Description
This Fluffy Authentic Naan recipe delivers ultimate comfort food with a delightfully soft and chewy texture. Made using instant yeast, warm milk and egg for richness, and cooked in a cast iron skillet, this naan is perfect for pairing with your favorite Indian dishes or enjoying on its own. Garlic and cheese variations add additional layers of flavor, while traditional garnishes like nigella seeds and fresh cilantro round out this classic staple.
Ingredients
Scale
Dough Ingredients
- 1 tsp instant yeast
- 1/2 cup warm water (~105°F)
- 1 tbsp sugar
- 2 tbsp full-fat milk
- 1 1/2 tbsp whisked egg (about half an egg)
- 1/2 tsp kosher salt
- 1 3/4 cups bread flour
- 2 tbsp ghee (or unsalted butter, melted)
For Finishing
- 2 tbsp ghee or butter (for brushing after cooking)
- 1 small garlic clove, minced (optional, for garlic naan)
- Nigella seeds (for garnish)
- Fresh cilantro or coriander, finely chopped (for garnish)
Optional Cheese Naan Addition
- Shredded cheese (e.g., Monterey Jack or cheddar)
Instructions
- Activate Yeast: In a small bowl, combine the instant yeast, warm water, and sugar. Cover and let it sit for 10 minutes until it becomes foamy and fragrant, indicating that the yeast is active.
- Prepare Egg-Milk Mixture: In a separate bowl, whisk together the egg and full-fat milk until smooth and well blended, to add richness and moisture to the dough.
- Mix Dry Ingredients: In a large bowl, sift together the bread flour and kosher salt, creating a light and airy base for the dough.
- Combine Ingredients: Make a well in the center of the flour mixture and pour in the foamy yeast mixture, egg-milk mixture, and melted ghee. Mix gently until just combined to form a loose dough.
- Form Dough Ball: Using your hands, gently bring the dough together into a cohesive ball without heavy kneading to maintain fluffiness.
- First Proof: Cover the bowl with cling wrap and place it in a warm spot. Let the dough rise for 1 to 1.5 hours until it doubles in size and feels airy, ensuring a fluffy texture.
- Divide Dough: Transfer the risen dough to a floured surface and divide it into 6 equal portions. Roll each into a smooth ball.
- Rest Dough Balls: Place the dough balls on a floured tray, lightly sprinkle with flour, and cover with a tea towel. Allow them to rest for 15 minutes to relax the gluten.
- Roll Out Naan: On a floured surface, roll each ball into a circle about 6.5 inches in diameter and roughly 3-4mm thick, readying them for cooking.
- Preheat Skillet: Heat a lightly oiled cast iron skillet over medium-high heat until it starts to smoke slightly, which ensures a hot surface for perfect naan puffing.
- Cook Naan: Place one rolled naan onto the skillet and cook for 1 to 1.5 minutes until the bread puffs up and golden brown spots appear. Flip and cook the other side for about 1 minute.
- Finish Naan: Remove the naan and immediately brush it generously with melted ghee or butter. Optionally, sprinkle with minced garlic and nigella seeds for enhanced flavor.
- Prepare Cheese Naan (Optional): Brush rolled-out naan with garlic butter, add shredded cheese, seal edges by folding, flip it over, and lightly roll again before cooking as described, resulting in a cheesy, flavorful variation.
Notes
- Use warm water around 105°F (40-43°C) to properly activate the yeast without killing it.
- Fresh yeast can be used instead of instant yeast, adjusting the quantity accordingly.
- All-purpose flour can substitute bread flour but might yield slightly less chewy texture.
- Ghee or melted unsalted butter can be used interchangeably based on preference.
- Rolling the dough slightly thicker helps retain fluffiness and prevents excessive crispiness.
- For garlic naan, add minced garlic only after cooking to preserve its fragrance and avoid burning.
- Make sure the skillet is hot enough to encourage proper puffing and golden spots on the naan.
- Store leftover naan wrapped in foil to maintain softness, and reheat in a skillet or oven.
