Fluffy Naan Bread (Print Version)
# Ingredients:
→ Dough
01 -
2 tbsp melted ghee or unsalted butter (30g)
02 -
1 3/4 cups all-purpose/plain flour or bread flour
03 -
1/2 tsp kosher or cooking salt
04 -
1 1/2 tbsp room-temperature egg, whisked (half an egg)
05 -
2 tbsp milk, full fat works best but low fat is okay
06 -
1/2 cup warm water from the tap (~40°C/105°F)
07 -
1 tbsp sugar (white)
08 -
1 tsp rapid rise/instant yeast
→ Finishes
09 -
Finely chopped cilantro/coriander (optional)
10 -
Nigella seeds, as desired (optional)
11 -
1 small garlic clove, for Garlic Butter variation
12 -
2 tbsp melted ghee or butter (30g)
→ Cheese Naan Option
13 -
Grated melting cheese (cheddar, Monterey Jack, colby, or similar)
# Instructions:
01 -
Stir together warm water, yeast, and sugar in a small bowl. Cover with plastic, and wait about 10 minutes for it to foam up. This makes the yeast active and ready to work its magic in the dough.
02 -
In a clean bowl, beat the whisked egg and milk together until it’s smooth.
03 -
Add the flour and salt to a large bowl and sift if possible to ensure no lumps.
04 -
Make a crater-like well in the flour bowl. Add in the bubbling yeast mixture, egg-milk blend, and melted butter/ghee. Stir it all with a spatula first, then use your hands to bring it together. You just need it to hold its shape—not kneaded yet.
05 -
Cover the bowl tightly with plastic wrap, and leave it in a cozy spot for 1 to 1.5 hours. The dough should double in size.
06 -
Dump the risen dough onto a floured surface. Cut into 6 pieces and shape each one into a neat ball by pulling edges underneath for a smooth finish on top.
07 -
Place the dough balls onto a floured tray. Lightly sprinkle flour on top, and cover loosely with a towel. Set them aside in a warm area for about 15 minutes, letting them puff up to about 1.5 times their size.
08 -
Put one dough ball on a floured surface. Press it flat, then roll it into a thin circle about 16cm across (roughly 3-4mm or 0.12-0.16 inches thick).
09 -
Preheat a cast iron skillet at high heat until you see thin smoke lines. Quickly swipe with a little oil on a paper towel to coat the surface lightly.
10 -
Place the rolled dough onto the skillet. Cook the first side for about 1 to 1.5 minutes until golden with dark spots and bubbles on top. Flip it over and cook another minute or so until the other side has browned bubbles too.
11 -
Take out the cooked naan and set it aside. Repeat the rolling and cooking process for each dough ball, tweaking the heat as needed to avoid burning.
12 -
Brush warm naan with melted butter or ghee, or use garlic butter for extra flavor. Sprinkle cilantro or nigella seeds if you'd like. Best served hot and fresh!
# Notes:
01 -
For fluffier naan, bread flour is ideal, but plain flour works if that’s what you have.
02 -
To make garlic butter, stir 1/2 tsp of minced garlic into 2 tbsp of ghee OR melted butter. Let it rest a couple of minutes for the garlic to soak.
03 -
Dough can be prepped ahead. After the first rise, store it in the fridge for up to 24 hours. Let it return to room temperature before cooking!
04 -
For a cheesy twist, load 1/4 cup shredded cheese in the center of rolled dough, pinch the edges together, then flip and roll out gently again.