Naan… I swear I could live off of Naan. I have not perfected the recipe, but I have made it and it is DELISH.
Please note that this recipe makes enough Naan to feed a small village, so I hope you’re hungry.
1 (.25 oz) packet of Active Dry Yeast
- 1 cup warm water
- 1 large egg, beaten
- 3 tablespoons sugar
- 3 tablespoons almond milk (or milk)
- 4 1/2 bread flour
- 2 teaspoons salt
- 1/4 cup melted butter
- A whole lotta freshly minced garlic
- 1/4 teaspoon garlic salt
In a large bowl, dissolve yeast in the warm water. Set aside for 10 minutes, until frothy. Stir in egg, sugar, milk of choice and salt. Gradually add flour until a soft dough is formed. Knead for approximately 10 minutes on a lightly floured surface. Place dough in a well oiled, very large bowl and cover with a damp towel or plastic wrap. Let rise for 1 hour. Dough should double in size.
- Punch down the dough and add 1/4 freshly minced garlic. Knead garlic into the dough.
- Pinch off pieces of the dough, rolling into the size of a golf ball.
- Place ball of dough on a tray and cover with a towel for 30 minutes. The dough should again double in size.
- Pre-heat oven to 525 F degrees.
- Lightly oil a large baking sheet (I like to cover with tinfoil for easy clean up).
- Roll out balls of dough into thin circles (or whatever shape comes of it). Place on baking sheet.
- Melt butter, add 1/4 garlic salt. Brush the tops of the dough with butter.
- Bake for approximately 2 minutes, watching the dough bubble.
- Flip bread and brush with butter. Continue to bake for another 2 minutes, until browned. Serve.