Naan
Soft, bubbly, no-knead naan, cooked in a hot skillet. About 2 hours total including proofing.
Ingredients
Instructions
- 1
Bloom the yeast: mix the instant yeast with the warm water and sugar in a small bowl. Cover and leave for 10 minutes until foamy.
Timer: 10m - 2
Whisk the milk and egg together.
- 3
Melt the ghee or butter.
- 4
Sift the bread flour and salt into a separate bowl. Make a well, add the yeast mixture and the butter/egg mixture. Mix with a spatula, then bring together into a ball by hand once mostly incorporated. No kneading required.
- 5
Proof 1: cover and leave in a warm place for 1-1.5 hours until doubled in size.
Timer: 5h - 6
Cut into 6 equal pieces and shape into smooth balls.
- 7
Proof 2: place on a floured tray, sprinkle lightly with flour, cover loosely, and leave for 15 minutes until they grow by about 50%.
Timer: 15m - 8
Roll a ball out on a floured surface into a 3-4mm thick round, about 16cm wide.
- 9
Heat a cast iron skillet with a light coat of oil over high heat until you see wisps of smoke.
- 10
Cook the naan for 1-1.5 minutes until the underside is deep golden and slightly charred and the surface is bubbly, then flip and cook the other side for 1 minute until deep golden.
Timer: 5m - 11
Brush the hot naan with melted butter or ghee (or garlic butter). Sprinkle with nigella seeds and coriander. Serve hot.