Naan (No-Knead)

Recipe by Galley Wench
READY IN: 8mins


  • 4
    ounces refrigerated bread dough (see Recicpe #387518)
  • 1
    tablespoon ghee (clarified butter) or 1 tablespoon cooking oil (neutral flavored)
  • 1
    tablespoon butter (if frying in oil)


  • Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518 or Recipe #309834.
  • Remove the selected dough from the refrigerator. Lighly dust the surface with flour and cut off a 1/4 pound (peach size) piece.
  • With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
  • Using your hands and a rolling pin, andd minimal flour, roll to a uniform thickness of 1/8 inch throughout (about 8 inch diameter).
  • Heat a heavy cast-iron skillet over high heat on the stovetop. It's ready when water droplets flicked into the pan skitter across the surface and quickly evaporate.
  • Add the ghee or oil to the hot pan.
  • Drop the rolled dough round into the skillet, decrease the heat to medium, and cover the skillet to trap the steam and heat.
  • Using a spatula check for doness at about 3 minutes, or sooner if deemed necessary. Watch cafrefully and adjust heat as needed.
  • Flip the naan when the underside is richly browned.
  • Continue cooking another 2 to 6 minutes, or until it feels firm and the second side has browned.
  • Remove from the pan and brush with butter if the dough was cooked in oil.
  • Serve warm.