This homemade naan recipe makes soft, chewy naan with a buttery taste. It is the best I have tasted outside of an Indian restaurant. Simply delicious eaten warm brushed with melted butter or served with your favorite curry.
Ingredients
- active dry yeast: 1 pack (.25 ounce pack)
- warm water: 1 cup
- white sugar: 0.25 cup
- milk: 3 Tbsp
- egg: 1 piece (beaten)
- salt: 2 tsp
- bread flour: 4.5 cups
- garlic: 2 tsp (minced, optional)
- butter: 0.25 cup (melted)
Metric Conversion
Stages of cooking
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Dissolve yeast in warm water in a large bowl. Let stand about 10 minutes, until frothy.
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Meanwhile, generously oil a large bowl.
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Stir sugar, milk, egg, and salt into the yeast mixture. Mix in enough flour to make a soft dough.
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Knead dough on a lightly floured surface until smooth, 6 to 8 minutes.
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Place dough in the prepared oil, cover with a damp cloth, and let rise until doubled in size, about 1 hour.
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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.
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Meanwhile, preheat a large grill pan over high heat.
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Roll each piece of dough into a thin circle.
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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.
