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A Simple Homemade Naan Recipe

  • Author: Liz Sloan
  • Prep Time: 5 hours
  • Cook Time: 10 minutes
  • Total Time: 5 hours 10 minutes
  • Yield: 4 Flatbreads 1x

Description

Courtesy of Nick Sharma’s Season Cookbook


Ingredients

Scale

½ cup whole milk, heated to 105 to 115 degrees F

1 large egg

2 Tbsp. plain, full fat greek yogurt

1 Tbsp. unsalted butter, melted

1 Tbsp. sugar

1 Tsp. fine sea salt

1 Tbsp. active dry yeast

2 cups all purpose flour or whole-wheat pastry flour, plus more for rolling naan


Instructions

Using a fork, whisk the milk, egg, yogurt, butter, sugar and salt in a small bowl. Sprinkle with yeast and let sit for 5 minutes. The mixture should be bubbly on the surface.

Put the flour in a large bowl or mound on a clean working surface and make a well in the center. 

Pour the yeast mixture into the middle of the well. Using clean hands or a large wooden spoon, gradually mix the flour from the inside wall of the well into the liquid to form a sticky dough. Knead well for 4 to 5 minutes.

Fold the dough by grabbing it from the underside and stretching it and folding it back over itself. Rotate a quarter of a turn and repeat three or four times. Brush a large bowl with a little oil and put the dough in the bowl. Cover with plastic wrap and allow to rise in a dark, warm place until it has doubled in size, about 4 hours.

Divide the dough into four equal parts and shape into balls. On a clean, lightly floured work surface, use a rolling pin to roll out the balls of dough, one at a time, into circles about ⅛” thich and 6” in diameter.

To cook the Naan, heat a large skillet with a lid over medium -high heat. Slap a circle of dough into the hot skillet and cover the pan to trap the steam. Cook for 3-4 minutes, flip the dough and turn the heat to low. Cook covered until Naan blisters, with a few big bubbles, 1 to 2 minutes. Remove from the pan and wrap in a clean kitchen towel. Repeat with remaining circles of dough.


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