We went out to dinner about a year ago with our friends to an Indian Restaurant and we fell in love with the Naan bread that we were served. Ever since we have been searching for the perfect recipe to make it at home. We think we’ve found the closest to authentic that we can get for Homemade Naan Flat bread.
Homemade Naan Flatbread
- 2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 2/3 cup warm water
- 1/2 cup warm milk
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 3 cups bread flour, more or less (see note)
In the bowl of an electric stand mixer fitted with the dough hook, mix the yeast, sugar water, milk, oil, salt and one cup of the flour until well combined.
Gradually add the remaining flour until a soft dough is formed. It will pull away from the sides of the bowl to form a ball but still be slightly soft to the touch. Knead the dough for 4-5 minutes until it is soft and smooth.
Place the dough in a lightly greased bowl and cover with greased plastic wrap; let rise until doubled, about an hour.
Divide the dough into eight equal pieces. Cover with sprayed plastic wrap and let the dough pieces rest for 10-15 minutes.
Working with one piece at a time, on a lightly greased or floured counter, roll the dough about 1/8-inch thick into a large circle, about 7-8 inches in diameter. Then lightly sprinkle the dough with Garlic Salt.
Heat a griddle or skillet to medium heat.. When the skillet is hot, cook the Naan for 2-3 minutes on the first side until it bubbles and puffs. Flip it over with a pair of tongs and cook on the second side until it is golden. If the skillet isn’t hot enough, the bread can turn out dry.
Transfer the Naan to a plate or work surface and rub butter on it.
Repeat with the remaining dough and stack on top of each other to keep warm. Serve immediately. Store in a gallon size zip lock bag.Â
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