Naan Bread is DELICIOUS!!! I love it with Chicken Tikki Masala, The warm chewy bread is perfect for scraping up every drop of the fabulous sauce. YUM! It makes me hungry just thinking about it.
I am super happy because I finally found a recipe that I love for making Naan Bread at home. Naan Bread is made from very simple ingredients, but the trick to having it turn out is the method in which you cook it. Don’t be intimidated. Just follow these step by step instructions and you will be a pro!
For best results you need to cook Naan on a stone in your oven. You can also get fairly successful results cooking it on a grill, but in my experience the stone in the oven method is the BEST!
1 1/2 cups warm milk
1/2 tsp yeast
1 tsp sugar
1 tsp salt
3 1/2-4 cups all-purposte flour
4-5 Tbsp melted butter
1/4 tsp garlic powder (optional)
Step 1: (Oops, I forgot to take a picture of this one, but just picture a small bowl of warm milk with a 1/2 tsp of yeast sprinkled on top of it.)
Add yeast and sugar to warm milk. (Milk should be about 100-110° it will feel like the temperature of bath water for an infant.) Let that mixture sit for about 3-5 minutes.
Add in 3 1/2 cups flour and mix in your mixer with a dough hook or hand mix. Sprinkle in more flour as needed to keep it from sticking to sides. Try not to exceed 4 1/4 flour. Dough will become smooth and Elastic. If using a mixer this will take approx. 3-5 minutes. If hand mixing you will need to mix and knead for approx 8-10 minutes.
Let dough rise, covered, for 2 hours. If you are in a hurry you can put it in a greased glass bowl, covered, in a warm oven. To get your oven the right temp turn it onto 190-200° and let it preheat while you make the dough. Turn it off and let dough sit in warm oven for approx 30 minutes or until dough has doubled in size.
Place dough on stone (I do four at a time) and cook (it will puff up) for 3-4 minutes or until top is starting to get small light brown spots. After 4 minutes if there are still no light brown spots on the top, don’t worry there will be spots on the bottom and it will still taste delicious!
Remove each piece carefully, and stack on top of each other so they will go flat. Brush each side with butter (I like to add 1/4 tsp of garlic powder and a few shakes of salt to my melted butter) and serve with your favorite Indian food.
- 1½ cups warm milk
- ½ tsp yeast
- 1 tsp sugar
- 1 tsp salt
- 3½-4 cups of all-purpose flour
- 4-5 tbsp melted butter
- ¼ tsp garlic powder (optional)
- salt (optional)
- add yeast and sugar to warm milk, let stand 3-5 minutes
- add salt and 3½ cups flour to milk mixture and mix in mixer with dough hook for 3-5 minutes or about 8-10 minutes if mixing by hand, Sprinkle additional flour as needed to keep dough from sticking to the sides. Do not exceed 4¼ cups.
- Let rise for 2 hours or do the quick oven rising method described above in step 3
- Punch dough down and divide into 12 equal pieces.
- Form pieces into balls and let rest for 30 minutes (cover with plastic wrap or clean dish towel)
- Put your stone(s) in oven and preheat oven to 500 degrees
- Roll out dough balls to desired thickness (about the size of a small tortilla)
- Cook rolled out dough on stone for 2-4 minutes
- Stack cooked Naan on top of each other and brush each side with butter
- (If you desire you can add ¼ tsp garlic powder and a couple shakes of salt to your melted butter)