Ingredients
2 cups all-purpose flour (maida)
3 tbsp sugar
1 tsp yeast
½ tsp salt
1 egg (or 2 tbsp yogurt for eggless version)
3–4 tbsp melted butter (plus extra for brushing)
220–250 ml lukewarm milk
1 tsp oil (for greasing)
Instructions
- In a small bowl, mix lukewarm milk with sugar and yeast. Let sit for 5–10 minutes until foamy.
- In a large bowl, combine flour and salt. Make a well and add egg, melted butter, and yeast mixture. Mix until a dough forms.
- Knead on a floured surface for 5–7 minutes until smooth and elastic. Rub with a little butter.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 30–60 minutes until doubled.
- Punch down dough and divide into 6 equal portions. Roll into oval or tear-drop shapes.
- Heat a tawa or skillet over medium heat. Cook naan until bubbles appear, flip, and cook until golden spots form.
- Brush hot naan with melted butter and repeat with remaining dough.
Notes
- Add minced garlic to butter for garlic naan.
- Top with cilantro or parsley for herb naan.
- Stuff dough with shredded cheese before rolling for cheese naan.
- Replace half the flour with whole wheat for a healthier version.
- Dough can be made ahead and refrigerated for up to 24 hours after first rise.
- Can also be baked in a hot oven (250°C/480°F) on a baking stone for 3–4 minutes per side.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 naan
- Calories: 220
- Sugar: 6g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
