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.
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.