Serves 5
Directions
- 1Add 2 tablespoons of warm water, 1 teaspoon of instant yeast, and 1 teaspoon of white sugar into a bowl and mix.
- 2Let it sit for a moment to ensure the yeast is active (optional for instant yeast).
- 3Add 1/3 cup of warm milk, 2 tablespoons of melted butter, and 1/3 cup of Greek yogurt (lactose-free if desired) and mix.
- 4Add 2 cups of all-purpose flour and 1/2 teaspoon of salt to the mixture.
- 5Knead the dough with a dough hook attachment for 2-3 minutes until it comes together.
- 6Finish kneading the dough by hand until it becomes nice and smooth.
- 7Place the dough in a bowl with a lid and let it double in size for about an hour in a warm place.
- 8Divide the dough into 5 equal-sized balls.
- 9Shape each piece into a ball and let them rest again.
- 10Cover the naan balls with a slightly damp towel and let them rest for 15 minutes.
- 11Roll out one naan ball into the desired size, keeping it relatively thin.
- 12Heat a cast iron skillet with a little bit of oil and garlic butter.
- 13Place the rolled naan in the hot skillet and cover with a lid for about a minute.
- 14Remove the lid and brush the top side with garlic butter.
- 15Flip the naan once the bottom side starts to get slightly brown.
- 16Brush the other side with garlic butter and let it cook until it bubbles and gets air pockets.
- 17Flip it one more time to get more air in there.
- 18Repeat for the remaining naan balls.
Ingredients
- 2 tbsp warm water
- 1 tsp instant yeast
- 1 tsp white sugar
- 0.33 cup warm milk
- 2 tbsp melted butter
- 0.33 cup Greek yogurt
- 2 cups all-purpose flour
- 0.5 tsp salt
- a little bit oil
- some garlic butter
Equipment
bowldough hook attachmentliddamp towelcast iron skillet
Tips
- You don't technically have to wait for instant yeast to activate, but it's good to ensure it's alive.
- The dough should be a little sticky but manageable.
- Let the dough double in size for about an hour in a warm place.
- Cover the shaped naan balls with a slightly damp towel to prevent them from drying out during the second rest.
- Be relatively gentle when rolling out the naan.
- Roll the naan pretty thin for best results.
- Put the lid on the skillet for about a minute to help the naan bubble up.
- Brush with garlic butter on both sides while cooking.
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