AuthorSteve Nubie
Na’an bread is a flatbread traditionally made in India. Every culture has its version of flatbread from pita to lavash and in India Na’an is the flatbread of choice. It’s a very simple recipe and you can make the basic dough in your bread machine using the basic dough setting. The dough is then removed and shaped into flats and quickly cooked and seared on a very hot, cast-iron skillet.
A Tandoor oven is the traditional cooking method in India for this type of bread. A tandoor oven is a large, clay oven in the shape of a small barrel and the flatbreads are stuck to the sides of the tandoor to bake. Very few people have anything resembling a tandoor oven at home, but the hot cast-iron works just as well.
Na’an bread is used in a variety of ways. Sometimes various toppings are put on top and the bread is folded to make a sandwich. A piece of the bread can be gripped between two fingers to pinch some rice and beans from a plate, or the bread can be simply dipped in a sauce.
Put all of the ingredients into the bread pan in the order indicated in the recipe and select the basic dough setting.
When the dough setting is complete, turn the dough out onto a floured surface and cut into 6 equal size pieces.
Using your hands and fingers press the dough out into a flatbread about 6 to 8 inches in diameter.
Let the dough pieces rise for about 15 minutes. In the meantime, heat an ungreased cast iron skillet over high heat until it is very hot.
Toss the Na’an flatbread onto the skillet one at a time for about 2 to 3 minutes a side or until you have some browning.
Stack the flatbreads as you go and when done, serve.
Ingredients
Directions
Put all of the ingredients into the bread pan in the order indicated in the recipe and select the basic dough setting.
When the dough setting is complete, turn the dough out onto a floured surface and cut into 6 equal size pieces.
Using your hands and fingers press the dough out into a flatbread about 6 to 8 inches in diameter.
Let the dough pieces rise for about 15 minutes. In the meantime, heat an ungreased cast iron skillet over high heat until it is very hot.
Toss the Na’an flatbread onto the skillet one at a time for about 2 to 3 minutes a side or until you have some browning.
Stack the flatbreads as you go and when done, serve.
I do not have a cast iron skillet, but I have stainless, nonstick, and ceramic over cast iron (le creuset). which should I use?
Hi Lisa,
Your Creuset, ceramic cast iron skillet will work just fine.
Steve
The Creuset cast iron skillet would work fine
Steve
Judy, In my opinion, it wouldn’t really matter which flour to use. All-purpose will work just as well as bread flour, in a pinch, anyway. I’ve used both.
THANK YOU. I made this recipe the other day and my husband loved it. Will probably divide the dough into 8 pieces and making the Naan a little thinner.
Should I use all purpose flour or bread flour for this recipe?
Thank you!
Both work fine, Bread flour gives a slightly stronger flavour
This is really good! So easy!