Homemade Naan Bread
If there is one thing that you should learn to make at home, it is this irresistibly soft and buttery naan recipe! Not only is this easy to make but store-bought naan doesn’t even compare!
Naan is a common side dish to many Middle Eastern and Central Asian dishes. It is traditionally cooked over an open flame, giving the bread its distinct charred flavor and look. In this recipe, we are using a very hot cast iron skillet to replicate the distinct flavor and look. Make this naan with our butter chicken or coconut shrimp curry!
Ingredients
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Lancaster No. 8 Skillet
French Rolling Pin
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1 C warm water, or more as needed
2 tsp white sugar
2 (.25 ounce) package active dry yeast
½ C melted butter
2 tsp garlic powder
4 C all purpose flour, or more as needed
½ C plain yogurt
2 tsp kosher salt
Directions
In a bowl, combine water, sugar, and yeast. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
In a separate small bowl, combine melted butter and garlic powder, set aside.
Add flour, yogurt, salt, and 2 tablespoon garlic butter to yeast mixture; stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl. Once the dough comes together it should feel sticky and soft but not so sticky that it sticks to your hands. If dough feels too sticky you can add more flour. If it does not come together, you can add more warm water.
Turn dough out onto the counter and continue working the dough until it forms a smooth ball, about 4 minutes of kneading.
Place dough into a clean large bowl and drizzle several teaspoons of garlic butter over top. Cover with an airtight lid or plastic wrap and let rise until doubled in volume, about 2 hours.
Punch dough down and turn it out onto the counter. Shape into a rectangle and cut into 12-14 pieces.
Roll each piece of dough into a ball. Make the top surface smooth by tucking the dough surface to the base. Lightly dust with flour and cover with plastic wrap to proof until slightly puffy, 15 to 20 minutes.
Preheat your Lancaster Cast Iron cast iron skillet over medium heat until very hot, 3 to 5 minutes.
Using a rolling pin, flatten each piece of dough into a 1/8-inch-thick oval.
Working in batches, cook naan in the hot skillet until large bubbles form, 1 to 2 minutes. Flip, press gently, and continue to cook until bubbles on the bottom are charred, 2 to 3 minutes more.
Brush naan with more garlic butter before serving. Garnish with fresh herbs if desired.
More Tasty Ideas
Rosemary Brown Butter Skillet Chicken Thighs
Crispy-skinned chicken thighs, browned in a Lancaster No. 8 Skillet and finished with nutty brown butter, fresh rosemary, garlic, and a squeeze of lemon. It’s the kind of dinner that feels a little special without requiring much work.
German Pancakes with Warm Berry Compote
There’s something wonderfully simple about a plate of homemade German pancakes. They’re thin, tender, and lightly crisp around the edges, less fluffy than an American pancake and perfect for stacking, folding, or topping with whatever you have on hand.
For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.
Classic Cherry Skillet Pie with Red Wine
This is a classic cherry pie at heart: a buttery, flaky crust, plenty of juicy cherries, and a sweet-tart filling that bubbles into the crust as it bakes. The little twist is a splash of red wine in the filling, it doesn't overpower the cherries, but adds a subtle richness and brings out their deeper, almost jammy flavor. Baked in cast iron, the crust turns beautifully golden and crisp while the filling bubbles around the edges.
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