Instructions
1. Activate the Yeast
In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
2. Make the Dough
In a large bowl, whisk together flour, salt, baking powder, and milk powder.
Add the yeast mixture, warm milk, and beaten egg. Mix until a sticky dough forms.
Knead for 8–10 minutes (by hand or with a stand mixer) until smooth and elastic.
3. Let the Dough Rise
Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1–2 hours (or until doubled).
Pro Tip: For best results, place the bowl in a turned-off oven with the light on for a warm, draft-free rise.
4. Shape & Roll
Punch down the dough and divide into 6–8 equal balls.
Roll each ball into an oval or teardrop shape (about ¼-inch thick).
5. Cook the Naan
Heat a cast-iron skillet or non-stick pan over medium-high heat.
Cook each naan until bubbles form and the bottom has golden spots (~1–2 minutes), then flip and cook the other side.
Brush with melted butter or ghee immediately after cooking.
Tips & Variations
No yeast? Use 1 tsp baking powder + ¼ tsp baking soda for a quick version.
Garlic Naan: Mix minced garlic into melted butter and brush over hot naan.
Stuffed Naan: Fill with cheese, spiced potatoes, or herbs before rolling.
Overnight Option: Refrigerate dough overnight for deeper flavor.
Storage & Reheating
Room Temp: Keep in an airtight bag for up to 2 days.
Freeze: Store cooked naan in a freezer bag for up to 2 months.
Reheat: Warm in a skillet, oven (350°F for 5–8 mins), or toaster.
Time & Yield
Prep: 10 mins
Rise: 1–2 hrs
Cook: 15–20 mins
Total: 1.5–2 hrs
Servings: 6–8 naan
Tools Needed
Mixing bowl
Measuring cups/spoons
Rolling pin
Cast-iron skillet
Clean towel
Enjoy your fresh, buttery naan with curries, dips, or as a tasty snack! 🍴🔥
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