Cody Casey
Naan is a flatbread from India and the Middle East that is traditionally cooked in a tandoor oven. However, it is possible to make naan in a frying pan at home. A cast iron skillet or frying pan with a thick, heavy bottom is recommended for the best results. The pan should be heated to a high temperature, and a dry-fry method is typically used to achieve the traditional charring and flavour of naan. However, some recipes call for a light coating of oil in the pan to prevent sticking. The dough is then placed in the pan and cooked until browned and puffy, creating a soft and pillowy naan.
| Characteristics | Values |
|---|---|
| Ingredients | All-purpose flour, yeast, sugar, anise seeds, salt, warm water, plain yogurt, olive oil, chopped parsley, cilantro, or garlic |
| Equipment | Frying pan, preferably cast iron with a thick, heavy bottom |
| Recipe Yield | 6-8 naans |
| Prep Time | 1-1.5 hours for dough to rise |
| Cook Time | 1-2 minutes per side |
| Total Time | 20 minutes |
| Recipe Source | Itinerant Chef, Brown Bird & Co, Joe's Healthy Meals, Rasa Malaysia |
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What You'll Learn
Naan dough ingredients and preparation
Naan is a flatbread from India and the Middle East that's traditionally baked by slapping the prepared dough onto the vertical walls of a tandoor oven. However, you can easily make it at home in a frying pan.
Ingredients
To make naan dough, you will need the following ingredients:
- All-purpose flour: This forms the base of the dough.
- Sugar and salt: Sugar adds a touch of sweetness and helps activate the yeast, while salt brings out the flavour.
- Yeast: Instant or rapid-rise yeast will make the dough rise quickly and give naan its fluffy texture. You can also use active dry yeast, but this will require a little extra time for rising.
- Warm water, plain yogurt, and olive oil: These bring the dough together and keep it soft, tender, and easy to work with.
- Anise seeds (optional): These add a subtle licorice note.
- Chopped parsley (optional): This adds colour and freshness. You can use cilantro or add minced garlic for a garlic naan variation.
Preparation
- Mix the dry ingredients: In a large bowl, whisk together the flour, yeast, sugar, anise seeds, and salt.
- Add the wet ingredients: In a separate bowl, whisk the yogurt, olive oil, and warm water, then pour this mixture into the dry ingredients.
- Stir: Use a fork to stir the mixture until the dough starts to come together.
- Knead: Dust your hands with flour and knead the dough into a soft, sticky ball. Then, cover it with plastic wrap.
- Let it rise: Place the dough in a warm spot and let it rise until it's about doubled in size, which should take about 1 to 1½ hours. The warmer the spot, the faster the dough will rise.
- Prep the dough: Dust a work surface with flour and fill a small bowl with extra flour for dusting. Shape the dough into a long rectangle and cut it into 6 equal portions, dusting with more flour as needed to prevent sticking. Roll each portion of dough in the flour to keep them from sticking.
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Frying pan type and heat level
The best frying pan to use when making naan is a cast iron pan with a thick, heavy bottom. Cast iron skillets can reach up to 650°F (343°C) with almost any heat source, making them perfect for creating fluffy, flavorful naan. They also offer excellent heat retention and even heating. If you don't have a cast iron pan, you can use a non-stick or stainless steel pan, but make sure it's nice and hot before cooking.
When using a cast iron pan, it is important to note that you should not add oil as this is a dry-fry method. The pan should be heated on medium-high heat until it is very hot or starting to smoke. If you are using a non-stick pan, you can add a tiny amount of oil to the pan.
The ideal temperature for cooking naan is between 375°F and 425°F. To test if your pan is hot enough, sprinkle some water droplets into it. If they evaporate immediately, your pan is ready. If the water droplets dance, your pan is hot enough.
It is better to use a slightly lower heat and a longer cooking time rather than a higher heat that your pan can't handle. This will prevent your naan from burning before it cooks through. You may need to adjust the heat as you cook, especially if you are making multiple naans.
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Oil usage
Using oil while making naan in a frying pan depends on the type of pan you are using. If you are using a non-stick pan, you can dry-fry the naan without any oil. However, if your pan is not non-stick, you may need to add a tiny amount of oil to the pan to prevent the naan from sticking.
If you are using a cast-iron pan, you can preheat it to a very high temperature and cook the naan without oil. This will give the naan a traditional charred appearance with beautiful brown spots. However, dry-frying can produce smoke, so if you want to avoid that, you can add a teaspoon of canola oil or a couple of teaspoons of vegetable oil to the hot pan before placing the dough in it. This will make it easier to flip the naans, and they will still have a soft exterior.
Using oil for frying is not the traditional way of making naan, which is typically cooked by slapping the dough onto the vertical walls of a tandoor oven, where it sticks and gets fried at a high temperature. However, frying naan in a little oil will still give you delicious results, with a beautiful golden-brown colour, without the traditional char.
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Cooking time
The cooking time for naan in a frying pan depends on the type of pan and the heat source. It is important to ensure that the pan is hot before adding the dough.
If using a cast iron frying pan, it is recommended to heat the pan to a maximum of three-quarters of the gas flame's capacity. The heat may need to be lowered after cooking a few naans. For a non-stick pan, a slightly lower heat setting is recommended. If using an electric heat source, it is better to use a lower heat setting and increase the cooking time to prevent the naan from burning before it is cooked through.
Once the pan is hot, the dough can be added. The naan should be cooked for about a minute on the first side, until the underside is golden and patched with brown spots. It can then be flipped and covered to cook for another 30 seconds to a minute. The naan is done when the other side is nicely browned and puffy.
If using oil in a non-stick pan, the naan can be fried for a couple of minutes on each side until golden brown.
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Serving suggestions
Naan bread is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to consider:
Traditional Curry Companion
Naan is a traditional Indian flatbread often served alongside curries, soups, or other dishes with lots of sauce to soak up. It is the perfect companion to a variety of Indian dishes, such as chicken tikka masala, palak paneer (Indian spinach curry), or vegetarian curry. The soft and fluffy texture of the naan makes it ideal for scooping up hearty portions of curry and enjoying the flavours.
Dips and Sides
Naan can also be served as a side dish or appetiser with various dips. It is perfect for soaking up hummus, tzatziki, or Indian dips like mint sauce. The warm and buttery naan pairs well with these dips, creating a delicious combination of flavours and textures.
Wrap it Up
Naan bread can be used as a wrap, stuffed with tandoori chicken, chicken tikka, or other fillings of your choice. Add some fresh Indian tomato salad, and you've got yourself a complete meal wrapped up in a soft and fluffy naan. It's a convenient and tasty way to enjoy your favourite fillings.
Straight from the Skillet
Naan is delicious straight from the skillet, served warm or at room temperature. You can enjoy it with or without butter, cold or reheated. The versatility of naan allows you to savour it however you prefer, and it's so good that you'll be addicted and wanting more!
Freezer Supply
If you want to make a larger batch of naan, you can freeze the extras. Once cooled, wrap the naan tightly in plastic wrap or foil, or place it in a freezer-safe bag or container. When ready to eat, thaw it in the refrigerator or at room temperature, then reheat in the oven, microwave, or skillet. This way, you can always have naan on hand to serve with your favourite dishes.
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Frequently asked questions
Yes, you can use a frying pan to make naan. A cast-iron skillet is best, but any heavy-bottomed frying pan will work.
The ingredients you need are all-purpose flour, yeast, sugar, salt, warm water, plain yogurt, and olive oil. You can also add anise seeds and chopped parsley or cilantro for added flavour.
Making naan in a frying pan is a quick process. It should only take around 20 minutes, including prep time.
First, mix the dry ingredients, then add the wet ingredients and stir until the dough comes together. Knead the dough into a soft, sticky ball and let it rise in a warm spot for about 1-1.5 hours. Next, cut the dough into 6-8 equal pieces and roll each piece into a thin circle. Heat your frying pan over medium-high heat and place one circle of dough into the pan. Cook for about 1 minute, then flip and cover the pan to help the dough cook through. Cook for another 30 seconds to a minute, until the naan is puffy and browned on both sides.
