Homemade Naan Bread
- 1 tbsp active dry yeast
- 1 cup warm water 105-115 degrees
- 1 tsp sugar
- 3 1/2 tbsp sugar
- 1 large egg beaten
- 3 tbsp milk
- 2 tsp course salt
- 1/2 tsp baking soda
- 4-4 1/2 cups all-purpose flour
- 1 large clove of fresh garlic minced
- olive oil for frying
- butter for spreading
In a small bowl mix the yeast, water, and 1 teaspoon of sugar together. Let stand for 10 minutes until it blooms. In a large bowl stir together the 3 1/2 Tablespoons of sugar, egg, milk, salt, and baking soda. Stir in the yeast mixture and the flour to make soft dough.
Turn out onto a lightly floured surface and knead for 6-8 minutes or until smooth. Place the dough in a large bowl coated with olive oil. Cover it with a damp dishtowel. Set dough aside to rise until double, about 1 hour. Punch down and knead in the fresh garlic if using.
Pinch off dough about the size of a tennis ball. Roll into a ball, spray a baking sheet with cooking oil and place the balls on it. Let rise until double, about 30 minutes.
Turn the pancake griddle to about 350 degrees. Roll out each piece of dough as thin as you can get it. Should be about 1 foot long. (You won’t need any flour to roll the dough out on). Lightly oil the grill with olive oil.
Place dough on the grill and oil the topside lightly with a rubber brush. Cook for about 2 minutes on one side, turn and cook the other side. Turn again if needed. You can cook 3 or more at a time. Continue the process until all the dough is cooked. Serve warm with butter.