Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Drizzle the the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Brush both sides of the naan with half of the melted butter. Step 4 Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot.Using a rolling pin, roll each piece of dough into a large oval, about 8 inches long and about 1/4-inch thick. Step 3 When ready to cook divide the dough into 8 equal balls.Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge. Dust lightly with flour and knead the dough into a ball using your hands. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. Step 2 Add the milk, yogurt, flour, baking powder, baking soda, and salt.Let the mixture sit for 5-10 minutes or until the mixture begins to bubble on top.
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