Naan

1. 1

   Dissolve the yeast in warm water in a large bowl. Let it sit for about 10 minutes, until it becomes frothy.

2. 2

   Meanwhile, generously oil a large bowl.

3. 3

   Stir the sugar, milk, egg, and salt into the yeast mixture. Mix in enough flour to form a soft dough.

4. 4

   Knead the dough on a lightly floured surface until smooth, 6 to 8 minutes.

5. 5

   Place the dough in the prepared oil, cover with a damp cloth, and let it rise until doubled in size, about 1 hour.

6. 6

   Punch down the dough on a lightly floured surface and knead in the 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 them on a tray. Cover with a towel and let rise until doubled in size, about 30 minutes.

7. 7

   Meanwhile, preheat a large grill pan over high heat.

8. 8

   Roll each dough ball into a thin circle.

9. 9

   Brush some melted butter on the preheated grill pan. Place a few pieces of dough in the pan (as many as will fit) and cook until puffy and lightly browned, 2 to 3 minutes. Brush butter on the uncooked sides, flip, and cook until browned, 2 to 4 more minutes. Remove from the grill and repeat to cook the remaining naan.

10. 10

    Enjoy!

• Calories 212.26 kcal Moderate
• Protein 6.57 g Moderate
• Carbs 36.78 g Moderate
• Total Fat 3.45 g Low Source
• Saturated Fat 2.07 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 21.23 mg Moderate
• Sodium 21.35 mg Low Source
• Fiber 1.55 g Low Source
• Sugar 4.48 g Moderate
• Added Sugar 0.71 g Low Source
• Calcium 5.16 mg Low Source
• Iron 1.64 mg Low Source
• Potassium 7.56 mg Low Source
• Vitamin A 41.4 mcg_rae Low Source
• Vitamin C 0.05 mg Low Source
• Vitamin D 0.24 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄