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Naan

Bread
Servings: 8 6 inch rounds

Equipment

  • Stand Mixer
  • Dough Hook
  • Mixing Bowl - Medium to Large
  • Plastic Wrap
  • Bench Knife
  • Cast Iron - the bigger the better
  • Basting Brush
  • Small Pan - or microwave safe container for melting butter
  • Cooling Rack

Ingredients

Dry Ingredients

  • 3 1/2 cups AP flour
  • 2 tsp Active dry yeast
  • 1 1/2 tsp Salt - fine sea salt

Wet Ingredients

  • 2/3 cup Water
  • 1/2 cup Heavy cream - room temp (or half and half)

Additional

  • Oil - for greasing bowl
  • AP flour - for dusting surfaces
  • 4 Tbsp Unsalted butter - melted, for brushing

Instructions

  • In stand mixer with dough hook, combine dry ingredients.
    3 1/2 cups AP flour, 2 tsp Active dry yeast, 1 1/2 tsp Salt
  • Add wet ingredients.
    2/3 cup Water, 1/2 cup Heavy cream
  • Mix on low (2) until combined, scraping sides. Add a splash more cream, if needed to get most of dry ingredients incorporated.
  • Mix on high (4) until springy and smooth.
  • Lightly oil bowl. Roll dough around bowl to grease slightly.
    Oil
  • Cover bowl with plastic and rest 1 hour at room temp. Dough is not expected to rise.
  • Turn out dough onto a LIGHTLY floured surface. Cut into even pieces and gently shape into balls.
    AP flour
  • Lay plastic wrap over dough and rest 15 minutes.
  • Heat cast iron. Stove mark 6 of 9. Do not add oil.
  • Melt butter in a separate pan. Once melted, keep on low heat (Stove mark 2).
    4 Tbsp Unsalted butter
  • On a lightly floured surface, gently press out into 1/4 inch thick rounds. Do not press to thin or too roughly.
    AP flour
  • Fry in cast iron, 2-3 minutes on first side until bottom is freckly.
  • Flip and brush butter on top. Second side is done in 2-3 minutes when bottom is brown in spots.
    4 Tbsp Unsalted butter
  • Flip and brush butter on top. Cook additional 15-30 seconds, then remove to cooling rack. Repeat frying with next piece.

Notes

  • Dough relaxes with rest. I often press my first piece out to about 2/3 of what I think it can take, then give it a few minutes rest before pressing it out to its fullest size.
  • When shaping naan, the dough should be just barely tacky, but not sticky. Often it is very slightly sticky after the 15 minute rest, but pressing one side then the other into a lightly dusted surface should get it to the right consistency without drying the surface too much.