Flatbreads: Stretching and Griddling Naan

Notes

The science behind this technique lies in gluten development and steam creation. When you stretch the dough gently, you align the gluten strands without breaking them, allowing the bread to expand and stay airy. Cooking on a hot surface quickly creates steam, which puffs up the naan and gives it its characteristic texture. To troubleshoot, if your naan tears while stretching, let the dough rest longer to relax the gluten. If it's browning too quickly, reduce the heat slightly. For safety, use oven mitts when handling the hot griddle. For make-ahead, you can shape the naan and refrigerate for up to 24 hours before cooking, or freeze for longer storage. Thaw overnight in the fridge before griddling.

Steps

1. 1 Divide the dough into 6 equal portions and shape them into smooth balls.
2. 2 Dust your work surface and the dough with flour to prevent sticking.
3. 3 Gently flatten one dough ball with your hands to start the shaping process.
4. 4 Stretch the dough by pulling gently from the center outwards, rotating as you go.
5. 5 Aim for a circle about 7-8 inches in diameter, keeping it thin but not paper-thin.
6. 6 Preheat a heavy griddle or cast iron skillet over medium-high heat until it's hot.
7. 7 Place the naan onto the griddle and cook for 30-45 seconds until bubbles form.
8. 8 Flip the naan and cook for another 30-45 seconds, pressing down gently with a spatula.
9. 9 Look for golden-brown spots and charred edges as signs of doneness.
10. 10 Remove the naan from the griddle and brush with melted butter or drizzle with oil.
11. 11 Repeat with the remaining dough, adjusting the heat as necessary to avoid burning.
12. 12 Stack the cooked naan and cover with a clean kitchen towel to keep warm.
13. 13 Serve immediately for the best flavor and texture.