I may never buy naan from a store again. Homemade Naan. It’s just SO good.
It’s savory, with a hint of garlic + salt. You’ll be addicted. I think I already am.
Never made bread from scratch? Don’t worry – it’s easier than you think.
I know it seems like it will take forever to make – mix, rest the dough for 1 hour, knead, rest the dough for 30 minutes, grill. (Let’s not forget eating – the most important step.)
Butttt those wait times are actually kind of nice because you can do anything you like during that hour-and-a-half. You can rest while the dough is resting. (Bad pun, I know.)
Once the bread has risen, all you need to do is roll it out and cook for a few minutes on the grill. See? Easy. And so worth the effort. I would make this even if it wasn’t easy.
This is the naan recipe we used when we made the Grilled Flatbread Pizzas.
I also love to eat toasted naan with avocado and salt + pepper for breakfast or an afternoon snack. These are so good though, you really don’t need to put anything with them besides some butter. Mmmm, warm naan + melted butter? Heavenly.
Make sure to store these in an airtight container or they WILL dry out. And that would be a tragedy. To reheat, just pop a piece in the toaster until warm.
- 1 package active dry yeast (.25 oz)
- 1 cup warm water
- 2 TBS cane sugar
- 3 TBS milk
- 1 egg
- 1 1/2 tsp salt
- 3-4 1/2 cups flour
- 2-3 tsp minced garlic
- 5 TBS butter, melted (for brushing the dough)
Add yeast and the cup of warm water to a mixing bowl and let dissolve for 10 minutes. Beat the egg and add to yeast mixture, along with the sugar, milk, and salt. Stir together. Add flour, one cup at a time, until a soft dough forms. You may not need to use the entire 4 1/2 cups (I didn’t).
Knead dough for a few minutes. Form the dough back into a ball and put in mixing bowl, covered with a kitchen towel, to rise for one hour (dough should double). You can spray the inside of the bowl with cooking spray so the dough doesn’t stick.
After one hour, punch down the dough. Add the garlic and knead to mix it in. Form dough into pieces the size of golf balls and roll into balls. Set balls on a greased cookie sheet, cover with a kitchen towel, and let rise 30 minutes. They will double in size again.
Heat your grill to high heat. Roll out dough balls and brush one side with melted butter. Cook, butter side up, for 3 minutes, or until dough is puffy and golden brown. Flip, brush other side with butter, and cook 3 more minutes. Repeat for each dough ball.
Yield: 10-15 pieces
*Note – If you don’t want to grill these, you can cook them in a skillet on the stove. Grease skillet and heat on medium high heat. Cook a few minutes on each side, until puffy and golden brown.
Order my new book:
Leave a Reply