Wednesday, March 21, 2012

Skillet Naan Bread

Naan is a leavened flatbread usually associated with Indian food.  We enjoyed the best of naan breads last year when we visited Kenya and spent some time at a resort on the Indian Ocean.  The bread was baked in a tandoor oven and served hot off the press.  I have tried several times since to make the flatbread at home...with varying degrees of success.  Here's a recipe and method that works well for me...baked in a cast iron pan on the stovetop. 


 Ingredients:
  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 1/2 cup water
  • 1/4 cup olive oil (or vegetable oil)
  • 1/3 cup plain yogurt
  • 1 egg
  • 2 1/2 cups flour
  • 1 teaspoon salt

Method:
  1. In a small bowl, add sugar and dry yeast to lukewarm water. Stir to dissolve; then let sit for about ten minutes.
  2. Combine oil, yogurt and egg in mixing bowl.  Whisk together until smooth.
  3. Once the yeast is frothy and doubled in size, add to liquids and stir.
  4. Mix salt and one cup of flour.  Add to liquids and mix well.
  5. Continue to add flour, 1/2 cup at a time until the dough can no longer be stirred with a spoon.
  6. Turn onto a floured countertop and knead for several minutes, adding flour as necessary.
  7. The dough should be smooth and not sticky.
  8. Cover the dough and let rise in a warm place until doubled in bulk.
  9. Then gently flatten the ball of dough and cut into eight pieces.
  10. Form each piece into a ball.
  11. Spray a large, heavy cast iron skillet with cooking oil and place over medium heat until sizzling hot. 
  12. Roll out one ball of dough at a time to form a circle about 1/4" thick and 6" in diameter. 
  13. Place the circle of dough on the hot skillet and watch the bubbles form.
  14. Flip the dough over to cook the other side to a golden brown colour.
  15. Brush with olive oil or melted butter and sprinkle with sea salt (or herb of your choice).
  16. Continue until all 8 circles are cooked.
  17. Serve hot off the press...just as they are.  Or serve together with Tzatziki Dip.
Tip ~ Roll each piece of dough out just before placing in the pan to produce the lightest, bubbliest naan bread.

25 comments:

  1. Thank you Judy! My family loves naan but I hate heating up the whole house in summer by using the oven...this will be perfect!

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  2. I love this bread and can't wait to try your recipe at home!!!

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  3. Judy - this is so neat.....I LOVE naan bread and will make this for sure! Can you tell - any kind of bread is surely my biggest weakness!!! Thanks for sharing.

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  4. Would sour cream work, all out of yogurt.

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  5. I've never used sour cream, Lillinda...but why not give it a try? Let us know how it turns out.

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  6. This looks awesome! We love naan, but unfortunately we have a dairy intolerant little one - and I hate making more than one thing, or trying to tell her she can't have what the rest of us do. I found this recipe for a roti that we use when we have Indian food. It is not leavened, but lets us scoop up rice and curries with it still! If the dairy intolerance ever lets us, you bet we'll be trying this one!

    http://allrecipes.com/recipe/roomali-roti/

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  7. I have been looking for a Naan Bread recipe - and of all times to be out of yogurt or I'd be in the kitchen right now!! I can hardly wait to try this.

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  8. I cannot thank you enough for this recipe. I crave Naan bread and cannot get it where I live, and this makes my mouth water. I'll be making it very soon, Sharron

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  9. I can't thank you enough for sharing this. I've longed for a naan bread recipe forever. Can't buy it where I am, and my mouth just waters thinking about it. Can't wait to try it. Sharron

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  10. I never have plain yogurt but always have sour cream. What do you think of using that as a subsitute for the yogurt?

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  11. Neat! I was looking for a way to cook naan on the stove!

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  12. Ciao, volevo invitarti alla mia raccolta di dolci che si preparano in tutto il mondo per il periodo pasquale. Mi piacerebbe tanto vederti tra le partecipanti :)

    a presto

    http://fairieskitchen.blogspot.it/2012/03/tutta-la-dolce-pasqua-del-mondo-il-mio.html

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  13. This looks divine... have you ever tried to make it gluten free? Would love to have a gluten free recipe of this for my family.

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  14. I will be making this tonight with a lovely dal and mint and corriander chutney! Thanks so much!

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  15. Hi 'Unknown' - re your request for a gluten free Naan bread ... I had the same craving when I looked at Judy's recipe .. I have created a recipe that is delicious - we had it for lunch today !
    I will be posting the recipe next month on this MGCC blog but if you want to e-mail me...I'll send it to you ... juliefrompearls@gmail.com

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  16. Are you sure about the 2 1/2 cups of flour? I just made this (it's rising now) and it took about 4 cups of flour until I had a bread that I could knead somewhat normally. At 2 1/2 cups I still had something closer to pancake batter.

    Perhaps that's what you meant though by 'Keep adding flour, 1/2 cup at a time, until you can no longer mix with a spoon." I should have just gone right past 2 1/2 cups and up towards 4.

    Thanks for the recipe though, I can't wait to cook this up.

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  17. I can testify that this Naan Bread is delicious and can't wait to make it myself. Thanks Judy.

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  18. I just finished making this using sour cream instead of yogurt and it turned out perfectly delish!! Thanks for sharing this fabulous recipe.

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  19. I've made this naan recipe a few times before and love it. Today I didn't have my computer handy so I made a naan bread from a cookbook I have. Yours is sooo much better. Next time I will wait until I get to a computer to make naan again:) thanks for the recipe

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  20. Do you think it's possible to make the dough and let it rise overnight in the fridge, and make the naan the next day? Thanks! Love your blog and recipes!

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    1. Good question. I've never tried preparing the dough the previous day, but I don't see why it wouldn't work. If you give it a try...be sure to let us know how it turned out!

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    2. Ok! I put it in the fridge last night so I will be sure to let you know how it turns out. Thanks for a lovely website/recipes!

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  21. This is by far the best Naan I have had in a very long time. I prepare Indian food on a regular basis, and flat bread is always part of the meal. I have tried several recipes in the past without success. I have had to resort to buying ready to cook paratha instead. This is now going to become my only naan recipe, it is so quick i can make the dough while i'm cooking the main meal. Thank you

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  22. how much fresh yeast would one package be? or how many tablespoons dry yeast?

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    1. I package dry yeast contains 2.25 teaspoons of yeast.

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