The only dairy products we ever have around the house are cheese and butter, so we searched high and low for a naan recipe that didn’t require milk or yogurt. Throwing a couple recipes together provided a naan that will make you never buy store-bought again.
We Love Our Cast Iron Collection
1 tsp bread yeast
1 cup warm water
1 tsp salt
2 tbsp of sugar
2.5 cups of all purpose flour
2 tbsp oil
- Combine yeast, sugar, and warm water in a large bowl and let sit until the yeast dissolves; about 10 minutes.
- In a separate bowl sift together flour and salt.
- When the yeast is dissolved stir in the flour and salt mixture.
- Knead the dough for about 5 minutes on a floured surface.
- Clean the large bowl and using a paper towel coat the sides with oil.
- Put the dough in the oiled bowl, cover with plastic wrap, and place in a warm place to sit until the dough has doubled in size, about 1 hour.
- Remove the dough from the bowl, flatten, and cut into 8 pieces and form each into a ball. Cover with plastic wrap and put back in a warm place until it doubles in size again, about 30 minutes.
- Coat a cast iron pan with some oil or butter and heat on the stove over medium-high heat.
- Roll out one of the balls into an oblong shape, about 1 mm thick.
- When the pan is hot, cook on the first side until you see bubbles form throughout and the pan side turns a dark brown (see image).
- Brush the top of the naan with butter or oil, flip, cook until a dark brown and repeat with the rest of the balls of dough.
- Keep the cooked naan in the oven at 200F and serve warm.