I cooked these on the stove in a small cast iron pan. They brown very quickly and this is why I felt the need to finish them in the oven.
Naan (Indian Bread)
I cooked these on the stove in a small cast iron pan. They brown very quickly and this is why I felt the need to finish them in the oven.
Servings
6 Servings
Ingredients
- 1/4 cup warm water
- 1/2 teaspoon sugar
- 1 teaspoon yeast
- 1 cup white wheat bread flour
- 2 cup bread flour
- 1/2 teaspoon salt
- 1/4 cup soy yogurt or soy milk
- 1 tablespoon olive oil, plus more for brushing
- Optional: Minced garlic, fresh cilantro, or nigella seeds for topping
Instructions
- Activate the Yeast: In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the top and stir gently. Let it sit for 5–10 minutes until it becomes frothy and bubbly. (If it doesn’t bubble, your yeast may be expired—start over with fresh yeast!)
- Mix the Dough: In a large mixing bowl, whisk together 2 ½ cups of flour and the salt. Create a well in the center and pour in the yeast mixture, yogurt, and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface. Knead for 3–5 minutes until the dough is smooth and elastic. If it’s too sticky to handle, add more flour 1 tablespoon at a time.
- The First Rise: Lightly oil the mixing bowl and place the dough inside. Cover with a damp kitchen towel or plastic wrap. Place in a warm, draft-free spot for about 1 hour, or until the dough has doubled in size.
- Shape: Punch the dough down to release air. Divide into 6–8 equal-sized balls. On a floured surface, use a rolling pin to roll each ball into an oval shape about ¼ inch thick.Pro Tip: For Garlic Naan, press minced garlic into one side of the dough after rolling.
- Cook (The Sizzle): Heat a large cast-iron skillet or heavy non-stick pan over medium-high heat. Do not use oil in the pan yet. Place one piece of dough in the hot pan. Cook for 1–2 minutes until large bubbles form on the surface and the bottom is golden-brown.
- Flip: Flip the naan and cook the other side for another 1–2 minutes until blistered and charred in spots.
- The Finish: Remove from the pan and immediately brush with oil. Sprinkle with fresh cilantro or nigella seeds if desired. Wrap the finished naans in a clean kitchen towel to keep them soft and warm while you cook the rest.
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