Naan Bread
Naan Bread
This Naan bread is actually Indian, but it could be used in place of Greek pita bread or flatbread.
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Ingredients
- 1 cup warm water
- 2 tsp yeast
- 2 Tbsp white sugar
- ¼ cup milk
- 1 large egg
- 1 tsp salt
- 3 ½ cups all-purpose flour
- ¼ cup butter (melted)
Instructions:
- In a large mixing bowl, combine the water, yeast, and sugar. Allow to rest until foamy.
- Gently whisk the milk and egg into the water mixture.
- In a separate bowl, whisk together the flour and salt.
- Make a well in the flour mixture and pour in the liquid mixture. Mix together until kneaded into a ball. (It doesn't need to be kneaded much.)
- Allow to rest until doubled in size – about 1 hour.
- Transfer it to a floured surface and shape it into an even circle. Cut the dough into 12 equally-sized wedges and roll each wedge into a ball with your hands. Allow to rise until doubled again.
- Once risen again, roll out each dough ball until it forms an oval about 1/4-inch thick. It shrinks up when it hits the pan, so it's hard to get it too thin. *I recommend multi-tasking this process – rolling out the next dough ball while you cook one of the stove.*
- Heat a large skillet over medium-high heat. Add one of the rolled-out discs to the pan and cook for 1 minute, or until the top of the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for 30-60 seconds, or until the other side is golden as well, then transfer the dough to a clean plate.*If you are making garlic naan, brush one or both sides of the dough with the garlic butter once the naan has cooked.*
- If desired, sprinkle the naan with a pinch of coarse salt. Then cover the naan with a clean towel so it stays warm.
- Repeat with remaining dough.
Notes:
Make Ahead: These are best served the first day, but they can be made early in the day and reheated in the oven at 400 degrees for 3-4 minutes. They also freeze really well. Just reheat them in the oven at 400 degrees for 4-5 minutes.