Buttery Flaky Homemade Naan Bread
Flaky, and Buttery, Homemade Naan Bread
Yield: 6
Prep time: 15 MinCook time: 10 MinInactive time: 2 H & 15 MTotal time: 2 H & 40 M
Flaky and buttery, homemade naan is simply irresistible! This light flat bread is an absolute must try and is perfect for tipping in Indian dishes such as Chicken Tikka Masala or Chicken Korma. Best served hot off the stove, covered in Garlic butter, and garnished with parsley!
Ingredients
Ingredients
Instructions
Directions
- Mix warm water and sugar together in a bowl until the sugar has dissolved into the water. Whisk in the yeast until combined. Cover bowl with plastic wrap and let sit in a warm place for 10 minutes or until the top of the liquid is foamy
- While the yeast mixture is setting, whisk the egg and milk together in a separate dish
- Combine flour and salt together and sift into bowl large enough to hold the dough once it has doubled in size. I use a very fine mesh strainer and the back of a spoon to sift the flour and salt.
- Once the 10 minutes is up and the yeast mixture has a foam collecting on the surface, move on to combining all ingredients. Make a well in the flour and pour in the egg and milk mixture, the yeast and water, and lastly the melted butter. Mix together with a rubber spatula until the flour has been absorbed. Once there isn't any dry flour in the bowl, form the dough into a ball with your hands. Cover the bowl with plastic wrap and let rest at least 2 hours for the dough to double in size. I like to put my bowl on an electric heating pad while it is rising. this speeds up the rising process and gives you a much better result, leading to a flakier bread!
- After dough has doubled in size, remove from bowl and set on lightly floured surface. Cut dough into six equal parts and form each into a dough sphere by pulling the dough and tucking it under itself to form a ball. Set the dough on a lightly floured sheet pan and cover the top of the dough balls with a small amount of flour. Cover pan with a towel, and set in a warm place (or on an electric heating pad) and allow dough to double in size again. This should take 15 minutes.
- Once the dough has doubled in size prepare a cast iron pan (or a sauté pan if you do not have a cast iron) by coating it with a very small amount of olive oil. you do not want the oil to be a thick coat or pool on the pan. You just need enough to give the pan a light shine.
- transfer the dough back onto the lightly floured surface and roll out each piece into a circle. You want the dough to be very thin. It should be rolled out to the point where you can just pick it up without having it tear. This takes some practice, but it is important that the dough is not to thick as it will not be as flaky when cooked.
- Heat up the prepared pan so that it is very hot, but the oil is not yet burning off. Once the pan is hot, cook one piece of naan at a time. Each piece should cook for about 1 minute on each side so that they get just beyond golden brown.
- Immediately after it is cooked each piece should be buttered and topped with a garnish of dried parsley and set aside on a covered tray to keep warm. I love mine served with garlic butter (recipe below in notes), however regular butter is delicious as well!
- Serve hot with your favorite Indian or Middle Eastern dish and Enjoy!
Notes
Notes:
Changing the yield quantity will automatically adjust the ingredients in the ingredients list, but won't adjust the quantity of ingredients in the directions section.
Optional garlic butter recipe:
Combine 1/2 cup warm salted butter, 1 tablespoon dried parsley, and 2 garlic cloves minced.
Nutrition Facts
Calories
185Fat
5 gSat. Fat
3 gCarbs
30 gFiber
1 gNet carbs
29 gSugar
2 gProtein
5 gSodium
233 mgCholesterol
25 mg