Naan | नान
- Daniel
- Oct 22, 2022
- 3 min read
Updated: May 21
This is an iconic flatbread. Whether you like Indian cuisine or not, you've probably seen or heard of this flatbread before, at least once in your life. It actually originated in Persian cuisine, Iranian to be exact. Naan is baked on hot pebbles back in ancient Persia, and somehow it has evolved into tandoor baked.
I don't think any of us has a tandoor oven at home, so I went down the rabbit hole and stumbled upon Adam Ragusea's YouTube video. He is able to achieve that distinct tandoor-style naan. I went ahead and gave it a shot, and it worked out brilliantly. The results are bubbly charred, cwispy, yet soft and chewy.
If you are intimidated to flip your entire skillet over an open flame, you can use a blowtorch, but the results will not be the same. The key is to lightly wet the dough with some water before cooking it in the skillet. By doing so, the dough will adhere to the skillet without falling off during that flipping action.
As Adam said, it takes a few practices to get it right. But once you do, you will indulge in the same type of naan compared to the tandoor baked ones. I really hope you will give it a shot.
Ingredients:
(Make 4)
Unbleached All Purpose Flour, 250g
Granulated Sugar, 5g
Sea Salt, 3g
Baking Powder, 6g
Baking Soda, 2g
Whole Milk, 100g
Rapeseed / Sunflower / Canola / Peanut Oil, 14g + More for Greasing & Cooking
Greek Yogurt with Live Cultures, 60g
Garlic Coarsely Chopped, 4 Cloves (Optional)
Coriander Coarsely Chopped, A Handful (Optional)
Melted Unsalted Butter, For Brushing
Equipment:
Cast Iron Skillet / Tawa + Open Flame Stove Top
Directions:
Prepare the dough
In a large mixing bowl, add flour, sugar, salt, baking powder, and baking soda.
Mix to combine well.
In another bowl, whisk together milk, oil, and yogurt until well combined.
Pour the milk mixture into the flour mixture and mix with a spatula until a dough forms.
Lightly oil your hands and knead the dough in the bowl for 8 to 10 minutes until soft, smooth, and slightly tacky.
Adjust with water or flour, 1 TBSP at a time, if needed.
Lightly grease the bowl, return the dough, cover, and rest for 2 hours.
Shape the naan
Divide the dough into 4 equal pieces and roll each into a tight dough ball.
Cover with a kitchen towel and let rest for 15 minutes.
Using a greased rolling pin, roll each dough ball into an oblong disc about 1/8" thick.
Scatter garlic and coriander (or your preferred toppings) over the top and roll again to press them in.
Mist the surface lightly with water.
Cook the naan
Heat a cast iron skillet or tawa over medium-high heat until smoking.
Brush the skillet lightly with oil.
Place the naan, toppings side down, into the skillet.
Once bubbles form, flip the entire skillet over the open flame to char the bottom.Use a blowtorch or flip the naan with a spatula over the flame if preferred.
Cook until lightly charred and puffed.
Finish and serve
Transfer to a wire rack or parchment-lined plate.
Brush immediately with melted butter.
Repeat for the remaining naan.
Serve hot with Dal Makhani or your favorite curry.
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