Skillet made naan bread
Super tasty bread made on an iron-cast skillet or good non-stick frying pan. Traditionally baked in clay tandoor ovens, it has its origins in Persia but most of the time it's known as Indian or Pakistan flatbread. They are fluffy and fragrant and perfect eaten warm.
For 3 Person(s)
- 150 ml warm milk
- 2 tsp granulated sugar
- 5 g (1 tsp) active dry yeast
- 450 g all-purpose flour, plus more as needed
- 1 tsp salt
- 2 tbsp olive oil
- 150 ml plain yogurt
- 1 egg
Skillet made naan bread Directions
- In a bowl combine the milk, sugar and yeast and set aside for 10 minutes until it starts to bubble or make a foam.
- Combine the flour and the salt in a large bowl and make a well in the middle. Pour in the oil, the yogurt and the egg and start mixing all together with a wooden spoon.
- Add the yeast mixture and stir in. Start to form a ball of dough with your hands. Knead the dough for 10 minutes, adding more flour if necessery. The dough should be elastic and smooth. Form a ball of dough then place it into a lightly greased bowl, cover the bowl with a plastic wrap and let the dough rise and double in size, about 1,5 - 2 hours.
- Once risen, knock back the dough with your fist, then divide into 6 balls. Lightly flour your work surface then roll each portion into an oval shape, roughly 1 cm thick.
- Place a large cast-iron skillet or a non-stick frying pan over high heat until hot. Place a piece of dough in the pan. Keep cooking until bubbles have formed all over the top, about 60 to 90 seconds. Flip and cook until done, about 30 to 60 seconds.
- Serve with your favourite currys and stews.
Omg these are awsome i love naan bread thank you for the recipe - macscnell