Naan is an easy to make bread that everyone can enjoy. It's great with curries and stews, or even as a homemade flatbread crust. This recipe makes soft and puffy naan that easily resembles your favorite restaurant. The hardest part is waiting for the dough to rest. That and not eating them all in one sitting!
- 2 c. lukewarm water
- 1 tsp. active dry yeast
- 1 c. milk, lukewarm
- 6 c. flour
- 1 Tbl salt
- 3 to 4 Tbl butter, melted
- In a large bowl, dissolve yeast in warm water (98-110 degrees).
- Add milk.
- Stir in flour 1/2c at a time, until the dough is stiff to stir but still soft.
- On a lightly floured surface, knead the dough by hand for 4-5 minutes until it is smooth - Use just enough flour to prevent sticking.
- Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a cool place for 8 hrs.
- Heat oven to 450.
- Pour dough out onto a floured surface.
- Cut the dough in half, putting half back in the bowl while you work with the other.
- Cut the dough half into 12 pieces.
- Shape each into a ball and side to the side on a floured surface. brush with melted butter and cover with plastic wrap & let rest for 20 mins.
- Repeat with remaining dough.
- Press the balls of dough into round circles until they are ¼ inch thick.
- Place on cookie sheets & bake until they are lightly golden in color about 6 mins.
- Brush with butter and serve