Instant Stovetop Naans

Ingredients for Instant Stovetop Naans

Method for Instant Stovetop Naans

Step 1

Pour 125 ml milk and 110 ml water into a large mixing bowl. Add the egg, 1 tsp salt, 1.5 tbsp sugar, and 1.5 tsp nigella seeds and whisk well.

Step 2

Slowly pour in the 250 g flour, whisking continuously. The mixture will appear soupy. You may choose to cover the dough with a wet cloth and let it sit for 3 hours or overnight for optimal results.

Step 3

When ready to make the naans, gradually add more self-rising flour until the dough is soft and slightly sticky. For reference, approximately 7 handfuls of flour were added in the original recipe.

Step 4

Divide the dough into six spongy dough balls. Let them sit covered for about 30 minutes or move directly to the next step.

Step 5

Using oiled fingers, flatten the dough balls without needing a rolling pin. Brush the tops lightly with canola oil.

Step 6

In a heated pan over medium-high heat, place the naan in it, oil side up. As it cooks, bubbles will form. Use a blow torch to brown the bubbles if available. If using a gas stove with a cast iron pan, turn the naan towards the flame. Otherwise, flipping is an option. Brush with melted ghee or butter to serve.

Step 7

Keep warm and repeat for the remaining naans.