Effortless Fluffy Homemade Naan (Print Version)
# Ingredients:
→ Dough
01 -
1 3/4 cups plain or bread flour
02 -
1 tsp rapid-rise or instant yeast
03 -
1 tbsp white sugar
04 -
1/2 tsp salt (kosher or regular cooking salt)
05 -
1/2 cup warm water (around 40°C/105°F)
06 -
1 1/2 tbsp whisked egg at room temperature (half an egg)
07 -
2 tbsp full-fat milk (or lower fat if you prefer)
08 -
30g (2 tbsp) melted ghee or butter (unsalted)
→ Finishes
09 -
Chopped cilantro/coriander (optional)
10 -
A pinch of nigella seeds (optional)
11 -
1 garlic clove for garlic butter topping (optional)
12 -
30g (2 tbsp) melted butter or ghee
→ Cheese Naan Option
13 -
Shredded cheese—pick a melty one like Monterey Jack, cheddar, tasty, or colby
# Instructions:
01 -
Stir the yeast, warm water, and sugar together in a small bowl. Seal it with some plastic wrap and let it sit for about 10 minutes, until it gets bubbly on top. This step jumpstarts the yeast to give the naan its soft texture.
02 -
Combine the milk and whisked egg in a separate bowl. Use a small whisk or fork to mix until fully blended.
03 -
Sift the salt and flour together into a big bowl to ensure there are no clumps.
04 -
Create a hollow in the middle of the dry mix. Add in the foamy yeast, melted butter or ghee, and the egg-milk mix. Use a spatula to fold it all together, then switch to your hands to form it into a dough ball. No kneading needed just yet.
05 -
Cover the bowl with plastic wrap, and place it somewhere warm. Leave it there for an hour to 1.5 hours, so the dough doubles in size.
06 -
Put the risen dough onto a floured surface. Divide it into six equal-sized portions. For each piece, use your hands to stretch and tuck the edges under to form smooth balls.
07 -
Dust a tray or plate lightly with flour, then arrange the dough balls on it. Sprinkle a little flour on top and cover loosely with a soft kitchen towel. Let them rise in a warm spot for about 15 minutes, until they puff up a bit.
08 -
Place one ball on a floured surface and press it down gently with your palm. Use a rolling pin to roll it out into a circle, 16cm across (roughly 6.5 inches) and 3-4mm thick.
09 -
Put a cast iron skillet on high heat until it's incredibly hot. To lightly grease the surface, rub a tiny amount of oil onto it using a paper towel.
10 -
Take a rolled naan and place it on the skillet. Cook for 1–1.5 minutes, until it develops golden-brown patches on the bottom and bubbles form on top. Flip it, and cook for another minute until the bubbles turn golden.
11 -
After cooking, set the naan aside. Repeat with the rest of the dough, rolling and frying each as you go. Adjust the heat if the pan gets too hot between batches.
12 -
Brush the warm naan with melted butter, ghee, or garlic butter. If you'd like, you can sprinkle cilantro or nigella seeds on top for extra flavor. Enjoy them right away!
# Notes:
01 -
For fluffier results, use bread flour, though plain flour works just fine.
02 -
To make garlic butter: Mix 2 tbsp (30g) melted ghee or butter with 1/2 tsp crushed garlic. Let it sit for a couple of minutes to infuse, then brush on the naan.
03 -
The dough stores well—after the first rise, refrigerate it for up to 24 hours. Let it come back to room temp (about 2 hours) before rolling and cooking.
04 -
For cheesy versions, stuff 1/4 cup of shredded cheese in the middle of a rolled naan. Close it up like a pouch, flip seam-side down, and roll out again to 6-7mm thick.