Skillet Yogurt Naan with Brown Butter
Soft, blistered flatbreads made with yogurt dough and cooked in a hot cast-iron skillet, then brushed with nutty brown butter and flaky salt. No tandoor needed.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 6
The yogurt keeps the crumb tender, and the screaming-hot skillet makes the blisters. If the pan smokes heavily, lower the heat a notch. Serve with curry, dal or whipped feta; leftovers reheat in a dry skillet in a minute.
Method
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Whisk the flour, yeast, sugar, salt and baking powder in a large bowl. Stir in the yogurt, warm water and olive oil until a shaggy dough forms.
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Knead on a lightly floured counter for , until smooth and slightly tacky. Return to the bowl, cover and let rise in a warm spot for , until puffy.
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Melt the butter in a small saucepan over medium heat, swirling, for until it smells nutty and the solids turn golden brown. Pour into a small bowl.
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Divide the dough into 6 pieces. Roll each into an oval about 1/4 inch thick.
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Heat a cast-iron skillet over medium-high heat until very hot. Cook one naan at a time, , until bubbles form, then flip and cook more until blistered and spotted with brown.
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Brush each hot naan with brown butter, sprinkle with flaky salt and cilantro, and wrap in a clean towel to stay soft while you cook the rest.
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