Naan (No-Knead)

"The following are the baking instruction to be used to make Naan using the dough made with Recipe #309834 or my favorite, Recipe #387518. No oven needed here; this delicious and buttery Indian flatbread is done in a hot, cast-iron skillet. Perfect for camping or in my small boat galley. This recipe makes one naan 8 - 9" naan.. Note that this is the baking instructions only! Refer to the dough recipe for the rising time required for the dough!!!"
 
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photo by littlemafia photo by littlemafia
photo by littlemafia
Ready In:
8mins
Ingredients:
3
Yields:
1 8 inch Naan
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ingredients

  • 4 ounces refrigerated bread dough (see Recicpe #387518)
  • 1 tablespoon ghee (clarified butter) or 1 tablespoon cooking oil (neutral flavored)
  • 1 tablespoon butter (if frying in oil)
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directions

  • Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518 or Recipe #309834.
  • Remove the selected dough from the refrigerator. Lighly dust the surface with flour and cut off a 1/4 pound (peach size) piece.
  • With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
  • Using your hands and a rolling pin, andd minimal flour, roll to a uniform thickness of 1/8 inch throughout (about 8 inch diameter).
  • Heat a heavy cast-iron skillet over high heat on the stovetop. It's ready when water droplets flicked into the pan skitter across the surface and quickly evaporate.
  • Add the ghee or oil to the hot pan.
  • Drop the rolled dough round into the skillet, decrease the heat to medium, and cover the skillet to trap the steam and heat.
  • Using a spatula check for doness at about 3 minutes, or sooner if deemed necessary. Watch cafrefully and adjust heat as needed.
  • Flip the naan when the underside is richly browned.
  • Continue cooking another 2 to 6 minutes, or until it feels firm and the second side has browned.
  • Remove from the pan and brush with butter if the dough was cooked in oil.
  • Serve warm.

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Reviews

  1. I used Recipe #387518. I always thought naan was made with yogurt,but don't ask why coz I won't be able to answer it. Loved it and Made it for ZWT6
     
  2. I have tried many recipes for naan and this one is very close to the original from a tandoor. Soft and fluffy. And easy to make. Thanks for posting.
     
  3. Apart from 2 minutes preparation time, I think you should mention '2 hours waiting for it to rise' !!
     
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