I’m going to show you how to make naan Chef John-style when I need it quickly, don’t want to use yeast, and want it to be just as good as if I did. Although I initially tried this method to save time, it may now be my favorite way to make naan. Whether or not you use garlic and green onions, it is truly amazing. To keep them soft and supple while being made, naan must be stacked and wrapped in a kitchen towel.
- 1 1/2 cups bread flour, plus any additional flour needed
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 cup plain Greek yogurt
- 4 crushed cloves of garlic
- 1 1/2 cups green onions that have been thinly sliced
- 2 tablespoons melted butter
- In a bowl, place the bread flour. Give the mixture a thorough stir to incorporate the baking powder and salt.
- Greek yogurt should be added slowly, followed by garlic and green onions. Start slowly mixing everything together with a wooden spoon. Continue to mix, stir, and press until a shaggy dough is formed.
- Press the dough together with your hands as you transfer it to a work surface. Knead the dough for a few minutes until it is elastic and slightly sticky. As needed, add a little more flour, but try to use as little as possible. Knead for three to five minutes or until the dough is slightly stretchy.
- Cover with plastic and allow to rest for 15 to 20 minutes on the counter.
- Cut the material into six equal pieces using a bench scraper. Roll one portion into a ball. Place on a surface that has been lightly floured. Roll out the dough thinly, no more than an eighth of an inch, with a rolling pin. It is acceptable for the naan to not be perfectly circular. Because the dough is sticky, you will need more flour to roll it out, but try to use as little as possible.
- Until the cast iron skillet is hot, heat it over medium-high heat. Cook the dough circles in the hot dry skillet for about one minute, or until there are a few bubbles on the surface and the underside is lightly browned. Cook the other side of the naan for one more minute. During cooking, slightly press down with a spatula to increase the heat. Cook for an additional 15 seconds on each side after flipping over twice, avoiding overcooking to preserve the texture. When you transfer the naan to a plate from the skillet, it should still be flexible.
- While you cook the other naan breads, cover them with a kitchen towel to keep them warm and moist. Cover each of the six naan breads with a kitchen towel while you stack them on top of each other.
- Unstack the remaining six naan breads after cooking and brush the first one with a small amount of melted butter on both sides. Brush only the top side of the second naan when stacking it on top. As you stack and butter each naan bread, keep doing so. Serve each naan folded into a triangle.