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.
Makes : 6 | Cooking : 10 mins | Dough Resting Time : 2 Hrs | Prep : 10 Mins Ingredients Compound Butter For the Naan Bread For the Compound Butter
My Skillet Naan Bread
Makes : 6 | Cooking : 10 mins | Dough Resting Time : 2 Hrs | Prep : 10 Mins
For the Naan Bread
For the Compound Butter