Updated from the archives
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.
This recipe was photographed originally in December 2008. Crazy, crazy! Also, look at that old picture… eek.
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.
Naan
Print Recipe
Pin RecipeDescription
If you’re feeding a crowd, plan on doubling the recipe. They go fast!
Ingredients
- 1/2c warm water
- 1/2Tbsp yeast
- 2 Tbsp sugar
- 1 1/2 Tbsp milk
- 1 small egg beaten (or half a large egg)
- 1 tsp salt
- 2–2 1/4c bread flour
- melted butter, optional
Instructions
- 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)
Notes
If you want to use them for flatbreads, make them double sized, so you’d divide the dough into 4-5 pieces instead of 8-10.
Melissa says
October 27, 2011 at 2:17 pmbuttered is best only if you use ghee (clarified butter) – then it’s wonderful!!
aimee says
May 13, 2013 at 8:10 amEmily, these look so good! I love naan but haven’t yet tried to make my own, and I can’t wait to try it. I love it sweet with butter and cinnamon sugar on top!
Becky @ lovetobeinthekitchen says
May 13, 2013 at 9:36 amEmily- I think it’s so fun you shared these again! I have gone back in your archives a few times to find this recipe and I have enjoyed it every time!
Pam Lynn says
May 13, 2013 at 3:04 pmThis is the new ‘comfort food’. SO yummy when warm and fresh from the pan!
Cynthia says
May 13, 2013 at 7:39 pmSounds yummy and since it is so little milk, I bet even my dairy free kid could eat it!
Halle Graham says
May 14, 2013 at 4:24 amLooks simple and delicious 🙂 !
Janet J. says
May 14, 2013 at 8:12 amI made a batch of these last night using your recipe and everyone loved them. This is a keeper! Thanks!!!!
★★★★★
Mark Cullen says
May 17, 2013 at 11:30 amThink I’m going to make some to go with my curry tonight.
They look so nice. Thanks
★★★★