After cooking this nann bread you will never buy shop nann bread again.

It's so easy and so good
Goes amazingly with butter chicken which I've added recipe

This recipe is for plain nann bread but see at the bottom for cheese nann
When making to have with butter chicken I make the plain version

Makes 6

Recipe by recipetineats

Makes: 6 naans, ~15-16cm / 6 – 7" diameter.

Ingredients​

• 1 tsp instant / rapid rise yeast (Note 1)
• 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, Note 2)
• 1/2 tsp salt
• 1 3/4 cups bread flour
• 30g / 2 tbsp ghee or unsalted butter , melted (Note 4)

FINISHES:​

• 30g / 2 tbsp butter , melted
• 1 small garlic clove , for Garlic Butter option (Note 5)

Instructions​

1. Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.

2. Egg and milk: Whisk milk and egg together.

3. Flour: Sift flour and salt into a separate bowl.

4. 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.

5. Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1 – 1.5 hrs until it doubles in size. (Note 7)

• 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).

6. Heat skillet: Rub skillet or frypan with oil using paper towel . You don't want to much oil. Heat pan to a hot temperature

• 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 naan with melted butter or ghee (or garlic butter, Note 5). Sprinkle with nigella seeds and coriander. Serve hot!

Alternative CHEESE NAAN:​

• Roll out a naan per above directions. Brush with plain butter or garlic butter. (Note 5) 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 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.

Recipe Notes:​

1. Yeast– This recipe works with dry active yeast too, but the naan is not quite as soft. Follow recipe as written, including yeast quantity. Also note, rapid-rise/instant yeast normally does not need to activated in warm water but it’s a very specific step for this recipe because it yields a softer naan than adding the instant yeast directly into the dough.

2. Egg– I know this sounds strange, but we need 1/2 a large egg for one batch of this naan! Any more and it dries out the inside too much.

Just crack an egg in a bowl, whisk, then measure out 1 1/2 tbsp. OR just make a double batch of this naan so you can use one whole egg!

3. Flour– Bread flour makes the softest, fluffiest naan. But all-plain flour is nearly as good. I wouldn’t make a special trip to the supermarket just to get bread flour. But if you’ve got it, use it!

4. Ghee is clarified butter, one of the traditional fats used in Indian cooking. It is simply butter without the water and milk solids, so you have pure butter fat. It has a more intense flavour than butter. Either buy it, make it (it’s easy and keeps for months) or just use normal butter!

5. Garlic butter: Place 2 tbsp/30g salted butter or ghee and 1/2 tsp crushed garlic* in a small bowl. Microwave until butter has melted (do it in bursts so it doesn’t explode!!). Stand for a couple of minutes to let the garlic flavour infuse before using.

* Garlic crushed using a garlic crusher

6. Cheese– Any melting cheese works fine here, though bear in mind if you use mozzarella it doesn’t have much flavour. Monterey Jack is a good option that has flavour and stretches nicely!

7. How to promote dough rising – One of my favourite places to proof dough is in my dryer!!! Draught proof, easy to heat up a small space. Just run it for a couple of minutes, put the bowl in, close the door and leave it. Just don’t turn it on!