Homemade Pan Naan in a Skillet

Method

1. 01

   Mix warm water at 38-40 °C with sugar and instant dry yeast in a large bowl; let it sit for 8 minutes until it looks foamy and has a slight bread smell.

2. 02

   Add wheat flour, fine salt, natural yogurt, and vegetable oil to the bowl; mix with a spoon until forming a rough dough with no dry flour visible.

3. 03

   Knead on the counter for 8 minutes, using as little extra flour as possible, until the dough is smooth, elastic, and just slightly sticky to the touch.

4. 04

   Shape into a ball, cover it, and let it ferment in a warm place at 26-30 °C for 60 minutes until it almost doubles in volume and feels airy.

5. 05

   Punch down the dough, divide it into 6 equal portions, and roll each out into an oval 4-5 mm thick; keep them covered to prevent drying out.

6. 06

   Heat a heavy skillet without grease over medium-high heat, about 220 °C if using an infrared thermometer; cook each naan for 1 to 2 minutes on the first side until it puffs up and large bubbles appear.

7. 07

   Flip each naan and cook for 1 more minute until it has dark golden spots and the center no longer looks raw; stack them in a clean cloth to keep the steam in.

8. 08

   Melt the butter over low heat, add cumin seeds, and heat for 30 seconds until fragrant; turn off the heat, stir in the grated garlic and chopped fresh cilantro.

9. 09

   Brush the hot naan with the cumin, garlic, and cilantro butter; serve immediately, soft, shiny, and with lightly toasted edges.