Stovetop Naan

October 18, 2022
0 Ratings
  • Prep time 3 hours
  • Cook time 1 hour
  • Serves 3
Author Notes

Modified recipe from Manjula's kitchen for stovetop. —yuelogy

What You'll Need
  • Bread Dough
  • 350 grams all-purpose flour
  • 2 teaspoons kosher salt
  • 2 tablespoons cooking oil
  • 2 1/2 tablespoons heavy cream or yogurt
  • 1/8 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon active instant yeast
  • 3/4 cup warm water
  • Misc Ingredients
  • 4 tablespoons butter or ghee
  • 3-4 tablespoons flour
  1. Mix warm water, sugar, and yeast and set aside to allow the yeast to activate.
  2. Place flour, salt, and baking soda in a bowl, preferably of a stand mixer, and whisk to roughly combine. Add yogurt/cream and oil to the flour mixture and mix to form a dry crumble.
  3. Once the yeast is activated, pour the yeast mixture into the flour mixture. Using a dough hook, knead for about 3-5 minutes until the mixture is well-combined and the mixture is smooth. The bread flour provides enough gluten and elasticity alone, and we do not want to over-knead the mixture.
  4. With slightly oiled hands, grab the dough and form into a rough ball, and place back into the mixing bowl, with a cover, to rise for about 3-4 hours.
  5. Once the dough has risen, punch the dough down and roughly form into a log. Split the dough into 6 pieces, as evenly as you can.
  6. Heat a cast iron skillet at least 8" in diameter on low-medium heat before rolling out the naan. You will likely only be able to cook one naan at a time.
  7. Take each dough piece and roll into a rough ball in your hands. Coat the ball in flour, and roll out with a rolling pin until the dough is approximately 1/8th inch thick. I like to place some extra flour into a bowl and roll the dough ball in the bowl; this keeps your workstation neat.
  8. On a dry and searing hot cast iron skillet, toss the naan onto the skillet. Air bubbles should appear almost immediately in the dough. Cook each side for about a minute-minute and a half or until desired doneness/color. Brush with ghee immediately after taking it off the stove.

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