Homemade naan is generally cooked in a cast iron skillet or a non-stick pan. It does miss out the charred flavor of the clay oven but is soft and very tender, blistered here and there and very delicious. It goes very well with soups, curries and Indian-style curry dishes with gravies.
Naan Bread [Vegan]
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup vegan yogurt
- 1/3 cup warm water
- 1 teaspoon instant dry yeast
- 2 teaspoons sugar
- 1 tablespoon oil
- Some oil for greasing the pan and for cooking naan
- Some butter to brush naan
- Mix sugar and yeast in warm water. Cover and keep for 10 minutes or until frothy.
- Mix flour and salt on a large plate. Make a well in the center. Add yogurt, oil, yeast mixture and knead till the dough becomes smooth, supple and shiny. This will take about 10 minutes.
- Cover the dough with a damp cloth and leave it to rise in a warm place for about 1 hour or until double.
- Divide dough into 8 pieces. Work on one piece at a time. Cover the rest.
- Heat up a cast iron skillet or a non-stick pan. Brush the surface with oil. Roll out one piece of dough into an oval or a round naan. Brush the rolling surface with oil if the dough is sticking.
- Place the rolled dough in the hot pan.
- When it puffs up and bubbles appear on top and brown spots appear on the bottom, flip it over and cook the other side.
- Repeat with the remaining pieces of dough.
- Brush hot naan liberally with butter. Serve.