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

Summary by Krater

A cooking demonstration showing how to make restaurant-quality garlic naan at home in a skillet using a stovetop pan-inversion technique, comparing a yeast-based dough with a no-yeast yogurt-based dough.

From the video

Answers: How do you make restaurant-quality garlic naan at home in a pan on the stove without a tandoor?

• Garlic naan recipe
• Stovetop naan cooking technique
• Yeast vs no-yeast flatbread dough
• Cast iron skillet naan baking

Ingredients

• 1 t. sugar
• 1 t. yeast
• 1/4 c. warm water
• 2 1/2 c. flour
• 1/2 t. salt
• 1/2 t. baking powder
• 1/4 c. yogurt
• black sesame seeds
• melted butter
• olive oil
• 1/4 t. baking soda
• milk
• garlic
• cilantro

What it concludes

• A no-yeast yogurt dough produces a better texture for skillet naan than yeast dough.
• Cooking the naan in a cast iron skillet using a pan-inversion technique successfully replicates the baked texture and blistered bubbles of a tandoor.
• Grated or pressed garlic adheres much better to naan dough than chopped garlic pieces.