This recipe from Chaos in the Kitchen makes 8 large flat breads, preps in about 15 minutes, rises for 1 ½ hours, and cooks in about 20 minutes. I’ll have to remember to take a picture next time, but wanted to share the recipe, since it was so easy, and so, so good.
- 1 cup warm water
- 2 tsp, or 1 package, Active dry yeast
- ¼ cup sugar
- 2 tsp salt
- 3 tbsp milk
- 1 egg, beaten
- 4 ½ cup bread flour or all purpose flour, approximately
- 2 tsp minced garlic
- ¼ cup melted butter
- Combine warm water and yeast in a bowl and let stand until frothy.
- Stir in sugar, salt, milk and egg until thoroughly combined.
- Begin folding in flour 1 cup at a time until you have a workable ball of dough that isn’t too sticky.
- Turn dough out onto a floured surface and knead until smooth and elastic.
- Place dough in an oiled bowl, turn to coat, cover with a damp cloth and set someplace warm to rise for 1 hour.
- Once dough has risen, punch down and knead in minced garlic. Alternately you can leave out the garlic for regular naan.
- Form dough into 8 balls. set out on an oiled cookie sheet to rise for 30 minutes. Cover with a damp cloth.
- While dough is rising heat a grill pan, griddle, or heavy skillet to medium high heat.
- Roll out one ball into a thin circle about the size of a pancake or the size you want your bread to be.
- Brush the surface or the grill with oil and place the dough circle on the hot surface.
- Cook several minutes or until brown, brush the uncooked side with melted butter and flip over to cook.
- Brush the cooked side with butter and once browned underneath, remove to a plate and keep warm in a warm oven or under a dish towel.
- Repeat with all dough balls: roll out, grill one side, brush with butter, flip, brush with butter, remove.
- Serve warm, sprinkled with chopped parsley or cilantro if desired.