I didn’t want to turn on my oven to 500+ so I thought I’d try to make this recipe for naan using my cast iron skillet. By getting it on super hot, I figured it’d be somewhat like the oven.
Unfortunately, when the dough had doubled, I could tell the dough was too thick to make naan. It wasn’t as elastic as the other recipe.
So instead of throwing it away, I heated my skillet with a little oil and cooked the bread. It actually turned out pretty good. The inside was soft and chewy while the outside had a nice crust.
Next time I want naan, I think I’ll stick to this recipe.