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Cooking
Skillet Naan Bread (No Yeast)
· 2 servings
Mix the dry ingredients
In a bowl, combine the flour, baking powder, salt and sugar. Whisk briefly together so everything is well combined.
Add the yogurt and oil
Add a tablespoon of oil and the plain yogurt (it's important that it's at room temperature) to the dry mix. Stir together.
Knead into a soft dough
Gradually add the lukewarm water in small amounts while kneading continuously. Add just enough water to form a soft, pliable dough that doesn't stick to your fingers.
Let the dough rest
Shape the dough into a ball, brush it lightly with oil and place it in a clean bowl. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest in a warm spot for 2 to 3 hours.
Divide the dough into balls
Turn the rested dough out onto a floured surface, top-side down. Oil your fingers and divide the dough into smaller, equal-sized pieces. Shape each into a ball (pinch the seams together and give it a little roll) and let them rest under a towel for 10 minutes.
Make the flavoured butter
Meanwhile, prepare the finishing "glaze". Melt the butter in a small bowl and mix it with chopped coriander, crushed garlic, a pinch of salt and sesame seeds.
Roll out the flatbreads
Heat a cast-iron skillet over medium heat (dry, without oil). On a floured surface, roll the dough balls out into thin flatbreads.
Cook the naan in the skillet
Lightly brush one side of the flatbread with plain water. Place it wet-side down onto the hot skillet. The dough will stick immediately and bubbles will soon start to form.
Flip and brush with butter
Once the flatbread releases from the skillet on its own (after about 1–2 minutes), flip it over. Immediately brush the hot side generously with the prepared garlic butter. Cook briefly on the other side and serve right away.