Naan Bread
Nihar Samantaray
https://publicdomainrecipes.com/naan-bread/
90 min
30 min
Naan is an unleavened bread traditionally made in a Tandoor or clay oven, but this recipe adapts it for home baking in an oven and/or stovetop. It is commonly served as an accompaniment to various meat, vegetable, or egg dishes.
4 servings
All-purpose flour 3 cups
Active dry yeast 1 tbsp
Sugar 2 tbsp
Warm Milk 1 cup
Butter melted 2 tbsp
Oil - little to grease
Salt - 1 1/2 teaspoons
Put the yeast and sugar to warm milk in a large mixing bowl and stir well. Leave it for 3-5 minutes.
Put the flour and salt into a large mixing bowl and whisk to combine. Sprinkle additional flour as needed to keep the dough from sticking to the sides.
Once the dough is soft and ready, apply oil on it and cover it with a soft cloth. Rest it for 2–3 hours.
Knead the dough again, sprinkle all-purpose flour, and knead until smooth.
Divide dough into 4 equal pieces. Form pieces into balls. Roll out dough balls to desired thickness (about the size of a small tortilla).
Now transfer the naan to the foiled baking tray and bake in preheated at 180°C for 30-35 minutes.
After baking, brush the top with butter and cut it into four pieces and serve. Enjoy!