Naan is a common flat bread in Southeast and Central Asia. It reminds me a very soft pita bread without a pocket. I’ve learned to make this delicious bread in a snap using five minute canola oil artisan dough. I love this easy recipe because I mix it in a shoe box and let it rise on my counter for two hours. Then I stick it in my fridge and make all kinds of fresh, delicious bread whenever I want.
I love this naan because it’s so easy. This is just as easy as making grilled garlic bread once your dough is ready in the fridge waiting.
First I preheat my skillet on medium for about five minutes. I take a plum size amount of dough and roll it into a circle which is the size of my cast iron skillet. I dust it with flour as I’m working with the dough to keep it from sticking. I roll or pat with floured hands on a silpat mat, but wax/parchment paper dusted with flour will work too. The secret to keep it from sticking is to make sure it’s well dusted with flour BEFORE you roll it out and lift up the circle and dust underneath if it’s sticking.
Gently lay the dough inside a lightly oiled skillet. Make sure you have a lid to fit.
Cover and cook about two to three minutes per side. Be sure to check it if you smell it browning.
Remove cover. It will look puffy.
Flip with tongs and cook for another one to two minutes.
If you want it as a side of bread remove to a cooling rack and brush with olive oil or melted butter and sprinkle with garlic salt. I cut mine into quarters with a pizza wheel and place them in my tortilla holder to keep warm while we’re grilling something tasty, like Italian chicken.
This is wonderful with Italian chicken and greek salad. It’s a great bread for fish, chicken, beef or pasta. We love it as a base for greek chicken pizza. I always make extra grilled convenience chicken when we grill. Kids like naan because it can be prepared as a personal pan pizza.
I freeze whole naan by wrapping them in labeled foil and slip them into a gallon size freezer bag. We take these on camping trips and throw them on the outdoor grill with our pizza toppings and serve it with a salad.
Refer to the Artisan Dough 101 post to see a dough tutorial and the variety of other items you can make with this dough.
Soft, delicious Naan or Indian Flatbread suitable for sandwiches, gyros, pizza, wraps, hummus, cheese and other dips.
- 3 ½ cups lukewarm water
- ½ cup canola oil or olive oil
- 1 ½ tablespoons yeast
- 1 tablespoon kosher salt
- 3 1/2 cups unbleached all-purpose flour
- 3 1/2 cups white whole wheat flour
- Pour the liquid ingredients into a 6 quart plastic shoe box.
- Measure and add the dry ingredients.
- Mix well using a heavy duty spoon until there are no dry patches.
- Cover with lid and allow it to rest at room temperature for two hours.
- Refrigerate the dough or roll and make into flatbread right away or use it within 5 days.
- Roll a plum size portion on a floured surface and place in preheated medium-low cast iron skillet with a lid.
- Cook for approximately two minutes per side until lightly toasted.
- Remove and place on cooling rack.
Would you believe I often double this recipe and make over two dozen and freeze them? I suggest doing this once you get the hang of it and see whether your family loves them like mine. You’ll have plenty to be creative with and give away. Enjoy your naan.
How will you serve your flatbread?