Skillet Naan

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small bowl, combine the warm water, sugar, and active dry yeast. Let it stand for 5-10 minutes until the mixture is foamy on top.

   Ca. 10 min.

   Kokkens note: If the mixture doesn't get foamy, your yeast may not be active, and the dough won't rise properly.

2. 2

   In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture, plain yogurt, and olive oil.

   Ca. 2 min.

3. 3

   Mix with a spoon or your hands until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ca. 1 min.

   Kokkens note: The dough will be slightly sticky at this stage.

4. 4

   Knead the dough for 6-8 minutes until it is smooth, soft, and elastic.

   Ca. 8 min.

   Kokkens note: Proper kneading develops gluten, which gives the naan its characteristic chewy texture.

5. 5

   Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

   Ca. 1 min.

   Kokkens note: A turned-off oven with the light on is a great warm spot for proofing dough.

6. 6

   Gently punch down the risen dough to release the air, then divide it into 6 equal portions and roll each into a ball.

   Ca. 2 min.

7. 7

   Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. The pan needs to be very hot before you start cooking.

   Ca. 3 min.

   Kokkens note: Do not add any oil to the pan; naan is traditionally cooked dry.

8. 8

   On a lightly floured surface, roll one dough ball into a teardrop or oval shape, about 3-4mm thick.

   Ca. 1 min.

   Kokkens note: Keep the other dough balls covered so they don't dry out while you work.

9. 9

   Carefully place the shaped dough onto the hot skillet. Cook for 1-2 minutes until large bubbles form on the surface.

   Ca. 2 min.

10. 10

    Flip the naan and cook for another 1-2 minutes until the other side has golden-brown spots.

    Ca. 2 min.

11. 11

    Remove the cooked naan from the skillet and immediately brush with melted butter. If using, stir the optional garlic and cilantro into the butter before brushing.

    Kokkens note: Brushing the naan while it's hot helps the butter absorb and keeps it soft.

12. 12

    Repeat the rolling and cooking process with the remaining dough balls, stacking the finished naan and covering them with a towel to keep warm.

    Ca. 10 min.