Ingredients
- 1 Packet of Active Dry Yeast
- 1 Cup Water (warm/high from the faucet – not boiled)
- ¼ Cup White Sugar
- 3 Tablespoons of Milk
- 1 Egg Beaten
- 2 Teaspoons of Salt
- 4.5 Cups of Bread Flour
- ½ Stick of Melted Butter
- 1 Tablespoons of Minced Garlic
- 1 Teaspoon of Olive Oil
Instructions
- Add the packet of yeast to sit in warm water for 10 minutes, allowing the yeast to activate (you will see the mixture foam.
- Add the sugar, milk, egg, and salt, then mix together with the yeast/water mixture.
(I used a Kitchen Aid mixer) but you can do this by hand as well. - Add half of the bread flour (2 cups) to the mixture above (mix on low so you don’t wear the flour).
- Scrape down the bowl and then add another 2 cups of bread flour and mix until fully incorporated.
- Take the dough out of the bowl and put on a floured surface using the last ½ cup to knead into the dough. (I like to do this by hand so I can feel the consistency of the dough vs. using a dough hook).
- Knead approximately 10-15 times then form into a ball (tucking underneath).
- Put the dough into a new clean bowl, grease the bowl with vegetable oil or cooking spray.
- Put a warm hand towel over the bowl and let it sit for 1 hour and 20 minutes, you will see dough double in size.
- Take the dough out of the bowl and cut it in half, to form into smaller balls 2-3 inches each and cover for another 30 min.
- Heat up a cast iron skillet, or you can do this on your grill, use medium /high heat.
- Add oil to a cast iron pan, uncover dough and hand stretch out to ¼ inch thick.
- Cook the Naan Bread for 1 min, brush the other side with butter and garlic.
Flip the bread and cook for 45 seconds and repeat with the next piece.
Enjoy!
Watch How To Make It
