1cupwarm water 8 oz/240 ml, water temperature around 110F degrees
1tablespoongranulated white sugar13 grams
2teaspoonsactive dry yeast7 grams
3tablespoonsoil45 ml, I used avocado oil
1/3cupmilk80 ml, I used 1% milk
2tablespoonsplain yogurt 30 grams, I used whole milk yogurt
salted buttermelted, for brushing the naan
In a bowl whisk together 3.25 cups (423 grams) of flour with 1 teaspoon (7 grams) salt and set aside.
Now, add 1 cup (8 oz) warm water to the steel bowl of your stand mixer or to any large bowl. Add 1 tablespoon (13 grams) sugar and 2 teaspoons (7 grams) of active dry yeast. Stir and let it proof for 5 to 10 minutes.
After 10 minutes or so, the yeast mixture will be bubbly and froth on top. That's how we know what the yeast is active. If the mixture isn't bubbly and frothy, discard and start over again.
Now add 3 tablespoons (45 ml) of oil. I used avocado oil here.
Add 1/3 cup (80 ml) milk and 2 tablespoons (30 grams) plain yogurt and mix using the paddle attachment of the stand mixer or use a wire whisk if not using a stand mixer.
Start adding in the flour mix, 1 cup at a time into the wet ingredients. Stir to combine.
Then start adding the remaining 3-4 tablespoons of flour (24-32 grams). Add 1 tablespoon at a time and add more if the flour is too sticky.I added around 3 to 4 tablespoons flour at this point. The dough will be sticky, so do not add more flour to make it dry. It just shouldn't be very sticky.
Knead the dough using the dough hook attachment of your stand mixer for 2 minutes until the dough is smooth. You may also knead with your hands for around 7 to 8 minutes.
Transfer the kneaded dough to a large bowl which has been greased with oil.
Cover the bowl with a kitchen towel and let the dough rise in a warm place for around 60 to 90 minutes.If it is cold where you live, pre-heat your oven to 100 F degrees and then turn it off. Then place your dough inside the oven (remember the oven should be off!).
After around 90 minutes, the dough would have doubled in size. Punch the dough to release the air.
Divide dough into 8 equal parts. You may have to grease your hands while rolling the dough balls as the dough is sticky. I used a kitchen scale and each dough ball weighed around 100 grams. Cover the dough balls and rest for 15 minutes.
After 15 minutes, heat a cast iron skillet on medium-high heat. Then start rolling the naan.
Take one dough ball and with a rolling pin (grease the rolling pin with oil) first roll in length wise and then from the sides, around 10 to 12 inches long and 6 to 7 inches wide.You can sprinkle some nigella seeds on top.
Transfer the rolled naan onto the heated skillet. Let it cook for couple of minutes until you see bubbles on top.
Then with the help of a tong, remove the naan from skillet, flip and transfer directly to the gas.Cook the naan for 15-20 seconds (directly on gas) on one side. Then flip and cook the other side until nicely golden brown from both the sides.
Transfer to a plate and brush with melted butter. I always use salted butter to brush the naan.
Serve naan with dal makhani or paneer butter masala!
To cook the naan in the oven - pre-heat oven to 500 F degrees. Arrange rolled naan on a baking tray and then bake for 4 to 5 minutes or until golden brown. If you want, you can then place the naan in the oven under broiler to get them charred.Remove naan from oven and brush with butter.
This recipe can make more naan if you want to make smaller naans. You can just divide the dough into smaller dough balls in that case.