I hope you’re not tired of seeing repeat recipes. I rarely repeat recipes since we try so many new ones. But every once in a while, we just get a hankering for something we’ve loved in the past. Naan is one of those things.
If you’ve never had naan, they’re completely delicious. Naan are typically used as flatbreads to scoop up food, like curries. In a completely non-traditional use, they’re great for sandwich flatbreads, to scoop up hummus, or as mini pizza crusts.
If you’re new to yeast, don’t worry. They are not hard at all hard to make, though I do have one tip: roll them out VERY thin. Thinner than you think they need to be. They puff up quite a bit when you cook them, and you want them thin and light rather than too-dense. You can cook them in a pan, on a grill, or (as we did here) in a grill pan.
- ½c warm water
- ½Tbsp yeast
- 2 Tbsp sugar
- 1½ Tbsp milk
- 1 small egg beaten (or half a large egg)
- 1 tsp salt
- 2-2¼c bread flour
- melted butter, optional
- Dissolve yeast and sugar in warm water. Let sit 5-7 minutes or till foamy and developed. Stir in milk, egg, and salt. Stir in enough flour to make a soft dough.
- Knead until smooth (3-6 minutes). Place in an oiled or sprayed bowl, cover with a damp cloth or sprayed plastic wrap and set in a warm place to rise until doubled (45-60min). Punch dough down, and divide into golf-ball sized balls. Cover and allow balls to rise till doubled, about 30 minutes.
- Heat a grill or pan to high heat. Roll out one ball until very thin. Place on pan or grill 1-2 minutes or till puffed and somewhat golden (you may get cooked spots, this is fine). Flip and cook 1-2 minutes more or till cooked and golden. Repeat with other balls.
- If you want, you can butter each naan. I didn’t, but some people like the flavor of buttered.
- Makes 8-10 small dipping-size naan (or more, depending on the size you make them)