A few days back I posted a recipe for chapati, an unleavened wholewheat Indian flatbread, whose preparation in a skillet was suited for the home kitchen. I have tried to do naan at home before, on a pizza stone, as is often recommended, and was disappointed in the results. However, Cooks Illustrated came to the rescue, as they often do and suggested that short of a tandoor, the best way to prepare naan at home is in a cast iron skillet. They also ask of you a slow, cold rise for about a day in the fridge, so make sure you plan ahead.
- 2-cup measuring cup
- food processor
- medium bowl
- plastic wrap
- rolling pin
- cast iron skillet
- pastry brush
- 4 oz ice water
- 3 tbs peanut oil
- 1 large egg yolk
- 1/3 cup full fat plain yogurt
- 10 oz all-purpose flour
- 1 1/4 tsp sugar
- 1/2 tsp instant yeast
- 1 1/4 tsp salt
- cooking spray
- melted ghee
1) Measure and combine the wet ingredients. In the measuring cup whisk together the water, peanut oil, egg yolk and yogurt.
2) Measure and mix the dry ingredients. Add 10 oz flour, sugar and yeast to the processor bowl. Pulse a few times to combine.
3) Mix the dough. Run the food processor and slowly pour in the wet ingredients until a cohesive mass is formed and no dry flour is visible. Allow to rest for ten minutes before adding the salt. Mix for another moment. Remove the dough, which should be smooth and slighty sticky. Knead for moment on a lightly floured work surface for a minute until smooth.
4) Let dough rise. Spray the inside of a bowl with cooking spray. Form the dough into a ball and place in bowl. Lightly spray the the dough with cooking spray and cover with plastic wrap. Place in refrigerator for about a full day.
5) Shape the dough. Remove dough from refrigerator and divide into four equal pieces. Shape each piece into a ball and allow to rest for twenty minutes, covered with a damp kitchen towel.
6) Bake bread. One at a time, remove the dough from beneath the towel and roll into a 9 inch round on a well-floured work surface. Dock with a fork and mist each side with a spray bottle. Melt a bit of ghee in the skillet which has been pre-heated over medium heat. Remove all but a thin layer of ghee with a paper towel, place round in skillet, and cover. Cook each side for a few minutes until brown spots appear. Remove from skillet and brush one side with ghee.
Every serious home cook, in my opinion, should have a subscription to Cook’s Illustrated. Their recipes are always meticulously tested and dead on.Follow @icinthedark