Naan bread like in a restaurant

Ingredients for 1 servings:

• 250 g flour
• 1 tsp sugar
• ½ tsp salt
• ¼ tsp baking soda
• 1 tsp baking powder
• 2 tbsp oil
• 100 ml milk or water
• 60 g yogurt
• Butter for spreading

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 10 minutes; Total time approx. 8 hours 30 minutes

Authentic naan without yeast – cast iron pan required

Important information in advance: This only works with a cast iron pan, otherwise the dough won’t stick and bake through. Doesn’t work with an induction hob, as you need a hot hob to brown the top. Depending on the size of the pan, you should adjust the individual dough portions so that the dough fits in the pan. First, mix all the dry ingredients (flour, sugar, salt, baking soda, and baking powder) together. Then add the oil, milk, and yogurt and knead everything into a smooth dough. Add more milk or water if necessary. Then cover the dough and let it rest. The dough must rest for at least 90 minutes, otherwise it won’t form the typical bubbles. It’s best to let it rest longer, e.g., overnight. Once it’s rested enough, divide the dough into 4 or 5 pieces and form them into balls. Knead the balls a little, otherwise only one large bubble will form later instead of many small ones. Then let the dough balls rest for 15 minutes. Have a small bowl of water ready. Take a ball of dough and roll it out very thinly, turning it regularly so it holds its shape better. The dough should be shaped so that it fits in the pan. Wet one hand and moisten the rolled-out dough with it. A sticky, wet layer should form on the surface. Preheat the cast iron pan to medium heat or slightly higher. The pan must be hot enough so that the wet dough sticks immediately when placed in the pan. Lift the dough and place it wet-side down in the hot pan. The dough should bake immediately. Then increase the heat to high. Lift the pan and hold it upside down close to the stovetop. The wet underside should bake through due to the residual heat of the pan. If the bread falls out of the pan, the pan was probably too cold. Several large and small bubbles should form. The bubbles can burn slightly. Check the bread in the pan from time to time and adjust the position of the pan to brown the edges a little. The naan bread does not need to be evenly browned. It’s okay if some spots are a little darker and others a little too light. This actually makes the naan better. Then remove the bread from the pan using a metal(!) spatula. It should come off the pan relatively easily and the underside should be brown. Turn the pan off and turn the heat back to medium. Brush the bread with a little butter. Then start with the next ball of dough. The given quantities make 4 to 5 small naan loaves. This is enough for 2 to 3 people. Tip: You can add crushed garlic, cumin seeds, and other ingredients to the dough. I regularly make this naan as a side dish for Indian dishes. It usually turns out very well. You have to be careful that the pan doesn’t get too hot, otherwise the naan will burn on the bottom.