Naan Bread
Learn how to prepare Indian naan bread on a stove-top and cooked in a cast-iron skillet so you won't need a traditional tandoor oven (or a regular oven).
- Prep time
- 1 hr
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup warm water (38 Celsius / 100 Fahrenheit)
- 2 teaspoon active dry yeast
- 1 teaspoon sugar
- 1/4 cup oil (olive/canola/vegetable)
- 1 egg
- 1/4 cup plain yoghurt (normal/greek)
- 300 - 400 gram all purpose flour
- 1/2 teaspoon salt
- olive oil (~ 12 teaspoon)
- melted butter (~ 2 tablespoon)
Instructions
- 1
In a large mixing bowl, stir together warm water with active dry yeast and sugar. Rest for 5 to 10 minutes, or until foamy. Then whisk in oil, egg, and yoghurt.
- 2
In another large mixing bowl, place all purpose flour (start with 300 gram) and salt. Make a well, then pour in the yeast solution. Knead into a smooth, elastic, and non-sticky dough. You may need to add a little bit more flour if too sticky, a tablespoon at a time, and keep kneading until the dough is non sticky.
- 3
Place the dough in an oiled mixing bowl, and wrap with a wet kitchen towel or a saran plastic wrap. Let the dough proof until the volume is almost doubled. (*)
- 4
Once the dough has finished proofing, punch it down to release air bubbles, and knead again for 2 minutes. Divide the dough into 12 portions, each shape into a round ball.
- 5
Heat a teaspoon of oil in a heavy bottom frying pan over medium to medium high heat (or a cast iron skillet). Roll out one portion of dough at a time into a 5" circle, then add to the hot frying pan. Cook until the first side bubbles (~ 1 minute), then flip and cook another side (also about 1 minute). Repeat this step for the other 11 portions.
- 6
Once all naan bread are cooked, brush each with melted butter.