{"id":11710,"date":"2023-03-24T16:05:43","date_gmt":"2023-03-24T21:05:43","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=11710"},"modified":"2023-03-27T09:51:51","modified_gmt":"2023-03-27T14:51:51","slug":"stovetop-bread-on-induction-electric-or-gas-with-a-video","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2023\/03\/24\/stovetop-bread-on-induction-electric-or-gas-with-a-video\/","title":{"rendered":"Stovetop bread, on induction, electric, or gas — with a video!"},"content":{"rendered":"\n
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In all my books, I call this fast and delicious flatbread “naan,” which is a specialty from India, but truth be told, it isn’t really naan, because the authentic article is made in a massive ceramic oven (“tandoor”), and the flatbreads are slapped onto the sides of its huge bowl-shaped surface and cooked over charcoal. My version is from page 260 of “The New Artisan Bread in Five …<\/a> .”<\/em><\/strong> For those of us who don’t have a tandoor at home, we can still make chewy, fragrant flatbreads in a skillet, right on the stovetop. I’ve done it on gas, electric, and induction stovetops, but I’m going to put in a brief plug for induction, because I recently got one, and I’m in love with it. It’s instant-on, rapidly responsive, and very, very stingy with energy and carbon emissions. This is part of the electric transition that is probably in all our futures and that my family has started trying to make. Induction is nothing like traditional radiant electric stovetops — it’s actually better than gas, by a lot, despite persuasive advertising from the gas industry, since the 1930s which brought us the wacky expression, “Now you’re cookin’ with gas!” I was a gas diehard … until I tried induction at a friend’s house. Melissa Clark had a great article<\/a><\/strong> on this last year if you’re interested in learning more. But this bread, which doesn’t care what kind of stovetop you use, is fast and delicious, and stovetop cooking doesn’t heat up your kitchen like an oven, so it’s a great choice for the upcoming warm weather (someday soon, fingers crossed, even here in Minnesota). Read on …<\/p>\n\n\n\n\n\n\n\n

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Ingredients<\/strong><\/p>\n\n\n\n

1\/4 pound dough (peach-size portion); click for white dough<\/a><\/strong> or whole wheat<\/a><\/strong> (as pictured below). You can also use gluten-free dough, but you’ll need to handle it differently<\/a><\/strong><\/p>\n\n\n\n

1 tablespoon oil, butter, or ghee<\/p>\n\n\n\n

This amount of dough works well in a 10- to 12-inch skillet (what’s pictured below is in a smaller skillet that used about half as much dough). A heavy cast-iron skillet is traditional for this sort of thing, but good-quality stainless steel works nicely as well (if you’re using an induction stovetop, be sure to get compatible cookware, made from ferrous (iron-containing) metal. Some older stainless steel products won’t work with induction (almost all modern versions do). My Tramontina <\/a><\/strong>and All-Clad<\/a><\/strong> skillets both work great on this Miele<\/a> <\/strong>stovetop (actually part of a range).<\/p>\n\n\n\n

Dusting with flour, roll out the dough on a board or stretch with your fingers to create a 1\/4-inch (6 mm) thick disc. Set aside while you preheat a 10- to 12-inch skillet with the oil, butter, or ghee on high heat (keep your eye on it and don’t let it smoke, but droplets of water should skitter when it’s ready to go).<\/p>\n\n\n\n

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For a richer, more “fried” effect, leave the oil in place as it heats up; for a leaner effect, wipe out most of the oil with a paper towel, as I did. Lower the heat to medium, <\/strong>drop in the disk of dough …<\/p>\n\n\n\n

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… and cover the skillet to trap steam and heat<\/strong> (no picture of the covered skillet!). Check for doneness at about 3 minutes, or sooner if you’re smelling scorched dough. Adjust the heat as needed, and flip the disk with a spatula when the underside is richly browned:<\/p>\n\n\n\n

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Continue for another 2 to 6 minutes, or until the bread feels firm,<\/strong> even at the edges, and the second side is browned. Adjust the heat if it’s browning too fast. If you’re going for a naan effect, brush with melted ghee when finished. These can be eaten slightly warm. Keep scrolling for a video of flatbread on a camping stove…<\/p>\n\n\n\n

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The method is very forgiving, and it works on any heat source, including a camping stove, with a bigger piece of dough for a thicker flatbread — see the video here:<\/strong><\/p>\n\n\n\n

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