Indian Flatbread (Naan)

From America's Test Kitchen Season 13: Indian Classics Made Easy

Why this recipe works:

We wanted a light and tender naan that approached the quality of the best restaurant naan, without the need for a tandoor. We started with a moist dough with a fair amount of fat, which created a soft bread that was pleasantly chewy, but the real secret was the cooking method. While we thought… read more

We wanted a light and tender naan that approached the quality of the best restaurant naan, without the need for a tandoor. We started with a moist dough with a fair amount of fat, which created a soft bread that was pleasantly chewy, but the real secret was the cooking method. While we thought a grill or preheated pizza stone would be the best cooking method, we discovered that they cooked the bread unevenly. A much better option was a covered skillet. The skillet delivers heat to the bottom and the top of the bread, producing loaves that are nicely charred but still moist. 

 

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Indian Flatbread (Naan)

We set out to reproduce the charred exterior and tender interior of naan baked in a tandoor—but without the 1,000-degree heat.

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Makes 4 pieces

This recipe worked best with a high-protein all-purpose flour such as King Arthur brand. Do not use nonfat yogurt in this recipe. A 12-inch nonstick skillet may be used in place of the cast-iron skillet. For efficiency, stretch the next ball of dough while each naan is cooking.

Ingredients

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