Cast Iron Naan Two Ingredient Dough Recipes

TWO-INGREDIENT NAAN

Steps:

• Mix self-rising flour and Greek yogurt together in a large bowl until combined. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.
• Pat dough into a rough 9x7-inch rectangle. Divide into 8 equal pieces. Lightly dust each piece with flour and flatten into a semi-rectangular shape, about 1/4 inch thick.
• Lightly grease a large skillet and place it over medium heat. Add 1 or 2 of the flattened dough pieces to the skillet. Cook until they begin to bubble and brown, 2 to 4 minutes. Flip over and cook an additional 2 to 4 minutes. Remove from heat and repeat with remaining dough until all pieces are cooked. Serve warm.

EASY HOMEMADE NAAN (TWO INGREDIENT DOUGH)

Steps:

• To make the two ingredient dough: In a large mixing bowl, combine the flour and yogurt, stirring until they are well combined. If the mixture is too sticky, add a tablespoon of additional flour and continue to mix. Repeat as necessary until the mixture becomes a workable ball of dough. Remove the dough from the bowl and knead on a lightly floured surface, until the dough is smooth.
• Once the dough is prepared and smooth, evenly divide the dough into 4-6 equal sizes. The amount you choose depends on how large you want each piece to be. Using your hands, roll each piece of dough into balls, and then roll on the counter until they are circles, about ¼ inch in thickness.
• Lightly oil or butter your pan. Working in batches, place one or two pieces of dough onto the pan. Brown on both sides and then remove from the pan, and stack on a plate as you finish other pieces.
• Brush olive oil or melted butter on top of each piece, and season with garlic salt, or other toppings.

NAAN (CAST IRON GRIDDLE)

Steps:

• In a large bowl, whisk together flours, salt and baking powder. Using a wooden spoon, stir buttermilk into flour mixture. When dough becomes too stiff to mix with a spoon, dust your hands with flour and knead dough in bowl until dry and wet ingredients are thoroughly combined. Cover bowl with plastic wrap and let ferment in the refrigerator at least 1 hour and up to 2 days.
• Dust work surface liberally with flour. Shape dough into balls 3 to 3.5 inches in diameter. The dough will be very sticky; use as much flour as you need to handle it. Use a rolling pin to roll each dough ball into a circle about 6 inches in diameter.
• Heat a dry cast-iron skillet over high heat until smoking. Slick skillet with 1 T oil. Pick up a dough circle, stretch it out a bit more, shake off any excess flour and place it in skillet. Cook until naan starts to bubble, 1-2 minutes. Drizzle another T of oil over surface of naan, then use tongs or a metal spatula to flip naan. Cook until there is no visible raw flour and surface is speckled brown, 1-2 minutes more. Repeat with remaining dough, adding more oil to pan as needed. Stack finished naan, one on top of another, on plate as you go to keep them warm.
• Serve naan warm. (Naan will keep, covered in plastic wrap, for up to 2 days at room temperature. Warm in a 350 degree oven before serving.