Recipe: How to make Naan in a Cast Iron Skillet
No Tandoori Oven Required--I've got a skillet.
See Naan Preparation
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Naan Recipe (Vegan)
Because I love naan, I wanted a way I could recreate this Indian bread at home without a tandoori oven. I found that you can make naan on a cast iron skillet, grill, or pizza stone.
1 package yeast
1 cup warm water
1 Tbs. salt
1 Tbs. olive oil
1 tsp. sugar
3.5 cups of all-purpose flour
Mix yeast with the warm water and let them sit for five minutes or until yeast has fully dissolved into the water. Mix together all of the dry ingredients and make a well in the center of them. Pour the water into the well and slowly mix them until a dough ball has formed. On a floured surface knead the dough with big motions, folding the dough over itself. Move to an oiled bowl and let rise for 1-3 hours.
Once dough has risen, punch the dough down, pull off pieces that roll into balls 1 inch in diameter. Roll these balls out into ovals. Brush both sides with melted butter and begin heating up a cast iron skillet.
With skillet at medium heat, cook the naan dough one piece at a time for 2 minutes on a side. Take care that the skillet doesn't get so hot that it begins to smoke. The naan should form brown and black blisters from its contact with the skillet.
20 minute Naan recipe
Follow the instructions above but cut out all the time waiting for the yeast to mix and the dough to rise. The result will be a very passable naan in only 20 minutes of cooking. The difference will be that the naan will be more dense or tougher, but it will look and taste great.
Naan on a grill
To make naan on a grill, follow the instructions above. Make sure the grill is well-oiled and place the ovals directly on the grill at medium heat. Flip after two minutes of cooking with the lid on the grill.
Garlic Naan Recipe
Follow the instructions above, but add 3 cloves of minced garlic to the dry ingredients. Some bits of the garlic will touch the skillet and blacken on the naan. It gives the naan an incredible aroma and taste.
Freezing and Keeping Naan
A great way to use this recipe is to double it, make extra, and keep the rest for another time. Once made, the naan keeps in a zip lock bag in the freezer. You may want to separate individual pieces with wax paper. Remove frozen naan from zip lock, heat up in a skillet or in an oven.
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