Description
This recipe yields fluffy, bubbly, and chewy naan bread, perfect for accompanying Indian dishes or enjoying on its own. The naan is made with simple ingredients including yeast, milk, egg, and butter or ghee, and cooked quickly on a hot skillet for a deliciously soft texture. Variations such as garlic butter, nigella seeds, coriander, or cheese can easily be added to customize your naan.
Ingredients
Scale
Dough Ingredients
- 1 tsp instant / rapid rise yeast
- 1/2 cup warm tap water (~40°C/105°F)
- 1 tbsp white sugar
- 2 tbsp full fat milk (low fat ok too)
- 1 1/2 tbsp whisked egg (around 1/2 an egg, room temp)
- 1/2 tsp salt (cooking / kosher)
- 1 3/4 cups bread flour or all-purpose/plain flour
- 30g / 2 tbsp ghee or unsalted butter (melted)
Toppings and Finish
- 30g / 2 tbsp ghee or butter (melted for brushing)
- 1 small garlic clove (for garlic butter option)
- Nigella seeds (for sprinkling)
- Coriander/cilantro, finely chopped (for sprinkling)
- Shredded cheese (Monterey Jack, cheddar, tasty, colby or any melting cheese, optional for cheese naan)
Instructions
- Bloom yeast: Mix the instant yeast with warm water and sugar in a small bowl. Cover with cling wrap and leave for 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Egg and milk: Whisk together the milk and egg until fully combined and set aside for later use in the dough.
- Flour: Sift the bread flour and salt into a separate large bowl to ensure even distribution of the salt and to aerate the flour.
- Add wet ingredients: Make a well in the center of the flour mixture. Pour in the foamy yeast mixture, melted butter or ghee, and the milk and egg mixture. Stir with a spatula until mostly combined, then use your hands to bring it all together into a ball. No kneading is required for this dough.
- Proof 1: Cover the bowl tightly with cling wrap, place in a warm spot, and let the dough rise for 1 to 1.5 hours until it has doubled in size.
- Cut into 6 pieces: Turn the dough onto a lightly floured surface. Cut it into 6 equal pieces, then shape each piece into a smooth ball by stretching the surface and tucking it underneath.
- Proof 2: Place the dough balls on a lightly floured tray or plate. Lightly sprinkle them with flour and cover loosely with a thin tea towel. Let them rise in a warm place for 15 minutes until they have increased about 50% in size.
- Roll out: Take one dough ball and flatten it with your hand on a lightly floured surface. Roll out into a round about 3 to 4 mm thick (roughly 16 cm / 6.5 inches in diameter).
- Heat skillet: Lightly oil a cast iron skillet by rubbing about 1/2 teaspoon of oil on a paper towel and wiping the surface. Heat the skillet over high heat until wisps of smoke appear, indicating it is very hot.
- Cook naan: Place the rolled-out dough in the hot skillet. Cook for 1 to 1.5 minutes until the bottom is deep golden or slightly charred and the surface develops bubbles. Flip the naan and cook the other side for about 1 minute until the bubbles turn deep golden brown.
- Cook remaining naan: Remove the cooked naan and keep warm. Repeat the cooking process with remaining dough pieces, adjusting the heat as needed to prevent burning.
- Finishing: Brush the hot naan with melted butter or ghee, or with garlic butter if desired. Sprinkle with nigella seeds and chopped coriander. Serve immediately while hot.
Notes
- Use instant or rapid rise yeast for best results and quicker proofing.
- The whisked egg in the recipe is about half an egg; this contributes to the soft texture.
- Bread flour is preferred for chewiness, but all-purpose flour works as a substitute.
- Butter or ghee can be used interchangeably in the dough and for finishing.
- For garlic butter, finely mince the garlic clove and mix into the melted butter before brushing on naan.
- Cheese naan can be made by adding shredded melting cheese inside the rolled dough before cooking.
- Proofing time is flexible but the dough should roughly double in size during the first proof.
- Use a cast iron skillet or similar heavy-based pan; adjust heat to avoid burning but still attain charring.
