This quick and easy stovetop naan recipe is so versatile that you can use it in different types of cuisines for pizza, wraps, or for dipping in whatever sauce your heart desires.
Isn’t naan the best? Who doesn’t love a good fluffy flatbread? Before trying to make my own, I would buy the Stonefire brand for quick pizzas and the mini ones for lamb tacos. But now that I’ve made my own, I must say that this recipe is one of the best that I’ve tasted outside of an Indian restaurant.
The ingredients are pretty basic and putting it together is a breeze. Cooking them require a watchful eye.
First, you have to make sure that you grease the pan well but that there is no excess oil in the pan. This dough should be fried. We just want enough to ensure that it doesn’t stick. And the pan has to get really hot. You also want to be sure that the dough makes big bubbles before attempting to turn them. Trying to turn them with the small bubbles won’t give you that nice charred look that naan is famous for. Other than that, this reciep is very easy and worth any effort.
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- 2 1/2 c all purpose flour more for rolling
- 1 pk instant yeast
- 1/2 tsp salt
- 1 egg
- 1/2 c water
- 1/3 c yogurt
- 1/4 c olive oil
- In a large mixing bowl add 2 cups of flour, salt, and instant yeast.
- In a small bowl beat egg, yogurt, and olive oil until creamy and the egg is fully incorporated.
- Make a hole in the flour and pour both the water and egg mixture. Using a wooden spoon or dough hooks on a mixer, work to form a stiff dough. If the dough is still too soft to form, add the remaining flour as needed.
- Roll dough ball onto a floured surface and knead for a few minutes until the dough ball is soft and smooth. (The dough should be soft and a little tacky but not sticky.)
- Allow dough to rest for 20-30 min. Once risen, divide dough into 8 pieces of equal size. Cover with plastic wrap until ready to roll into discs.
- Roll each piece into 6 to 8-inch circles just before cooking.
- Heat a generously oiled cast iron skillet over med-high heat. Add each piece one at a time turning once you notice large bubbles.
- Turn when it's golden brown. Serve warm with garlic-butter or as is.