Naan Bread

Lebanese Niso's Note:

This is a really good and fairly simple recipe for naan. I pair it along side every indian dish. I found this recipe when searching google for a true naan recipe.. I think I found it on allrecipes.com. Since it's so good, I thought I'd share it with every other RecipeZaar member.

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 naan pi ...

• 1 (1/4 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten well
• 1 1/2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic
• 1/4 cup melted butter

Directions:

1. Note: the cook time does not include rising time. This is a pretty time consuming recipe, but it's well worth it!
2. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
3. Punch down dough, and knead in garlic (you can put more, less or no garlic depending on your taste). Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
4. During the second rising, preheat the grill (or skillet) to high heat. A grill would be best, but if you don't have a grill ready to use, you can use a skillet, they just won't come out as pretty.
5. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Reviews

[Chef McNabb]

These are so good. I have made them many time. These are so much better than the store bought, and much less expensive.

[NurseAmbre]

*Almost* exactly like the naan at our favorite Indian restaurant. It took a few tries to get the hang of cooking these on a non stick skillet. I made them extremely thin and that seemed to work best. These would definitely be good for a Mexican gordita as another poster suggested.