Naan

Name: Naan
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 14 servings
Cuisine: Indian, Pakistani
Ingredients: 1 whole Active Dry Yeast; 4.5 cups Bread Flour; 1 whole Cooking Oil; 1 whole Eggs; 2 tsp Minced Garlic; 2 tsp Salt; 0.25 cup Sugar; 0.25 cup Unsalted Butter; 1 cup Water; 3 tbsp Whole Milk

Side Dish 🥗Snack 🍿 Indian 🇮🇳Pakistani 🇵🇰 Low-Sodium Heart-Healthy ❤️Halal 🕌Kosher ✡️

Naan is a soft, chewy flatbread brushed with butter and a whisper of garlic, delivering tender pockets and toasty browned spots from a hot pan. It’s rich yet light, perfect alongside curries or grilled meats, or for scooping up dips. Serve warm to enjoy its pillowy texture and buttery aroma at their peak.

Prep30 mins
Cook20 mins
Serves14
DifficultyEasy

1

Dissolve the yeast in warm water in a large bowl. Let it sit for about 10 minutes, until it becomes frothy.
2

Meanwhile, generously oil a large bowl.
3

Stir the sugar, milk, egg, and salt into the yeast mixture. Mix in enough flour to form a soft dough.
4

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

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

Meanwhile, preheat a large grill pan over high heat.
8

Roll each dough ball into a thin circle.
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

Enjoy!