The BEST Naan
Soft, pillow-y naan right in the comfort of your home
Equipment
- Stand Mixer
- Rolling Pin
Ingredients
- 220 g plain flour
- 1/2 tsp salt
- 125 ml warm water
- 8 g sugar
- 4.5 g instant yeast
- 22 ml warm milk
- 1 tbsp. full fat yogurt
- 1/4 tsp onion seeds
- 1.5 tbsp. vegetable oil
- 1 garlic clove
- 1 tbsp. ghee
- 1/2 tsp chopped coriander
- 1/4 tsp ground garlic powder
Instructions
- Combine the warm water, warm milk, sugar and yeast. Whisk this together for 30 seconds and then set aside for at least 10 minutes until frothy
- Combine the flour, salt, onion seeds, yeast mixture, yogurt, oil, and the garlic powder if using
- Use the dough hook attachment of your stand mixer and knead the dough for 5 minutes. You can do this by hand as well - it will take about 10 minutes. Add 1/2 tsp of flour at a time if the dough isn't coming together. Knead the dough until it forms one big ball
- Spread a small amount of ghee or butter over your palms and gently coat the dough with it. Place back into a bowl and cover with a lid or damp tea towel. Let the dough rest for a minimm of 1 hr or until dobuled in size
- After the dough has doubled, turn the dough out onto a floured space and punch the air out. Knead the doug well then weigh ot the dough - it should be between 400-420g
- Make 5 equal balls (mine are usually between 80-85g) and set under a tea towel
- Use a rolling pin to roll the dough ball into a circle roughly 0.5cm (1/8 inch) in thickness and set aside to rest. Roll out the remaining 4 balls and keep aside for 5 minutes
- Heat up a flat pan/tawa over medium high heat
- White the pan heats up, melt the ghee or butter and add the chopped coriander and garlic. Set this aside
- Lift one of the circles of dough and place onto the flat pan. Let the Naan cook for a minute of or until you see bubbled form before lifting it using tongs and flipping over (if you do not have a gas stove) or flipping onto the flames directly (if you do have a gas stove) to develop charred bits. Use the tongs to move the naan around over the flames to get an even char before removing and setting aside onto a plate
- Brush the Naan immediately with the prepared ghee or butter mixture and repeat step 10 and 11 until all 5 naans are cooked
- Serve hot with your favourite curry or make an easy wrap