Tiffany Haney
Naan is a leavened flatbread that is traditionally cooked in a tandoor, a cylindrical clay oven used in the Indian subcontinent, the Middle East, and Central Asia. However, it is possible to cook naan at home without a tandoor oven. To make naan, a cast iron skillet or frying pan is typically recommended. The pan should be heated to a high temperature, and a light coat of oil is optional. The dough is then placed in the pan and cooked until browned, with bubbles forming on the surface. It is then flipped and cooked for a further minute or two until browned on the other side. Other types of pans can be used, such as non-stick or stainless steel, but non-stick pans should be avoided at high temperatures as they may be damaged.
Characteristics and requirements for cooking Naan Roti:
| Characteristics | Values |
|---|---|
| Pan type | Cast iron skillet, frying pan, or stainless steel pan |
| Pan characteristics | Thick, heavy bottom |
| Pan preparation | Lightly coat with oil, rub with a paper towel |
| Heat | Medium-high to high heat, until wisps of smoke appear |
| Dough preparation | Roll into an oval shape, about ⅛-inch thick |
| Cooking time | 1-2 minutes on each side, until golden brown with charred spots |
| Additional notes | Cover the pan to help the dough cook through; cook on a stove or directly over a flame |
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What You'll Learn
Use a cast iron pan for best results
Naan is a leavened flatbread that is traditionally cooked in a tandoor, a cylindrical clay oven. However, you can achieve great results at home without a tandoor by using a cast iron pan.
A cast iron pan is ideal for cooking naan because it can withstand high temperatures, which is necessary to properly cook naan. The high heat will give your naan the signature smoky flavour and slightly charred, golden spots of restaurant-quality naan.
To use a cast iron pan for cooking naan, start by rubbing the pan with a very light coat of oil using a paper towel. Then, place the pan over high heat until wisps of smoke appear. Once the pan is hot enough, gently lay your naan dough in the pan and cook until the underside is deep golden and slightly charred, and the surface is bubbly. This should take around 1 to 2 minutes. Then, flip the naan and cook for another minute or so until the other side is also golden with some charred spots.
If you are cooking naan over a gas flame or induction burner, this process will be relatively straightforward. However, if you are using an electric stove, it will be more challenging as it takes longer for the element to heat up and cool down. In this case, it is better to use a slightly lower heat and increase the cooking time to ensure your naan does not burn before it is cooked through.
Using a cast iron pan will give you delicious, chewy, and fluffy naan with a buttery finish that is perfect for serving with your favourite curry or dal.
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$27.9
Other options include stainless steel or non-stick pans
While a cast-iron skillet is the most recommended pan for cooking nan roti, you can also use a non-stick or stainless-steel pan. The key is to make sure the pan is very hot before adding the dough. If you're using a non-stick or stainless-steel pan, you might need to adjust the cooking time a little.
It's important to note that some sources advise against using a non-stick pan when cooking nan roti at high temperatures, as it can damage the non-stick coating. However, others have used a non-stick pan with great results. If you do use a non-stick pan, be sure to follow the manufacturer's instructions to avoid damaging the coating.
To use a non-stick or stainless-steel pan for nan roti, start by placing the pan on the stove and turning the heat up to medium-high. Once the pan is very hot, gently lay the rolled-out dough into the dry pan. Cook the nan roti until the top is bursting with air bubbles and the bottom is golden with some blackened or charred spots. This should take a few minutes.
Then, using tongs, carefully flip the nan roti and cook it for another 1-2 minutes on the other side, until it is lightly browned and blistered in spots. Brush the cooked nan roti with butter and serve hot.
Remember, when cooking nan roti, it's important to monitor the heat and adjust the cooking time as needed to avoid burning the bread. With the right technique and a little practice, you can achieve great results with a non-stick or stainless-steel pan.
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Heat the pan to high temperature
To cook nan roti, you can use a cast iron skillet, a non-stick or stainless steel pan, or a pizza stone. If you are using a cast iron skillet, lightly coat the pan with oil using a paper towel. Then, place the pan on a burner and turn the heat up to high. You will know the pan is hot enough when you can see wisps of smoke rising from the surface. If you are using an oven, preheat to the maximum temperature available (around 400-450 F) for around 20 minutes.
If you are using a non-stick or stainless steel pan, make sure the pan is nice and hot before cooking your nan roti. You may need to adjust the cooking time a little. Do not use a non-stick pan on high heat, as this will destroy the non-stick coating.
When cooking multiple nan rotis, the pan may begin to cool down. In this case, let the pan get hot again for 5-10 minutes before cooking the next batch.
If you are using a pizza stone, place it on the top rack of the oven and preheat the oven to the maximum temperature for around 20 minutes.
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Oil the pan with a paper towel
While naan is traditionally cooked in a tandoor oven, a cast iron skillet is a great alternative. If you don't have a cast iron skillet, you can use another type of skillet, such as a stainless steel pan. However, do not use a non-stick pan, as the high heat required to cook naan will destroy the non-stick coating.
Before cooking naan in a skillet, it is important to prepare the pan by oiling it with a paper towel. Here is a step-by-step guide:
- Pour approximately half a teaspoon of vegetable oil onto a paper towel.
- Lightly rub the base of the skillet with the oiled paper towel. Ensure the entire surface is coated, but do not pour the oil directly into the pan, as naan is meant to be "dry"-cooked and not soaked in oil.
- Set the skillet over high heat until you see wisps of smoke.
Once the pan is prepared and heated, you can cook your naan dough. Place the dough in the skillet and cook for approximately 1 to 1.5 minutes, until the underside is deep golden or slightly charred, and the surface is bubbly. Then, flip the naan and cook for another 1-2 minutes until the bottom is lightly browned and blistered in spots.
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Flip the roti when bubbles form
Naan is a leavened flatbread that is traditionally cooked in a tandoor, a cylindrical clay or metal oven. However, it can also be cooked on a stovetop using a cast iron skillet or frying pan.
To cook naan in a pan, first, ensure that your pan is hot enough. Rub a cast iron skillet with a light coat of oil using 1/2 teaspoon of oil on a paper towel (unless it is already well-seasoned). Set the pan over high heat until wisps of smoke appear. If you are using a gas flame or induction burner, this will be easy. If you are using an electric stove, it will take longer to heat up and cool down, so consider using a slightly lower heat and a longer cooking time.
Once the pan is hot, place the naan dough in the centre. Cook the naan for about a minute or until bubbles form and the underside is deep golden or slightly charred. This should only take a minute or so, and you will see brown spots on the naan when it is ready to be flipped.
When the bubbles form, it is time to flip the naan. Use a pair of tongs to carefully flip the naan over and avoid tearing the dough. Cover the pan to help the dough cook through and ensure even cooking.
Cook the flipped naan for another 30 seconds to a minute, or until the bottom is lightly browned and blistered in spots. The naan is done when it is nicely browned and puffy, with some charred spots.
Remove the cooked naan from the pan and brush it with butter. Naan is best served hot, straight out of the pan, and can be paired with any curry or dal.
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Frequently asked questions
A cast iron skillet is the best pan for cooking naan roti. It should be heated to a very hot temperature before cooking.
Yes, any skillet will work, but non-stick coatings may be destroyed by the high heat required. A non-stick or stainless steel pan is a good alternative.
Naan roti is traditionally cooked in a tandoor oven, or a tawa, which is a flat pan or griddle that can be found in most Indian households.
