NAAN (NO-KNEAD)

Steps:

• Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518 or Recipe #309834.
• Remove the selected dough from the refrigerator. Lighly dust the surface with flour and cut off a 1/4 pound (peach size) piece.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• Using your hands and a rolling pin, andd minimal flour, roll to a uniform thickness of 1/8 inch throughout (about 8 inch diameter).
• Heat a heavy cast-iron skillet over high heat on the stovetop. It's ready when water droplets flicked into the pan skitter across the surface and quickly evaporate.
• Add the ghee or oil to the hot pan.
• Drop the rolled dough round into the skillet, decrease the heat to medium, and cover the skillet to trap the steam and heat.
• Using a spatula check for doness at about 3 minutes, or sooner if deemed necessary. Watch cafrefully and adjust heat as needed.
• Flip the naan when the underside is richly browned.
• Continue cooking another 2 to 6 minutes, or until it feels firm and the second side has browned.
• Remove from the pan and brush with butter if the dough was cooked in oil.
• Serve warm.