Naan Bread

🧂 Ingredients

• 2 teaspoon active dry yeast
• ½ cup water

  (warm water, 110 degrees F/43 degrees C)
• ⅛ cup sugar
• 1 ½ tablespoon milk
• 1 small egg

  (small egg, or less than one whole egg beaten)
• 1 teaspoon salt
• 2 cups all-purpose flour

  (plus 2 tablespoon for kneading & rolling out)
• 2 tablespoon butter

  (melted)

Instructions

• 1 Add active dry yeast to warm water ( 110 degrees F/43 degrees C ) with sugar in
  a large bowl and let stand for 10 minutes to activate. After the yeast has been
  allowed to sit for 10 minutes, add milk, egg, and salt. Stir to combine.
• 2 Add flour and combine until a soft dough ball is formed, turn out onto a lightly
  floured work surface and knead for 3 minutes. Cover with a damp towel and allow
  to rest for 7 minutes, then knead for an additional 5 minutes until smooth and
  elastic.
• 3 Place dough into a well oiled bowl, turning to coat all sides. Cover with a damp
  towel and allow to rise for about an hour, or until doubled in size.
• 4 Once the dough has doubled in size, punch it down and turn back out onto your
  lightly floured work surface. Dust any sticky spots with flour as needed and
  pull off portions large enough to roll and form into 1 ½ inch dough balls. Roll
  all of the dough into portions and cover with a damp towel, allow to rise for 30
  minutes or until doubled in size again.
• 5 After the dough has risen to double in size again, preheat your grill or skillet
  to high heat. Roll your first dough ball out to form a thin circle or oval about
  ¼ in thickness. Then transfer to preheated, lightly oiled grill, cast iron
  skillet or heavy bottom skillet.
• 6 Cook for 1-2 minutes ( bread should be slightly puffy and golden brown ). Turn
  bread and brush the melted butter onto the cooked side while cooking the second
  side for 30-60 seconds.
• 7 Remove from heat when the second side is also golden brown and repeat until all
  of the dough has been cooked.

Nutrition Info