Naan

By tulawdog

Ingredients

• 1/2 c warm water
• 1/2 Tbsp yeast
• 2 Tbsp sugar
• 1 1/2 Tbsp milk
• 1 small egg beaten (or half a large egg)
• 1 tsp salt
• 2-2 1/4 c bread flour
• melted butter, optional

Preparation

Step 1

Dissolve yeast and sugar in warm water. Let sit 5-7 minutes or till foamy and developed. Stir in milk, egg, and salt. Stir in enough flour to make a soft dough.
Knead until smooth (3-6 minutes). Place in an oiled or sprayed bowl, cover with a damp cloth or sprayed plastic wrap and set in a warm place to rise until doubled (45-60min). Punch dough down, and divide into golf-ball sized balls. Cover and allow balls to rise till doubled, about 30 minutes.
Heat a grill or pan to high heat. Roll out one ball until very thin. Place on pan or grill 1-2 minutes or till puffed and somewhat golden (you may get cooked spots, this is fine). Flip and cook 1-2 minutes more or till cooked and golden. Repeat with other balls.
If you want, you can butter each naan. I didn’t, but some people like the flavor of buttered.
Makes 8-10 small dipping-size naan (or more, depending on the size you make them)
Notes


If you want to use them for flatbreads, make them double sized, so you’d divide the dough into 4-5 pieces instead of 8-10.