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.
Tools:
Frying pan
Spatula or wooden spoon
Ingredients:
1 tbsp butter or olive oil
Instructions:
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.
Eat. Repeat.
