Cast Iron Skillet Naan

Master dough recipe.

My latest happy thing is that I can make naan with the master recipe from Artisan Bread in 5 Minutes a Day book.

I’d never read through the entire book. But after the temperature dropped, I dusted off the book and decided to make a batch of yeast dough to use for the week. I was actually looking for Thanksgiving recipes when I came across a recipe at the back of the book for skillet naan.

Who knew you could make naan in a cast iron skillet? Two of my favorite things combined: Indian food and cooking with cast iron.

What I didn’t expect was to have about a 10-minute time frame to whip up a batch. But that became a necessity when I realized the frozen naan I had for a new baby gift (a side for the Goan black-eyed peas) was horribly iced over.

So I reached into the fridge for the rising dough I made on Sunday, rolled out some pancakes of dough and slapped them into a heated skillet.

I know you’re not supposed to use your friends as guinea pigs, but we did taste the naan before I sent a batch over to the family with the new baby.

My verdict: delicious.

It’d be very easy to add garlic or other spices to this recipe.

I’m also excited to know that this is a recipe that can be executed on a campfire. I could see making a batch of this yeast dough and frying up some fresh bread for some hungry campers.