Naan bread is a popular Indian bread found throughout Central and South Asia and many parts of the Middle East. It is a leavened bread containing yogurt in the dough, and it pairs divinely with any flavor. It is traditionally baked in clay ovens called Tandoor. But don’t worry, I know very well that you don’t have such an oven at home, and neither do I. We will cook it on a very hot griddle. It is absolutely divine. When I make it, it disappears in no time, and my kids are already asking me to make it again.
Other skillet bread recipes not to miss:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All seasons
Ingredients for Naan Bread
In preparing this bread, I used dry yeast, but you can easily use fresh yeast if you prefer. In this case, I would suggest using about 12 g and dissolving it in the water before adding it to the flour.
- 3 1/4 cups all-purpose flour (+ extra for the work surface.)
- 7 oz plain white yogurt
- 1 1/4 tsp dry yeast
- 1 1/2 tsp salt
Tools
- 1 Bowl
- 1 Sieve fine mesh
- 1 Hand whisk
- Rolling pin
- 1 Cast iron griddle
Preparation of Naan Bread
Sift the flour into a large bowl, add the dry yeast, and mix with a small hand whisk.
Then add the water and give it a quick stir.
Also add the yogurt and salt, and mix with a wooden spoon in the bowl.
Then transfer the mixture to a lightly floured work surface and knead it vigorously and for a long time with your hands until you get a smooth and homogeneous dough. Shape into a ball. If the dough is too hard, add a few more tablespoons of water, adding it little by little. The absorption of liquids depends a lot on the quality of the flour.
Put the dough back in the bowl, cover with plastic wrap, and let it rise until it doubles in volume in a warm place away from drafts. The rising time depends a lot on the temperature of the environment and can range from two to three hours.
After this first rise, transfer the dough to the work surface and divide it into eight equal parts.
Shape each piece into a ball. Cover them with a tea towel and let them rest for another hour.
After this second rise, roll each ball with a rolling pin to form a thin circle.
Heat a cast iron griddle very (very) well (or even a non-stick pan), place the Naan bread on it, and cook for a couple of minutes. You will see bubbles forming.
Then flip it over and cook the other side, again for a couple of minutes.
Serve the Naan bread immediately, very hot. Enjoy! Paola
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