If you’re feeding a crowd, plan on doubling the recipe. They go fast!
- 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
- 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)
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.