2.5 cups white flour
1 cup warm milk
1 tbsp yeast
1.5 tbsp sugar
1.5 tsp baking powder
1.5 tsp salt
2 tbsp soft butter
Method: Start by putting the milk in a cup and warm it where it is body temperature warm, if its too hot the yeast will die if its too cold it will take a long time for the bubbles to form, next add the yeast and sugar and let it proof, while that is happening, in a large bowl add your flour, baking powder and salt mix well, once the milk mixture has bubbled add it to the flour mixture and bind the dough until everything comes together, lastly add the soft butter and knead that in the dough, this dough will require a good 5 min kneading, once the dough is soft and silky it’s ready to be proofed. Cover the dough and let it proof for at least 20 minutes or doubled in size. One your dough has proofed, transfer it on a working surface and sprinkle a little flour on the surface so it’s not very sticky, bind it for about a minute and make 7 equal balls, cover them to prevent them from drying out, next roll out the naans one by one and make sure you cover them properly to prevent them from drying out. Heat up your pan and place the naan on the pan, make sure the heat is on med high, if it’s too hot the bottom will burn and the naan will not balloon up, start by the naan you rolled out first. Be patient and you will see it poof up like a balloon and this time, turn it around and let the other side cook and get some color, brush with butter or ghee, I used ghee because of the flavor. This can be stored outside for 3 days or in the fridge for 5 days. They freeze really well as well, and can be easily warmed up on the stove or microwave. These pair really well with any curry or just put on a slab of butter and some honey and your taste buds are going to thank you!

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