Recipe by Lebanese Niso
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.
Top Review by Dominique C.
Very good, quick naan. I didn't have the yogurt for a traditional naan, but thankfully, I found this recipe instead. I didn't have milk, so I skipped that, and since this was being served with a highly seasoned lamb curry, I left out the garlic, too. Actually, I didn't butter them after cooking, either. Okay, so, I used only 4 cups of flour, left out the milk, butter, and garlic, and added 1/4 tsp baking soda, to ensure bubbles in the surface ~ it worked, by the way. The second rise was an hour for me; it rolled beautifully, and puffed & browned exactly as it should. I used a very hot grill, and a light coating of EVOO. This dough is quite stiff, I found, so be prepared to do some work for this. Absolutely worth it, though. I'll definitely be making this again - with luck, I'll remember to take pictures!
- 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 See How It's Made
- Note: the cook time does not include rising time. This is a pretty time consuming recipe, but it's well worth it!
- 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.
- 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.
- 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.
- 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.