I've been making this Nann bread for awhile and it's so easy and delicious

I know it looks like a long recipe but it really isn't. The longest part is the first rise.

I've also included at the bottom a cheese variation




Photo from Recipe tineats nann bread
Ingredients

• 1 tsp instant / rapid rise yeast
• 1/2 cup warm tap water
• 1 tbsp white sugar
• 2 tbsp milk , full fat (low fat ok too)
• 1 1/2 tbsp whisked egg , at room temp (around 1/2 an egg,
• 1/2 tsp salt
• 1 3/4 cups bread flour , or plain
• 30g / 2 tbsp unsalted butter , melted

FINISHES:​

• 30g / 2 tbsp butter , melted
• 1 small garlic clove , for Garlic Butter option

Method

• Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.
• Egg and milk: Whisk milk and egg together.
• Flour: Sift flour and salt into a separate bowl.
• Add wet ingredients: Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.
• Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1 – 1.5 hrs until it doubles in size.
• Cut into 6 pieces: Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under
• Proof 2: Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.
• Roll out: Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3 – 4mm / 0.12 – 0.16" thick rounds (about 16cm / 6.5" wide).
• Heat skillet: Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned).
• Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.
• Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot.
• Finishing: Brush freshly cooked nann with melted butter or melted butter n garlic

CHEESE NAAN:​

I use 250g of edam tasty cheese and grate it. but you can use any cheese except mozzarella

• Roll out a naan per above directions. Brush with plain butter or garlic butter. Place a mound of cheese in the middle – about 1/4 cup, lightly-packed. Bundle it up, money bag-style, then twist to seal.
• Turn upside down so the smooth side is up. Roll out to 6-7mm / 1/4" thick rounds.
• Heat a well-seasoned cast iron skillet preheated over high heat, but not until the skillet is smoking. Cook naan for around 1 1/2 minutes on the first side until golden – it will puff up! Turn and cook the other side for around 45 seconds.

 

[Suzanne rose]

Bumping this easy recipe up. Goes great with the butter chicken recipe

 

[Suzanne rose]

I forgot to add goes well with anything not just butter chicken.
I eat it just by it self