Naan bread is typically baked on the sides of a 900 degree tandor oven. I make it in a very hot cast iron skillet.
- 2 1/2 cups all-purpose flour (320 g)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 cup warm water
- 1/4 oz active dry yeast (2 1/4 teaspoons)
- 1/2 cup sour cream
- 1 tablespoon oil (I used toasted sesame see oil to add flavor)
- some oil, for greasing the skillet
- 3 tablespoons melted butter (optional – don’t do this unless you are going to eat it right away)
- Add the flour and salt to a medium sized bowl. Whisk it together and set aside.
- Add the sugar, warm (not hot) water, and yeast to the bowl of a mixer.
- Whisk it together with a fork to get all the yeast wet.
- Let it rest for 10 minutes until it becomes foamy.
- Add the oil and sour cream
- Attach the dough hook to the mixer and gradually add the flour.
- Let the dough knead until it crawls up the dough hook.
- Pull the dough from the hook and knead it again.
- Remove the dough hook and place a towel over the mixing bowl and put it in a warm place to rise for 1 hour.
- Cut the dough into 4 pieces.
- Roll the dough to a 8”-10″ circle using a rolling pin.
- Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side.
- Optionally, brush the naan with the melted butter, serve warm.