Fluffy Homemade Naan (Print Version)
# Ingredients:
→ Dough
01 -
1 tsp instant / rapid rise yeast
02 -
1/2 cup warm tap water (~40°C/105°F in temperature)
03 -
1 tbsp white sugar
04 -
2 tbsp milk, full fat (low fat ok too)
05 -
1 1/2 tbsp whisked egg, at room temp (around 1/2 an egg)
06 -
1/2 tsp salt, cooking / kosher
07 -
1 3/4 cups bread flour, or all-purpose/plain
08 -
30g / 2 tbsp ghee or unsalted butter, melted
→ Finishes
09 -
30g / 2 tbsp ghee or butter, melted
10 -
1 small garlic clove, for Garlic Butter option
11 -
Nigella seeds (optional)
12 -
Coriander/cilantro, finely chopped (optional)
→ Cheese Naan Option
13 -
Shredded cheese (Monterey Jack, cheddar, tasty, colby, or any melting cheese)
# Instructions:
01 -
In a small bowl, combine the instant yeast with warm water and sugar. Cover with plastic wrap and let it sit for 10 minutes until the mixture becomes foamy. This activates the yeast and will help create a softer naan texture.
02 -
In a separate small bowl, whisk together the milk and whisked egg until well combined.
03 -
Sift the bread flour (or all-purpose flour) and salt into a large mixing bowl.
04 -
Make a well in the center of the flour mixture. Pour in the foamy yeast mixture, melted ghee (or butter), and the egg-milk mixture. Mix everything together with a spatula until the flour is mostly incorporated. Then use your hands to bring the dough together into a ball. No additional kneading is required at this stage.
05 -
Cover the bowl with plastic wrap and place it in a warm location for 1 to 1.5 hours, or until the dough doubles in size.
06 -
Place the risen dough onto a lightly floured surface. Cut it into 6 equal pieces. Shape each piece into a ball with a smooth surface by stretching the dough and tucking the edges underneath.
07 -
Place the dough balls on a lightly floured tray or plate. Sprinkle them lightly with flour and cover loosely with a lightweight kitchen towel. Put them back in a warm place to rise for 15 minutes, until they increase in size by about 50%.
08 -
Take one dough ball and place it on a lightly floured work surface. Flatten it with your hand, then use a rolling pin to roll it into a round that's 3-4mm (0.12-0.16 inches) thick, approximately 16cm (6.5 inches) in diameter.
09 -
Heat a cast iron skillet over high heat. When it's very hot (you should see wisps of smoke), lightly oil the surface by rubbing with 1/2 teaspoon of oil on a paper towel.
10 -
Place the rolled out naan dough in the hot skillet. Cook for 1 to 1.5 minutes until the bottom side is deep golden with some charred spots and the top surface develops bubbles. Flip the naan and cook the second side for about 1 minute, until the bubbles turn deep golden brown.
11 -
Remove the cooked naan and set aside. Repeat the rolling and cooking process with the remaining dough balls, adjusting the heat as needed to prevent the skillet from getting too hot.
12 -
Brush each freshly cooked naan with melted ghee or butter (or garlic butter if desired). Optionally sprinkle with nigella seeds and chopped coriander/cilantro. Serve immediately while still warm.
# Notes:
01 -
For the best results, use bread flour which makes the softest, fluffiest naan. All-purpose/plain flour works well too.
02 -
To make garlic butter, combine 2 tbsp (30g) melted butter or ghee with 1/2 tsp crushed garlic in a small bowl. Let stand for a couple of minutes to infuse before using.
03 -
The dough can be made ahead - after the first rise, refrigerate overnight (up to 24 hours). Take it out at least 2 hours before cooking to come to room temperature.
04 -
For cheese naan, place about 1/4 cup of shredded cheese in the center of a rolled naan, gather the edges like a money bag, twist to seal, then turn upside down and roll out again to 6-7mm thickness.