Well, let me tell ya, makin’ naan bread ain’t that hard if ya know a thing or two. I ain’t one to go around with fancy talk or nuthin’, but I can sure tell ya how to get a good ol’ naan on the table without much fuss. If ya ever tried those store-bought ones, ya know they ain’t the same as the real thing. This here recipe is quick, easy, and gets ya a nice, soft, pillowy naan, just like them fancy restaurants. So, let’s get started.
Ingredients:
- 2 cups of bread flour (don’t use regular flour, ya need that bread flour for the fluff)
- 1 teaspoon of sugar (this helps the yeast work, so don’t skip it)
- 1 teaspoon of salt (just regular salt, nothin’ fancy)
- 1 teaspoon of dry yeast (this is what makes it puff up and get all nice and soft)
- 3/4 cup of warm water (not too hot, ya don’t want to kill the yeast)
- 2 tablespoons of whole milk (adds a bit of richness, trust me)
- 1 tablespoon of vegetable oil (helps keep it soft and smooth)
- 1 egg (this binds it all together, so don’t leave it out)
- Optional: 2 cloves of garlic, minced (if ya like garlic naan, like I do)
Instructions:
First thing ya gotta do is mix the yeast with the warm water and sugar. Stir it up a bit, and then let it sit for about 5 minutes. You’ll see it start to bubble and get all frothy. That’s when ya know the yeast is workin’.
While that’s sittin’, take a big bowl and add the flour, salt, and milk. Once that yeast mix is all frothy, pour it in along with the oil and the egg. Now, you gotta mix it all up till it starts lookin’ like dough. Don’t worry, it’s gonna be a bit sticky at first, but just keep workin’ it.
Once it comes together, turn it out onto a clean surface and knead it for about 8-10 minutes. Ya want it nice and smooth, not too sticky. If it’s too sticky, just add a little more flour, but don’t add too much or it’ll get all tough.
Now, cover that dough up with a damp cloth and let it rest for about an hour, or until it doubles in size. This here’s the part where you wait for that yeast to work its magic. In the meantime, if ya want garlic naan, now’s the time to chop up your garlic and set it aside.
Once your dough’s all puffed up and ready, turn it back out onto the counter. Break it into small balls, about the size of a golf ball, and roll each one into a flat circle. Ya want it nice and thin, but not so thin it tears apart. About the size of a plate, that’s good.
Now, heat up a cast-iron skillet or a heavy pan over medium heat. You ain’t gonna use oil in the pan, just keep it dry. Once the pan’s hot, lay your naan in there. Let it cook for about 1-2 minutes until you see bubbles form on top. Once them bubbles start showin’, flip it over and cook the other side for another minute or so.
If you’re doin’ garlic naan, as soon as it’s done, brush a little butter on top and sprinkle that minced garlic over it. It’ll smell so good, you’ll be ready to eat right then and there!
And that’s it! You’ve got yourself some quick and easy naan, all soft and delicious. Now ya can use it to dip in some curry or just eat it as it is. Ain’t no shame in that. This recipe don’t take long, and it’ll make ya feel like a pro in the kitchen without all the fuss. Give it a try next time you’re wantin’ something warm and fresh. Your belly’ll thank ya!
Tags：[Naan Recipe, Easy Naan, Homemade Naan, Garlic Naan, Quick Naan Recipe, Naan Bread, Indian Bread Recipe, Soft Naan]