Description
This recipe makes the best naan I have tasted outside of an Indian restaurant. I can’t make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain.
Ingredients
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- ¼ cup white sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 4 ½ cups bread flour
- 2 teaspoons minced garlic (Optional)
- ¼ cup butter, melted
Instructions
- Dissolve yeast in warm water in a large bowl. Let stand about 10 minutes
- until frothy.
- Meanwhile
- generously oil a large bowl.
- Stir sugar
- milk
- egg
- and salt into the yeast mixture. Mix in enough flour to make a soft dough.
- Knead dough on a lightly floured surface until smooth
- 6 to 8 minutes.
- Place dough in the prepared oil
- cover with a damp cloth
- and let rise until doubled in size
- about 1 hour.
- Punch down dough on a lightly floured surface
- and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball; you should have about 14. Roll each piece into a ball and place on a tray. Cover with a towel
- and allow to rise until doubled in size
- about 30 minutes.
- Meanwhile
- preheat a large grill pan over high heat.
- Roll each piece of dough into a thin circle.
- Brush some melted butter on the preheated grill pan. Place a few pieces of dough in the pan (as many as you can fit) and cook until puffy and lightly browned
- 2 to 3 minutes. Brush butter onto the uncooked sides
- flip
- and cook until browned
- 2 to 4 more minutes. Remove from the grill and repeat to cook the remaining naan.
Prep Time: 30 mins
Cook Time: 7 mins
Total Time: 3 hrs
Servings: 14