Garlic naan in a cast iron skillet — tawa-style (no yeast, no oven)

I know I’m three years late to the party, but looking at this really makes me want to give the recipe a shot. Big question though. Can I use a wok instead of a skillet or tawa? Would it negatively impact my results?

I discovered through serendipity that bread dough puffs up like naan using a wettish dough and a very slickly wet top.

Recently I found this video and .. guess what ? IT WORKS .. yes, definitely it works !!!! Now, I'm able to replicate my favourite naan at home. God bless You, Mr. Ragusea :-)

So you saved me a couple thousand $USD as I was talking to a couple of contractors about having them make me a tandoori oven.

All of these look incredible

I thought I had Adams respect for about 5 seconds, cooking this on a Thursday, but no it was just a sponsor lead in.

Should be ghee not butter. Has a better flavour that pairs better with indian cooking. It is also an oil used more in indian cooking.

I don’t have a cast iron pan but a carbon steal pan. Has anyone tried it for this recipe?

Can we use the same recipe using whole wheat flour instead of the All purpose flour?

Awesome, just what I was looking for - perfect!

I made naan years ago. It was simple, delicious and I don't recall using yogurt. 🤔

I cooked all of mine on the stove.

Came out beautifully.

So you are saying for this recipe you need a naan-stick pan.

I watched this video forever ago and since made my own naan. I discovered a very handy way to also get the blistered bubbles on top. Use a culinary/Brule torch at the same time as the naan is cooking in the cast iron. Try it.

Just made this recipe and it came out delicious, alongside baked butter chicken. I added flaky sea salt as well as salted butter on top. 👍🏻

Your Nann is yummy. Thanks you🙏🌹

very nice video. good techniques and great job at elaborating.
I have to say, respectfully, your recipe is NOT the correct way to make naan.
Its too dry solid and heavy, it should be the opposite like a Italian pizza dough, sticky squeaky but firm enough to hand stretch (should not "need" to roll it with a pin).
Remove the baking soda and baking powder crap, stick to using a heavy amount of yogurt/curd and warm water/milk with the yeast and sugar (yes use BOTH).
That's all ya need and nice amount of oil half way into kneading. Should be sticky thick heavy batter before you set it aside to proof.
After proofing, it should be soft and easy to hand stretch into shape.
2 cups of flour should yield approx 8 naan breads, u got 4 with 2 cups and it was thick solid the entire time. Think about it, how can a restaurant make decent profits selling naan @ approx $3/each from getting just 4 naans with 2 cups of flour.
Try again man, keep at it, watch some authentic Indian ladies roast em up like pros

would half size naan puff up as much as your full size ones?

I always use natural yogurt to make scones. They puff up nicely and don’t need baking powder/baking soda!

Wow. 50 naans before shooting the video. So much dedication.

How is that you can make the pan sticky and non sticky at will? What was it with the burning oil? Someone please, help. I hate my pans

Garlic naan in a cast iron skillet — tawa-style (no yeast, no oven) 0650am 6.12.23 as for all that pan turning...couldnt you just whack it in the oven on full heat? i know you suggest no oven but all that hassle with the pan turning b.s....

Thoroughly enjoyed this video--most impressive!

Mine had no bubbles. 1st method. Non stick pan, finished on broil

I have an electric coil stove so thanks for this life saving trip like always adam lol

You talk to much...moving on.

It depends on where you are.😂
Belive me.
India is a warm place and we have a lot of 🧫 culture 😁

Adam loves his scast iron skillet thats for sure.

Not bad white boy …. I am Indian and pretty impressed with what you did

Respect you tons Adam... lol but that ain't close to restaurant-style.

I recommend you look up Pakistani "Roghni Naan" for a Naan that is traditionally known to be yeast-based, it's by far my favorite kind.

What about a finish under a broiler for induction folks?

Can this work with sour cream?

I AM IRON NAAN

I thought the title read "Cast Iron Man"

2 cups of flour is 240g not 250... Which is it?

Great experimentation for the perfect homemade naan! To be honest, I will probably never make it at home when we have a billion Indian restaurants where I live.
I basically live in India (but in Canada…lol)

It’s way too convenient to grab some fresh tandoori naans within minutes from my house…so.

This one is bullshit.

man that looks so good

Adam, Thanks for the awesome video I am going to try it. I use iron skillets almost exclusively. Pro tip. Season then with light neutral oil. I started using the spay oil to season them and found it didn't stay seasoned. I did a little research and found emulsifiers in the spray cause a sticky residue to form on the pan. Clean then with Kosher salt and a soft cloth. wipe with a little oil.

Animals are not our slaves or food please Go Vegan for them 💚🌱🙏


Animals are with us not for us. Please go vegan for life 💚🌱🙏

I would like one recipe which i can easily follow, this is comprehensive but hard to follow will look for another video

Thanks Adam

Sorry. That’s a fail! Waaaay too doughy ☹️

Naans make wicked quick pizzas too.

I saw the thumbnail say "Cast iron Naan" and I thought this video was gonna be about Tony Stark's grandmother..

Unfortunately this recipe didn't work for me at all. I had to add so much flour for the dough to no be sticky. Disappointed :(

I understand that you said using a torch to cook the topside didn't work, but I was wondering whether using a hot air gun, the kind used for stripping paint from woodwork, would do better.