Naann is one of our favorite types of bread, I love having it when we make Indian food or go out for Indian.
It’s really great to use as flat bread for pizza as a small lunch, or for kids ornyourself to have as a snack. I’ve made it off and on over the years, and it’s always been a hit, only lasting a couple of days before it’s gone.
It’s definitely one of my favorite things to make instead of buying from the store.
This recipe is very easy to put together and make.
Naan
Prep:15minutes mins
Cook:10minutes mins
Rise:1hour hr
Total:1hour hr 25minutes mins
ingredients
NAAN BREADS
- ¼ cup warm water
- 2 teaspoons granulated sugar
- 1 ½ teaspoons active dry yeast or instant, rapid rise
- ¾ cup milk warm
- ¾ cup Greek yogurt or natural plain yogurt
- ¼ cup vegetable oil plus 2 tablespoons extra for cooking
- 2 cloves garlic minced
- 4 cups plain flour plus extra for dusting
- 1 teaspoon baking powder
- 1 teaspoon salt
GARLIC BUTTER TOPPING
- 3 tablespoons butter melted
- 2 cloves garlic minced
- 1 teaspoon fresh cilantro or parsley, chopped
DIrections
FOR NAAN BREAD
- Combine together the water, sugar and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top
- Add in the milk, yogurt, oil, minced garlic, flour baking powder and salt. Mix until the dough comes together with your hands.
- Turn dough out onto lightly floured surface. Use floured hands to knead the dough until smooth, about 3 to 5 minutes.
- Lightly grease the same mixing bowl with a small spray of cooking oil. Transfer dough to the bowl and cover with plastic wrap. Let rest at room temperature for about an hour until doubled in size.
- When ready to cook, divide the dough into 10 equal pieces. Roll into balls, then use a rolling pin to roll each piece of dough into a large oval, about 6-inches long and ⅛-inch thick. Repeat with remaining dough.
- Heat a large cast iron skillet over medium-high heat. Grease skillet all over with ½ teaspoon of the extra oil.
- Place one piece of the naan on the oiled hot skillet and cook until bubbles form on top, about 1-2 minutes. While cooking, brush the top with a little oil.
- Flip and cook for another 1-2 minutes, until large golden spots appear on the bottom.
- Remove from the skillet and wrap in a clean kitchen towel. Repeat with the remaining naan (keep them wrapped in a towel while you work).
FOR GARLIC BUTTER TOPPING
- Combine melted butter and minced garlic together in a bowl. Brush each naan with the garlic butter and top with the fresh herb of your choosing.
Notes
Tips: Perfect to serve with Tikka Masala, Butter Chicken or Coconut Curry Shrimp.
