Naan
Prep
20m
Cook
10m
Total
30m
An Indian flatbread cooked in a skillet, absolutely delicious and takes the place of pita pretty easily
Steps
1
Mix yeast, warm water, and sugar together in a small bowl. Let sit while continuing to next steps.
2
Whisk large egg and milk together in a separate bowl.
3
Sift flour and salt together into a separate bowl.
4
Make a well in the flour, add yeast mixture, ghee/butter, and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and mix into a ball. No kneading is required.
5
Cover the bowl with a moist towel and leave in a warm place for 1-1.5 hours until it’s double in size.
6
Cut into 10 pieces, mostly the same size but it’s not paramount. Shape into balls creating tension on the top side.
7
Place the dough balls on a plate or let sit on the counter to rise for about 15 minutes. It should grow to about 50% larger.
8
Roll the balls into about as flat as you can circles. You can use a rolling pin but hand flat is fine.
9
Heat a pan over medium-high heat with just a tiny bit of oil spread over the whole pan.
10
Place flattened dough in the pan, cook for about 1-2 minutes, flip and cook for about 1 more minute. Both sides should be deep golden brown or even a little burnt.
11
Cook remaining naan, make sure the pans not getting too hot as it often will.
Nutrition Facts
Per serving262 calories
Calories from
- Protein 11%
- Carbs 69%
- Fat 20%
-
Fat 6 g 9%
-
Saturated Fat 3 g 15%
-
Carbohydrates 45 g 15%
-
Fiber 2 g 8%
-
Sugar 4 g 8%
-
Protein 7 g 14%
-
Cholesterol 23 mg 7%
-
Sodium 328 mg 13%
% Daily Value is based on a 2,000 calorie diet.
Notes
*All Purpose Flour works too it’s just less chewy
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