Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.
Following these instructions for naan provides delicious, diverse food with minimal prep time. It is a great accompaniment with Indian dishes, can be used as a hearty wrap, or just scarfed down right out of the pan (because you have dough ready and there is no other prep work). It's also the best food I have come across to do the "toss in the air to flip sides without use of a spatula and look really cool" move. For great Indian cuisine recipes click here and here.
Spatula or wooden spoon
1 ball of pre-made bread dough
1 tbsp butter or olive oil
Follow the recipe on my "Basic Artisan Loaf" blog post.
After the dough has risen (at least 2 hours) take a half fistful of dough and place it on a lightly floured counter or nonstick mat.
Preheat a pan or skillet at medium-high with a tablespoon of butter or olive oil (feel free to use as much or as little as you want depending on tastes, but 1 tbsp is a good place to start).
With a rolling pin, flatten the ball of dough as thinly as possible. (You may need to coat the dough lightly with a pinch of flour to avoid it sticking to the pin).
Transfer the dough into the preheated pan and let it cook for 2-4 minutes. The dough may rise a little as it cooks.
Flip and cook the other side. With the spatula / wooden spoon, compress the cooked side down in an attempt to thin the dough out even more. Cook for 2-4 minutes.
Remove from the pan and allow 1-2 minutes cooling time.