Making your own is a naan issue ;)
The beloved Indian flat bread traditionally baked in a clay tandoor is so easy to make on a whim. Use a cast iron pan to mock its typical cooking medium and brush on some garlic butter as it comes off the heat to enjoy some naan in just over an hour at home.
- If you have dry active yeast rather than instant, start by mixing it in with the warm water and honey; let it sit for 15 minutes until foamy before moving forward with the recipe.
- You can certainly make naan without a stand mixer, using a fork to mix ingredients and eventually kneading with your hands until the dough is smooth.
1 cup lukewarm water
2 tbsp Honey
¼ cup Plain Yogurt
1½ tsp Instant Yeast (or 2¼ tsp dry active)
3½ cups All-Purpose Flour
2 tsp Salt
½ tsp Baking Powder
4 tbsp Butter
5 Garlic Scapes, minced (or 3 cloves minced garlic)
- In a standing mixer bowl fitted with the whisk, combine water, honey, yogurt and egg.
- In a separate bowl, combine the flour, instant yeast, salt and baking powder.
- Switch the whisk out for the dough hook. Gradually add the dry mixture into the wet, stopping halfway through to scrape down the sides with a rubber spatula.
- Continue kneading on medium speed until a smooth dough has formed. Lightly coat a clean bowl with olive oil and transfer the dough into the bowl.
- Cover with plastic wrap or a damp towel and let sit in a warm place for an hour, until the dough has doubled in size. While it's rising, melt the butter with the garlic scapes.
- Move the dough to a floured work surface and separate it into 8 circular portions.
- Preheat a cast iron skillet on medium-high. Meanwhile, on a floured surface roll one portion of dough into a haphazard circle ¼ think and about 4 inches in diameter.
- Lay the dough on the hot cast iron undisturbed for 1-2 minutes, until the bottom bubbles and blisters. Flip and repeat, brushing the baked side with the garlic butter before transferring it to a plate.
- Repeat this process for the remaining 7 portions, using foil or a towel to keep the finished naan warm. Keep an eye on the cast iron to make sure it doesn’t overheat and burn the naan.