An easy recipe for Indian naan bread at home.
Photo Updated February 2014
Originally published with Curried Coconut Chicken.
Since my husband isn’t a fan of ethnic foods, I don’t get to eat them often. The exceptions are if we have a girls night out, or if my husband isn’t going to be home and I can make my own at home. Since I can’t very well suggest Indian food every time I go out with the girls, I figured I should try to make some of my favorites at home.
And you can’t have Indian food without naan. It’s hard to exactly replicate this famous bread at home without a tandoori oven, but this recipe is pretty amazing anyway. I won’t even tell you how many of these I eat when I make this!!
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water
- ¼ cup white sugar
- 3 tablespoons milk
- 1 egg, beaten
- 2 teaspoons salt
- 3½ - 4 cups bread flour
- ¼ cup butter, melted
- 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, milk, egg and salt. Add in the flour, ½ cup at a time, until the dough pulls away from the sides of the bowl. Knead for 6-8 minutes, or 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. Pinch off pieces about the size of a golf ball and roll into balls. Place on a baking sheet and cover with a towel. Allow to rise until doubled in size, about 30 minutes.
- Preheat a griddle or grill to medium-high heat.
- Roll one ball into a thin circle. Lightly oil the grill and place the dough on the grill. Cook for 2 to 3 minutes, or until lightly browned. Brush the uncooked side with butter, then flip over and cook the second side. Remove from the grill and continue with the remaining dough.