Tillie Doyle
Naan is a quintessential bread side to an Indian-style meal. While naan bread is traditionally baked inside blazing-hot tandoor ovens in India, a homemade version is quite easy to make on the stovetop in a hot skillet. The best results come from using a cast-iron pan, ensuring the pan is hot enough, and cooking the dough for 60–90 seconds before flipping it. The dough can be made with basic bread ingredients (flour, water, and yeast) and a generous dollop of yogurt, egg, and baking powder to make the bread extra soft and chewy.
Characteristics and Values Table for Baking Naan in a Pan
| Characteristics | Values |
|---|---|
| Pan Type | Cast-iron skillet, non-stick pan, or granite baking stone |
| Pan Preparation | Lightly oil the pan or ensure it is well-seasoned |
| Dough Preparation | Basic bread ingredients (flour, water, yeast) with yogurt, egg, and baking powder |
| Dough Consistency | Heavy, requiring a hot pan to achieve bubbles |
| Cooking Time | 60-90 seconds on the first side, 45-60 seconds on the second side |
| Cooking Temperature | High heat, searing, or blazing hot |
| Cooking Technique | Dry-cooking, no oil in the pan, use tongs to flip |
| Serving | Brush with butter, sprinkle with salt, and serve warm |
| Storage | Freeze in a zip lock bag with parchment paper between naans |
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What You'll Learn
Use a cast-iron skillet or non-stick pan
To bake naan in a pan, you can use a cast-iron skillet or a non-stick pan. Heat the pan over medium-high heat until it is hot. If you are using a cast-iron skillet, ensure that it is well-seasoned, as this will help to prevent the naan from sticking. You can also add a light rub of oil to the pan. However, note that non-stick pans with non-stick coatings should not be used, as the high heat required for cooking naan can destroy the coating.
Once your pan is hot, place a piece of rolled-out dough in the centre. It is important to ensure that your dough is dry and not too moist, as this can affect the texture of the naan. Cook the dough for about a minute, or until the top begins to bubble and the bottom turns a light golden brown. Then, use tongs to flip the dough and cook the other side for 30 to 60 seconds, or until it is also golden.
The cooking process should be quite fast, as this will help to create a fluffy naan with a slight char. If you are happy with the colour of the naan, transfer it to a clean plate and repeat the process with the remaining dough, adjusting the heat as needed.
Once all the naans are cooked, you can brush them with butter and sprinkle with flaky sea salt, if desired. Cover the naan with a clean towel to keep them warm and soft, and serve immediately.
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Heat the pan to a high temperature
To make naan in a pan, it is important to heat the pan to a high temperature. This is because naan is meant to be cooked quickly over high heat, which gives it its characteristic bubbles and chewy texture. The faster it cooks, the closer you get to naan cooked in a tandoor oven, and the fluffier your naan will be.
To achieve this, use a cast iron skillet or a non-stick sauté pan. Heat the pan over medium-high to high heat until it is very hot. The pan should be hot enough that a drop of water evaporates within a second or two of contact. If using a non-stick pan, do a light oil rub. However, be careful not to heat a non-stick pan too much, as the high heat can destroy the non-stick coating.
It is important to note that a conventional oven cannot achieve the same temperatures as a tandoor oven, which is typically around 800 degrees Fahrenheit. Therefore, the naan may not turn out exactly like restaurant-style naan, but it will still be delicious and bubbly if the pan is heated to a high enough temperature.
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Cook each side for 60-90 seconds
Once your pan is hot enough, place your naan dough in it. You should cook each side for 60-90 seconds. After placing the dough in the pan, you will start to see bubbles on the surface within a minute or so. This is a good sign!
Use tongs to flip the dough and cook the other side. The second side will take less time to cook, around 45-60 seconds. You are looking for a little charring on the blisters and for the surface of the second side to be cooked. Aim for fast cooking to get that authentic naan texture and taste. The faster it cooks, the fluffier your naan will be.
If you are making garlic naan, brush one or both sides of the dough with garlic butter once the naan is cooked. You can also sprinkle the naan with a pinch of flaky sea salt, if desired.
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Brush with butter and sprinkle with salt
Once your naan is baked, it's time to brush it with butter and sprinkle it with salt. This step is essential to creating the classic naan flavour and texture. Here is a detailed guide on how to do it:
Firstly, ensure that your naan is cooked through on both sides. The cooking time will vary depending on your heat source and the thickness of your naan, but generally, it should take around 60-90 seconds for the first side to cook and develop a nice brown colour, and then another 45-60 seconds for the second side. You are aiming for a lightly charred appearance with some blisters.
Once your naan is cooked, remove it from the heat source and place it on a plate or a clean surface. Take a pastry brush or a similar tool, and gently brush melted butter over the surface of the naan. You can use regular butter or, for a more authentic flavour, try garlic butter. Be generous with the butter, as it adds flavour and moisture to the bread.
After brushing with butter, it's time to sprinkle with salt. You can use regular table salt or, for a more elegant presentation, try using flaky sea salt. Sprinkle a pinch of salt over the surface of the naan, ensuring it is evenly distributed. The salt will enhance the flavour of the naan and provide a delightful contrast to the buttery richness.
Finally, if you are making multiple naans, cover the cooked one with a clean towel to keep it warm while you cook the rest. Repeat the butter and salt application for each naan. Serve the naan immediately while it's still warm and enjoy the delicious combination of buttery richness and salty flavour.
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Freeze leftovers in a ziplock bag
Naan bread can be frozen in a ziplock bag to preserve its freshness and enjoyed later as a delicious side dish. Here is a detailed guide on how to freeze leftover naans in a ziplock bag:
Cool the Naan Bread:
Firstly, let the naan bread cool down to room temperature before freezing. It is important to avoid freezing warm naan as it can become mushy and lose its texture. Allow sufficient time for the naan to cool completely.
Wrap Individual Naans:
Once the naan bread has cooled, wrap each naan individually. You can use cling wrap, aluminum foil, or freezer paper. Make sure to cover the naan completely, preventing any air from getting in. This step ensures that the naan remains fresh and doesn't dry out during freezing.
Place in a Ziplock Bag:
After wrapping each naan, stack them and place them in a freezer-safe ziplock bag. Remove as much air from the bag as possible before sealing it tightly. Laying the naans flat in a single layer is recommended to keep them from sticking together and making it easier to thaw them evenly later.
Label and Freeze:
Don't forget to label the ziplock bag with the date and content. This helps you keep track of how long the naan bread has been frozen and ensures you consume it within its shelf life. Place the bag into the freezer, and your naan bread will stay fresh for up to three months.
Thawing and Reheating:
When you're ready to enjoy your frozen naan, simply take it out of the freezer and let it thaw at room temperature until it loosens a bit. Then, you can reheat the naan on a pan or in a preheated oven. Brush the naan with a little water before reheating to help retain its moisture and prevent dryness. Enjoy your freshly reheated naan with your favorite curry or as a delicious side dish!
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Frequently asked questions
A cast-iron skillet is the best pan to use for baking naan. It should be heated to a high temperature before adding the dough.
The pan should be heated to a high temperature, but not so high that it burns the bread. One source recommends a temperature of 400 F.
The first side of the naan should be cooked for 1 minute or until the top begins to bubble and the bottom is lightly golden. The second side should be cooked for 30-60 seconds or until the bottom is golden.
The pan should be very hot before adding the dough. You can also try seasoning the pan or using a non-stick pan.
