Easy Naan Recipes

Steps:

• Combine water, yeast, and sugar in a large bowl. Let stand until bubbly and frothy, about 10 minutes.
• Stir in milk, egg, salt, and enough flour to make a soft dough. Knead dough on a lightly floured surface until smooth, 6 to 8 minutes. Place dough into a well oiled bowl, cover with a damp cloth, and set aside to rise until the dough has doubled in volume, about 1 hour.
• Punch down dough and knead well. For garlic naan, knead in garlic at this point.
• Pinch off small handfuls of dough about the size of golf balls. Roll into balls, cover with a clean cloth, and allow to rise until doubled in size, about 30 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roll out 2 balls of dough into elongated ovals. Place on an ungreased baking sheet and cook under the broiler until lightly browned, about 2 minutes. Brush butter on both sides and flip. Continue broiling until the second side is firm and golden, 2 minutes more. Repeat with remaining dough.

Steps:

• Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
• Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
• Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to.
• Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
• Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.
• This recipe yields a very soft, chewey naan. Just the way I like it!

Steps:

• Put the flour in a large bowl, then add the sugar, baking powder and 1½ tsp salt. Add the seeds, if you like. Lightly whisk to disperse the ingredients evenly throughout the flour.
• Add 1 tbsp of the melted butter, followed by the natural yogurt. Mix together with your hands. Once the yogurt and butter have been absorbed, gradually add 180-200ml water, 50ml at a time. Mix between additions, until it begins to come together into a dough. The water amount will depend on the consistency of the yogurt and butter - stop adding when you have a ball of dough.
• Tip the dough onto a lightly floured work surface and knead thoroughly for 5 mins until smooth and elastic. Put in an oiled mixing bowl, cover with a tea towel and leave to rest for at least 1 hr. The dough will not rise but it is important to let it rest as this helps to make the naans less chewy and more fluffy.
• If making the garlic butter, mix the garlic with the remaining 1 tbsp melted butter and the coriander. Set aside.
• Divide the dough into eight, 10 or 12 even-sized pieces, depending on how big you want the naans. Roll into round balls, then return to the bowl, covered with a tea towel.
• Roll one of the dough balls out on a lightly floured surface into a round, oval or teardrop shape - roll with a diagonal motion to get an oval. Flip the dough over and repeat on the other side.
• Heat a frying pan. Dry fry the dough over a medium high heat until it begins to puff up and the underside browns in places. Flip and repeat on the other side. Remove the cooked naan from the pan. Spoon a little of the garlic butter over the naan, if using. Sprinkle over some coriander, if you like. Cover with a tea towel while you repeat the process with the remaining balls of dough.

Steps:

• Grease a large bowl lightly with ghee.
• In a small bowl, stir the yeast and a pinch of the sugar into the water. Set aside for 3 to 5 minutes, at which point the mixture should look foamy. If it isn't, wait for another minute, and if it is still without activity, start again with fresh yeast.
• In a bowl, whisk together the flours, salt, and remaining sugar. Make a well in the center of the dry ingredients, as if making a small volcano. Whisk the yogurt into the yeast mixture, then pour the yeast-water mixture into the middle of the dry ingredients (or crater, to continue the metaphor). With a fork, slowly bring the walls of the well into the liquid a little at a time, until all the liquid is incorporated but some loose flour remains. Turn the whole bowl out onto a clean work surface. Knead the dough until it is a satiny lump, 5 to 8 minutes. If the dough is too sticky to handle at any point, dust with flour.
• Place the dough in the ghee-slicked bowl and cover with a damp, lint-free kitchen towel to rest at room temperature until doubled in bulk, 3 to 4 hours. (At this point, the dough can be covered in plastic wrap and refrigerated for up to 2 days. Take chilled dough out of the fridge 30 minutes before using.)
• Preheat an oven to 200°F (95°C) with an ovenproof serving dish on the rack set in the middle.
• Turn the dough out onto a work surface. Divide the dough into 8 equal portions. Shape each piece into a tight ball by rolling between your cupped hand and a work surface. Re-cover with your towel and leave the dough to relax, at least 5 and up to 10 minutes.
• Preheat a large cast-iron skillet or nonstick pan over medium-high heat. Take one piece of dough and place in the center of a lightly floured work surface, keeping the rest of the balls covered. Use a rolling pin to flatten the dough into a round approximately 1/8 inch (3 mm) thick. If desired, pull on one side of the circle to form the traditional teardrop shape. If ever the dough resists rolling and springs back, move on and shape another ball of dough, then return to the first when finished. Once shaped, brush the dough with water and, if using, press any desired seasonings into the surface. Set the dough into the hot pan, wet side down, and brush the now-exposed dry side of the dough with a little water. Cover and cook, undisturbed, until bubbles form on the top of the dough, and the underside is speckled and brown, 2 to 3 minutes. Flip the naan and press with a folded kitchen towel to flatten any large bubbles. Replace the lid and cook until the underside is as browned as the top, 1 to 2 minutes more, then flip back over and brush with melted ghee.
• Keep the naan warm in the oven as the remaining dough is shaped and cooked. The naan are best eaten right away but can be stored at room temperature for 1 day. Rewarm in a low oven, wrapped in foil. Garnish with the cilantro.
• Omit the yeast. Stir 3/4 cup (175 ml) milk with the yogurt instead of using water. Whisk together the flours, salt, and sugar as above, adding 1 teaspoon baking powder and a generous 3/4 teaspoon baking soda to the mix. Stir the wet ingredients into the dry ingredients to form a dough. Knead, cover with a damp kitchen towel, and let rest at room temperature for 1 hour before shaping and cooking as above.

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• During the second rising, preheat grill to high heat.
• At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Steps:

• Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.
• Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
• Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.
• Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.
• Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.
• Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.
• Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.
• When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.