My Brother-in-Law's Naan
Directions
- 1Whisk warm milk, water, yeast, and brown sugar; let sit until bubbly.
- 2Add flour, oil, and salt; stir until a dough ball forms.
- 3Knead until smooth; let rise until doubled.
- 4Divide dough into 8 portions; shape into balls and let rest.
- 5Roll out each ball into a 7-inch round.
- 6Cook in a hot skillet until golden brown and puffed, about 30-35 seconds per side.
- 7Brush with oil and cilantro or garlic butter (optional).
- 8Make garlic butter (optional): Melt butter, stir in cilantro and garlic until fragrant (about 1 minute).
Ingredients
- 0.5 cup warm whole milk (100 to 110ºF)
- 0.25 cup warm water (100 to 110ºF)
- 2.5 teaspoons active dry yeast
- 1 teaspoon packed dark or light brown sugar
- 2.25 cups all-purpose flour, plus more for dusting
- 1 tablespoon canola oil or melted ghee, plus more for brushing
- 1 teaspoon kosher salt
- 1 cooking spray
- 1 coarsely chopped fresh cilantro, for sprinkling (optional)
- 3 tablespoons unsalted butter
- 2 tablespoons coarsely chopped fresh cilantro leaves
- 3 minced garlic cloves
Equipment
medium bowlplastic wraplarge bowlcooking spraylarge cast-iron skillet or griddle
Tips
- Room temperature whole-milk plain yogurt can be substituted for the milk.
- Naan can be stored in an airtight container or zip-top bag for up to 4 days in the refrigerator.
- Leftover naan can be refrigerated in an airtight container for up to 4 days. Rewarm in a skillet over medium heat for about 30 seconds per side.
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