Naan has got to be one of the best things about Indian food. It’s so bubbly and wonderful. Don’t get me wrong, Indian food is delicious. But add some fresh naan and it makes it even better! Once you’ve tried this recipe, you’ll be looking for any excuse to cook an Indian meal.
This recipe makes a lot of naan, but if you follow my tips to store the dough in the freezer, making naan for your next meal will be quick and low-effort.
Prep Time: 20 minutes (plus 90 minutes rise time)
Cook Time: ~10 minutes (for 4 pieces, 2 servings)
Serves: 12 pieces (6 servings)
1 1/8 tsp. Yeast
1/2 c. Warm Water
2 tbsp. Sugar, divided
2 c. Bread Flour
1 tsp. Salt
1 1/2 tbsp. Milk
1/2 Egg, lightly beaten
Ghee (or Clarified Butter)
1. First you need to proof your yeast. In a small bowl, combine your yeast with warm water and 1 tbsp. sugar. Allow it to sit for 10 minutes until the mixture is foamy.
2. While the yeast is proofing, combine the bread flour, salt, and remaining 1 tbsp. sugar. Once your yeast is proofed, add it to the flour mixture with the milk and egg and mix to create a stiff dough. Transfer to a lightly oiled bowl.
3. Cover (I use plastic wrap) and allow the dough to rise in a warm place for 1 hour.
Tip: I heat my oven to 160°F while I’m making my dough. Once my dough is made, I put it in the oven to rise and turn off the oven. If you do this, make sure you pull the dough out of the oven 10 minutes before you need to work with it to allow it to come back to room temperature – it makes it MUCH easier to work with.
4. Divide the dough (it will be sticky so you may need to grease your hands) into golf-ball sized portions. You should get ~12. When forming the dough balls, split the dough for one ball in half then roll it back together (this will help you get bubbles later). Place the dough balls on a lightly greased tray or plate.
Note: This is the stage where you can set dough aside for later. I never make all 12 naan at once, usually just 4 for two servings. So the remaining 8 dough balls I place on greased plastic wrap and wrap loosely. (You don’t want the plastic wrap too tight or dough will explode out of its wrapping because it will continue to rise for a little bit. These little guys you see here had filled up their loose wrappings within a few minutes of taking this shot.) Place in a freezer container and freeze until needed. Move the dough to the refrigerator to thaw the night before or the morning before you want to cook it. Then move it to the counter 20-30 minutes before you want to start the second rise to allow it to come to room temperature.
5. Loosely cover the tray or plate of dough balls with plastic wrap and allow to rise in a warm place for 30 minutes (see my warming oven tip in step 3).
6. Roll your dough balls out to ~1/8″ thickness. Don’t worry if the dough doesn’t come out very round. Mine are always irregular shapes.
7. Now your naan is ready to cook. I use a grill pan but you could also use a skillet or a grill. While your pan is heating, melt your ghee with minced garlic. For 4 naan, I generally use 1 clove of garlic and ~1 tbsp ghee.
8. Once your pan is hot, place the naan in the pan. Once the top begins to bubble, brush with the garlic melted ghee and flip.
9. Brush the other side with the melted ghee and cook ~30 seconds until the bottom is browned (it should continue to bubble). Make sure you watch your naan because the second side cooks faster than the first.
10. Flip your naan one more time and leave for a few seconds to allow the ghee to set on that side. Set the naan aside in a warm place and repeat with remaining pieces.
Serve your grilled, bubbly, buttery naan alongside your favorite Indian dish and enjoy!!