Naan Bread
User Reviews
5
Naan Bread
Description
This Naan Bread recipe starts with activating active dry yeast in warm water and sugar to bloom. The dough is enriched with milk, butter, sugar, salt, and beaten egg to create a tender texture. Gradually mixed with bread flour until it comes together, the dough is kneaded until smooth and elastic, then left to rise in a warm place until doubled in size. After punching down and dividing into 16 equal balls, the dough is allowed a second rise.
Each ball is rolled into a thin circle and cooked on a lightly oiled preheated griddle or grill over medium-high heat. The bread cooks quickly, developing golden spots and puffy texture. Optionally, the bread can be brushed with melted butter after cooking for extra richness and sheen.
Naan Bread is versatile and traditionally served warm alongside Indian dishes. It’s excellent for dipping into curries, scooping sauces, or using as a wrap. The bread's soft crumb and slightly chewy edges come from the combination of yeast fermentation and enriched dough ingredients.
Ensure the dough rises fully for best fluffiness and roll evenly thin for quicker, uniform cooking. Adjust heat of the griddle to avoid burning while achieving a crisp exterior with tender interior.
Ingredients
- 1 (.25 oz) package active dry yeast (or 2 1/4 teaspoons)
- 1 cup water warm
- 1/4 cup white sugar
- 3 tablespoons milk
- 1 egg slightly beaten
- 2 teaspoons salt
- 3 1/2 - 4 cups bread flour
- 1/4 cup butter melted
Instructions
- In a large bowl or the bowl of a stand mixer, combine the yeast, water and a pinch of the sugar. Let sit until the yeast blooms, about 10 minutes.
- Stir in the rest of the sugar, the milk, egg and salt. Start adding in the flour, 1/2 cup at a time, until the dough pulls away from the sides fo the bowl. If using a stand mixer, switch to the dough hook and knead for 6-8 minutes, or until smooth. If making by hand, pour the dough out onto a lightly floured surface and knead by hand until smooth.
- Place the dough in an oiled bowl, cover with a towel, and allow to rise in a warm place until doubled, about 1 hour.
- Punch down the dough. Divide the dough into 16 equal pieces and roll into balls. Place on a baking sheet and cover with a towel. Allow the dough to rise until doubled in size, another 30 minutes.
- Preheat a griddle or grill to medium-high heat.
- Roll one ball at a time into a thin circle. Lightly oil the griddle and place the dough on the griddle. Cook for 2 to 3 minutes, or until slightly browned on the bottom and bubbles form on top. Brush the uncooked side with the melted butter, then flip over and cook the second side.
- Remove from the griddle and continue cooking the remaining dough.
Notes
- Brush cooked naan with melted butter for added flavor and softness.
- Use warm ingredients and allow dough to rise fully for best texture.
- Cook naan quickly on a hot griddle or grill for golden spots and slight crispness.
- Nutritional info varies by product; use as a general guide.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 145kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Trans Fat | 0g | 0% |
| Cholesterol | 19mg | 6% |
| Sodium | 296mg | 12% |
| Fiber | 0g | 0% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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