Traditionally naan bread are baked in a clay oven called a Tandoori. The dough is prepped and slapped across the inside of the hot oven wall, bubbling as it cooks. It is unlikely that we will have a Tandoori at home but you can also make them on a skillet. It is equally soft, fluffy and delicious.
- 1 teaspoon sugar
- 120g warm water
- 7g active dry yeast
- 270g all-purpose flour
- 122g greek yogurt (or non-dairy yogurt for vegan version)
- 1/2 teaspoon salt
- 1 tablespoon oil
- some oil, for greasing the skillet
- 3 tablespoons melted butter (optional)
- In a small bowl, add the sugar, warm water, and yeast together. Stir and set aside for about 10 mins until the mixture becomes foamy. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yoghurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place. The dough should double in size, about 1 hour.
- Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin.
- Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet.The high heat makes the dough rises and fills the middle part of the bread with an air pocket. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all dough are done.
- As soon as each naan bread is cooked (it should have no visible doughy patches) brush it generously with the melted butter.
These Naan bread can be eaten fresh. Store cooled naan in a airtight plastic bag at room temperature for up to 3 days. When reheat the naan in an oven, you will need to give it an extra bit of moisture to prevent it from drying out. Pre-heat oven at around 200 C, sprinkle a bit of water on top of the naan, heat for about 2 – 3 minutes. Brush melted butter over the naan bread after heated.
You can stuff your naans with anything from crushed spiced potato to grated cheese and blanched cauliflower. Simply flatten the dough, put a bit of filling in the middle, fold the dough. Form the dough into a ball, flatten it a bit and cook on skillet over high heat.