I used to be really intimidated by the idea of making naan at home until I actually tried it. I used to pick up a packet of pre-made naan at the grocery store when I was cooking an Indian meal. Some store-bought naan isn’t vile, but it’s just not the same as fresh, warm, slightly brown naan that you get in restaurants. When I finally realized how very simple it is to make naan at home, I pledged I would never again buy naan at the grocery store.
This naan is seriously good. You will tell yourself that you will only have one piece and that you will save the rest. I’m sorry, but you won’t. Make sure you have lots of extra curry sauce handy because you will most likely be dipping and eating until the whole stack of naan is gone. And you’ll feel no remorse whatsoever.
2 ¼ tsp. instant yeast (1 packet)
1 tsp. sugar
½ c. warm water
3 Tbsp. olive oil
1 egg, beaten
¼ c. plain yogurt
1 tsp. salt
2 ½ c. flour
Garlic butter topping:
1 clove garlic, minced
2 Tbsp. butter
Cilantro, for topping
In a large bowl, mix together water, yeast and sugar. Let it sit until it’s bubbly, about 5 minutes. Mix in olive oil, egg, yogurt, flour, and salt. Knead the dough on a floured surface until it is pliable and not sticky.
Place the dough in a greased bowl, cover it and let the dough rise for about an hour (or until it has doubled in size).
Heat a non-stick skillet over medium heat. Portion the dough into 6-8 pieces, depending on the size you want your naan. Roll it out with a rolling pin until it is about ½ inch thick.
Place the rolled out naan, one at a time, into the skillet and cook each side for about 2 minutes, or until brown and bubbly.
Heat the garlic and butter in a small saucepan. Brush each piece of naan with mixture, top with cilantro and serve hot! Of course, you can also omit this part and serve the naan plain. It’s delicious either way.