Stove Top Naan Recipes

A STOVE TOP NAAN RECIPE THAT IS EASY AND DELICIOUS

Steps:

• Heat the milk in a jug in the microwave or on the hop until it is hand hot.
• Crumble in the fresh yeast, sugar and salt and whisk it all together.
• Covered with a cloth in a warm place for about 20 minutes.
• Now sift the flour into a large bowl.
• Add the baking powder.
• Lightly beat the eggs and yogurt and add to the flour.
• When the yeast/milk mixture has bubbled up, pour it into the bowl and mix everything to combine.
• Knead the dough for about ten minutes until you have a soft - slightly sticky dough ball.
• Place the naan dough back in the bowl and allow to rise for at least one hour and up to 24 hours. The longer the better.
• TO FINISH
• Take a chunk of dough off the dough ball that is about the size of a tennis ball.
• Using your hands or a rolling pin, roll the ball out into a flat circular disc that is nice and thin. (see video)
• Now heat a dry frying pan over high heat and place the disc in it.
• The naan disc will begin to cook on the underside and then bubble on the top.
• Check the bottom regularly to ensure in doesn't burn. If it begins to get too dark, turn the naan over to get a bit of colour on the top.
• Each naan should take you know more than 3 minutes. Keep the naans in a warm place while you cook the remaining dough.
• That's it. Simple and delicious every time.

NAAN RECIPE - INSTANT AND DELICIOUS STOVETOP NAANS

Steps:

• Pour the milk and water into a large mixing bowl. Add the eggs, salt, sugar and nigella seeds and whisk well.
• Now start pouring in the flour, whisking as you do. Once you've added all the flour, it will still look very soupy and far too wet to work into dough balls.
• I recommend covering the dough at this time with a wet cloth and letting it sit for at least 3 hours or overnight for best results. That said, you could just jump right into finishing the recipe at this stage.
• When ready to cook your naans, slowly start adding more self-rising flour. The idea here is to add just enough flour so that the dough is workable. For reference, I ended up adding about 7 handfuls of flour.
• It should be very soft and slightly sticky but not so sticky that it sticks to your hands. If it does, dust with a little bit more flour until you can easily divide and form the dough into six spongy dough balls.
• Once your dough balls are formed, you could let them sit, covered for about 30 minutes but again, you could push forward and make your naans immediately.
• As the dough is so soft, you shouldn't need a rolling pin. Dip you fingers in the oil and this start patting the first dough ball to flatten it. Continue slapping it until it is thin and flat. Repeat with the remaining dough balls.
• Dust off any excess flour and then lightly brush the tops of the naans with oil.
• Heat a dry frying pan over a medium-high heat and slap the first naan into it, oil side up. As it cooks, bubbles will form on the top and it will begin to look like areal naan!
• If you have a blow torch, use it to brown and blacken the bubbles. If you are cooking on gas, and have a cast irong pan, you could also do as I did in the picture above and turn the naan toward the flame. Another option would be to just flip it over. This will pop a lot of the bubbles but the naan will still be delicious. Brush with a little melted ghee to serve.
• Keep warm and repeat with the remaining naans.