Fluffy Naan

Naan is a crucial part of fully savoring a Pakistani dish. I grew up eating many varieties of naan. Some sweet, some savory, some stuffed with delicious fillings, but my favorite is a tandoor based naan made inside a clay oven. In the absence of a clay oven, I have played around with a few recipes over the years to create the same taste and texture and here's my favorite way of making a naan on an iron skillet!

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon sugar

• 1 teaspoon salt

• 1/4 ounces active dry yeast

• 1/2 cup plain yogurt

• 1/2 cup warm water

• 2 tablespoon Ghee or Butter

• Optional: minced garlic or chopped cilantro

Instructions

1. Get the Yeast Working: In a bowl, combine warm waster, sugar, and yeast. Let it sit for 10 minutes and the yeast should start to get foamy.

2. Mix Dry and Wet Ingredients: In a large bowl, combine the flour, salt, yogurt, and the yeast mixture. Mix until the dough begins to form. You can use your hands or a spatula to mix the ingredients.

3. Knead the Dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth, shinny, and elastic. Don't be afraid to use your KitchenAid for this step! If the dough seems too dry, add a little warm water until the dough starts to take shape.

4. Let it Rise: Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 30 minutes. If you have extra time, let the dough rise for ~2 hours or until it has doubled in size.

5. Divide the Dough: Once risen, punch down the dough and divide it into 6-8 equal portions. Roll each portion into a ball.

6. Roll Out Naan: On a floured surface, roll each ball into an oval, circle, or teardrop shape, about 1/4 inch thick. Note: 1) Use as little flour on the surface as possible to keep the naan from sticking to the surface. If you use a lot of flour at this step, your naan may become a little tough during cooking. 2) Don't worry too much about the actual shape of the naan! It will all taste naan-tastic!

7. Cook the Naan: Heat a skillet on medium-high heat. Place the rolled naan on the skillet and cook for about 1-2 minutes until bubbles form. Flip and cook the other side for another 1-2 minutes until golden brown.

8. Brush with Ghee: Remove from heat and brush with ghee or butter. Add optional toppings like garlic or cilantro if desired.

9. Serve: Serve warm with your favorite dishes! Note: If you are making a lot of naan and will not be serving them immediately, you can wrap the cooked naan in a cloth and keep them in an insulated container or in a warm place. Don't stick them in the oven, as it will overcook the naan.

Tips

• For a softer naan, add a little more yogurt.

• Experiment with different toppings to customize your naan.