Naan (no-knead)

Total Time: 8 mins Preparation Time: 2 mins Cook Time: 6 mins

Ingredients

• 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)

Recipe

• 1 use the refrigerated pre-mixed dough for no-knead flatbreads no-knead flatbreads - master recipe (pizza, naan, focaccia) or artisan boule bread.
• 2 remove the selected dough from the refrigerator. lighly dust the surface with flour and cut off a 1/4 pound (peach size) piece.
• 3 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.
• 4 using your hands and a rolling pin, andd minimal flour, roll to a uniform thickness of 1/8 inch throughout (about 8 inch diameter).
• 5 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.
• 6 add the ghee or oil to the hot pan.
• 7 drop the rolled dough round into the skillet, decrease the heat to medium, and cover the skillet to trap the steam and heat.
• 8 using a spatula check for doness at about 3 minutes, or sooner if deemed necessary. watch cafrefully and adjust heat as needed.
• 9 flip the naan when the underside is richly browned.
• 10 continue cooking another 2 to 6 minutes, or until it feels firm and the second side has browned.
• 11 remove from the pan and brush with butter if the dough was cooked in oil.
• 12 serve warm.