Quick Naan

I adore flatbreads of all kinds. So many cultures around the world have relied on flatbreads in their many forms as a means of having fresh bread with every meal. I make a kind of soft, chewy naan a lot – I roll it thin and cook it in a hot cast iron skillet until it’s blistered and bulbous, and eat it warm, straight from the pan. Naan is perfect with anything saucy, or with dips and spreads or just pulled apart with your fingers and eaten for breakfast. It’s one of the easiest ways to make fresh bread for any meal, and you can have a lump of dough in the fridge and just pull off as many egg-sized pieces as you need when you need them. I adore it.

I’ve been making this recipe for years, which is completely wonderful but calls for yogurt and an egg… on occasions when I haven’t had one or the other I’ve streamlined things, and often use pizza dough that has had a lot of time on the counter (all day, or preferably 24 hours), but I’ve also started to use this simple baking powder leavened dough when I’m in a hurry, and if you knead it in order to develop the gluten, it’s fantastic too.



This is an unusually small naan! I don’t know why it’s so small, but the light works and you get the idea. Cast iron is perfect for cooking naan – you can get it screaming hot, and it conducts heat efficiently; you could cook your naan in a dry pan, but a drizzle of oil will also help conduct the heat, and make your naan nice and crisp on the outside. When I’m in a hurry I just use a drizzle of oil, but love using some oil and some butter, and my favourite way to cook naan is by adding a knob of ghee before each piece of dough goes in.

Quick Naan

AuthorJulie

Yields4 Servings

1 cup all-purpose flour
¼ tsp baking powder
¼ tsp salt
1-2 tbsp butter or other fat, softened
1 Tbsp canola or other vegetable oil (plus extra for cooking)
1/3 cup water
butter or ghee, for cooking (optional)

1

In a medium bowl, stir together the flour, baking powder and salt. Add the butter and oil and blend. Add the water and stir until you have a soft dough.

2

Turn it out onto the countertop and knead it for a few minutes, or until it's smooth. Cover with a tea towel and let rest for at least 20 minutes.

3

When you're ready to cook the naan, divide the dough into four pieces and roll out, very thin, on an un-floured surface. (It will need to grip to the countertop in order to roll it very thin, but it won't stick.)

4

Heat a heavy (cast iron is ideal) skillet over high heat with a drizzle of oil (and a piece of butter or ghee, if you like) and cook the naan until golden on the bottom (and hopefully generating some large bubbles on the top), then flip and cook for another minute, until golden on the other side.

5

Repeat with the remaining dough, adding more oil/butter/ghee to the pan as needed. Makes 4 naan.

Category

Ingredients

 1 cup all-purpose flour
 ¼ tsp baking powder
 ¼ tsp salt
 1-2 tbsp butter or other fat, softened
 1 Tbsp canola or other vegetable oil (plus extra for cooking)
 1/3 cup water
 butter or ghee, for cooking (optional)

Directions

1

In a medium bowl, stir together the flour, baking powder and salt. Add the butter and oil and blend. Add the water and stir until you have a soft dough.

2

Turn it out onto the countertop and knead it for a few minutes, or until it's smooth. Cover with a tea towel and let rest for at least 20 minutes.

3

When you're ready to cook the naan, divide the dough into four pieces and roll out, very thin, on an un-floured surface. (It will need to grip to the countertop in order to roll it very thin, but it won't stick.)

4

Heat a heavy (cast iron is ideal) skillet over high heat with a drizzle of oil (and a piece of butter or ghee, if you like) and cook the naan until golden on the bottom (and hopefully generating some large bubbles on the top), then flip and cook for another minute, until golden on the other side.

5

Repeat with the remaining dough, adding more oil/butter/ghee to the pan as needed. Makes 4 naan.

Quick Naan
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About Julie

18 comments on “Quick Naan

  1. Stephana BobeyPoulsen
    October 14, 2021 at 1:34 pm

    How did you know I needed exactly this recipe after mangling together some no-yeast “naan” just two days ago?! (I don’t think my pan was hot enough…) Now I have a good reason to try again. Thanks for keeping me inspired. 🙂

    • Julie
      November 3, 2021 at 7:58 pm

      Oh yay, keep me posted!!

  2. Loldine Vale
    October 14, 2021 at 4:23 pm

    Do you think this would work substituting gluten free flour?

    • Julie
      November 3, 2021 at 7:58 pm

      Unfortunately not… it’s the gluten that gives the dough its elasticity and allows for those bubbles and a chewy texture!

  3. Debi Florence
    December 5, 2023 at 6:11 am

    Hi Julie. I’m getting ready to make this delicious “quick naan” recipe of your again but this time to dunk into a steamy bowl of thick cream of mushroom soup!
    We live in the El Dorado National Forest here in California and the temperature is starting to drop. ?
    When most people think about naan, they think “Delicious Indian food “, right? Me too! But since it’s too cold to even think about going outside to the store or to a restaurant, I decided to make the soup. As I started making the soup I realize we were completely out of French bread, crackers, bread sticks, you name it I had none of them. UGH!
    I was so bummed until I thought about your naan recipe. Just thinking about its pillowy soft, chewy texture I knew it would be better than any other dunker! And dunk it we shall. Can’t wait to tell you how it turned out today!
    I wonder how well these naan would freeze? Thanks again Julie for always having delicious recipes!

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