Seeking out this recipe was largely a result of my wife's recent yen for the Indian flatbread, me thinking "you really just paid $5 for two pieces of flatbread?", and knowing I could probably make it myself. Turns out I was right, and all you need are a few basic ingredients and a cast iron skillet. This is a simplified version of an Aarti Sequeira recipe on TFN. Naan differs from other flatbreads like pita in that it's texture is soft and pillow-y.
Naan (Indian flatbread)
2 C. AP flour plus extra for kneading
3/4 C. water (warmed to 95-100°F)
1 tsp. active dry yeast
2 tsp. sugar
1 tsp. sea salt
1/8 tsp. baking powder
3 Tbl. plain yogurt*
2 Tbl. extra virgin olive oil
A #8 or #10 cast iron skillet with a cover that fits reasonably well.
A watch or a kitchen timer.
Dissolve 1 tsp. sugar and the yeast in the warmed water in a tall glass or 2-cup measuring cup. Let sit until it becomes frothy, about 10 minutes. Add the yogurt and olive oil, and stir to combine.
Sift the flour, salt, remaining 1 tsp. of sugar and baking powder into a large bowl.
Add the wet mixture to the dry ingredients and initially stir together with a fork (I used my Danish Dough Whisk.) When it comes together, knead on a lightly floured board briefly before returning to bowl and placing, covered with a damp tea towel, in a warm, draft-free spot for 2-4 hours. The dough will be soft and still sticky, like there isn't enough flour, but that's correct.
After the rest, have two bowls ready, one with a little extra flour, the other with water. Turn the dough out onto a lightly floured board and sprinkle with a little more flour. Form into a log shape about a foot long. Divide with a bench scraper into 6 equal pieces. Dust each with a little of the flour to make them easier to handle. Roll out each piece to a thickness of about 1/4". The original recipe talks about the traditional teardrop shape, but something about 8" x 4" is what you're after.
Heat the cast iron skillet (gradually) to blazing hot.** Sprinkle a naan with a little of the water on both sides (or use a spray bottle with water), and then slap it into the hot skillet. Bake for 1 minute, then turn over, cover, and bake for one minute more. Some bubbling of the dough and charred spots are to be expected and are desirable. Remove to a tea towel-lined plate, and bake the rest. Remember to back the heat off a little after the first one, to keep from overheating the skillet.
Finishing touches include a light sprinkling of the salt or even a light brushing with a garlicky compound butter. If not consuming immediately, store in the refrigerator in a sealed plastic bag. Reheating in a standard toaster works just fine.
* I found it hard to find plain yogurt in anything other than a 32 oz. container. But it was so cheap I didn't mind. If you buy a bag of frozen blueberries or other fruit, you can make flavored yogurt with the rest.
** Don't heat the skillet until you are ready with the naan. Messing with trying to roll out a sticky dough and not paying close attention to an empty skillet over high heat could be problematic.
Naan (Indian flatbread)
2 C. AP flour plus extra for kneading
3/4 C. water (warmed to 95-100°F)
1 tsp. active dry yeast
2 tsp. sugar
1 tsp. sea salt
1/8 tsp. baking powder
3 Tbl. plain yogurt*
2 Tbl. extra virgin olive oil
A #8 or #10 cast iron skillet with a cover that fits reasonably well.
A watch or a kitchen timer.
Dissolve 1 tsp. sugar and the yeast in the warmed water in a tall glass or 2-cup measuring cup. Let sit until it becomes frothy, about 10 minutes. Add the yogurt and olive oil, and stir to combine.
Sift the flour, salt, remaining 1 tsp. of sugar and baking powder into a large bowl.
Add the wet mixture to the dry ingredients and initially stir together with a fork (I used my Danish Dough Whisk.) When it comes together, knead on a lightly floured board briefly before returning to bowl and placing, covered with a damp tea towel, in a warm, draft-free spot for 2-4 hours. The dough will be soft and still sticky, like there isn't enough flour, but that's correct.
After the rest, have two bowls ready, one with a little extra flour, the other with water. Turn the dough out onto a lightly floured board and sprinkle with a little more flour. Form into a log shape about a foot long. Divide with a bench scraper into 6 equal pieces. Dust each with a little of the flour to make them easier to handle. Roll out each piece to a thickness of about 1/4". The original recipe talks about the traditional teardrop shape, but something about 8" x 4" is what you're after.
Heat the cast iron skillet (gradually) to blazing hot.** Sprinkle a naan with a little of the water on both sides (or use a spray bottle with water), and then slap it into the hot skillet. Bake for 1 minute, then turn over, cover, and bake for one minute more. Some bubbling of the dough and charred spots are to be expected and are desirable. Remove to a tea towel-lined plate, and bake the rest. Remember to back the heat off a little after the first one, to keep from overheating the skillet.
Finishing touches include a light sprinkling of the salt or even a light brushing with a garlicky compound butter. If not consuming immediately, store in the refrigerator in a sealed plastic bag. Reheating in a standard toaster works just fine.
* I found it hard to find plain yogurt in anything other than a 32 oz. container. But it was so cheap I didn't mind. If you buy a bag of frozen blueberries or other fruit, you can make flavored yogurt with the rest.
** Don't heat the skillet until you are ready with the naan. Messing with trying to roll out a sticky dough and not paying close attention to an empty skillet over high heat could be problematic.