Naan Recipe
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4.8
138 reviews
Excellent
Naan Recipe
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This naan recipe yields soft, fluffy flatbreads made with a yeast-leavened dough enriched with milk, sour cream or Greek yogurt, egg, and oil. The dough is proofed twice, then cooked in a pan and finished with a garlic butter brush and parsley garnish to add flavor and moisture.
Description
The dough combines warm milk and sour cream or Greek yogurt with sugar and active dry yeast, activating the yeast to create a bubbly mixture. An egg and cooking oil are added, then flour and salt are mixed in to form a dough that is kneaded until smooth. The dough undergoes an initial rise at room temperature until it doubles in size, then is punched down and shaped.
The dough is portioned and rolled out into rounds, which cook in a hot pan. After cooking, the naan is brushed with melted butter infused with smashed and minced garlic, then garnished with chopped parsley for a fresh finish. This method results in tender flatbreads with a mild garlic flavor and a soft texture.
Naan can be served as a side for curries or used as a wrap bread. It can also be frozen uncooked, then reheated with the garlic butter brushed on just before serving.
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Ingredients
- 1/3 cup milk I use whole milk
- 1/3 cup sour cream or plain full-fat Greek yogurt
- 1 tablespoon granulated sugar
- 1 tablespoon active dry yeast
- 1 large egg
- 3 tablespoons neutral cooking oil generic cooking oil
- 2 to 2 & 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/4 cup butter melted (for brushing, salted
- 1-2 cloves garlic smashed and minced (for topping)
- parsley to garnish, chopped
Instructions
- In a glass measuring cup or small bowl, add 1/3 cup milk and 1/3 cup sour cream or full fat yogurt. Microwave in 20 second increments until the mixture is warm but not hot. You should be able to put your finger in it without any discomfort at all. Like a bath for a newborn baby. The yeast is your baby. Do not scorch it or it will die!! Okay maybe I'm being dramatic. If you overheat your milk, just throw it in the fridge for a couple minutes until it cools down, before adding the yeast.
- Add 1 tablespoon sugar and 1 tablespoon active dry yeast. Stir it together and then let it sit at room temperature for about 5 minutes, until you can see bubbles forming from the yeast. If your mixture doesn't look at all foamy or bubbly, you've probably killed your baby yeast. Dump it and start over.
- Add 1 egg and 3 tablespoons oil to your foamy yeast mixture. Break the yolk and mix it all up.
- In a large bowl or stand mixer, add 2 cups all purpose flour and 1 teaspoon kosher salt. Add the yeast mixture and stir it all together. If you are using a stand mixer, switch to the dough hook. (Or start kneading by hand on a floured surface.) Knead for about 5 minutes. Add another 1/4 cup flour as needed, or up to 1/2 cup of flour. You want to add the minimum amount of flour possible to get a dough that is workable. After 5 minutes, the dough should be smooth, stretchy, and elastic. It might stick a little bit to your fingers but you should be able to shape it into a ball without a mess on your hands.
- Spray a large bowl with nonstick spray, or rub with a little oil. Shape the dough into a ball, place it in the bowl, then turn it over so that the top and bottom of the dough are greased.
- Cover the bowl with a tea towel or plastic wrap and let rise in a warm place for 1 hour, or 45 minutes in a pinch.
- Punch down the dough and divide into 6 or 8 equal pieces. (6 naans will yield thicker bread) Place on a lightly floured work surface (I love to use my pastry cloth for rolling out dough), cover with a tea towel, and let rest for 10 minutes.
- Use your hand to flatten out the first ball of dough. Use a rolling pin to roll out the dough into an oval or triangle shape that is about 9 by 5 inches. See photos. It doesn't have to be exact. (At this point, I like to let the naan rest for another couple minutes to get nice and thick naan like you see in the photos. Just roll out the dough and then let it rest for 3-5 minutes before cooking.)
- Meanwhile, heat a 12 inch cast iron skillet or cast iron griddle over to medium or medium low heat. Spray the pan with oil or brush with oil (be generous). Add the rolled out dough one at a time. Let cook on the first side for about 1-2 minutes, until bubbles have formed all over the top of the dough. Use a spatula to flip the naan to cook the other side. Pay attention to the heat and adjust between medium and medium low. Everyone's stove is going to be different. If your naan is burning, turn it down a little bit. It will take about 1 minute to cook the second side of the naan.
- In a small bowl, melt 1/4 cup butter. Add 1-2 cloves minced garlic. The garlic is optional but so delicious!
- After removing each naan from the heat, plate it and brush each naan with the garlic butter. Sprinkle with parsley and serve hot!
- If dinner is not ready when your naan is, place the naan on a cooling rack and place in your oven on the keep warm setting (170 degrees F) until you are ready to eat.
- Store leftover naan in a sealed container or ziplock for up to 3 days.
Notes
- For freezing, cook naan as directed but omit brushing with garlic butter before freezing.
- Allow cooked naan to cool completely before placing in a ziplock bag for up to three months in the freezer.
- Thaw on the counter with the bag sealed to retain moisture, then reheat on a baking sheet at 350°F for 5–10 minutes before brushing with garlic butter.
Nutrition Information
Show Details
Calories
375kcal
(19%)
Carbohydrates
43g
(14%)
Protein
8g
(16%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.3g
(15%)
Cholesterol
61mg
(20%)
Potassium
114mg
(2%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
383IU
(8%)
Vitamin C
0.3mg
(0%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 61mg | 20% |
| Potassium | 114mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 383IU | 8% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
138 reviews
Excellent
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