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Naan bread
I made naan in my cast iron skillet for the first time three years ago because I was tired of buying flatbreads that tasted like cardboard. The smell of charred dough hitting hot oil is instantly nostalgic, transporting me straight to a bustling street market without ever leaving my kitchen.
Ingredients
Method
- Bloom the yeast: In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy and bubbly. If it doesn't foam, your yeast is dead; start over.
- Mix the dough: Add the salt, oil, yogurt (if using), and 2 cups of flour to the bowl. Stir with a wooden spoon or spatula until a shaggy dough forms. It will be sticky at this stage.
- Knead briefly: Turn the dough out onto a lightly floured surface. Knead for just 1-2 minutes, adding only enough extra flour to prevent sticking. You want the dough to remain slightly tacky, not dry and tough. Over-kneading develops too much gluten, making the naan chewy rather than tender.
- First rest: Place the dough back in the bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size. It doesn't need to double perfectly; even a slight puff is enough.
- Divide and rest: Punch down the dough gently. Divide it into 6 equal balls. Cover them with a damp towel and let them rest for another 10 minutes. This relaxes the gluten, making them easy to roll out later.
- Roll: Preheat your oven to its highest setting (usually 500°F/260°C) if you have a pizza stone or baking steel, otherwise just heat a heavy skillet. On a floured surface, roll each ball into an oval shape, about 8 inches long and thin enough to be translucent in spots.
- Cook: Heat a large cast-iron skillet or non-stick pan over medium-high heat with a light coat of oil. Place one rolled naan into the hot pan. Cook for 1-2 minutes until you see brown blister spots forming on the surface and the bottom is golden.
- Finish: Flip the naan and cook for another 30-60 seconds on the second side. Remove from heat immediately and brush with melted butter or ghee while still hot to keep it soft.
- Serve: Stack cooked naans in a towel-lined basket to keep them warm and soft. Serve immediately.
Nutrition
Notes
This version earns its permanent spot in my rotation because it comes together in under thirty minutes and requires only five pantry staples you likely already have. I learned the hard way that letting the dough rest for just ten minutes makes all the difference, transforming stiff, elastic dough into something soft and pliable that stretches effortlessly without snapping back.
Details
- Prep time: 20 minutes (+1 hour rising)
- Cook time: 15 minutes
- Total time: 35 minutes (active) + 70 minutes (passive)
- Servings: 6 pieces
- Difficulty: Easy
- Dough Texture: The dough should feel like an earlobe, not a brick. If it's too sticky to handle, add flour one tablespoon at a time.
- Make Ahead: You can freeze the raw dough balls for up to 3 months. Thaw overnight in the fridge before rolling and cooking.
- Leftovers: Store cooled naan in an airtight container for up to 2 days. Reheat in a skillet or toaster oven to restore crispness; microwave only if you want them soft again.
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