If you love to make homemade Indian food at home but don't make your own naan bread then I'm sure you already know this fact: Grocery store naan is expensive! But did you know that it's very easy to make homemade naan that is so much more delicious than store bought? Plus, it doesn't include any preservatives or additives that some commercial brands contain. We make this recipe all the time and it is a crowd pleaser through and through. PS - if you're not a garlic fan, feel free to skip adding it to the dough, but I think that's what makes this recipe the best!
Ingredients
For Dough:
1 teaspoon active dry yeast (rapid rise or regular)
1/2 cup of very warm water about 105 degrees F (hot but not boiling hot)
1 Tablespoon granulated white sugar
1/2 teaspoon salt
2 Tablespoons butter or ghee
2 cloves of garlic, put through a garlic press or crushed/minced
1/2 egg, well beaten
2 Tablespoons milk
1 3/4 cups all purpose flour (plus more for surface)
For Garlic Butter:
2 1/2 Tablespoons butter or ghee
2 cloves of garlic, put through a garlic press or crushed/minced
For Garnish:
Fresh cilantro leaves (optional)
Directions:
In a medium sized bowl add warm water, yeast, and sugar. Set aside for five minutes to allow the yeast to activate.
Then add:
1/2 of a beaten egg
1/2 teaspoon salt
2 Tablespoons melted butter
2 cloves of garlic, crushed/minced
2 Tablespoons milk
Mix thoroughly with a wire whisk.
Next add:
1 3/4 cups all purpose flour to the liquid mixture.
1 3/4 cups all purpose flour to the liquid mixture.
Mix with spatula until all ingredients are combined and a soft dough is formed. Dough should be soft and pliable but not overly sticky. If it is too sticky (when you touch it and it sticks to your finger like glue) add a bit more flour - try adding one additional Tablespoon of flour and mix well. Add more if needed but be careful to not add too much because you want to keep the dough soft.
Cover bowl with plastic wrap and allow to rise in a warm spot for about an hour. I like to turn my empty oven on for just two minutes and then turn it off, and then let the dough rise in the very slightly warm oven while it is turned off.
Once dough has risen, remove the dough from bowl and turn onto a lightly floured surface.
Divide the dough into 6 equally sized pieces. I use a large butcher knife to cut my ball of dough in half equally. Then I cut each half into three equally sized pieces, so there are six total. The knife makes it easy to create the equally sized portions. Gently shape each piece of dough into a ball shape. Place balls on lightly floured cookie sheet. Cover dough balls with a linen towel and allow to rise for another 45 minutes.
While the dough is rising prepare the garlic butter. (below)
To prepare the garlic butter:
In a small microwave-safe bowl add:
2 cloves of garlic, crushed
2 1/2 Tablespoons butter
Cook garlic with butter in the microwave for 20 to 30 seconds to melt butter. Allow to sit in microwave until after you are finished making the bread.
Once dough balls have risen/expanded in size, use a floured rolling pin and roll each ball once or twice to create an elongated oval shape. Do not roll too thin. Try to keep the thickness less than 1/4 of an inch, closer to 1/8".
Heat skillet or pancake pan (what I use) on medium heat and carefully place breads on pan, one or two at a time depending on the space you have. Breads will cook quickly, usually in under one minute for the first side. It is ready to flip when the bread starts to brown and then char a bit. Use tongs or a spatula to flip to other side and allow to cook other side until bread starts to char. (Note: If the flour on the pan or the charring starts to create a bit of smoke be sure to use your stove's vent fan.) Remove bread from pan and place on a large plate, repeating the process until all breads are cooked.
Once all breads are "baked" and on a plate, reheat the garlic butter by warming it for 10-15 seconds in the microwave, being careful not to overheat it.
Use a pastry brush to brush the top of each naan with garlic butter. Sprinkle with fresh cilantro if desired. Cover dish with aluminum foil until ready to serve.
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Have a great week!
Laura
Laura
Article copyright ©Laura Beth Love 2022 and may not be republished in print or other media without express written permission from the author. For any link updates or corrections leave correct info in comment area.