Indian Nann

This is Indian style naan bread in a skillet.

Ingredients

All-purpose flour - 2 cups
Salt - 1 tsp, more for sprinkling
Active dry yeast - 2 tsp
Sugar - 1 TBSP
Warm water - ¾ cup, about 100°F
Plain yogurt - ¼ cup
Olive oil - 1 TBSP

Yields : 6
【Garnish】
2 tablespoons Ghee

1-2 tablespoons fresh herbs – cilantro, parsley, scallions or chives.
【Optional addition】
½–1 teaspoon whole seeds
or finely chopped garlic ( 2 tablespoons)
or finely chopped onion or shallot (2 tablespoons)

Steps

1. Mix yeast, sugar in warm water, and let it stand for 10 minutes or until it is frothy. Then stir in  olive oil and yogurt.
2. In a large bowl, whisk flours, and salt together. Pour the yogurt mixture into flour mixture and combine with a fork, and with a floured hand, knead the dough until just a few times and form a ball. Drizzle with a little olive oil to coat all sides of the ball and place it back in the same bowl and cover with plastic wrap. Place the bowl in a warm spot and let rise until it doubles in size – 1 to 2 hours.

3. When dough has doubled, place it on a well floured surface, and divide into 6 pieces.

4. Roll each piece out into a ⅛-¼ inch thick round or oval, about 4 by 8 inches long. They don’t have to be perfect and can be any shape, just make sure thickness is uniform, and is not more than ¼ inch thick. If adding garlic or onion, press some of the finely minced garlic into the dough on one side, just using your fingers and you can actually do this in the pan if you want. You can also roll the garlic into the dough, when it rolling out.

5. Heat a DRY cast iron skillet over medium to med-high heat. Cooking one naan at a time, place it in the hot skillet, and cook until large bubbles appear on the surface, and bottoms are deeply golden ( check after a couple minutes) then flip. Cook for a few more minutes on the other side until the bubbles are deeply golden, then set aside and cover with a towel or foil to keep warm.

6. Cook all the naan, then brush each one with ghee, and a light sprinkling of salt, stacking. Right before serving, sprinkle with chopped cilantro, parsley, or scallions (optional).