Skillet Naan Bread – Yeast dough made with yogurt is proved and then cooked on a iron skillet to make for a delicious, easy version of the classic Indian flatbread.
Indian flatbread, or naan, is one of my favorite breads of all time. I would eat my weight in naan with every Indian meal but never thought I could make some at home. Naan is traditionally made in a tandoor oven and I don’t have one of those at home. But surprisingly enough, you can get a good amount of flavor from a cast-iron skillet and it can get just as hot, too!
Making naan is similar to making any other yeast dough, except there is more fat and added yogurt. It gets kneaded and even rise once to make sure it’s the perfect texture. Each piece of dough is rolled out super flat and then grilled in a super hot skillet. And that’s all there is to it!
Here is my Skillet Naan Bread!
Tips & Tricks
- Don’t skimp on kneading time. Kneading the dough is important so that the dough isn’t tough and gets perfectly fluffy. Do not shorten this step!
- Flatten the dough as much as possible. The naan is great for eating with other foods so it’s best when thin and pliable.
- Use a cast-iron skillet for cooking. A heavy skillet, like a cast-iron one, maintains temperature well and adds a great texture and flavor to the naan.
Skillet Naan Bread
For the yeast rolls:
- 1 packet instant yeast (2 1/4 teaspoons)
- 3 cups all-purpose flour
- 1 teaspoon granulated sugar
- 1½ teaspoon salt
- ⅓ cup yogurt
- ⅔ cup warm water
- ¼ cup olive oil
- Attach bowl to stand mixer and fit mixer with dough hook (you can mix by hand, if you don't have a mixer). Add flour, yeast and salt and mix on low to combine. Add yogurt, water, and oil and mix on medium low speed to combine. It will take a couple minutes for the dough to form.
- Once dough has formed and no longer shaggy, turn up speed to medium and knead dough for 8 minutes. The dough is ready when it's soft and slightly elastic. Place dough ball in a greased bowl and cover with a damp towel. Let it rise for 1 hour to 1.5 hours. It should be double in size.
- Punch down risen dough and remove from bowl. Place on clean counter with a little sprinkled flour. Cut dough into 8 even slices. Preheat cast-iron skillet with a tablespoon of olive oil over medium heat. While it preheats, flatten each dough ball as thin as you can using a rolling pin. Try to keep a round shape but it doesn't need to be perfect.
- Cook flattened dough in preheated skillet, one at a time, for 2-3 minutes per side, or until each side is blistered and has a couple burned spots. Remove from skillet and let cool for a few minutes before serving.