Stovetop Naan
Recipe GLPR6520fb900513bc
Soft, pillowy Indian flatbread made with yogurt and yeast, cooked on a hot skillet until golden and puffy. This stovetop version creates beautiful bubbles and a light, airy texture perfect for serving warm as a starter or with curries.
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Ingredients
1 teaspoon Active dry yeast
2 teaspoons Sugar
¾ cup Warm water
All-purpose flour
1 teaspoon Salt
Baking powder
3 tablespoons Plain yogurt
2 tablespoons Oil
to brush Butter, melted
Directions
Combine the active dry yeast and 1 teaspoon of sugar in a small bowl. Pour in the warm water (around 110°F—it should feel pleasantly warm but not hot) and stir gently. Cover with a cloth and set on the counter for about 10 minutes until the mixture becomes foamy and fragrant, indicating the yeast is alive and active.
While the yeast activates, whisk together the all-purpose flour, salt, remaining 1 teaspoon sugar, and baking powder in a large bowl. Mix thoroughly to distribute the leavening agents evenly throughout the flour.
Once the yeast mixture is foamy, stir in the yogurt and oil until well combined. You should have a wet, aromatic liquid.
Pour the yeast mixture into the flour mixture and stir with a spoon until all the dry ingredients are moistened and a shaggy mass forms. Then switch to your hands and knead the dough for about 5 minutes. The dough will be sticky and soft—this is intentional; do not add extra flour.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm spot for 3 to 4 hours, until roughly doubled or tripled in volume. The dough will remain very sticky.
Once risen, gently punch down the dough to release gas. Divide it into 6 equal portions and cover them with a damp cloth until you're ready to cook.
Before you begin shaping, place a bowl of water and a small bowl of dry flour on your work surface. Heat a cast iron skillet or tava (griddle) over high heat until it is smoking hot and ready to use. Keep a lid nearby.
Lightly dust your work surface with flour. Take one dough portion and, using your hands and a light dusting of flour, shape it into a rough oval about 8 inches long and 4 inches wide. Gently stretch and pat as needed.
Dip your fingers in the water bowl and lightly brush water over the top surface of the shaped dough.
Carefully place the naan on the smoking-hot skillet with the wet side down. It should immediately begin to bubble and puff. Sprinkle a little water on the top side and let it cook for about 1 minute.
Flip the naan and immediately cover the skillet with the lid. Cook for 40 to 50 seconds until the naan is cooked through and light golden, with some charred spots.
Remove the naan from the skillet and brush generously with melted butter. Serve hot, or transfer to an insulated container to keep warm. Repeat with the remaining dough portions.
