2 ¼ teaspoons yeast
1 cup warm water
¼ cup white sugar
3 Tablespoons milk
1 egg, beaten
2 teaspoons salt
3 ½- 4 ½ cups all-purpose flour
½ teaspoon baking soda (added to increase bubbles in the cooked naan)
2 teaspoons minced garlic (optional)
¼ cup vegetable oil or butter
Directions and Notes:
1. In a large bowl, dissolve the yeast in warm water and allow the mixture to sit about 10 minutes until there are bubbles on the top. Add the sugar, milk, salt, baking soda, and flour, beginning with 3 ½ cups and adding more if needed until a soft dough is formed.
2. Knead the dough for 6-8 minutes until it is smooth and elastic-y.
3. Place the dough in a well-oiled bowl and cover it with a towel and allow it to rise about one hour, or until the dough has doubled in size.
4. After the dough has doubled, punch the dough down. Knead in garlic if you are using it.
5. Divide the dough into 16- 20 pieces and form each piece into a ball. Cover the balls of dough with a towel and allow them to rise until they have doubled in size, roughly 30 minutes.
6. Preheat a frying pan on medium-high heat.
7. As the grill preheats, roll one ball of dough into a thin circle, about 6 inches in diameter. (The size isn’t of huge importance—anywhere around 6 inches should work.) Lightly oil or butter the frying pan. Place the dough on the pan and cook it for 30 seconds to 1 ½ minutes until it is puffy and lightly browned. (The time will depend on your heat source, frying pan, and exact thickness of dough.) Brush the uncooked side with oil or butter (optional) and flip it, again cooking it until the face-down side is browned. Remove the naan from the frying pan and repeat the process until all of the naan has been prepared.
Recipe adapted from: All Recipes