Naan is a cross between a fluffy pancake and a bread, somewhat like Mediterranean pita breads without the internal pockets of air. This recipe is super easy to make, tastes delicious and freezes well. Makes about two dozen five-inch naan.
2 1/4 teaspoons active dry yeast
1 cup water warmed to 110 degrees
1/4 cup granulated sugar
3 Tablespoons whole milk
1 large egg, lightly beaten
2 teaspoons salt
4 cups all-purpose flour
1/4 cup melted butter
1. In large bowl, dissolve yeast in warm water and let rest for about ten minutes until bubbly.
2. Stir in sugar, milk, egg, salt and flour. Combine until dough comes together.
3. Turn dough onto floured surface and knead for six to eight minutes. Dough should be elastic and smooth.
4. In an oiled bowl, allow dough to rise, covered lightly, for about an hour.
5. Punch down dough. Divide dough into 24 one-inch balls and place on baking sheet to rest for 40 minutes.
6. Roll dough into five-inch circles.
7. Heat grill pan until hot. Lightly oil pan, then grill naan over medium-high heat – be careful not to burn. Brush raw side with butter and turn after 2-3 minutes. Each naan should puff up slightly.
8. When turned, brush cooked side with butter and continue cooking until brown and striped with grill marks. Remove to basket.
9. Serve warm.
Flavor Note: If you like garlic, knead a few teaspoons chopped fresh garlic into the dough after the first rise and before breaking into one-inch balls. If you really, really like garlic, season your melted butter with garlic, too.