Cast Iron Skillet Sesame Naan Bread
This easy cast iron skillet sesame naan bread recipe is the perfect accompaniment to curries and soups. Use it for sandwiches, pizzas, and dips. Think of the possibilities!
Equipment
- Cast Iron Skillet
- Mixing bowl
- Bench scraper or serrated knife
Ingredients
- 7 g active dry yeast
- 175 ml warm water
- 30 g milk
- 100 g plain yogurt
- 6 g sea salt
- 4 g baking powder
- 500 g all purpose flour
- 10 g sesame seeds
- 45 g melted butter + more for brushing
Instructions
- In a large mixing bowl add the yeast, warm water and milk, and let it stand for 5 minutes, or until frothy.
- Stir in half of the flour into the yeast mixture until combined to make a simple starter. Allow it to rest for 15 minutes.
- Add the yogurt, sea salt, baking powder, sesame seeds and the remaining flour, and work together briefly to form a soft dough.
- Pour in the melted butter, then knead for 8-10 minutes.
- Oil the mixing bowl, return the dough to the bowl and cover with a damp tea towel. Allow the dough to rise for 45 minutes, or until doubled in size.
- Dust the work counter with flour, then turn out the ball of dough. Gently press out the air, then roughly shape into a circle. Using a bench scraper or a serrated knife, divide the dough into eight equal portions.
- Roll out the dough into round discs or oblong shapes.
- When the skillet is hot, toss on the first naan and wait for it to bubble up. Once bubbly, give it a flip and allow it to cook on the other side for 30-60 seconds. Repeat this step until all the naan is cooked.
- Heat a cast iron skillet over medium heat. While the pan heats up, brush both sides of the naan with melted butter.
- Serve warm and enjoy!
Notes
- Leftovers may be sealed in a ziplock bag to maintain freshness
- Lightly toast leftovers to warm them and use for sandwiches, to serve with hummus, or to serve alongside breakfast.
- Makes a great foundation for personal pizzas.
