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Naan (The Spruce)


Naan (The Spruce)
1 t active dry yeast
½ c warm water
1 T sugar
3 T milk (I use unsweetened almond)
½ t onion powder
½ t garlic powder
1 t salt
1 ¾ - 2 c flour
Olive oil for cooking

In a large bowl, dissolve yeast in warm, but not hot, water and sugar. Let stand for about 10 minutes, until the yeast becomes frothy. Then, add in the milk, onion powder, garlic powder, and salt, and then just enough flour to make a soft dough (about 1 ¾ - 2 c). On a lightly floured surface, knead the dough for 6-8 minutes, until smooth, adding flour as necessary. Lightly oil a bowl, place the naan in the bowl, cover with a damp cloth, and let rise for about an hour. After rising, punch down the dough, break off chunks, and roll into golf ball size pieces. Place on a baking sheet. Cover with a towel and allow to rise again for ½ hour. Preheat a skillet (or method of choice) to medium-high heat. Roll each ball of dough into a thin circle, then add to the pan (grease first) one at a time. Cook for 2-3 minutes, until browning begins. Brush top side with oil, and then flip and cook the other side.

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