Here it is after being cooked on the grill.
I love breads. Naan might top the list for me. This stuff is good. I’ve been known on multiple occasion to go to an Indian restaurant and only order naan. On vacation one year, I saw in Indian option in a mall food court. Of course, I had to order naan. I don’t think the poor man could handle the thought of us sitting there eating plain naan and sent out a bowl of chicken curry as well.
This is when it’s cooked in a skillet.
My naan isn’t going to be completely authentic (no tandoor oven in my house), but we enjoy it just the same! If you’ve never tried it, I hope you make this recipe and even stop in an Indian restaurant and give it a try the next time you are near one.
Naan tastes fabulous with my Butter Chicken recipe, as a wrap for a sandwich (I have a recipe next week for an Indian Spicy Chicken Sandwich), or even plain. Use the leftovers to make naan pizza the next night.
You can make this plain or add some garlic and make it even yummier.
- 1 tablespoon yeast
- 1 cup warm water
- 3 tablespoons milk
- ¼ teaspoon baking soda
- 1 egg
- 1 teaspoon salt
- 2 tablespoons sugar
- 3½ cups flour
- Optional - 2 teaspoons finely minced garlic
- 2-4 tablespoons melted butter
- Dissolve yeast in warm water and let sit until frothy.
- Add milk, baking soda, egg (poke the yoke several times after you add it to the bowl), salt, sugar, and 1 cup of flour.
- Add enough of the reminder of the flour to make a soft dough. Knead until smooth and elastic.
- Cover bowl and let rise until double in size. (Around 1 hour)
- If adding garlic, knead into the dough now. (Can also add to just part of the dough)
- Divide dough into 16 balls, cover with a towel and allow to double in size. (Around 30 minutes)
- Roll each ball into a fairly thin circle.
- Preheat grill or skillet (stainless steel or cast iron) to medium high. Make sure it's good and hot.
- Before cooking, turn heat to medium low.
- To cook, brush one side of naan with butter. Put buttered side down onto grill or skillet. It should bubble up right away. Brush top side with butter. One side will be done in a minute or two.
- Watch carefully - you don't want to over cook. When the bottom is golden brown in spots, flip and cook the other side.
- When finished, remove and stack on a plate. Cover with a towel to keep warm until all the naan in finished.
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