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Garlic naan in a cast iron skillet tawa-style

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Rating: 4.0; Vote: 1

Garlic naan in a cast iron skillet tawa-style (no yeast, no oven) Dough: 2 cups (250g) all-purpose flour 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon double-acting baking powder 2 tablespoons oil 1/2 cup (100mL) milk or water, plus more as needed 1/4 cup (60g) yogurt (ideally with live cultures) Toppings: grated garlic fresh chopped cilantro melted butter (if using unsalted butter, also top the finished naan with a little more salt) Combine all the dough ingredients and knead adding additional milk/water as needed until you have a dough that is soft, springy, and only a little sticky. Oil the dough ball, cover it and leave it for at least a half hour, but ideally for several hours. (I suspect additional fermentation will occur over those hours if you use a yogurt with live bacterial cultures) Knead the dough again right before baking, and divide it into four balls. Get a well-seasoned cast iron skillet heating (medium heat is the right temp on my stove, but you'll have to experiment. Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro and roll the toppings into the dough. Immediately before baking, flip the dough around and slightly wet the bottom side with water. Press the dough wet-side-down into the hot skillet. If your heat and dough are right, you should have a few bubbles within two minutes, and the edges should be looking dry and cooked. (Another clue I use about when to flip is to smell for the first hint of anything burning) When you think the first side is cooked, invert the pan over your burner. (The starch paste on the bottom of the dough should make it stick securely to the skillet) Turn your heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked you want much of the surface to still look doughy. (If you have an induction stove, or you just don't want to do the risky pan-inversion maneuver, you can simply flip the naan and cook the top side directly on the pan, but flip it back around before the top looks fully cooked. You want some doughy surface) Flip the pan back around and take it off the heat. Brush the naan with melted butter and maybe sprinkle on some salt, then use a spatula to scrape the naan out of the pan. Give the pan a quick wash and dry before you bake the next loaf. YES-YEAST RECIPE, MAKES 4 NAAN Dough: 2 cups (250g) all-purpose flour 1 teaspoon sugar 1/2 teaspoon salt 1 teaspoon dry yeast 1/2 teaspoon double-acting baking powder 2 tablespoons oil 1/2 cup (100mL) milk or water, plus more as needed 1 tablespoon yogurt (ideally with live cultures) Toppings: grated garlic fresh chopped cilantro melted butter (if using unsalted butter, also top the finished naan with a little more salt) Combine all the dough ingredients and knead adding additional milk/water as needed until you have a dough that is soft, springy, and only a little sticky. Oil the dough ball, cover it and let it rise for at least an hour. Knead the dough again right before baking, divide it into four balls, and let them proof for about 15 minutes. Get a well-seasoned cast iron skillet heating (medium heat is the right temp on my stove, but you'll have to experiment. Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro and roll the toppings into the dough. Immediately before baking, flip the dough around and slightly wet the bottom side with water. Press the dough wet-side-down into the hot skillet. If your heat and dough are right, the edges should be looking dry and cooked within two minutes, and the dough should have puffed up a bit though I rarely get large bubbles with the yeast version of this dough. (Another clue I use about when to flip is to smell for the first hint of anything burning) When you think the first side is cooked, invert the pan over your burner. (The starch paste on the bottom of the dough should make it stick securely to the skillet) Turn your heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked you want much of the surface to still look doughy. (If you have an induction stove, or you just don't want to do the risky pan-inversion maneuver, you can simply flip the naan and cook the top side directly on the pan, but flip it back around before the top looks fully cooked. You want some doughy surface) Flip the pan back around and take it off the heat. Brush the naan with melted butter and maybe sprinkle on some salt, then use a spatula to scrape the naan out of the pan. Give the pan a quick wash and dry before you bake the next loaf
Date: 2020-10-01

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Comments and reviews: 9

Amit
I have made naan before a couple of times and I recommend using bread flour and yeast for restaurant quality chew. I add in the garlic before I mix everything together and if you can, I recommend stretching the naan by hand so that it doesn't deflate. Although naan is great, most Indian just make roti on a daily basis. I do not recommend undersalting naan dough, or any dough for that matter because the inside just doesn't taste that good once baked, no matter how much you sprinkle on top. It is pronounced tava not tawa lol.
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SurgeEvade
No hate Adam but the way you say tava makes me cringe a little bit. Could you try to get the authentic pronunciation right because it feels like you re ignoring a really big part of culture. A more accurate pronunciation spelled in English would be tuh- wah with the t in tuh being kind of sharp like you have your tongue on the top of your mouth and the move it ever so slightly down while making the sound.
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FyreDrakon
I think the reason that this doesn't work well on steel pans is because steel does not retain heat well, and it does not radiate heat as much either. Cast Iron (and ovens, as well as tandoors) retains heat very well.
A question - I have a glass lid which fits over my skillet - do you think I could use that lid to trap the heat within the skillet instead of having to flip my pan over?
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Philip
Hey, I have a general question: What do you do with a the excess food you create when finding a recipe/preparing a recipe. Keep it in the fridge? Throw it out? Give it away? I first wondered this in the castellan video where you said you made it about a dozen times.
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Arito
Think this would work if you flipped the skillet onto(/over) a large pan rather directly over the hob? I have one if those hobs that needs magnetic metal for it to get hit so flipping it over wouldn't work. :(
I love naan bread so it would be cool to make my own.
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food
I can vouch for Hello Fresh. I used it quite a while before I watched Adam Ragusea. The meals are good and the price is also not too high. You get exactly the amount you need so you have less food waste and you also have less packaging trash.
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Santiago
Actually, the main bit of the cooking that happens when you flip your cast iron and place it over the stove comes from electromagnetic radiation, not hot air. I wouldn't expect hot air to singe the bubbles on top like that.
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Changed
Dude my parents dont even put this much work into making naan and when they do make dough they use the stove, also i dont even think many indian families usually use the oven, from my experiences atleast.
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IMightBeBiased
Could this work in an air-fryer? I'm real nervous about turning my pan over and not ending up with pan burns on like, all parts of my kitchen, up to and including the ceiling and floor.
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