This Naan Bread recipe is the Stone-fire Copycat, like the favorite grocery store flatbread! Naan bread is an Indian flatbread that you can serve with curry or use as a pizza crust, taco shell, dipping bread and so much more!
In the bowl of a stand mixer whisk together all the ingredients, except for the flour. Stir in the flour and knead for 7 minutes. Let dough rise 35 minutes.
Pre-heat skillet over medium-low heat. Cut dough in half and then each half into 8 equal pieces.
Shape all pieces into balls and roll each into 10-inch ovals.
Cook on each side for 2-3 minutes or until cooked through with brown spotting.
Note: The dough should be slightly tacky when working with but will result in fluffy naan. If to sticky to handle lightly grease the surface area, if needed. I do not recommend additional flour when rolling out as that can result in a drier crust.
I noticed the naan dough that has risen a little before cooking in the skillet got more bubbles. Try to roll out 4 at a time to let sit before cooking.