Naan (Indian Flatbread)
The traditional method for cooking naan is draping the dough over a gadhi (round cloth pillow) and pressing against the wall of a tandoor oven, cooking until the top puffs up and browns. A tandoor is a cylindrical clay or metal oven. Since the average home-cook doesn't have access to a tandoor, we've provided two alternate methods below.
This recipe can be prepared by hand, in a food processor or in a bread maker*.
Naan (Indian Flatbread)
In a small bowl, mix together:
3/8 cup plain yogurt
1 egg yolk
2 T oil
3/8 cup water (adjust as needed)
*Ingredients should be equal to 1 cup when combined. Adjust water as needed.
Set aside.
Combine in a large mixing bowl:
2 cup (10 oz) flour
1 tsp yeast
1 tsp salt
2 tsp sugar
Sift together. Add:
Liquid mixture
Stir together until shaggy dough forms. Knead ~5 minutes until dough is smooth. If needed, while kneading add additional:
1/8 cup (1 oz) flour
Divide into 4, cover and let rest for 1-2 hours.
Cooking directions:
Method 1:
Only for those who prefer life at the edge of danger . . .
Place 10" cast iron skillet in oven and preheat to 450F for 10 minutes
Remove hot skillet from oven and pour in 1 tsp of oil, CAREFULLY use a paper towel to oil surface
Return skillet to oven
Select one ball of dough, press into a 9" circle using a rolling pin
Pierce the 9" circle all over with a fork
Mist top surface with water
CAREFULLY transfer to hot cast iron skillet in oven, close door and cook for 2 minutes
Open oven and turn flatbread over, close door and cook for additional 20 seconds
Remove naan from skillet, transferring to a covered dish and slather in butter
Repeat steps 4-9 with remaining balls of dough
Serve hot
Method 2:
Safe as any cooking venture ever is . . .
Heat 1 tsp oil in 10" cast iron skillet over medium heat on stovetop
Wipe oil out of skillet with paper towels
Select one ball of dough, press into a 9" circle using a rolling pin
Pierce the 9" circle all over with a fork
Mist top surface with water
CAREFULLY transfer to hot cast iron skillet on stovetop, cover immediately with lid
Cook for 2 minutes until the bottom is browned
Flip naan, cover and cook for ~2 minutes longer
Remove naan from skillet, transferring to a covered dish and slather in butter
Repeat steps 3-9 with remaining balls of dough
Serve hot
Brenda’s tips:
Serving size: 4
America's Test Kitchen recommends the covered skillet stovetop method.
Makes a great side dish to Chicken Tikka Masala
Covered dish: pot or skillet with fitted lid works best
*Bread maker instructions:
Add dry ingredients first and then the liquid ingredients.
Start the "dough" cycle and allow to run for 5-8 minutes, until dough is nicely kneaded.
Remove from machine and divide into 4, cover, and set aside to rest for 1-2 hours. Resume directions above.
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