Naan
Make soft, buttery homemade naan in a cast iron skillet—no tandoor needed! This easy garlic naan recipe is perfect with curries, stews, or on its own.
Equipment
- 1 Iron Skillet
- 1 Dough Rolling Pin
- 1 Pastry Brush
Ingredients
- 3 cups Italian 00 flour I use Polselli brand from Amazon
- 125 grams Poolish (Pre-Fermented Starter) 1:1 ratio of flour to water and 7oz of dry yeast + 1Tbsp Honey; mix and wait till double size
- 1 ea Large Egg
- 1 tsp Salt
- ¼ cup Plain Yogurt full fat
- 2 tbsp olive oil extra virgin
- ½ cup water warmed to about 100 degrees F
- 2 tbsp salted butter melted & mixed with minced garlic for brushing on naan
- 1 tbsp fresh parsley chopped (optional
Instructions
- In a medium bowl, combine 1 cup or 150g of the flour with the salt. Next, pour the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
- At that point, turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. You'll end up using between 2.5 to 3 cups flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the dough too dry and stiff.
- Loosely cover the dough and let it rise until double in size (about 1 hour). After it rises, gently flatten the dough into a disc and cut it into 8 equal pieces. Shape each piece into a small ball.
- Heat a large, heavy bottomed skillet over medium heat. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well. Stack the cooked flatbread on a plate and cover with a towel to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter, garlic and sprinkled with parsley