nearby for the first 30 seconds of cooking to trap heat, then remove it to allow the surface to blister properly.
- Cast-iron skillet
- Rolling pin
- Mixing bowl
- Kitchen towel
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspinstant yeast
- 1 tspsugar
- 1/2 cupplain full-fat yogurt, room temperature
- 1/2 cupwarm water
- 1 tspsalt
- 3 tbspunsalted butter, melted
- 4 clovesgarlic, minced finely
- 2 tbspfresh cilantro, chopped
The importance of the hot pan
Your skillet must be smoking hot before the dough hits the surface. If the pan isn't hot enough, the bread will dry out before it bubbles.
The method.
Activate the yeast
Whisk the warm water, sugar, and yeast in a small bowl. Let it sit for 5 minutes until it looks frothy.
Mix the dough
Combine flour and salt in a large bowl. Stir in the yogurt and yeast mixture until a shaggy ball forms. Knead for 5 minutes until the dough is smooth and tacky.
First rise
Place the dough in an oiled bowl, cover with a damp towel, and set aside in a warm spot for 90 minutes, or until doubled in size.
Shape and roll
Divide the dough into 6 equal pieces. Roll each piece into an oval about 1/4 inch thick. Don't worry about being precise with the shape.
Cook
Heat the cast-iron skillet over medium-high heat. Place the dough in the pan. When large bubbles form, flip. Cook for another 60 seconds until browned spots appear on the underside.
Finish
Brush the hot naan immediately with melted garlic-butter and sprinkle with cilantro.
Other turns to take.
Nigella Seed
Add one teaspoon of nigella seeds to the flour before adding the wet ingredients for an earthy crunch.
Stuffed Naan
Place a tablespoon of shredded paneer or cheddar in the center of a dough ball, seal, and roll carefully.
When it doesn't go to plan.
If the dough is too sticky, add flour one tablespoon at a time; it should be tacky but not coat your hands.
Use a garlic press to get the garlic fine enough to melt into the butter.
Keep cooked naan wrapped in a thick towel to retain moisture while you finish the rest of the batch.
The ones that keep coming up.
Can I use a non-stick pan?
You can, but you will not achieve the same char or blister pattern that cast iron provides.
How do I reheat leftovers?
Sprinkle with a few drops of water and heat for 30 seconds in a hot skillet or wrap in foil and warm in a low oven.
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