I love naan so much that I have to develop a naan recipe that is easy, fail-proof, and cooked on a skillet.
You don’t need a tandoori oven for restaurant quality naan. All you need is a cast-iron skillet, and heat it up on high heat so it’s super hot and cook the naan.
The high heat makes the dough rise and fills the middle part of the naan with an air pocket.
Brush the fresh-off-the-skillet naan with some melted salted butter and top them with cilantro leaves and everyone will think that they are from an Indian restaurant!
Ingredients:
- food recipes
You don’t need a tandoori oven for restaurant quality naan. All you need is a cast-iron skillet, and heat it up on high heat so it’s super hot and cook the naan.
The high heat makes the dough rise and fills the middle part of the naan with an air pocket.
Brush the fresh-off-the-skillet naan with some melted salted butter and top them with cilantro leaves and everyone will think that they are from an Indian restaurant!
How To Make Homemade Naan | Food Recipes
Ingredients:
- 1 teaspoon sugar
- 1/2 cup warm water
- 1/4 oz active dry yeast
- 2 cups all-purpose flour
- 1/2 cup plain yogurt
- 1 tablespoon oil
- Some oil, for greasing the skillet
- 3 tablespoons melted salted butter
- In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well.
- The yeast should be activated when it becomes foamy, about 10 minutes.
- Transfer the flour to a flat surface and make a well in the middle.
- Add the yeast mixture, yoghurt, 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 (for example: beside the stovetop or warm oven). The dough should double in size, about 1 hour.
