Stovetop Naan
This is not oven bread. By using a cast iron skillet, you replicate the intense radiation of a traditional clay oven, forcing the steam inside the dough to expand instantly. The result is a bread that is supple enough to fold around a piece of meat yet sturdy enough to scoop up heavy sauces.
Temperature control is your primary cook tool.
If your pan isn't hot enough, the bread will dry out before it bubbles. Ensure the dough is room temperature before rolling.
- Cast iron skillet
- Large mixing bowl
- Rolling pin
- Clean kitchen towel
What goes in.
- 2 1/4 tspactive dry yeast
- 1 tspsugar
- 1/2 cupwarm water
- 3 cupall-purpose flour
- 1/2 cupplain full-fat yogurt
- 1 tspfine sea salt
- 2 tbspmelted ghee or butter
Creating the blister
Your skillet must be preheated for at least 5 minutes until it is smoking slightly. This intense contact heat is what forces the air pockets to puff up and char.
The method.
Activate the yeast
Whisk the sugar and yeast into the warm water. Let it sit for 10 minutes until a foamy, tan crust forms on the surface.
Form the dough
Combine the flour and salt in a bowl. Fold in the yogurt and yeast mixture. Knead on a floured surface for 8 minutes until the dough feels like a soft earlobe and springs back when pressed.
Proof
Place the dough in a lightly oiled bowl, cover with a towel, and set in a warm spot for 90 minutes. It should double in volume.
Divide and shape
Punch the dough down and divide into 6 equal balls. Roll each ball into a tear-drop or oval shape about 1/4-inch thick.
Cook
Place one piece of dough into the dry, scorching skillet. Once large, dark bubbles form—about 60 to 90 seconds—flip it. Cook for another minute until the underside has dark brown spots.
Finish
Remove from the heat and brush immediately with melted ghee while the bread is still steaming.
Other turns to take.
Garlic Naan
Mince three cloves of garlic and stir them into the ghee before brushing the cooked bread.
Seed-Crusted
Press black onion seeds or sesame seeds into the dough surface right before you place it in the skillet.
When it doesn't go to plan.
If the dough keeps shrinking back while you roll it, let it rest for 5 minutes; the gluten needs to relax.
Do not crowd the pan; cook one at a time to keep the surface heat from dropping.
Keep cooked naans wrapped in a kitchen towel to trap the steam, which keeps them pliable.
The ones that keep coming up.
Can I use low-fat yogurt?
Use full-fat. The fat content is essential for the soft, tender crumb that characterizes good naan.
How do I know if the pan is hot enough?
The pan is ready when a drop of water dances and evaporates instantly upon contact.
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