Stovetop Garlic Naan
This is not a baked bread. The secret is direct, intense contact with a screaming-hot pan to force the dough to bubble and puff in seconds. Keep your butter close and your pan heat high.
Control the heat, control the blister.
Your skillet needs to be heavy and hot enough to smoke slightly. If the pan isn't hot, the naan will turn into a cracker instead of a soft bread.
- Cast-iron skillet
- Large mixing bowl
- Rolling pin
- Pastry brush
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tspinstant yeast
- 1/2 cupplain yogurt, room temperature
- 1/2 cupwarm water
- 1 tspsalt
- 1 tspsugar
- 3 tbspsalted butter, melted
- 3 clovesgarlic, minced finely
- 2 tbspfresh cilantro, chopped
Managing the Pan Temperature
Wait for the skillet to reach a point where a drop of water skips across the surface before evaporating. Use a heavy cast iron to retain that heat between loaves.
The method.
Activate the yeast
Whisk warm water, sugar, and yeast in a bowl. Let it sit for five minutes until a thin, foamy layer forms on top.
Form the dough
Add the flour, yogurt, and salt to the yeast mixture. Mix until a shaggy ball forms, then knead on a floured surface for 5 minutes until the dough is smooth and elastic.
Proof
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 60 minutes, or until doubled in size.
Roll
Divide dough into six equal pieces. Roll each piece into a teardrop or oval shape, about 1/8-inch thick.
Cook
Place a rolled piece into the dry, hot skillet. Cook for 60–90 seconds until large bubbles form and the bottom is spotted with dark brown char. Flip and cook for another minute.
Finish
Mix the melted butter, minced garlic, and cilantro. Brush liberally over the hot naan immediately after pulling it from the pan.
Other turns to take.
Kalonji Naan
Press a pinch of nigella seeds into the dough before rolling to add a subtle, peppery crunch.
Stuffed Naan
Place a small amount of grated sharp cheddar or spiced potato mash in the center of the dough ball before rolling flat.
When it doesn't go to plan.
Use a yogurt with high fat content for a more tender crumb.
If the dough shrinks back while rolling, let it rest for 5 minutes to relax the gluten.
Keep cooked naan stacked under a clean kitchen towel to hold the steam and keep them pliable.
The ones that keep coming up.
Can I bake this in an oven?
You can, but it will lack the characteristic char and chew. If you must use an oven, place a pizza stone on the highest rack and set it to the highest broil setting.
Why is my naan tough?
The dough was likely rolled too thin or cooked too long. High heat for a short duration is the only way to keep the inside steamy.
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