Easy Homemade Naan

• •1 tsp Instant/rapid-rise yeast
• •½ cup Warm water
• •1 tbsp White sugar
• •2 tbsp Milk
• •1 ½ tbsp Beaten egg
• •½ tsp Salt
• •1 ¾ cups Bread flour or all-purpose flour
• •1.06 oz Melted ghee or unsalted butter
• •1.06 oz Melted ghee or butter
• •1 Small garlic clove
• • Nigella seeds
• • Finely chopped coriander/cilantro

Instructions

1. 1

   Combine the yeast, warm water, and white sugar in a small bowl. Cover the bowl and let the mixture sit for 10 minutes until it becomes foamy.

2. 2

   In a separate bowl, whisk together the milk and beaten egg.

3. 3

   In a large bowl, place the flour and salt, then create a well in the center. Add the foamy yeast mixture, the 30g of melted ghee or unsalted butter, and the milk-and-egg mixture into the well. Use a spatula to combine the ingredients until mostly mixed, then use your hands to form a cohesive ball of dough without kneading.

4. 4

   Cover the bowl containing the dough and allow it to rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

5. 5

   Transfer the risen dough to a lightly floured surface. Divide it into 6 equal portions and gently shape each portion into a smooth ball.

6. 6

   Arrange the dough balls on a lightly floured plate or tray. Loosely cover them with a tea towel and let them rise in a warm location for 15 minutes, until their size has increased by approximately 50%.

7. 7

   Take each dough ball, flatten it, and roll it out into a round shape, about 3-4 mm thick and 16 cm in diameter.

8. 8

   Lightly oil a cast-iron skillet and heat it over high heat until it begins to smoke slightly.

9. 9

   Place one rolled naan into the hot skillet. Cook for 1 to 1.5 minutes until the bottom develops a deep golden color with some charred spots and the surface becomes bubbly. Flip the naan and cook for an additional 1 minute until the bubbles are browned.

10. 10

    Remove the cooked naan. Continue cooking the remaining dough pieces, adjusting the heat of the pan as needed to prevent it from getting too hot.

11. 11

    Brush each hot naan with the melted butter or ghee. For garlic naan, mix the 30g of melted butter with the finely grated small garlic clove before brushing. Optionally, sprinkle with Nigella seeds and finely chopped coriander/cilantro.