People always complain about food pictures on their Facebook, Instagram, and other social networks. But I’m like, “yo but food is so good!”. Plus, if you enjoy cooking, it’s good to see what others are cooking up in their kitchens and expose yourself to new recipes and borrow some inspiration. And that’s how I came across this naan recipe! Regardless of how unfamiliar you’re with Indian food, you’ve heard of naan, the best flatbread around so keep reading to learn how to make your own!
I know what you’re thinking, why would I follow a recipe written by some random guy for traditional Indian bread? I mean, I can’t possibly have anyone in my family who has passed down their secret recipe for generations or anything. While that may be true, before you stop reading this post entirely, let me tell you that it’s actually very possible to make a convincingly authentic naan without a tandoor or anything particularly out of the ordinary.
Ok, I may have lied slightly about the ordinary ingredients part. To give the naan a more authentic flair, I did brush some ghee on it. However, you can find ghee easily at Whole Foods or other specialty grocery stores. It’s not a big deal to leave it out, as butter works just fine.
The cool part about this recipe is that you can add in various herbs or spices to change the flavor to whatever you’re looking for. This recipe simply uses butter and garlic, but some favorite riffs include parsley, onion, or even cheese. Let your imagination run wild.
- 1 packet active dry yeast
- 1 cup warm water
- 1/4 cup sugar
- 3 tbsp milk
- 1 egg, beaten
- 2 tsp salt
- 4 cups flour
- 4 cloves garlic, minced
- 1/4 cup ghee (or butter), melted
- Combine the yeast with warm water in a mixing bowl, and allow the yeast to dissolve. This usually takes about 5 minutes.
- Add the sugar, milk, egg, garlic, and salt to the bowl. Stir to combine.
- Add flour, 1 cup at a time, and knead with your hands. Continue to knead the dough until you reach a smooth consistency.
- Move the dough to a new, well-oiled bowl, covering the bowl with a wet rag or paper towel. Let the dough rise for 1.5-2 hours.
- Set the oven to its broil setting (I used a low broil). Set a cookie sheet in the oven near the top rack.
- Add flour to a flat surface, and pinch off a small portion of dough. Roll the dough out until it’s as flat as possible.
- Brush each side of the dough with ghee, and then place it on the cookie sheet inside the oven.
- After about 1-2 minutes, you should see the naan has puffed up quite a bit and developed some golden brown spots. I used a pair of grill tongs to remove each piece.
- Repeat steps 6-8 for the remainder of the dough.
- (Optional) Brush the freshly baked naan with ghee once more if it appears dry.