Take a basic artisan bread dough and make naan on your stovetop ... even if it's an electric stovetop.
- 4 ping-pong sized balls of artisan bread dough see link to recipe below
- 2-3 TBSP ghee (clarified butter) or canola oil have on hand additional ghee to brush on cooked naan
- Flour for surface and rolling pin
- 1 TSBP nigella seeds optional
- Sea salt to taste
While heating ghee, sprinkle flour into dough and grab off a ping-pong sized ball of dough.
Work flour into dough and flatten slightly with hands. Sprinkle nigella seeds into dough.
Roll to about 1/4 in thick, in a roughly rectangular shape.
Place shaped naan dough into skillet and cover with lid. It is ready to turn when it puffs up. It takes only a minute or two (not more than three) to puff.
Turn with tongs and replace lid. If desired, sprinkle with sea salt. Check bottom of bread in about a minute.
Remove from skillet when both sides are cooked through and raised areas are browned.
Continue shaping and cooking naan until done.
Add additional ghee to the skillet between breads if needed. Be careful not to put too much ghee in or you’ll fry the bread instead of “baking” it.
If desired, brush cooked naan with ghee before serving. Serve warm.
Serve with your favorite Indian cuisine.
Dough is usually sticky. Flour hands to ease handling and keep plenty of flour on your surface to keep dough from sticking to the rolling surface.
Artisan Bread Dough