Preparation
Thawing Instructions
For quick thaw, remove the desired number of naan doughballs from the freezer and allow to thaw at room temperature for approximately 2-3 hours. Otherwise, thaw dough in your refrigerator overnight, for 24 hours.
If not thoroughly thawed, allow to sit out at room temperature for another 1 to 1.5 hours.
Note – While thawing, be sure to cover the doughballs properly to avoid drying/crusting of the dough.
Preparations
1. Once dough is fully thawed, place on a lightly floured surface, hand stretch or use a rolling pin to roll each ball into a 6” round or 7" oblong, for thicker naan; or an 8" round or 10” oblong, for thinner naan. Keep the other doughballs covered while working.
2. Over medium heat, place a cast iron, non-stick pan, or griddle and warm pan until hot. Working one at a time, place the naan onto the pan for 30 to 40 seconds, until bubbles form on the top and side and the underside browns. Flip it over to brown the other side for 40 to 50 seconds, checking regularly to ensure doneness.
3. Remove the naan from the pan, and brush with melted ghee or butter. If desired, sprinkle with nigella, poppy seeds, parsley or cilantro. Repeat with the remaining pieces of dough. Keep the finished naan in a warm oven (200°F), or wrap in foil until ready to serve.