Name: Butter Naan Cooked in a Cast Iron Pan
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 3 cups All-purpose flour; 2 tsp Active dry yeast; 1 tsp Granulated sugar; 1 cup Warm water (110°F); 0.25 cup Greek yogurt; 2 tbsp Extra virgin olive oil; 1 tsp Sea salt; 4 tbsp Unsalted butter, melted; 2 tbsp Fresh cilantro, chopped

"This butter naan is the ultimate comfort bread, boasting a soft, airy texture and beautiful charred spots that mimic a traditional tandoor oven. Infused with rich melted butter, it's the perfect companion for your favorite curries and dals."

1 Ingredients

Qty	Item
3 cups 375 g	All-purpose flour
2 tsp 7 g	Active dry yeast
1 tsp 4 g	Granulated sugar
1 cup 240 ml	Warm water (110°F)
0.25 cup 60 g	Greek yogurt
2 tbsp 30 ml	Extra virgin olive oil
1 tsp 6 g	Sea salt
4 tbsp 56 g	Unsalted butter, melted
2 tbsp 5 g	Fresh cilantro, chopped

2 Instructions

In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together flour and salt. Create a well in the center and add the yeast mixture, yogurt, and oil.

Mix until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.

Punch down the dough and divide into 6 equal pieces. Roll each piece into an oval shape about 1/4 inch thick.

Heat a cast iron skillet over medium-high heat. Do not grease the pan. Place one naan in the hot skillet.

Cook for 1-2 minutes until large bubbles form on the surface and the bottom is charred. Flip and cook for another 30-60 seconds.

Remove from the pan and immediately brush with melted butter and sprinkle with cilantro. Keep warm in a clean kitchen towel while cooking the rest.

·
Ensure your water isn't too hot (above 115°F) or it will kill the yeast.
·
A cast iron pan is essential because it holds high heat, creating the signature char spots.
·
If the naan isn't bubbling, your pan isn't hot enough.
·
For garlic naan, add 2 cloves of minced garlic to your melted butter.

? Frequently Asked Questions

Can I make this dough in advance?

Yes, you can refrigerate the dough for up to 24 hours. Let it come to room temperature before rolling.

What if I don't have yeast?

You can use 1.5 tsp of baking powder and 0.5 tsp of baking soda, though the texture will be less airy.

Why use yogurt in the dough?

Yogurt provides the characteristic tang and keeps the bread soft and tender.

Can I freeze cooked naan?

Absolutely. Let them cool, stack with parchment paper between them, and freeze in a zip-top bag for up to 3 months.

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