Recipe by MidsummerNightSprite
If you thought naan was never something you could do yourself give this a try. I have made it multiple times with great success. Have fun mixing in other flavors you like and sopping up tasty sauces! Adapted ever so slightly from budgetbytes.
Top Review by Bonnie G #2
I've been making a lot of differant recipes for naan (including one of my own) and I've got to say - this is the BEST. Even DH who hasn't had a lot to say over all my tries commented on this and how good it was. The only thing I did was cut the recipe in half as there's only 2 of us (used the whole egg as didn't know how to cut that in half) and used the garlic. Spread the melted butter on and what a taste sensation. Soft, flavorful and authentic. This will be the only one I use from now on. Made for Fall PAC 2012
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1⁄2 cup warm water
- 3 -3 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 1⁄4 cup vegetable oil
- 1⁄3 cup plain yogurt
- 1 large egg
- 2 teaspoons minced garlic (optional)
- melted butter (optional)
Directions See How It's Made
- Dissolve the yeast and sugar in the warm water, and let sit until active and foamy.
- Meanwhile, combine 1 c flour and salt in a large mixing bowl.
- Mix the oil, yogurt, and egg (and garlic if using) into the yeast mixture and pour into the mixing bowl.
- Stir in flour in 1/2 c increments until a dough forms.
- Knead dough for 5 min (by hand or machine), adding flour as needed to form a soft, slightly tacky dough.
- Cover dough and let rise until doubled in volume.
- Gently deflate dough and knead a few times on a floured surface.
- Pre-heat heavy, greased skillet.
- Divide dough into 8 equal pieces and roll each to 1/4 inch thickness.
- Cook 1-2 minutes each side or until bubbled and golden.
- Brush with melted butter, season as desired, and enjoy!