Homemade Naan Bread
Traditional Indian bread - cooked in a skillet
Ingredients
- 1 cup warm water about 110°F
- 2 TBS honey
- 1 0.25 ounce package fast-rising instant dry yeast
- 3½ cups all-purpose flour
- ¼ cup plain yogurt
- 2 tsp fine sea salt
- ½ tsp baking powder
- 1 large egg
Garlic butter spread
- ¼ cup salted butter melted
- 1 TBS garlic squeeze tube
- fresh cilantro - finely chopped
- salt
Instructions
- Stir warm water and honey in a measuring cup. Sprinkle yeast on top and let mixture rest for 10 mins until foamy.
- Add the flour, yogurt, salt, baking powder, and egg to a stand mixer bowl. Add yeast/water mix. Using the dough hook, mix on low speed for 2-3 mins until smooth.
- Remove dough and shape into a ball. Place dough in a bowl with cooking spray and cover with a damp towel. Place bowl in a warm location and let rise for ~1 hour until the dough has nearly doubled in size.
- Transfer dough to a floured work surface and shape into a circle. Cut dough into 8 wedges. Use a rolling pin to roll each into an oval about ¼“ thick.
- Heat a large cast-iron/nonstick skillet over medium-high heat. Add a piece of the rolled-out dough to the pan and cook for ~1 min, or until the top of the dough begins to bubble and the bottom turns lightly golden. Flip and cook the other side for ~30 secs.
- Brush one side of the Naan with the garlic butter spread and sprinkle with a pinch of salt.