Ingredients
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4
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1
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1
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-
-
-
-
-
-
-
-
-
-
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Directions
Naan (No-Knead),The following are the baking instruction to be used to make Naan using the dough made with Recipe #309834 or my favorite, Recipe #387518. No oven needed here; this delicious and buttery Indian flatbread is done in a hot, cast-iron skillet. Perfect for camping or in my small boat galley. This recipe makes one naan 8 – 9″ naan.. Note that this is the baking instructions only! Refer to the dough recipe for the rising time required for the dough!!!,Apart from 2 minutes preparation time, I think you should mention ‘2 hours waiting for it to rise’ !!
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Steps
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1
Done
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Use the Refrigerated Pre-Mixed Dough For No-Knead Flatbreads Recipe #387518 or Recipe #309834. |
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2
Done
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Remove the Selected Dough from the Refrigerator. Lighly Dust the Surface With Flour and Cut Off a 1/4 Pound (peach Size) Piece. |
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3
Done
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With Lightly Floured Hands Quickly Shape Dough Into a Ball by Streching the Surface of the Dough Around to the Bottom on All Four Sides, Rotating the Ball a Quarter Turn as You Go. |
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4
Done
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Using Your Hands and a Rolling Pin, Andd Minimal Flour, Roll to a Uniform Thickness of 1/8 Inch Throughout (about 8 Inch Diameter). |
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5
Done
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Heat a Heavy Cast-Iron Skillet Over High Heat on the Stovetop. It's Ready When Water Droplets Flicked Into the Pan Skitter Across the Surface and Quickly Evaporate. |
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6
Done
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Add the Ghee or Oil to the Hot Pan. |
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7
Done
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Drop the Rolled Dough Round Into the Skillet, Decrease the Heat to Medium, and Cover the Skillet to Trap the Steam and Heat. |
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8
Done
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Using a Spatula Check For Doness at About 3 Minutes, or Sooner If Deemed Necessary. Watch Cafrefully and Adjust Heat as Needed. |
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9
Done
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Flip the Naan When the Underside Is Richly Browned. |
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10
Done
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Continue Cooking Another 2 to 6 Minutes, or Until It Feels Firm and the Second Side Has Browned. |
