No-Yogurt Naan
A fluffy, chewy, delicious naan recipe that's quick to throw together, quick to rise, and quick to fry up. It's super simple, so give it a try!
Equipment
- Mixing Bowl
- Whisk
- Rubber Spatula
- Cast Iron Skillet
- Rolling Pin
Ingredients
- 1 Tsp Active Dry Yeast
- ½ Cup Water Warm, around 105°F
- 1 Tbsp Sugar
- 2 Tbsp Milk
- 1½ Tbsp Egg Whisked; a bit more than half an egg
- ½ Tsp Salt
- 1¾ Cup Bread Flour
- 2 Tbsp Butter Melted; ghee also works
Instructions
- Proof your yeast by mixing the warm water, sugar, and yeast in a small bowl or mixing cup. Cover and set aside for 10 minutes and it should foam up.
- Whisk the egg, take what you need, then whisk the milk into the egg.
- Sift together the flour and salt in your mixing bowl.
- Add the yeast mix, melted butter, and egg mix to the flour. Mix to combine using your spatula. Once you have a mostly-combined dough, work it a bit with your hands to fully mix. You don't need to full-on knead it, but it won't hurt if you do a bit of kneading to mix.
- Form the dough into a ball, put it back in your mixing bowl, and cover it with a tea towel. Let it rise for about 1-2 hours.
- On a lightly floured surface, cut the dough ball into six pieces. Roll each piece into a ball. Place the balls on a flat surface or baking sheet, cover with your towel, and let rise again, for about 15-30 minutes.
- Using a rolling pin, roll each dough ball out flat. You're aiming for about 3-5mm thick.
- Heat your cast iron skillet over high heat, until it's starting to lightly smoke. To cook the naan, place one flat dough on the skillet and cook for about 1-1.5 minutes. Then, flip it and cook the other side for about 1 minute.
- Serve warm and enjoy!