The base recipe is the master bread (no knead) recipe adapted from “Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007).
- 1 1/2 tablespoons yeast
- 1 1/2 tablespoons kosher salt
- 6 1/2 cups unbleached, all-purpose flour, more for dusting dough
2. Bake at this point or refrigerate, covered, for as long as two weeks.
- Because the dough is damp, so sprinkle a bit of flour onto the dough before using scissors to snip off a ball about the size of lemon. If you want larger Naan, cut a ball of dough about the size of peach.
- Sprinkle your board and your rolling pin with flour, and roll the dough to about 1/8” thickness. Make sure your cast iron pan is super hot. Add about a teaspoon of butter and swirl across the pan to coat. Drop in the dough.
- Cover the pan. My skillet doesn’t have a lid, so I use a cookie sheet. Take a peek after about a minute. If you see dough bulging up, it’s ready to turn. Cook the other side for a similar amount of time.
- You can use a portion of the dough, or if you’re feeding a crowd, all of it. Whatever you don’t use, just recover your bowl with plastic wrap (leaving just a smidge of an opening to allow gas to escape) and stick it back in your refrigerator.