Naan is a leavened, oven-baked flatbread. The Persian word nān means bread. Nothing beats making Naan in a Tandoori oven (a cylindrical clay or metal oven, heated up by charcoal or wood burning fire, with temperatures reaching 900F) but I don’t have one at home. So making it at home is challenging. I have tried making it in the regular oven but have not been satisfied with the results. My sister-in-law makes them by inverting a heavy stainless steel pressure cooker over open fire and sticking the naan on the inside till its done. I wanted an easier method.
Hence the skillet method. I am not the first to make it this way. The result is a surprisingly crisp and soft Naan. Comes pretty close to the one made traditionally. Pair it unusually with Spinach, and Goat Cheese Lentil Salad.
My Skillet Naan Bread
Makes : 6 | Cooking : 10 mins | Dough Resting Time : 2 Hrs | Prep : 10 Mins
- 30g Butter
- 5g finely chopped Parsley/Cilantro (or any other herb you prefer)
- 1 clove or 3g Garlic, grated
- Salt to taste
For the Naan Bread
- In a bowl, mix the water, sugar, yeast. Keep aside for 10 minutes till the yeast is all foamy. You can use the standard mixer with the dough hook to speed up the process.
- Add the flour along with the yogurt, three tablespoons of the vegetable oil/clarified butter, and the salt. Knead on medium speed for 5 minutes. The dough should be soft but not sticky. If it sticks to your fingers when poked, add a bit more flour and mix again. Cover the bowl with a towel and let rest for 2 hours.
- Heat a skillet (a heavy one like cast iron) over medium-high heat. You will need a lid that covers the skillet or the Naan perfectly.
- Divide the dough into 6 or 8 pieces in shape of balls. Work with one ball at a time and keep the rest covered with a damp cloth. You don’t want them to dry out.
- Sprinkle surface/counter with flour and roll each ball in a bit of flour. Roll into a disk about 1/8 inch thick . Stretch the dough gently by hand. Don’t worry about the shape.
- Brush a thin layer of water onto the hot skillet, place the naan on it, then cover with the lid. Cook for about one-minute per side, until golden brown and blistering.
- Remove to a plate, then brush with a compound butter of garlic, parsley and salt. Serve as an appetizer or with main course.
For the Compound Butter
- Whip the butter at room temperature into a spreadable consistency
- Add salt, garlic, parsley (or any other herb/combination of herbs) and combine throughly
- Roll it up in parchment paper in form of a cylinder and refrigerate. Use as needed.