warm place for 1–2 hours (or until doubled).
Pro Tip: For best results, place the bowl in a turned-off oven with the light on for a warm, draft-free rise.
- Shape & Roll
Punch down the dough and divide into 6–8 equal balls.
Roll each ball into an oval or teardrop shape (about ¼-inch thick).
- Cook the Naan
Heat a cast-iron skillet or non-stick pan over medium-high heat.
Cook each naan until bubbles form and the bottom has golden spots (~1–2 minutes), then flip and cook the
ther side.
Brush with
