Naan is traditionally baked on the walls of a tandoori oven, but you can easily make this at home, using a cast iron skillet. Once you see how easy it is to make authentic naan from scratch, you\u2019ll never use store bought again!<\/p>\n
Turn the dough<\/strong> out onto a work surface lightly dusted with flour<\/strong> and divide it into 6 pieces. Roll out each piece of dough<\/strong> into a rough circle (precision is not essential here) about 8 or 9-inches across.<\/p>\n Heat a cast-iron or other heavy-bottomed skillet on high heat. Drop in a naan<\/strong> and cook for about 90 seconds, until browned in spots on the bottom. Use tongs to flip the naan<\/strong> over to cook another 90 seconds, until the bubbles blister and turn toasty brown. Brush the naan with melted butter or ghee, sprinkle with salt<\/strong> and\/or coriander.<\/strong> Repeat with the remaining pieces of dough.<\/strong> Stacking the naan will keep it warm, or you can hold them in a 300\u00b0F oven until ready to serve.<\/p>\n The naan<\/strong> is best eaten the day it\u2019s cooked.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 6 Servings Adapted from Oh Yum with Anna Naan is traditionally baked on the walls of a tandoori oven, but you can easily make this at home, using a cast iron skillet. Once you see how easy it is to make authentic naan from scratch, you\u2019ll never use store bought again! \u00becup warm water (just about body temperature) \u00bdcup plain yogurt (any fat %) 2TBS olive oil or vegetable oil 2\u00bctsp (1 pkg) instant yeast 2\u00bdcups AP flour (plain…<\/p>\n
\nPlace<\/strong> the water, yogurt, oil, yeast,<\/strong> 2\u00bc cups of the flour<\/strong> and salt<\/strong> in a large mixing bowl and stir with a wooden spoon until it becomes too awkward. Pour the remaining \u00bc cup of flour<\/strong> on a clean work surface and tip the dough<\/strong> out onto it. Knead the dough<\/strong> for about 3 minutes, turning it and working in all the remaining flour.<\/strong> Place the dough<\/strong> back in the bowl, cover the bowl with plastic wrap and set aside to rise for an hour.<\/p>\n