Naan is a wonderful, soft, chewy Indian flatbread. Traditionally it is baked against the superheated sides of a tandoor oven. To replicate the charred exterior and tender interior that distinguish this bread, a hot cast-iron skillet is the best way to go. See what all the buzz is about and make this no-nonsense bread now!!
Makes 4 Flatbreads
1/2 cup warm water
1/3 cup plain yogurt
3 Tb canola oil
1 large egg yolk
2 cups all-purpose flour
1 ¼ tsp sugar
1/2 tsp rapid-rise yeast
1 ¼ tsp salt
2 Tb melted butter
In a small bowl, combine water, yogurt, oil, and egg yolk. In a medium mixing bowl, whisk together flour, sugar, and yeast. Add the liquid mixture to the dry ingredients and mix until the dough is just combined. Cover and let dough stand for 30 minutes.
Add salt to the dough and knead until it is a satiny, sticky ball. Let rise in a warm place for 2 to 3 hours, turning every half hour. The dough won’t necessarily double, but will be slightly aerated and smooth.
Transfer dough to a lightly floured surface and divide into four even pieces. Roll each piece into a smooth ball and let sit for 15 to 20 minutes, covered.
On a floured surface, roll out one piece of the dough, with a rolling pin, into a 9-inch round of even thickness. Using a fork, poke entire surface of dough 20 to 25 times. Heat 1 tsp oil in a 12-inch cast iron skillet, over medium heat, until shimmering and wipe clean. Mist top of dough lightly with water. Place dough in pan, moistened side down; mist top surface of dough with water, and cover. Cook until bottom is browned in spots, 2 to 4 minutes. Flip naan, cover, and continue to cook on second side until lightly browned, 2 to 4 minutes. Transfer to a plate and brush with melted butter. Repeat rolling and cooking remaining 3 dough balls.