The Perfect Stovetop Naan
From elgourmand2 7 years ago
- 1 Hr. to make
- Serves 4
When you look at the ingredients there isn’t a clue as to why Naan taste so good. Flour, yogurt, butter and veggie oil are just basic stuff but Naan taste like you slipped something special in. A round of homemade Naan, with a bit of decent Pate spread on it, is one of my all time favorite snakes. Read more I’m sure most of you can buy naan: Maybe even decent naan. I can’t but the smell of the cooking bread, and the taste of it fresh from the skillet, are worth all the effort. See less
Ingredients
- • 1.5 tsp yeast. shopping list
- • 1 tsp. sugar. shopping list
- • Generous ½ cup warm water. shopping list
- • 1¼ cup white bread flour, plus extra to dust. shopping list
- • 1 tsp. salt. shopping list
- • 5 Tbs. natural yogurt, can sub milk but yogurt is heaps better. shopping list
- • 2 Tbs. melted ghee or butter, plus extra to brush. shopping list
- • A little vegetable oil, to oil the pan. shopping list
- • 1 tsp. sesame or poppy seeds (optional). shopping list
How to make it
- 1. Put the yeast, sugar and two Tbs. of warm water in a bowl and stir well. Leave until it begins to froth.
- 2. Put the flour and salt into a large mixing bowl and whisk to combine. Stir the yoghurt into the yeast mixture, then make a well in the middle of the flour and pour it in, plus the melted ghee. Mix, then gradually stir in the water to make a soft, sticky mixture that is just firm enough to call a dough, but not at all dry.
- 3. Tip out on a lightly floured surface and knead for about five minutes until smooth and a little less sticky, then put in a large, lightly oiled bowl and turn to coat. Cover and leave in a draught-free place (the airing cupboard, or room temp oven) until doubled in size: roughly 90–120 minutes.
- 4. Tip the dough back out on to the lightly floured surface and knock the air out, then divide into eight balls (or six if you have a particularly large frying pan). Meanwhile, heat a non-stick frying pan or skillet over a very high heat for five minutes and put the oven on low. Prepare the melted ghee and any seeds to garnish.
- 5. Flatten one of the balls and prod or roll it into a flat circle, about as thick as your little finger and slightly thicker around the edge. Put it in the hot pan. When it starts to bubble, turn it over and cook until the other side is browned in patches. Turn it back over and cook until there are no doughy bits remaining.
- 6. Brush with melted ghee and sprinkle with seeds, if using, and put in the oven to keep warm while you make the other rounds.
The Rating
Reviewed by 1 people-
I made a similar recipe a week or so ago (the recipe on this site somewhere????) and we fell in love with it and loved the flavor yogurt added to it. I can't make it too often tho, we'll eat it all at one sitting!!!! :)
Champagnetime2
in Straits of Juan de Fuca loved it
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